Cookie Dough Brownies

These chocolate chip cookie dough brownies have it all – thick, fudgy brownie, creamy, soft cookie dough full of chocolate chips, and a drizzle of melted chocolate on top.  If you love chocolate and (safe to eat) cookie dough, put these on your must make list!

four cookie dough brownies stacked on top of each other next to a glass milk jugThis post may include affiliate links. As an Amazon Associate I earn a fee from qualifying purchases.

I feel like I can’t share a new post right now without first acknowledging the current state of the world.  Things are crazy right now and I debated if I should even keep sharing new recipes.

But it also seems like a lot of people are turning to cooking and baking right now, too.  I totally get it; I was pretty miserable throughout much of grad school, which is when this blog started.

Baking brings me a sense of peace and calm.  Stress baking is real.

Maybe a new brownie recipe is just what you need right now — one made with easy ingredients you probably already have.  Normally I’d tell you to bake a big batch and share with your neighbors, but uhh… how about you just keep them all to yourself right now?

So bake some brownies, eat them yourself, and give yourself a big pat on the back for making it through another day.  We’re all doing the best we can, and you’re doing great.

Chocolate chip cookie dough.  Homemade brownies.  Separate, both are delicious.  Together… well, it’s a match made in decadent dessert heaven.

Do you love cookie dough?  I’m assuming everyone is nodding their heads, because really, who doesn’t love cookie dough?

(Also, why is it that raw cookie dough is so much better than a cookie?  There must be a scientific explanation…)

These cookie dough brownies are the best of all worlds.  A thick, chocolatey brownie — topped with safe to eat cookie dough.

I mean, if it wasn’t for the whole salmonella in raw egg and E. coli in raw flour risk, I’d never really bother with actually baking my cookie dough.

But this time, we can enjoy the delicious flavors of raw cookie dough, without the risk.  And it’s served to us on a brownie, instead of having to lick the spoon or dip our fingers into the mixing bowl.

The ultimate comfort baking — just what we need right now.

four rows of cookie dough brownies with chocolate drizzled across the top

The Best Easy Homemade Brownies

We’re starting this cookie dough brownie journey with the best, easiest homemade brownies.  My Simple Fudgy Brownies recipe is the first brownie recipe I shared on here, and it’s my go-to for an easy, mix by hand, better-than-boxed brownies.

It’s quick and easy, has a rich chocolate flavor, an ever-so-slightly chewy texture, and is fudgy without being so gooey in the middle that it collapses under the weight of the cookie dough.

They also taste even fudgier and chocolate-ier in the refrigerator.  This is perfect, because I recommend keeping these brownies chilled for the cookie dough layer.

Really though, you can use any brownie recipe you want.  (Boxed mix more your style?  Ghirardelli brownie mixes are my favorite.)

Just make sure the recipe calls for baking in a 9×13-inch pan; otherwise, you’ll need to halve the cookie dough topping if you’re baking in an 8×8 or 9×9-inch pan.

three photos showing plain brownies, brownies with cookie dough mixture piled on top, and the brownies with the cookie dough mixture evenly spread across the top

Cookie Dough Layer

Next, let’s talk about the cookie dough layer, which we’re going to spread on top of the cooled brownies.

The recipe is very similar to my Chocolate Chip Cookie Dough Dip, except instead of whipping the cream first, we’re just going to mix it all together.

The cookie dough dip has to be light and fluffy enough to scoop up with a graham cracker.  This time, we want a slightly denser cookie dough.  One that we can slice with a knife and really bite into.

Notably missing from the ingredient list for the cookie dough are eggs (removed to eliminate the chance of salmonella poisoning) and baking powder (because we don’t need the dough to rise).

But what about the flour?  We’re still including flour in the recipe, and we know raw flour isn’t considered safe to eat.

To make the cookie dough raw-appropriate, we’re going to pasteurize the flour ourselves at home!  It takes 5 minutes and eliminates any worry about dangerous organisms hiding in your cookie dough brownies.

brownies on a white plate with a tall stack of additional brownies in the background

But first, what is pasteurization and how does it work?  It’s time for my favorite subject… kitchen chemistry!

Kitchen Chemistry

Pasteurization was developed by the French biologist, Louis Pasteur, while exploring what made food spoil.  The process of pasteurization involves heating food products to kill off harmful bacteria, making them safe for consumption.  As the temperature increases, enzymes in the bacteria are denatured and unfold, deactivating the enzymes and killing the bacterial cells.

When it comes to heat treating your flour at home, we can do this either with an oven or a microwave.

To use the oven, spread your flour in a thin layer on a baking sheet and bake for 5 minutes at 350 °F.

For the microwave, scoop your flour into a bowl and microwave on high for 30 seconds.  Stir well to disperse hot spots, then repeat.  Use an instant-read thermometer to check the temperature of the flour — all areas must reach 160 °F to be safe.  

close up of a thick fudgy brownie with a layer of chocolate chip cookie dough on top covered with drizzles of melted chocolate

Tips and Tricks for the Best Cookie Dough Brownies

  1. Use miniature chocolate chips in the cookie dough layer.  Full sized chocolate chips are too large and take away from the texture of the cookie dough.
  2. While chocolate brownies with chocolate chips is a classic, substituting peanut butter chips makes a delicious peanut butter cookie dough brownie!
  3. Use heat treated flour to make the cookie dough.  Make sure the flour reaches 160 °F for at least 15 seconds by either baking at a 350 °F oven or microwaving until the necessary temperature is achieved.
  4. The cookie dough layer will be soft and sticky at room temperature.  To make it easier to spread, chill for 15-20 minutes first, then spread onto the brownies.  Use well-greased hands or a sheet of wax paper to press the cookie dough into a flat layer covering the brownies.
  5. For neatly cut squares, trim off the edges of the brownies and cut the chilled brownies with a sharp knife, wiping the knife on a towel between cuts.
  6.  Cookie dough brownies can be stored in an airtight container at room temperature or in the refrigerator for up to 5 days, or frozen for up to 3 months.  Our personal preference is to store in the refrigerator for a better texture.

More Chocolate Chip Recipes

Cookie Dough Brownies

Cookie Dough Brownies

Yield: 24 brownies
Prep Time: 15 minutes
Cook Time: 30 minutes
Chilling Time: 2 hours
Total Time: 2 hours 45 minutes

These chocolate chip cookie dough brownies have it all – thick, fudgy brownie, creamy, soft cookie dough full of chocolate chips, and a drizzle of melted chocolate on top.

Ingredients

For the Brownies:

  • 4 eggs, room temperature
  • 1 ¼ cups (105 grams) Dutch processed cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 1 cup (226 grams) unsalted butter
  • 2 ¼ cups (445 grams) granulated sugar
  • 1 ½ cups (180 grams) all purpose flour, heat treated
  • 2 cups (340 grams) chocolate chips

For the Cookie Dough:

  • 1 cup (226 grams) unsalted butter, melted
  • 1 cup (213 grams) brown sugar
  • ½ cup (99 grams) granulated sugar
  • ¼ cup (56 grams) heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 ½ cups (180 grams) all-purpose flour
  • 1 cup (177 grams) miniature chocolate chips

For the Chocolate Drizzle:

  • 1 cup (170 grams) chocolate chips, melted

Instructions

    1. Preheat the oven to 350 F.  Line a 9x13-inch baking pan with aluminum foil, leaving enough foil hanging over the edges to use as handles to remove the brownies.
    2. Make the brownie batter. Whisk together the eggs, cocoa powder, salt, baking powder and vanilla extract in a medium bowl.  Beat the mixture with a wooden spoon for 5 minutes, combining as well as possible. The mixture will be thick!
    3. In a medium-sized microwave-safe bowl, melt the butter.  Add the sugar and whisk to combine, mixing for 3 to 4 minutes, or until shiny.
    4. Pour the melted butter and sugar into the cocoa powder mixture, stirring with a wooden spoon until smooth.  Stir in the flour and the chocolate chips, just until no streaks of flour remain.
    5. Bake the brownies. Spoon the batter into the prepared pan and bake for 30 minutes, or until a tester inserted into the center comes out with just a few moist crumbs.  Remove from the oven and cool completely.  Once cool, refrigerate for 30 minutes.
    6. Make the cookie dough layer. While the brownies are chilling, make the cookie dough.  Using an electric mixer or a whisk to mix by hand, mix together the melted butter, brown sugar, and granulated sugar.  Beat on medium speed until well combined and the sugar no longer looks grainy, 2 to 3 minutes.  Pour in the heavy cream, vanilla extract, and salt, and mix for an additional minute.  Turn down the mixer to low and add in the heat-treated flour, mixing just until incorporated.  Pour in the miniature chocolate chips and mix until combined.  Refrigerate the cookie dough for 15-20 minutes, until more firm and not as sticky. Spread the cookie dough evenly over the chilled brownies, pressing the dough into place with well-greased hands or by placing a sheet of wax paper on top of the cookie dough and pushing into place.  Refrigerate until the cookie dough is firm about 1 hour.
    7. Cut the brownies and drizzle with chocolate. Transfer the brownies to a cutting board and cut with a sharp knife, wiping the knife off after each cut.  Melt the chocolate in a microwave-safe bowl at 50% power for 30 second increments, stirring well after each heat cycle.  Once melted, transfer the chocolate to a piping bag or a Ziploc bag with the corner snipped off and drizzle melted chocolate on each cut brownie.

Notes

  1. Use heat treated flour to make the cookie dough.  Make sure the flour reaches 160 °F for at least 15 seconds by either baking at a 350 °F oven or microwaving until the necessary temperature is achieved.
  2. While chocolate brownies with chocolate chips is a classic, substituting peanut butter chips makes a delicious peanut butter cookie dough brownie!
  3.  Cookie dough brownies can be stored in an airtight container at room temperature or in the refrigerator for up to 5 days, or frozen for up to 3 months.  Our personal preference is to store in the refrigerator for a better texture.


A Bunsen Burner Bakery Original Protocol

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 24 Serving Size: 1 brownie
Amount Per Serving: Calories: 503Total Fat: 26.5gCarbohydrates: 64.4gProtein: 5.11g

Did you make this recipe?

Don't forget to leave a rating or a comment and share your recipe photos on Instagram - tag @bunsenburnerbakery!

Cookie Dough Brownies: bake up a batch of these easy chocolate chip cookie dough brownies! With made from scratch brownies and safe to eat cookie dough, the recipe is seriously delicious - so make a 9x13 batch to share! #bunsenburnerbakery #brownies #cookiedough