Chocolate Chip Cookie Dough Brownies


I seem to be on a cookie dough kick lately.  Blame Lindsay Landis, author of The Cookie Dough Lover’s Cookbook!  I recently made her Billionaire Bars but I sent them all to my hubby’s workplace.  I kind of regretted that, though my waistline was the better for it.  I kept thinking about those bars though.  I decided to feed my cookie dough addiction and long time love of brownies with these Chocolate Chip Cookie Dough Brownies instead.

These bars are built in a similar way to the Billionaire bars but are slightly less complex though just as rich and satisfying.  I’m really not sure which one I like better.  I suspect it would be whichever one I was eating at the time.  For the brownies, a short, fudgy saucepan brownie base is baked in an 8″x8″ pan.  Once the brownie layer is cooled, it’s spread with eggless chocolate chip cookie dough and then a layer of melted chocolate.   The hard part is waiting for it all to set up so that it can be cut into squares.  At least there’s the cookie dough bowl to lick…

Chocolate Chip Cookie Dough Brownies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
A fudgy brownie frosted with eggless cookie dough and melted chocolate.
  • For the Brownies:
  • ½ cup all-purpose flour
  • 1 Tbsp. dark or Dutch-processed cocoa powder
  • ½ tsp. salt
  • 3½ oz. dark or semisweet chocolate, chopped
  • ⅓ cup unsalted butter, cut into cubes
  • ⅔ cup light brown sugar
  • 2 large eggs, lightly beaten
  • 1 tsp. vanilla
  • For the Cookie Dough
  • ½ cup (1 stick) unsalted butter, at room temperature
  • ¼ cup granulated sugar
  • ½ cup light brown sugar
  • 2 Tbsp. heavy cream
  • ½ tsp. vanilla
  • ¾ cup all-purpose flour
  • ¼ tsp. salt
  • ½ cup mini chocolate chips
  • For the Chocolate Glaze
  • 3½ ounces dark or semisweet chocolate, chopped
  • 2 Tbsp. unsalted butter, cut into cubes
  1. Preheat the oven to 350F. Line the bottom and sides of an 8"x8" pan with parchment paper, leaving a slight overhang on each side.
  2. Make the Brownies:
  3. Sift together the flour, cocoa powder and salt in a small bowl and set aside.
  4. Melt the chocolate and butter in a saucepan over medium-low heat, stirring constantly. Stir until smooth, then remove from heat.
  5. Add brown sugar and whisk until the sugar is dissolved and mixture has cooled slightly.
  6. Whisk in the eggs and vanilla.
  7. Using a spatula, fold the flour mixture into the chocolate mixture just until incorporated.
  8. Pour into the prepared pan.
  9. Bake 18 - 20 minutes, or until a toothpick inserted into the middle comes out clean.
  10. Transfer pan to a wire rack to cool completely.
  11. Make the Cookie Dough:
  12. In a large mixing bowl, beat together the butter and sugars in an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in the cream and vanilla. Add the flour and salt and stir until incorporated.
  13. Stir in the chocolate chips. Gently spread the dough onto the cooled brownies, smoothing it into an even layer. Refrigerate while making the chocolate glaze.
  14. Make the Chocolate Glaze:
  15. In a small saucepan, melt the chocolate and butter together over low heat, stirring until smooth.
  16. Pour over the cookie dough layer and smooth it evenly over the top in a thin layer.
  17. Chill until set, about 30-60 minutes.
  18. Remove the brownies from the pan using the parchment paper. Place on a cutting board and use a large sharp knife to cut into 2 inch squares.
  19. Refrigerated in an airtight container, the brownies will keep for up to 3 days (theoretically).

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