Cookie Dough Brownies

Craving the best of both dessert worlds? These Cookie Dough Brownies are a dream come true. Rich, fudgy brownies topped with a thick layer of safe-to-eat cookie dough and finished with a drizzle of chocolate—this indulgent treat is perfect for bake sales, birthdays, or anytime you need to impress with a layered dessert masterpiece.

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Why You’ll Love This Recipe
Two-in-One Treat – Brownies and cookie dough in one bite.
No Raw Eggs – The cookie dough layer is completely safe to eat.
Make-Ahead Dessert – Perfect for chilling and slicing ahead of time.
Decadent and Fudgy – Ultra-rich brownies with a soft cookie dough top.
Great for Sharing – A guaranteed crowd-pleaser for parties and potlucks.

Ingredients You’ll Need

For the Brownie Base:

• ½ cup unsalted butter (1 stick)
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ⅓ cup unsweetened cocoa powder
• ½ cup all-purpose flour
• ¼ tsp salt
• ¼ tsp baking powder

For the Cookie Dough Layer:

• ½ cup unsalted butter, softened
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 2 tbsp milk
• 1 tsp vanilla extract
• 1 cup all-purpose flour (heat-treated)
• ½ cup mini chocolate chips

For the Chocolate Topping:

• ¾ cup chocolate chips (semi-sweet or milk chocolate)
• 2 tbsp heavy cream or milk

Tools You’ll Need

• 8×8-inch baking pan
• Mixing bowls
• Hand mixer or stand mixer
• Rubber spatula
• Saucepan or microwave-safe bowl
• Parchment paper (for easy removal)

Step-by-Step Instructions

Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy lifting later.

Step 2: Make the Brownie Batter
In a microwave-safe bowl, melt the butter.
Stir in the sugar, then mix in eggs and vanilla until smooth.
Add cocoa powder, flour, salt, and baking powder. Stir until fully combined.
Pour the brownie batter into the prepared pan and spread evenly.

Step 3: Bake the Brownies
Bake for 20–22 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
Let brownies cool completely before adding the cookie dough layer—about 1 hour.

Step 4: Prepare the Cookie Dough Layer
While brownies cool, make the cookie dough.
In a mixing bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy.
Add milk and vanilla extract, and mix until combined.
Stir in heat-treated flour (see tip below) until a soft dough forms.
Fold in mini chocolate chips.

Step 5: Add the Cookie Dough Layer
Once the brownie base is completely cool, gently spread the cookie dough over the top using an offset spatula or your hands.
Press it in evenly, being careful not to tear the brownie layer underneath.

Step 6: Make and Add the Chocolate Topping
Melt chocolate chips and cream together in a small saucepan over low heat, or in the microwave in 30-second intervals, stirring until smooth.
Drizzle or spread the chocolate over the cookie dough layer.
Chill in the fridge for at least 1 hour until set.

Step 7: Slice and Serve
Once set, lift the brownies out using the parchment overhang.
Cut into squares with a warm, sharp knife for clean edges.
Serve chilled or at room temperature.

Tips for Best Results
Heat-Treat the Flour – Spread the flour on a baking sheet and bake at 350°F for 5 minutes to make it safe for raw consumption.
Let Brownies Cool Fully – If they’re even slightly warm, the cookie dough will melt and smear.
Use Mini Chips – They distribute evenly and are easier to cut through.
Chill Before Slicing – Cold brownies hold together better when cutting.
Clean Knife Between Cuts – Wipe with a warm cloth between slices for picture-perfect squares.

Serving Suggestions
Glass of Milk – A classic pairing with the rich, sweet layers.
Espresso or Iced Coffee – Balances the sweetness with a touch of bitterness.
Whipped Cream – Add a light, airy topping if you’re feeling extra indulgent.
Ice Cream – Serve with a scoop of vanilla or cookie dough ice cream for double the fun.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container in the fridge for up to 5 days.
Freeze: Wrap individual pieces in plastic wrap and foil, then freeze for up to 2 months.

Reheating:
Microwave: If you prefer them warm, heat a slice on low power for 10–15 seconds. The cookie dough layer will soften.

Frequently Asked Questions

1. Can I use boxed brownie mix?
   Yes! Just bake according to package directions in an 8×8-inch pan and let cool before topping with cookie dough.
2. Can I skip the chocolate topping?
   Absolutely. It’s optional but adds an extra chocolaty touch.
3. Is the cookie dough safe to eat?
   Yes. This recipe uses heat-treated flour and no eggs, making it completely safe to eat raw.
4. Can I make this gluten-free?
   Yes. Use a 1:1 gluten-free flour substitute for both the brownie and cookie dough layers.
5. How can I make it dairy-free?
   Use plant-based butter, dairy-free milk, and vegan chocolate chips.

Final Thoughts
These Cookie Dough Brownies are the ultimate dessert indulgence—chewy, creamy, and irresistibly rich. Whether you’re serving them at a party, bringing them to a bake sale, or sneaking a midnight snack, they’re guaranteed to wow anyone lucky enough to take a bite.

Make them once, and they’ll become your go-to treat whenever you want something truly special. Don’t forget to share your creations online and tag your sweet success!

Preparation Time: 25 minutes
Cooking Time: 22 minutes
Chill Time: 1 hour
Cuisine: American

Nutritional Information (Per Serving):
Calories: 420 | Protein: 4g | Carbohydrates: 48g | Fat: 24g | Fiber: 2g | Sodium: 160mg

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