Cookie Dough Brownies
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How to Make Cookie Dough Brownies
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OH. MY….. I am telling you these Cookie Dough Brownies are absolutely mind blowing. These are the BEST brownies you’ll ever have!
These are not only ridiculously delicious, they are also easy to make! You can make the brownies from scratch or just start with a boxed mix as the base, then top them with a yummy (eggless) chocolate chip cookie dough filling, and finally a silky chocolate ganache topping! These are out of this world! <3
I feel as though these might be illegal in some states because nothing should be allowed to taste this good… so proceed with caution.
When you cut these, you might want to cut them small… they are very rich!
Items you’ll need for this recipe
* Boxed Brownie Mix * Chocolate Chips * 9 x 9 baking pan *
- 1 box of brownie mix
- 1/2 cup butter melted
- 1 1/2 cups white sugar
- 1 1/2 teaspoons vanilla extract
- 2 eggs
- 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- 1/2 cup butter softened
- 1/4 cup sugar
- 1/3 cup brown sugar
- 2 tablespoons milk
- 3/4 cup flour
- 1/2 cup mini chocolate chips
- 1 cup semi-sweet chocolate chips
- 2/3 cup heavy cream
- 1 tablespoon butter
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Prepare brownies according to box directions
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Preheat oven to 350 degrees. Lightly grease a 9×9 pan.
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In a large bowl, combine the butter, sugar, & vanilla. Beat in the eggs.
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Combine flour, cocoa powder, & salt. Add a little at time to the egg mixture just until combined. Fold in chocolate chips and pour into prepared pan.
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Bake about 22-26 minutes or just until done (do not overbake). Remove and cool.
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Cream butter, white sugar and brown sugar with mixer on med-high. Add in milk. Add in flour a bit at a time until fully incorporated. Stir in chocolate chips with a spoon. Spread mixture over cooled brownies.
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Bring heavy cream and butter just to a boil. Pour over chocolate chips and let sit 4 minutes without stirring. Stir until completely combined.
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Pour over the cookie dough layer. Let cool at room temperature for 30 minutes (this keeps the topping shiny). Refrigerate to set.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Here are a few more recipes you’ll love
* Mounds Brownies * Gooey Chocolate Pudding Cake * Oatmeal Cookie Dough Dip *
Cookie dough adapted from Food.com
Holly
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
Just surprised my son with these. There are no words to describe his expression Haha! Found his new favorite treat!
So glad he loved them!
I made these for a group last weekend and they were a big hit!
Do you use brownie mix for 9×13 pan and use 8×8 pan or get smaller brownie mix for 8×8 pan?
I use a smaller sized brownie mix.
it looks divine but you topped it with raw cookie dough? can’t we bake it from top?
The cookie dough is eggless and intended to be raw.
Love it!
Don’t calculate the nutrition facts for these.
Since I made these, this is my go to recipe when I need to bake something nice. I sometimes refrigerate the top layer and beat it so it becomes a chocolate mousse sort of layer! Very delicious too!
For all the Dutchies, this recipe is way too big for our store bought brownie mix, you can easily cut the recipe in half!
If i wish to incorporate Bailey’s Irish cream into this recipe, what would be the suggested amount. I ask because the traditional Bailey;s Brownie recipe is too sweet for me.
Thanks
A small amount should be sufficient enough, perhaps 1 or 2 teaspoons.
Hello, Do I need to bake the cookie dough layer or just mix all the ingredients and pour it the cooled Brownies . Reply would highly be appreciated.
Thank you.
The cookie dough layer does not contain egg so it doesn’t need to be cooked. :) Just spread it over the brownies.
Can I double the recipe and use 9×13 pan? Would I double the brownie mix?
You can use a 9×13 sized brownie mix and double the remaining portions.
What the hell is white sugar??? I don’t see them in grocery store. Do u mean gratulated sugar or powdered sugar??? Thanks
This recipe uses granulated sugar. :)
Can I use a 9×13 pan?
Looks Devine ! Can you use 1/2&1/2 for the ganache?
You can use half and half for the ganache however you might need to adjust your ratio a little bit (I would start with 1/2 cup of liquid).
The butter for the cookie dough layer and for the topping- should that be salted or unsalted butter? Which is better? Thanks, excited to make them!
I use unsalted. Enjoy!!
Could you use regular butter and leave out the salt?
That would probably work just fine!
Hi! Baking these as we speak! The cookie dough part doesn’t have to be cooked !?
No the cookie dough is eggless so it doesn’t need to be cooked.
All I tasted when I tried the cookie dough part and all I could taste was the butter and we were wondering if 1/2 cup of butter was right?
Yes, 1/2 cup butter is correct.
Hi,
First of all thanks for the recipes. i have one question, do you find this too sweet base on the amount of sugar that on the 1.5 Cup = 300g of sugar on the brownies and 45g (white sugar) + 75g brown sugar?
They are rich but I personally don’t find them too sweet. I do cut them into small squares though.
This turned out amazing!! Yum!
The body of your recipe says to add salt to the brownies, but it isn’t in the ingredients so I just put in 1/2 tsp. I made them this morning and they are fantastic!
Thank you for letting me know Theresa! Not sure how I missed that. The post has been updated.
So glad you enjoyed these! (We love them too!)
I just finished making these but I went one step further than using boxed brownie mix….I also used refrigerated cookie dough…..was so anxious to try!
Is the 2/3 CUP of heavy cream correct for the topping? I’ve tried it twice and it just looks like chocolate milk!
That is what I used with standard semi-sweet chocolate chips. Are you using milk chocolate or semi-sweet chocolate chips? I know mine starts out looking like chocolate milk but as I continue stirring and get all of the chocolate incorporated, it does darken in color and thicken. It should still be somewhat runny but will look more like a fudge sauce than a chocolate milk (as you want to be able to pour/spread it).
If it is too thin you could reheat the cream/chocolate mixture on low and pour a small amount of it over more chocolate chips. It will also thicken as it sets, especially once you put it in the fridge.
If you are concerned, place the bowl in the fridge to see if it sets up before you pour it. It can be reheated on low power in the microwave and poured over the cookie dough.
I hope this helps!
I think I also have twitter just started this in dec 2013 hope I did everything right
Just curious whether you used box brownies or from scratch. I can’t wait to make these but not sure which way is better.
Either works perfectly. I’ve made them both ways but the boxed just makes it quicker. :)
I just found your recipe on Buns in My Oven and had to introduce myself to the lady who combined two of my favorite things to create this deliciousness which is teasing me on my computer screen! This will be going down real soon in my kitchen! :)
<3 I hope you enjoy them as much as I did!!
They are so good!! Do they need to be refrigerated?
I usually refrigerate them and take them out about 30 minutes or so before serving.
How long should they be refrigerated for?
Refrigerate for about 20 minutes or until set.
Hi Holly,
What amazing Brownies! Thank you so much for sharing with Full Plate Thursday and hope you are having a great week.
Come Back Soon!
Miz Helen
Oh my! You can tell by the photos that these are beyond decadent! Mmmmm
I would love to have all the recipes
Those look so delish! I would love for you to share on my Chic By You Link Party @ http://chicbytab.blogspot.ca/2014/03/chic-by-you-wednesday-link-party-2.html. Hope to see you there!
Oh my goodness…my sweet tooth is loving these pictures! I wish I had a stack of these right in front of me :) great recipe!