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Ready to take your dessert game to the next level? These Cookie Dough Brownies are the ultimate Fudgy Brownie Dessert, blending rich, chocolatey brownies with a creamy, eggless cookie dough layer for pure indulgence. Perfect for parties, family gatherings, or a sweet treat at home, this recipe delivers a heavenly combination of textures that will leave everyone craving more. With Cookie Dough Brownies, you’re in for a decadent, crowd-pleasing delight!

Why You’ll Love Cookie Dough Brownies

I’m completely hooked on these Cookie Dough Brownies because they’re a show-stopping Fudgy Brownie Dessert that’s surprisingly easy to make. The dense, fudgy brownie base paired with the sweet, buttery cookie dough creates a match made in dessert heaven. Ideal for any occasion, from casual movie nights to festive celebrations, this treat is customizable and universally loved. It’s the kind of dessert that sparks joy with every bite!

Ingredients for Cookie Dough Brownies

Here’s what you’ll need for Cookie Dough Brownies (makes 16 squares):

For the Brownies:

½ cup unsalted butter, melted
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:

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

Equipment

8×8-inch baking pan
Mixing bowls
Whisk or electric mixer
Parchment paper
Spatula
Measuring cups and spoons

Ingredient Tips

Cocoa Powder: Use high-quality unsweetened cocoa for rich flavor; Dutch-process works for a deeper taste.
Flour: For the cookie dough, heat-treat flour (bake at 350°F for 5 minutes) to ensure safety.
Butter: Melted for brownies, softened for cookie dough; unsalted controls sweetness.
Mini Chocolate Chips: Smaller chips distribute evenly; regular chips work but may be chunkier.
Milk: Any milk (dairy or plant-based) works for the cookie dough.

Directions for Cookie Dough Brownies

Let’s whip up these irresistible Cookie Dough Brownies!

Preheat and Prep

I preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment paper for easy removal.

Make the Brownie Batter

In a medium bowl, I whisk together ½ cup melted butter, 1 cup granulated sugar, 2 eggs, and 1 tsp vanilla extract until smooth.
I mix in ⅓ cup cocoa powder, ½ cup flour, ¼ tsp salt, and ¼ tsp baking powder until just combined, being careful not to overmix for a fudgy texture.

Bake the Brownies

I pour the brownie batter into the prepared pan, spreading it evenly.
I bake for 20–25 minutes, until a toothpick inserted in the center comes out clean.
I let the brownies cool completely in the pan to ensure the cookie dough layer adheres properly.

Prepare the Cookie Dough

In a large bowl, I beat ½ cup softened butter, ½ cup brown sugar, and ¼ cup granulated sugar until light and fluffy, about 2 minutes.
I mix in 2 tbsp milk and 1 tsp vanilla extract, then gradually add 1 cup flour, mixing until smooth.
I stir in 1 cup mini chocolate chips for that classic cookie dough flavor.

Layer the Cookie Dough

Once the brownies are fully cooled, I spread the cookie dough evenly over the top, pressing gently for a smooth, even layer of Cookie Dough Brownies.

Chill and Serve

I refrigerate the Cookie Dough Brownies for at least 1 hour to set the cookie dough layer.
Once chilled, I cut into 16 squares with a sharp knife for clean slices and serve.

Nutrition

Prep Time: 20 minutes
Cook Time: 25 minutes
Chill Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 16
Calories: ~350 kcal per serving (1 square)
Macros per Serving: 35g carbs, 3g protein, 15g fat, 1g fiber

Variations for Cookie Dough Brownies

Try these twists on Cookie Dough Brownies:

Peanut Butter Swirl: Add ¼ cup peanut butter to the cookie dough for a nutty Fudgy Brownie Dessert.
Gluten-Free: Use a 1:1 gluten-free flour blend for a celiac-friendly Fudgy Brownie Dessert.
Salted Caramel: Drizzle caramel sauce over the cookie dough layer for extra decadence.
Espresso Kick: Mix 1 tsp espresso powder into the brownie batter for a mocha twist.
White Chocolate: Swap mini chocolate chips for white chocolate chips in the cookie dough.

Serving Ideas:

Pair with Layla Cooks’ Brown Sugar Grilled Pineapple for a tropical dessert contrast.
Serve with a scoop of vanilla ice cream or whipped cream for a classic Fudgy Brownie Dessert experience.
Offer at a party with a glass of cold milk or hot coffee for a cozy treat.

Storage

I store Cookie Dough Brownies in an airtight container at room temperature for up to 4–5 days to keep them fresh and delicious. For longer storage, I refrigerate them for up to 1 week, which helps maintain the cookie dough’s firmness. To freeze, I wrap individual squares tightly in plastic wrap and place them in a freezer-safe container for up to 3 months. I thaw at room temperature for a few hours or microwave briefly (10–15 seconds) to soften before serving, sometimes adding a sprinkle of sea salt to enhance flavor.

Serving Tips

Presentation: Arrange Cookie Dough Brownies on a platter to showcase their layered beauty.
Garnish: Sprinkle with sea salt or extra mini chocolate chips for a gourmet touch.
Pairing: Enjoy with cold milk, hot coffee, or a dessert wine to complement Cookie Dough Brownies.
Temperature: Serve at room temperature or slightly chilled for the best texture.
Portion Size: One square (1/16 of pan) per person for a rich, satisfying treat.

FAQs

Here are some of the most commonly asked questions about this Cookie Dough Brownies recipe:

Can I use a different type of chocolate for the brownies?
Yes, you can substitute the unsweetened cocoa powder with dark cocoa powder for a richer chocolate flavor, or use milk chocolate cocoa powder for a milder taste. Just be sure to adjust the sugar accordingly if you use a sweeter chocolate.

Can I make these brownies without the cookie dough layer?
Absolutely! If you prefer just the brownies, you can bake the batter as a classic brownie recipe. Simply follow the baking instructions, and you’ll have a delicious batch of fudgy brownies.

How can I make these brownies gluten-free?
To make these brownies gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend. Ensure that all other ingredients, including the mini chocolate chips, are gluten-free as well.

Can I use a different type of chocolate chip in the cookie dough?
Yes, you can use other types of chocolate chips, such as semisweet, dark, or white chocolate chips, depending on your preference. You could also use chopped chocolate for a different texture.

Is the cookie dough safe to eat raw?
Yes, this cookie dough is eggless and safe to eat, but heat-treat the flour (bake at 350°F for 5 minutes) to eliminate any risk from raw flour.

Can I make these brownies vegan?
Yes, use plant-based butter, non-dairy milk, and egg replacers (like flax eggs) for the brownies, and ensure chocolate chips are vegan for a fully vegan version.

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Conclusion

These Cookie Dough Brownies are not just a dessert; they’re a celebration of flavor and texture. The dense, chocolatey base topped with a creamy, buttery cookie dough creates a dessert that is rich, satisfying, and utterly irresistible. Perfect for parties, family gatherings, or a special treat just for you, these brownies will quickly become a favorite. Enjoy!