Say hello to the newest addition to the blog. This soft and chewy brownie is layered with a decadent edible cookie dough. You are going to find these the most delicious cookie dough brownies ever.
The best brownies
I have searched far and wide for the best brownie recipe. Boxed brownies are good, but I wanted mine to be even better. I’m in love with this recipe.
So what makes mine so good?
I add a lot of butter and I use brown sugar instead of white sugar. The brown sugar helps keep the brownies soft and adds a little darker flavor to the brownies that makes them simply amazing.
Ingredients you will need
- Unsalted butter
- Light brown sugar
- Eggs
- Dark cocoa powder (this is a must)
- Salt
- Vanilla extract
- All-purpose flour
- Mini Chocolate Chips
- Sprinkles (optional)
How to make Cookie Dough Brownies
These decadent cookie dough brownies are made with three separate layers, but each one is easy to make with just a handful of simple ingredients. The brownies bake up quickly, but make sure you leave time for them to cool completely before slicing. Trust me, it’s worth the wait.
For the brownies: The brownies are pretty simple to make. Melt the butter and the sugar, whisk in the eggs, fold in the dry ingredients, bake, and you’re done! They’re that easy!
For the cookie dough: The cookie dough is very easy to do and just takes a few ingredients. Beat your butter and sugars, add your vanilla, mini chocolate chips (this is a must), and flour. Mix it all, and you have edible cookie dough!!
Melted chocolate: The last layer is a melted chocolate layer. I melt my chocolate in a double boiler and after it is melted, I let it cool for a few minutes and then pour right on top of the chilled cookie dough. It’s that easy.
Recipe
Cookie Dough Brownies
Ingredients
For the brownies
- 1 ¼ cups unsalted butter
- 2 ½ cups light brown sugar
- 4 large eggs room temperature
- 1 ½ cups dark cocoa powder
- 1 teaspoon salt
- 1 Tablespoon vanilla extract
- ⅔ cup all-purpose flour
For the Cookie Dough
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar lightly packed
- 2 teaspoons pure vanilla extract
- ½ cup mini chocolate chips
- ¼ cup sprinkles optional
For the top
- ½ cup melted dark chocolate wafers or chips cooled
Instructions
For the brownies
- Preheat oven to 325°F. Line a 9”x9” pan with parchment and spray with cooking spray. Set aside.
- In a medium sized microwave safe bowl, combine the butter and sugar. Melt the butter and sugar in 30 second increments (it took me about 2 minutes). Combine until the sugar is mostly dissolved and the butter is completely melted.
- Allow the mixture to cool slightly, then whisk in the eggs one at a time, whisking between each addition. The mixture should lighten in color.
- With a rubber spatula, fold in the cocoa powder, all-purpose flour, salt, and vanilla extract.
- Pour the mixture into the prepared pan and bake for roughly 45 minutes, testing for doneness by inserting a toothpick into the center of the brownies beginning at 40 minutes. It might take up to 50 minutes for them to cook thoroughly, depending on your oven.
- Let them cool completely in the pan before assembly.
For the cookie dough filling
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars until light and fluffy, about 2 minutes.
- Add the vanilla extract and mix until combined.
- Slowly add in the flour and salt and mix until the dry ingredients are incorporated.
- Stir in the mini chocolate chips and sprinkles.
Assembly
- After the brownies have cooled completely, spread the cookie dough over the brownies while they are still in the pan. Be sure to even it out and to get all four corners.
- Place them in the freezer for about 2 minutes to chill.
- Pour the melted chocolate on top, sprinkle with the sprinkles, and serve!