Cookie Dough Brownies are fudgy brownies topped with chocolate chip cookie dough and a thick layer of rich chocolate ganache. This delicious dessert recipe is a party for your taste buds!
Cookie Dough Brownies
Since food bloogers (like me) took matters into their own hands, even the simplest brownies are not that simple any more. Just type the word “brownies” into Google or Pinterest and everything will become clear. Buckeye Brownies, Pumpkin Swirl Brownies, M&M Blonde Brownies… Things are beginning to get sweetly complicated. You almost can’t find a simple recipe for good old Brownies.
Now, maybe you are thinking that this long introduction is just to bring the glow back to the good old Brownies. Nooo, just like my friends, the food bloggers, I like to make things a little complicated. And today I will give my little contribution to further complicating the brownies because I will make decandent Cookie Dough Brownies .
Yummy, just take a look at this photo and everything will become clear. Black layer of brownies mix full of melted chocolate, decadent layer of Cookie Dough in which I threw in chocolate chips, and simple, but always tasty chocolate ganache. But why am I parting them anyway? Simply take a bite and let chocolate heaven melt in your mouth .
Of course, if you are thinking that you are going too far talking about your recipe, you can offer it to someone for a tryout. And my degustators were of the opinion that today’s Cookie Dough Brownies were full on . Well, they didn’t really say that because their mouths were full. But instead, the empty plates said the whole story.
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Cookie Dough Brownies
Prep Time: 30 minutes- Cook Time: 40 minutes
- Total Time: 70 minutes
Category: Dessert
Method: Oven
Cuisine: American
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Pin RecipeDescription
Cookie Dough Brownies are fudgy brownies topped with chocolate chip cookie dough and a thick layer of rich chocolate ganache. This delicious dessert recipe is a party for your taste buds!
Ingredients
For Brownie Layer:
- 8.5 oz. semi-sweet baking chocolate
- 7/8 cup softened butter (1 cup minus 1 1/2 tablespoon butter saved for chocolate ganache)
- 4 eggs
- 1 1/2 cups sugar
- 2 cups milk
- 1 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 2 1/2 Tablespoon cocoa powder
- 1/2 teaspoon salt
For Cookie Dough Layer:
- 1 cup butter, softened
- 1/2 cup sugar
- 2/3 cup brown sugar
- 4 tablespoons milk
- 1 1/2 cup flour
- 1 cup mini chocolate chips
For Chocolate Ganache:
- 10 oz. semi-sweet chocolate chopped into small pieces
- 1 cup heavy cream
- 1 1/2 tablespoon butter
Instructions
To make the brownie layer:
- Preheat oven to 350 F, grease a 9×9 pan and line with baking paper.
- Melt 8.5 oz. semi-sweet baking chocolate, then combine with softened butter and stir until it’s smooth.
- In a bowl whisk together 1 cups all-purpose flour, 1 1/2 teaspoon baking powder, 2 1/2 Tablespoon cocoa powder, 1/2 teaspoon salt and set aside.
- In a large bowl whisk the eggs and sugar, then add the milk and mix to combine.
- Add melted chocolate mixture and mix until it’s evenly combine, then gradually add dry ingredients.
- Pour into prepared pan and bake about 30-40 minutes or until the toothpick comes out almost clean (do not overbake). Remove from the oven and cool.
To make Cookie Dough Layer:
- Mix the butter with white and brown sugar until it’s light and fluffy, then mix in milk.
- Add in flour a bit at a time until fully incorporated, then stir in chocolate chips with a spoon and spread mixture over cooled brownies.
To make Chocolate Ganache :
- Bring heavy cream and butter just to a boil and pour over chopped chocolate and let sit a few minutes without stirring, then stir until it’s silky.
- Spread over the cookie dough layer ( if you want to keep the ganache shiny then let it cool at room temperature , then refrigerate to set).
- Cut in small pieces because they are very rich!!!
26 comments
I made this for my little sisters birthday party, it was a huge hit thanks so much!!!!!!:)
Thanks Molly, I’m glad you like them.
I tried to make these but brownies seem like they have too much milk on the batter. Is there really supposed to be 2 cups???
Hi Kim, 2 cups is correct, the batter is really thin before baking but they turns out very moist because of that.
How many servings does this recipe yield?
Hi Siobhan, it depends on how large piece you cut, but you can make 16 or more.
Hello I just tried to make this and put the batter in the 9×9 pan and it seems to be a lot for it and isn’t setting up. Is the directions supposed to be for a 13×9 pan?
Hi Danielle, a made these in 9×9 inch pan.
Are you sure about the 9×9 pan? I just took it out of the oven and it reaches all the way to the top edge of the pan. I am hoping it will fall when it cools so I’ll have room to put the other 2 layers on while still in the pan. You did not have any instructions on taking it out of the pan before putting the other layers on. Also, you say 2-1/2 Tbsp of cocoa, but in the instructions you say 1/2 Tbsp of cocoa. Which one is correct?
Looking forward to tasting it once it’s all assembled.
Hi Betty, 2 1/2 tablespoon is correct,I had enough room in the pan so I filled them in the pan, but you can take them out before spread cookie dough layer, (if your pan is alredy full to the top), just cool the ganache before sreading or it will drippung over the edges.
I baked the brownies in the 9×9 pan as directed. I decided to transfer the brownies to a deeper container before I assembled the other ingredients. The bottom of the brownie seemed to have a non-chocolate rubbery type layer. What did I do wrong? I cut off this layer as the rest of the brownie was fine, though not fudgy moist like in the picture, it was more cake-like. I got lots of compliments on the final product, but would like to try it again so as not to have that rubbery like bottom. Suggestions? Should I have used 3 x-large eggs instead of 4?
Hi Betty, if you want more fudgy brownies and less cake like, do not overbeat the eggs and sugar,you bether whisk it by hand or put the mixer on low speed.And about non-chocolate rubbery type layer, I didn’t have that problem and I don’t know what went wrong with your brownies, so I can’t help you with that. Sorry!
So I know that whenever my family made box brownies (long live Grandma’s pantry!), we liked the cake-y version as opposed to the fudge-y version. If I recall, the cake one had a third egg compared to the two in the fudge version. Is there a way to lighten the brownie part of this recipe? Because it seems like overkill otherwise!
Hi Tegan, if you do not like fudgey brownie then it is perhaps better to use cake-y box brownies for bottom layer and top it with cookie dough frosting and chocolate ganache.
I ended up with a rubbery-like bottom, the same issue Betty mentioned. It is because the chocolate would not mix into the eggs, sugar and milk. As soon as I added the chocolate to the milk mixture, the chocolate sort of congealed — it would not mix into the milk/eggs. I went ahead and added the flour mixture and baked it, but it separated into a thin layer of chocolate on the very top and this light brown, rubbery layer on the bottom. I wonder if I had tried to add the eggs, sugar and milk to the chocolate mixture (instead of the opposite), if it might have worked better. I had to use a 13″ x 9″ pan as it was too much for my 9″ pan to hold. I guess I need a square pan with taller sides.
Hi Linda, I’m really sorry that you had a problem with this recipe.As I said to Betty, I don’t know what went wrong and your batter separated, I used this Brownie recipe many time even without the cookie dough layer, and it always turns out good.
The concept for these brownies is great. However I should have followed my instincts when I read the recipe for the brownie layer (or maybe should have read the comments first). The brownie layer is terrible. I have made dozens if brownie recipes and this was the worst and had to be thrown out. I’m so glad I tasted it before putting the other layers on so that I didn’t waste more ingredients. It was ridiculously thick for a 9×9 pan, I even had to throw some of the batter out. Anyway, I remade the brownies with my own recipe, added the other layers and then they were great!
I am an avid baker and I have read through all of the comments on this recipe. What I am so surprised with is that no one seems at all concerned with the fat that this recipe uses raw flour as the cookie dough portion calls for 1 1/2 cups and the cookie dough does not get cooked. That is a big no no. I had to change this recipe considerably so that my cookie dough was in fact cooked with the brownie.
I had the exact same problem that previous commenters had with the brownie layer separating. It has a lot of potential – but next time I would definitely just made my own brownie layer. This one was a big dissapointment.
Disappointed. Wish I had read the comments first. Same thing happened to my brownies. I even put in a bigger pan and still overflowed, took forever to cook and came out seperated. Threw them out. Thankfully didn’t put dough on yet and was able to save that for the new batch of brownies I am making now.
The “brownie” recipe was very cake like. I believe that if I had not added any of the milk it would have been ok. But adding two cups of milk to the brownie batter took it far away from being a brownie to a cake. I saw that the proportions were wrong and only added one cup of milk, still way too much liquid for a brownie. Great concept though.
This recipe definitely had potential, but the final product was disappointing. The brownie layer was rubbery, but the ganache turned out great! The cookie dough layer tasted as if it was missing something, maybe vanilla would help, and it was not enough to create a thick enough layer. Also, there was no way to fit the brownie layer in a 9×9 pan.
This was not good..at all. The only part that ended up being worth anything was the cookie dough.
You didn’t cook the cookie dough layer. Isn’t uncooked flour harmful?
[…] I know, I know… After my Pumpkin Lasagna, I promised that we would slow down a little with the pumpkin recipes. But how can I be the only smart person and make something else, when everything on the internet is full of beautiful pumpkin recipes. Anyway, you must admit that I made a little chocolate break with Spider Cookies and Cookie Dough Brownies. […]
I used this in a 9″ round spring form pan. Was able to bake brownies and add cookie and chocolate layer. Put in fridge till all was set.
Removed from pan. Easy.
IF the brownie part bakes right up to the top of your pan…..before you add cookie and chocolate layers – – cut and tape parchment paper around the pan to add height to the pan so things dont spill over. Add other 2 layers and remove parchment. 🙂 Great recipe.