Brownies are sort of like cheesecake, aren’t they? There’s nothing better than the perfect dense, fudgy brownie, just like not much can beat a classic piece of creamy cheesecake. Yet with both of these desserts we’re always fiddling around with different versions, swirling things in and layering things on the top and the bottom (incidentally, peanut butter goes well with both!). It’s an endless merry go round of dessert experimentation, where there really can never be a bad result. Feel free to check out all of my brownie recipes and cheesecake recipes to see how many times I have spun around this little kitchen carousel. But like a little kid at the amusement park, you never want the ride to stop, so we keep going… which is where these amazing brownies come in.
When I first saw these over on RecipeGirl I stopped in my tracks. Aside from looking amazing, they were pure genius. I’ve done the whole chocolate chip cookie/brownie combo, but chocolate chip cookie dough?! SO much better! The topping for these brownies is very similar to the Chocolate Chip Cookie Dough Dip that a friend passed along to me years and years ago, which is always a huge hit. Both the dip and the topping for these brownies are egg-free, so no raw egg consumption. (Your mom just breathed a sigh of relief.)
You know how milk and cookies go well together? And how it’s great to wash down a rich brownie with a glass of milk? Yeah, you’re going to need at least one glass of milk after one of these babies – they are sweet and rich, and everything that is right with the world.
Back to the merry-go-round to do more kitchen experiments!
One year ago: Homemade Pop-Tarts
Two years ago: Chunky Pecan Pie Bars
Three years ago: Pasta Fagioli
Chocolate Chip Cookie Dough Brownies
Yield: 32 brownies
Prep Time: 40 minutes | Bake Time: 25 minutes
For the Brownie:
4 ounces unsweetened chocolate, finely chopped
1 cup unsalted butter, at room temperature
2 cups light brown sugar
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flourFor the Cookie Dough:
¾ cup unsalted butter
¾ cup light brown sugar
¾ cup granulated sugar
3 tablespoons whole milk
1½ teaspoons vanilla extract
1½ cups all-purpose flour
1½ cups mini chocolate chips1. Prepare the Brownies: Preheat oven to 325 degrees F. Line a 9×13-inch pan with foil, with enough to hang over all four sides. Butter the foil. In a medium glass bowl, melt the chocolate in the microwave in 30-second increments, stirring after each, until melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix the butter and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in the eggs and vanilla extract, scraping the bowl as needed. Mix in the melted chocolate until combined. Reduce the speed to low, add the flour and mix just until combined (don’t over-mix). Spread the batter into the prepared pan. Bake 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
2. Prepare the Cookie Dough: In a medium bowl, use an electric mixer on medium speed to combine the butter and both sugars. Add the milk and vanilla and mix until combined. Reduce the speed to low and mix in the flour just until combined. Using a rubber spatula, stir in the chocolate chips.
3. Spread the cookie dough over the cooled brownies. Refrigerate until the dough is firm, about an hour. Use a sharp knife or a pizza cutter (my favorite way to slice brownies!) to cut the brownies. Store the brownies in an airtight container at cool room temperature or in the refrigerator.
(Recipe adapted from RecipeGirl.com)
Tags: Brownies, Milk, Mini Chocolate Chips, unsweetened chocolate
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Seriously! Your recipes just keep getting more and more amazing. I can’t wait to try this one! You rock!
These sound so yummy! Love these!
Well, if they are everything that is right with the world, then I had better make them and try them for myself! They look incredibly mouth watering.
I LOVE these!!!
These look so good! Weird question, but something I’ve had issues with before when making layered brownies…did you have any problems with the layers separating once you cut them into bars? I made s’mores brownies from another site recently and the top layer just wouldn’t adhere to the cooked brownie portion. Total disaster. I only ask because I really want to make these, but I think I’m scarred from the s’mores brownies mess still!
Hi Maggie, I know what you mean, but these layers stuck together beautifully – no separation at all!
If these taste as amazing as they look then they must be delicious! They look perfect!!
Cookie dough? Brownies? I’m in! Bring on the glasses of milk!!
I’m pretty confident that you just made my wildest dreams come true…
uhm…wow…! I definitely wouldnt be able to resist these, it would be far too dangerous to have a batch of them living in my fridge tempting me! Gorgeous recipe as always, and your photos are lovelllyy
I can’t wait to make these! They look gorgeous, too!
These look good!
Cookie dough anything is always a win!
Wow, amazing! I would like one of these for my breakfast right now
oh.
my.
gosh.
WOW! I need to make these!!
These look delicious!
These have been added to the list! My kids will go nuts for these, especially since cookie dough ice cream is their favorite.
Speechless! These are a thing of beauty.
(I have been known to make cookie dough solely for the purpose of eating–not baking–it.)
These look delicious! What a great idea! I made something similar called a Snickerdoodle Chocolate Chip Blondie with Brownie Bottom! I love bars with layers.
I love how you always tell how to “store” a recipe once it’s cooked.
I was sitting here this morning juggling different recipes, trying to decide what to make. Recipe Girl’s recipe for these was one of them and I think you may have just tipped the scales.
Wow. This look so good. I prefer cookies over brownies and my hubby is the opposite, so, this might just be the perfect treat for my house.
Oh crap.. there goes my diet
Oh, man. Your picture. I made these a few years ago (from Lovin’ from the Oven’s site) and they were KILLER. I cut them into teeny squares and served them during break time in a college class, and I was instantly popular. Seriously people, this recipe could help someone win the presidential election or something. Insane.
These look great! I did some similar a while back too and they are every bit as delicious as they look. How can you go wrong with brownies and cookie dough?!
Oh my…I want to take a bite out of my computer monitor. Great recipe!!!!
There is something about layers of delicious…more things should be layered.
I have bin making brownies almost just like this for about 3 years or so……. So good!!
Thank you for sharing. I cannot wait to try these.
Oh my lordy! I am making these tonight!!
YUM! Those look so pretty as well.
My oh My oh My!!!!! that has got to be the best thing I have ever seen in my life!!
Can anyone guess what I’ll be baking this weekend???
I love that the cookie dough doesn’t have raw eggs. What an amazing combination of flavors too!
Wow this sounds and looks delicious! Brownies & cookie dough all in one, I love it.
Dear GOD these look AMAZING!!
I want to go make these right this moment. However all we have is 1% milk. I guess I’ll have to wait, or run to the store. :p
These look wonderful. I love that the cookie dough on top is not cooked. Yum!!
With that much butter, I’m pretty sure I will end up in the heaven I feel when eating these! O.o
I’m going to make them this weekend! Thanks for the great recipe!
These look good enough to make me want to fire up the oven and bake them right away, even in this heat…and that’s saying something!
These look beyond delicious! I can’t really resist brownies or cookies… not to mention the two put together in one dessert!
Delaware is in the middle of a wicked heat wave and the news has been advising people to only go outside if absolutely necessary…But after seeing these, I will most certainly be making a quick trip to the supermarket tomorrow. These are the most beautiful brownies that I’ve ever laid eyes on!
I haven’t been this excited to bake since…4th of July!
Can’t wait to taste them!!
These look fabulous! Brownies and cookie dough? Yum!
These are so good! I tried them when Recipegirl posted them! Yours look gorgeous!
OMG this recipe is so cool.
Oh my, those look absolutely incredible! Yum
Oooohhh girl you gotta stop doing this to me. My will power can only stand so much!
Holy deliciousness, these look awesome!! Thanks!!
This is genius — so trying these! For the brownie part, can I sub cocoa powder? I wonder what the proper proportions would be. Just curious because I don’t have any baking chocolate and I want to make this RIGHT NOW!
You can’t substitute cocoa powder because it will affect the balance of the ingredients, but if that’s all you have, you could always use this brownie recipe as the base: http://www.browneyedbaker.com/2007/09/22/the-best-brownies/
Generally you can sudbstitue 3 Tbsp of cooca powder + 1 Tbsp of butter (or oil) for each 1 oz of unsweetened chocolate,
Yum!Nice recipe.
Do you have to use whole milk or will half-and-half or anything but skim milk do?
Whole milk is ideal, but you could use 1% or 2% as well. I don’t think I’d go the half-and-half route, as it may be too thick.
Mmmm, these sound amazing! Love cookie dough, and love brownies, so of course they would be awesome together!
I’m SO glad I have parties this weekend. I’ll be making these first thing tomorrow morning. I hope they last til the Sunday night party.
What a great idea!! Can’t wait to try these!! Two of my favorite things, brownies and cookie dough, together at last.
I just made these, and they are AMAZING! Thank you!
These look and sound AMAZING! Genius! It’s no surprise as to why you’re always on the Top 9, Congrats! I’m bookmarking these so that when my oven is working again I can give these a try, can’t wait! Thanks so much for sharing! =]
wow…I wanna make it, but i hv a question that there is no need to bake the cookie dough [upper layer] as it includes flour, I mean is it raw? Confussssed….
No, no need to bake the layer. Yes, the flour is raw, but it is incorporated into the other ingredients, so you don’t even taste it.
It might be an overstatement, but I think you’re my hero.
These look awesome!
Congratulations on making Food Buzz’s Top 9!!
Just the TITLE of these brownies made me all giddy inside! The SIGHT of them… left me breathless!
I think my husband and kids will love these! They look amazing…. This pregnant mommy has a bit of a brownie obsession…. Can’t wait to try them!!
These brownies look delicious!! You are always posting great looking desserts that I just have to try. My neighbor is loving all the baking I’m doing because he gets a few of them. Thats me though, I love to share.
Oh, boy, do these look outstanding! Copied to try ASAP!!!!
I’m definitely making these this week. They look awesome!
Made these today and overall they were pretty good. Although I found that the cookie dough seemed to over power the brownie taste a tad too much. But hey, if you love cookie dough go for it! I would recommend cooking the brownie for the 25 minutes and not any longer because they were a bit dry.
But… What SHOULD I use? Salted or unsalted butter? Which would you recommend?
I would go the unsalted route. I will amend the recipe to reflect that.
These look delish!
I think will freeze okay…right?
Yes, definitely!
I made these up & the cookie dough tasted a little bland. I realized there is no salt in the brownie recipe or the cookie dough & so I added a bit of salt to the cookie dough recipe & I think that helped (for my tastes). I definitely preferred them served fresh from the refrigerator, as they warmed up, they just weren’t as yummy. I am curious as to why there isn’t any salt in either recipe. Wondering if that was an oversight?
just made these and they were sooooo easy!! i ate about 1/2 of the cookie dough batter….ummm, divine. now waiting for them to cool in the fridge — can’t wait to see how they turn out!!
THANK YOU!
These look amazing!! Can’t wait to try this recipe later!! =)
Oh my gosh, these look divine! Would lovee to try these!
I made this recipe on Sunday, and it was almost too rich! I added some salt per a reviewer’s suggestion which i thought was a great idea. This recipe was very easy and good, but the dough was so sweet, a lot of people in my office couldn’t handle it. That being said, they were still good, but they definitely need to be served in small portions and with some milk!
I made these yesterday (August 2, 2011) exactly as the recipe states. I have to be honest, I really disliked them. I couldn’t even eat a small piece. The unsweetened chocolate for the brownies just really made the brownies lack that rich smooth sweetness that you come to expect from brownies. Also, the flavors just didn’t blend together in the right way. Using unsalted butter for both the brownies and the cookie dough left it with a really flat taste; nothing to balance out the sweetness.
I made them for my niece’s 16th birthday and decided not to even serve them. Huge disappointment.
Next time use a box of brownie mix, prepare as directed, spray a 9×13 pan, spread brownie mix in pan. Pack of BETTY CROCKER CHOCOLATE CHIP COOKIE MIX, prepare as directed, dollop on top of brownie mix in pan and bake till done. No fail EASY recipe and everyone loved it. (I didnt tell them it was from a box and a package ) they thought i worked hard on them. YES!!!!
I finally got around to making these today and I think that they were ok…I did follow the advice about the salt and I added about a 1/4 tsp to the cookie dough mixture. I did deviate from the brownie recipe by adding a 1/4 cup of cocoa powder in with flour, a tablespoon of granulated sugar in with the chocolate and I also added 2 tablespoons of sour cream into the batter. A small piece with a glass of milk was more than enough to satisfy my sweet tooth.
Stop! – you had me at ‘chocolate’!
Sugar will take away the potential salmonella from the egg. So never fear adding eggs to any recipe that also has sugar in it!
Read more: http://wiki.answers.com/Q/Does_sugar_cook_an_egg#ixzz1UOX4oCCI
I made these and my husband and I thought they were good but not the best brownie variation we’ve had. I cut back on the amount of cookie dough layer by reducing all the measurements by 1/3. I’m glad I did this since the amount of sugar in the dough can be overpowering and create a grainy texture. I also added a little salt to both layers. If I make these again I’ll probably further reduce the chocolate chips- it was a bit much for my preference.
Well I guess I don’t like cookie dough as much as I remember. The picture made them look delicious and mine turned out very nice. However they have an amazing amount of butter and sugar and were just too sweet and rich for us.
I followed this recipe to the T and it did not come out looking this way with this recipe make out. They were dry and did not taste right. We were so excited to make these too.
Later looked at some other recipes and this one is omitting some key ingredients to keep things tasty.
oh to double up on more information. The cookie dough itself was WAAAAAAAYY to sweet and grainy.
I made these for snack time at work last week– they were a big hit! Thanks for a great recipe!
omg these look beyond amazing
Ok, made these today, and its another winner! Since I’ve found this site I’ve been baking non-stop every weekend, (Mikey’s Peanut Butter Pie, Hershey’s perfect cake, etc) and every one has been a winner. Thanks for such great recipes with really clear instructions and helpful tips.
Wow! these brownies were incredible and i never cheat on brownies.
(only cheesecake!) like ever! the brownie base was fudgy and dense, like a brownie should be and then the cookie dough topping was soft, yummy and delicious. it was such a genius idea to avoid baking the topping since the cookie dough has a shorter baking time than the brownies. i cant wait to serve these to more people because they are such a crowd pleaser! thanks for the recipe but no thanks for the extra pounds you caused me to gain!
btw i love your blog and always recommend it to other people who are obsessed with cooking & baking like i am!
Just Stumbled this post. These look awesome. Will have to give them a try.
I’m not much of a baker, but these might make me try
Hi I made these and the brownie turned out like cake! And it’s a cake that’s not nice too
may i know what went wrong?? I followed exactly except I halved the recipe.
Well, I haven’t tested this recipe by halving it. Some recipes can scale with no problems, while others can have issues with the leavening, eggs, etc. Usually though brownies turning cake-like is due to over-mixing of the batter or baking for too long.
I made these brownies last weekend after anticipating them all week. However, I also found them very bland (lack of salt?), and very “fatty” tasting. The 4 eggs made the brownies too fluffy for my liking. I had a big lunch party, and no one went for seconds – even the kids left the brownies untouched after the first bite. I wonder what it would be like to use a denser brownie base and salted butter for the whole recipe. Overall, it was an expensive recipe to waste. I’m not discouraged, though. Some of your other recipes look amazing! And at the end of the day, not everthing will be for everybody.
I made these for my Cub Scout leaders and they loved them – so did my family! I included your link in my Friday Favorites.
I just made these and there is something wrong with the quantities in the cookie dough part. I measure everything very precisely when I bake because I don’t want any surprises, but after mixing up the cookie dough, it was so dry it was basically just crumbs – nothing like cookie dough at all. I re-checked the recipe and quantities to make sure I hadn’t left anything out – I hadn’t. I wound up adding 6 Tbspn oil to get it to cookie dough consistency. I think when the eggs were left out of the recipe, nothing was substituted for them, as 3 Tbspn milk and 1.5 tsp of vanilla just aren’t enough liquid to bind that quantity of flour and sugar…..
Even with the butter….
However they do get the taste approval of the whole family.
Hi Heather, I’m so sorry your cookie dough didn’t turn out well. Mine was definitely creamy, not like crumbs at all. I’m wondering if you’re in particularly dry climate, and that could be part of a problem?
In reference to the question back in July, about separating layers from brownie and topping- Just a thought; perhaps if you do not wait until the brownie (or bottom of any other like recipe) is not completely cooled before you put the top layer the warmth will act as a “glue”. Of course not warm enough that the top layer would slide off.. lol.
These look great! I am wondering if I could use boxed brownies? I have a bunch I got a good deal on & it would be a $$ saver for me? Just curious, thank you! I found this on Pinterest
Hi Claire, Sure, I don’t see why not! Just make sure the box mix makes enough for a 9×13 pan.
These were a BIG! BIG! HIT!
Delicious, light, and not too sweet, Just right!
A handful of people mentioned the only thing they were disappointed by was that it didn’t have the actual texture of a brownie, other than that no one spoke a word besides mmmm… and I’ll have another piece.
I tried this recipe and it was a hit!!!!! omg so yummy!
thank you!
I have this cookie recipe that I am including and it is really smooth — like a shortbread almost. I’m thinking that people aren’t beating the butter and sugars and milk together long enough to reduce the granulation of the sugar. It needs to be creamed more and the top will stick more and be smoother. I’m including my recipe so people can compare. This recipe below is quite similar and has no eggs. We love eating this dough with it’s smoothness. We’ve been making this for over 25 years and I think that is the trick for you all.
Choco Chip Pan Cookies(Van Ee)
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c. butter
2 c flour
1 tsp vanilla
1/2 c walnuts
1 c. br sugar
1 c. semi sweet chocolate chips
Cream butter, vanilla, and brown sugar. Add flour and mix well. Stir in nuts. Pat into ungreased, small cookie sheet (jelly roll pan). Push into top chocolate chips. Bake 20 minutes @ 350 degrees or until lightly browned. Cut while hot. Shortbread like taste.
Part of this recipe *really* bothers me. The second layer isn’t cooked at all??
http://www.dailymail.co.uk/news/article-2072266/Scientists-warn-eating-raw-cookie-dough-FLOUR-riddled-bacteria.html
These were a big hit, but I have to admit my brownie didn’t look as dense and fudgy as yours does above. Mine came out very cakey and dry. I may make them again with my standard brownie recipe that is almost like fudge. I added a little more milk to the cookie dough recipe to make it smoother and spreadable.
As for ACW, there is bacteria everywhere. Plenty of people live on a raw diet, happily eating vegetables, grains, fruits, even some meats without cooking out all the bacteria. One outbreak of a commercially packaged, chemical packed cookie dough isn’t going to keep me away from this recipe.
crazy recipe! im loving it! im thinkin bout getting white choc now
Made today not impressed by far a funky brownie that was missing something wouldn’t have made them at all but a girlfriend begged me too if I used boxed brownies I might try again.
I tried this recipe and I’m not sure what I did wrong with the brownie part but it was really thick and it took 2X as long to cook…..It tasted okay but we ended up eating them like brownies, never ended up making the top as it would have been too high….not sure?!?
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