Chocolate Chip Cookie Dough Brownies
These chocolate chip cookie dough brownies start with my favorite basic brownie recipe, and are topped with an egg-free cookie dough.
I posted a version of this recipe nearly six years ago, and while the concept (brownies + cookie dough!) is amazing, many of the reviewers thought that the recipe was a bit lacking, both in flavor and texture. Since this has been an incredibly popular recipe, I wanted to do it right and have updated it to include new-and-improved versions of both the brownies and the cookie dough, yummmm…
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. I mean, chocolate chip cookie dough brownies? Nothing but good comes from these babies.
Hello beautiful bowl of cookie dough I can eat guilt-free with a spoon…
When I first saw these chocolate chip cookie dough brownies years ago on RecipeGirl I stopped in my tracks. Aside from looking amazing, they were pure genius. I had 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. The cookie dough is egg-free, so no raw egg consumption. (Your mom just breathed a sigh of relief.) This cookie dough is a little stiffer than the dip, so it holds up well to slicing and eating with your hands – no fork needed!
For this revised version, I turned to a combination of favorites – the better-than-box-mix brownies, which are fabulously simple and my favorite brownie recipe to dress up with other flavors. On top I used the cookie dough from my chocolate chip cookie dough ice cream, which hails from The Cookie Dough Lover’s Cookbook (written by Lindsay from Love & Olive Oil). The combo is a total home run – dense and fudgy brownies with intense chocolate flavor, along with the best edible cookie dough money can buy!
You know how milk and cookies go well together? 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.
One year ago: Homemade Restaurant Style Salsa
Two years ago: Top 10 List: Favorite Main Dishes
Six years ago: Crunchy Good-For-You Granola Bars
Seven years ago: Raisin Bran Muffins
Nine years ago: Cheesecake Truffles
Chocolate Chip Cookie Dough Brownies
My favorite basic brownie recipe is topped with an egg-free cookie dough.
For the Brownie
- ⅓ cup (28 grams) Dutch-processed cocoa
- ½ cup + 2 tablespoons (148 ml) boiling water
- 2 ounces unsweetened chocolate, finely chopped
- 4 tablespoons (57 grams) unsalted butter, melted
- ½ cup + 2 tablespoons (140 grams) vegetable oil
- 2 eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
- 2½ cups (496 grams) granulated sugar
- 1¾ cups (248 grams) all-purpose flour
- ¾ teaspoon salt
For the Cookie Dough
- 1 cup (227 grams) unsalted butter, at room temperature
- 1 cup (198 grams) light brown sugar
- ½ cup (99 grams) granulated sugar
- ¼ cup (60 ml) heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1½ cups (213 grams) all-purpose flour
- 1 cup miniature semisweet chocolate chips
- Make the Brownies: Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9×13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.
- Whisk cocoa powder and boiling water together in a large bowl until smooth. Add the unsweetened chocolate and whisk until the chocolate is melted. Whisk in the melted butter and oil (the mixture may look curdled at this point, that’s okay!). Add the eggs, yolks, and vanilla extract, and whisk until smooth and homogeneous. Whisk in the sugar until fully incorporated. Add the flour and salt and mix with a rubber spatula until combined.
- Scrape batter into prepared pan and spread into an even layer. Bake until a toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer the pan to a wire rack and cool completely.
- Prepare the Cookie Dough: Combine the butter and both sugars in a mixing bowl and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the cream, vanilla and salt, and mix for another minute or so, until combined. Scrape the sides of the bowl, then reduce the mixer speed to low and gradually add the flour, mixing just until incorporated. Using a rubber spatula, stir in the chocolate chips.
- Spread the cookie dough evenly over the cooled brownies. Refrigerate until the dough is firm, about an hour. Transfer the brownies to a cutting board and use a sharp knife to cut the brownies into squares. The brownies should be stored in an airtight container in the refrigerator or at cool room temperature for up to 1 week.
This recipe was originally published on July 21, 2011.