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A chocolate chip cookie dough brownie with a bite taken out.

Chocolate Chip Cookie Dough Brownies

My favorite basic brownie recipe is topped with an egg-free cookie dough.
Course Snack
Cuisine American
Prep 40 minutes
Cook 25 minutes
Setting time 1 hour 5 minutes
Total 2 hours 10 minutes
Servings 24 brownies
Calories 408 kcal
Author Michelle

Ingredients

For the Brownie

  • cup Dutch-processed cocoa
  • ½ cup + 2 tablespoons boiling water
  • 2 ounces unsweetened chocolate finely chopped
  • 4 tablespoons unsalted butter, melted
  • ½ cup + 2 tablespoons vegetable oil
  • 2 eggs
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • cups granulated sugar
  • cups all-purpose flour
  • ¾ teaspoon salt

For the Cookie Dough

  • 1 cup unsalted butter, at room temperature
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • cups all-purpose flour
  • 1 cup miniature semisweet chocolate chips
US Customary - Metric

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recipe Notes

Nutritional values are based on one brownie

Nutrition Facts
Chocolate Chip Cookie Dough Brownies
Amount Per Serving
Calories 408 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g81%
Cholesterol 59mg20%
Sodium 134mg6%
Potassium 134mg4%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 37g41%
Protein 3g6%
Vitamin A 375IU8%
Calcium 29mg3%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.