Classic Cookie Dough Brownies feature a dense, chocolate brownie base topped with a smooth layer of egg-free cookie dough. The contrast between the gooey brownie and the sweet, buttery cookie dough makes each bite an irresistible treat. Ideal for special occasions, family gatherings, or just indulging a sweet craving, this dessert is a surefire crowd-pleaser.
Cookie Dough Brownies are the perfect fusion of two beloved treats: rich, fudgy brownies and creamy, indulgent cookie dough. This dessert combines the dense, chocolaty goodness of brownies with the nostalgic flavor of cookie dough, creating a layered masterpiece that’s hard to resist. The special feature of this recipe is that the cookie dough is egg-free, making it safe to eat raw.
Classic Cookie Dough Brownies
a dense, chocolate brownie base topped with a smooth layer of egg-free cookie dough.
Equipment
- 8x8-inch baking pan
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- Measuring cups and spoons
Ingredients
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper.
- In a large mixing bowl, whisk together melted butter and granulated sugar. Add the eggs one at a time, followed by the vanilla extract. Stir in the cocoa powder, flour, salt, and baking powder until well combined.
- Pour the brownie batter into the prepared pan and smooth the top with a spatula. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out mostly clean. Let the brownies cool completely in the pan.
- In a separate bowl, cream the softened butter and both sugars using an electric mixer until light and fluffy. Mix in the milk and vanilla extract. Gradually add the flour and stir until combined. Fold in the mini chocolate chips.
- Once the brownies are completely cool, spread the cookie dough evenly on top of the brownie layer. Use a spatula to smooth the surface.
- Place the brownies in the fridge for 20–30 minutes to firm up the cookie dough layer before slicing and serving.
Notes
- These brownies can be stored in an airtight container in the fridge for up to 5 days.
- For a fun twist, try adding a pinch of sea salt on top of the cookie dough layer to balance the sweetness.
- For a fun twist, try adding a pinch of sea salt on top of the cookie dough layer to balance the sweetness.
Nutrition and Calories (per serving):
– Calories: 320
– Carbohydrates: 42g
– Protein: 3g
– Fat: 16g
– Sodium: 110mg
– Sugar: 30g
Please let me know how it turned out for you! Leave a comment below and tag @cookwithexperts on Instagram and hashtag it #cookwithexperts.