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Cookie Dough Brownies

  • Author: Cookies & Cups
  • Prep Time Prep Time: 20 minutes
  • Cook Time Cook Time: 25 minutes
  • Total Time Total Time: 45 minutes + chill time
  • Yield Yield: 30 brownies 1x
  • Category Category: Brownies
  • Method Method: Oven
  • Cuisine Cuisine: Dessert

Description:

Fudgy brownies topped with cookie dough and chocolate ganache. When you can’t decide on a brownie or a cookie!


Ingredients:

For Brownies:

  • 1 cup butter
  • 3/4 cup unsweetened cocoa powder
  • 2 1/4 cups granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/2 cup mini semi-sweet chocolate chips

Cookie Dough Filling:

  • 1 cup butter, room temperature
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/4 cup milk
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1 cup mini semi-sweet chocolate chips

Chocolate Topping:

  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon vegetable shortening

Instructions

  1. Brownies: Preheat oven to 350°F. Line a 9×13 baking pan with parchment paper and coat with nonstick spray. Set aside. *You can omit the parchment paper, but I like to use it, as it makes the brownies easy to remove from the pan to cut.
  2. Melt the butter in a large saucepan over medium-low heat. Add in the cocoa powder and stir until smooth. Remove pan from the heat.
  3. Add in the sugar, salt, baking powder, eggs, and vanilla and using a rubber spatula mix until smooth, about 50 strokes.
  4. Stir in the flour until incorporated, and then stir in the chocolate chips until combined.
  5. Spread batter into pan and bake for 20- 25 minutes, or until a toothpick inserted 2- inches from the edge comes out clean.
  6. Allow the brownies to cool completely before moving on to the next step.
  7. Cookie Dough: In the bowl of your stand mixer fitted with the paddle attachment mix the butter, light brown sugar, granulated sugar, and salt together on medium speed for 2 minutes. Add in the milk and vanilla and mix until smooth, scraping the sides of the bowl as necessary.
  8. Turn the mixer to low and add in the flour, mixing until just incorporated. Stir in the chocolate chips.
  9. Spread the cookie dough in an even layer on top of cooled brownies. Place the pan in the refrigerator for 15 minutes to chill before adding the chocolate topping.
  10. Chocolate Topping: Melt the chocolate chips and shortening in microwave for 1 minute, remove and stir. Continue in 20 second intervals until the chocolate is completely melted and smooth.
  11. Remove the brownies from the refrigerator and using an off-set spatula or knife, spread the chocolate on top of the cookie dough layer and place back in the refrigerator for 15 – 20 minutes, or until the chocolate is set.
  12. When the chocolate is set you can cut the brownies into bars.

Notes:

Store airtight at room temperature for up to 2 days or airtight in the refrigerator for 5 days.

Keywords:: cookies and cups, cookie dough, brownies, brownies recipe, raw cookie dough

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