Chocolate Chip Cookie Dough Brownies: The Ultimate Fudgy Delight with Edible Cookie Dough Topping
Chocolate Chip Cookie Dough Brownies: A Decadent Fusion of Two Beloved Desserts
Imagine combining the rich, fudgy texture of homemade brownies with the irresistible, sweet creaminess of edible chocolate chip cookie dough. The result? These spectacular Chocolate Chip Cookie Dough Brownies – truly the best of both dessert worlds, baked into one perfect bar. If you’re a fan of sneaking spoonfuls of raw cookie dough while baking, or if a warm, gooey brownie is your ultimate comfort food, then this recipe is tailor-made for you. It’s an indulgence that promises to satisfy every sweet craving.
There’s a special kind of magic that happens when classic chocolate chip cookies meet deep, dark brownies. This recipe captures that magic, offering an unparalleled dessert experience. Whether you’re looking for a show-stopping treat for a party, a comforting snack for a cozy evening, or simply a way to elevate your baking game, these cookie dough brownies are guaranteed to impress. They are not just a dessert; they are an experience, meticulously crafted from scratch to deliver ultimate flavor and texture.
Why These Chocolate Chip Cookie Dough Brownies Are a Must-Try
For anyone who has ever found themselves unable to resist tasting cookie dough straight from the bowl, this recipe is a dream come true. We’ve all been there – the allure of unbaked goodness is strong! These brownies solve that dilemma by featuring a thick, completely safe-to-eat layer of chocolate chip cookie dough spread generously over a perfectly baked, fudgy brownie base. No more whispers of “raw eggs” in your head; this cookie dough is specifically designed to be enjoyed unbaked, making it the star topping it deserves to be.
As a passionate baker, I often find my kitchen filled with an array of delicious treats. People frequently ask how I manage not to eat everything I bake, and while I do share a lot (to avoid waste and because my family is almost “used” to the constant stream of goodies), some things disappear faster than others. Brownies and chocolate chip cookies are consistently at the top of that list. This recipe brilliantly combines those two undisputed favorites, ensuring every bite is met with pure joy. It’s truly a celebration of classic flavors in a delightful new form, making it an instant crowd-pleaser and a personal favorite.
Understanding Cookie Dough Topped Brownies vs. Baked-in Variations
When it comes to crafting chocolate chip cookie brownies, there are a couple of popular approaches. One method involves swirling dollops of cookie dough directly into the brownie batter before baking, resulting in a “cookie brownie” hybrid where the cookie elements are baked into the brownie itself. While this creates a unique texture, it often means sacrificing the distinct “raw” cookie dough experience.
Our featured recipe, however, takes a different, arguably more satisfying path. Here, the fudgy brownie layer is baked and cooled first, providing a solid, rich foundation. Then, a generous, thick layer of delicious, eggless chocolate chip cookie dough is spread on top. This method guarantees that you get the full, unadulterated pleasure of eating raw cookie dough, perfectly complementing the intense chocolatey brownie below. It’s the ultimate textural contrast and flavor combination, delivering that safe-to-eat cookie dough indulgence without any compromise.
The Science Behind Edible Eggless Cookie Dough
A common question arises with any “raw” dough: is it safe to eat? The answer, in the case of this recipe’s cookie dough, is a resounding yes! Traditional cookie dough contains raw eggs and sometimes raw flour, both of which carry potential health risks. However, our edible cookie dough recipe is specifically formulated to be enjoyed uncooked. It’s made without eggs, eliminating the primary concern with raw dough. Additionally, while this recipe doesn’t call for heat-treating the flour, a simple step often taken for edible cookie dough is to microwave the flour until it reaches 160°F (71°C), ensuring it’s safe for consumption.
Can Eggless Cookie Dough Be Baked?
While eggless cookie dough is perfectly safe and delicious to eat raw, it would not perform well as a baked cookie. The reason is twofold: not only does it lack eggs, which act as a binder and contribute to structure, but it also typically omits leavening agents like baking soda or baking powder. These ingredients are crucial for cookies to rise and achieve their characteristic texture when baked. Without them, your “cookies” would likely spread into flat, dense disks. So, for traditional baked cookies, stick to recipes with eggs and leavening; for the delightful raw topping on these brownies, eggless is the way to go!
The Inspiration: Freaky Friday Virtual Cookie Exchange
Before we dive into the nitty-gritty of making these incredible Chocolate Chip Cookie Dough Brownies, let me share the delightful story behind their origin. This recipe was born out of our annual Freaky Friday Virtual Cookie Exchange! You might be familiar with “Freaky Friday” as a movie, but in our little community of food bloggers, it’s a cherished tradition: a good old-fashioned blog hop. Five times a year, a group of us secretly choose a blog from one another, cook or bake a recipe from it, and then reveal our creations all at the same time. While four rounds focus on seasonal themes, this particular round is all about the holiday cookie exchange.
For this festive event, the challenge is to create a cookie, candy, or snack mix that would be perfect for a holiday cookie platter. Since we are all spread across different locations, an in-person exchange isn’t feasible, so we call it a virtual cookie exchange. In a year like 2020, where virtual connections became more important than ever, this tradition felt even more meaningful and fitting! It’s a wonderful way to discover new recipes, support fellow bloggers, and share delicious treats, even if only digitally.
Spotlight on Sugar Dish Me Blog
For this memorable round of Freaky Friday, I had the pleasure and excitement of selecting a recipe from Heather’s fantastic blog, Sugar Dish Me. Heather shares my profound love for baking, so you can imagine the delightful, albeit challenging, task of choosing just one recipe from her extensive collection!
Beyond her culinary talents, Heather is genuinely hilarious. Although we’ve yet to meet in person, our online conversations are always a joy. I deeply admire her straightforward, “tell it like it is” communication style on her social media channels and website. Her sense of humor and resilience to negative comments (something I confess I struggle with) are truly inspiring, especially in the often-harsh world of the internet. Heather lives with her husband and two teenage boys – a perfect arrangement, as she loves to cook, and they certainly love to eat! She began her culinary journey at a young age, guided by her mother’s wisdom: “if you can read, you can cook,” a motto she truly lives by. As a devoted fur mom to six dogs and two cats, she also understands the immense joy and chaos that pets bring. But I digress, let’s get back to the delicious recipes!
Exploring Delicious Recipes from Sugar Dish Me
With a blog name like Sugar Dish Me, selecting a recipe for a cookie exchange post was both a pleasure and a formidable challenge. Heather’s site is a treasure trove of delightful desserts, and I confess I spent a considerable amount of time exploring it – perhaps a little too much, much to my “fan-girl” embarrassment! I initially narrowed my choices down to her amazing Hot Cocoa Cookies, her tempting Peppermint Cheesecake Cookies, and of course, her irresistible Cookie Dough Fudge Brownies.
My heart was initially set on the Hot Cocoa Cookies, but after an exhaustive search for the crucial Mallow Bits, both in grocery stores and online, I came up empty-handed. There must have been an unexpected rush on them! Rest assured, the moment I spot those Mallow Bits on the shelf, those cookies will be the very next thing I bake. This happy circumstance led me back to her incredible brownie creations, and thus, the inspiration for these Chocolate Chip Cookie Dough Brownies was solidified.
Beyond these sweet treats, I also absolutely adored Heather’s Dark Chocolate Candy Cups. I even made them for Veteran’s Day! (Now that Heather knows I had her blog, I can finally confess my secret admiration and creation!) I decorated my Chocolate Candy Cups (Homemade Chocolates) in festive red, white, and blue, but I also showcased various other decorating ideas to highlight their incredible versatility.
It’s important to note that Sugar Dish Me isn’t just about baking; Heather offers a vast and impressive assortment of savory recipes too! You’ll find a plethora of inspiring ideas for Appetizers, Salads, and Main Dishes. I’ve already printed off her recipe for Linguine Carbonara with Bacon & Crispy Brussels Sprouts, eagerly anticipating making it for our next pasta night. Her blog is a true culinary gem!
How to Make Chocolate Chip Cookie Dough Brownies from Scratch: A Step-by-Step Guide
Creating these exquisite cookie dough brownie bars is surprisingly simple, yet delivers a gourmet, 100% homemade taste. Forget those bland box brownie mixes! We’re going to craft these from the ground up, ensuring every layer is rich, flavorful, and perfectly textured. Gather your high-quality dark chocolate, butter, sugars, vanilla, eggs, flour, baking soda, and salt. Let’s begin the delightful journey of making the brownie base!
**For the Brownies:**
Start by preheating your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, making sure to leave an overhang on the sides for easy removal, then butter the parchment paper. This preparation ensures your brownies will lift out cleanly after baking and cooling.
Next, it’s crucial to select a good quality dark chocolate for your brownies. The chocolate is the soul of a brownie, and a superior chocolate will profoundly impact the final flavor and fudginess. Coarsely chop 6 ounces of your chosen dark chocolate and place it in a small saucepan over medium heat. Stir continuously until the chocolate is completely melted and smooth. Immediately remove it from the heat and set it aside to cool slightly.
In the bowl of your stand mixer (or using a hand mixer), cream together 1/2 cup of softened salted butter and 1 cup of granulated sugar until the mixture is light and fluffy. This step incorporates air, contributing to the brownie’s texture. Beat in 3 large eggs and 1 1/2 teaspoons of vanilla extract (or vanilla bean paste for an extra burst of flavor) for about 90 seconds until well combined.
Now, for a crucial step: slowly drizzle the slightly cooled, melted chocolate into the wet mixture while the mixer is running on low speed. This process is called tempering and prevents the eggs from scrambling due to the warm chocolate, ensuring a smooth, consistent batter.
In a separate bowl, whisk together 1 1/4 cups of all-purpose flour, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can lead to tough brownies.
Evenly spread the brownie batter into your prepared baking pan. Bake for 16 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter. The edges should be set, but the center should still be slightly fudgy.
Once baked, remove the brownies from the oven and let them cool completely on a wire rack. Then, transfer them to the refrigerator for about an hour. Chilling the brownies is a vital step as it makes spreading the cookie dough topping much easier and prevents the layers from mixing too much.
**For the Edible Cookie Dough Topping:**
While the brownies are chilling, it’s time to whip up the star topping: the edible chocolate chip cookie dough! You’ll need 1/2 cup of softened salted butter, 1/2 cup of brown sugar, 1/4 cup of granulated sugar, 3 tablespoons of milk, 2 teaspoons of vanilla extract (or vanilla bean paste), 1 cup of all-purpose flour, and 1 cup of semi-sweet chocolate chips.
In your mixer, cream the softened butter with both the brown sugar and granulated sugar until the mixture is light, fluffy, and well combined. Beat in the vanilla and milk until smooth. Slowly incorporate the flour, mixing just until no dry streaks remain. Finally, fold in the semi-sweet chocolate chips by hand. Remember, this dough contains no eggs and is perfectly safe for raw consumption.
Using a rubber spatula, gently and evenly spread the prepared cookie dough over the chilled brownies. Once spread, pop the entire pan back into the refrigerator for another 30 minutes to an hour. This final chill helps set the cookie dough and makes for cleaner cuts.
Just before serving, I love to sprinkle the tops of my Chocolate Chip Cookie Dough Brownies with a touch of coarse sea salt. This is entirely optional, but the subtle saltiness perfectly complements and enhances the sweetness of the chocolate and cookie dough, creating a truly gourmet flavor profile.
Serving and Storage Tips
These brownies are incredibly delicious! Store any leftover brownies covered in an airtight container in the refrigerator. They can last for up to 3-5 days when properly stored, maintaining their fudgy brownie base and delightful cookie dough topping. For best texture and flavor, bring them to room temperature for a few minutes before serving, or enjoy them chilled for a firmer bite. They are fantastic on their own, or you could serve them with a scoop of vanilla bean ice cream for an extra-indulgent treat.
Love This Recipe? Pin It for Later!
Don’t let these incredible Chocolate Chip Cookie Dough Brownies get lost in the digital ether! Make sure to save this recipe so you can easily find it whenever that dual craving for brownies and cookie dough strikes. Pin them to your favorite Pinterest recipe board now, and you’ll always have this decadent treat at your fingertips!
These beautifully crafted brownies were my contribution to our Virtual Cookie Exchange! They look absolutely charming all packaged up in a cute tin, ready to be shared (virtually, of course). I can’t wait to see what delicious creations everyone else made for this year’s exchange!
Explore More Delicious Treats and Baking Inspiration
If you’re looking for more delectable homemade desserts and snacks, be sure to explore my full collection of Cookies, Candies, and Snack Mixes. You’ll find a treat for every occasion and every craving!
Check Out All the 2020 Freaky Friday Holiday Cookie Exchange Recipes:
- An Affair from the Heart – Chocolate Chip Cookie Dough Brownies
- Bowl Me Over – Homemade Buckeyes Recipe
- Devour Dinner – Holiday Brownie Cookie
- Fresh Cooky – Mint Fudge Brownies
- Hostess at Heart – Homemade Butter Cookies
- House of Nash Eats – Candy Coated Crispix Mix
- Lemoine Family Kitchen – Nutella Thumbprint Cookies
- Life Currents – Easy One Hour Cinnamon Rolls
- Life, Love & Good Food – Peppermint Brownie Drop Cookies
- Or Whatever You Do – Easy Thumbprint Cookie Recipe
- Sugar Dish Me – Chocolate Chip Pudding Cookies
- Take Two Tapas – Chocolate Caramel Brownies
- The Speckled Palate – Peanut Butter Chocolate Fudge
Discover More EPIC Brownie Recipes
Remember, these delectable cookie dough brownies aren’t just for holiday gatherings. They are a perfect treat for any time of year, whenever you find yourself torn between the rich allure of a brownie and the sweet satisfaction of a chocolate chip cookie. Why choose when you can have both in one amazing dessert bar? Get ready to bake, indulge, and enjoy!
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Print Recipe
Chocolate Chip Cookie Dough Brownies
15 minutes
16 minutes
1 hour
30 minutes
2 hours
1 minute
Bars
American
can you bake eggless cookie dough?, Chocolate Chip Cookie Dough Brownies, cookie dough brownies, cookie dough topped brownies, eggless cookie dough, how do you make cookie dough brownies from scratch
24
brownies
251
kcal
Michaela Kenkel
Equipment
- 9×13 Pyrex Baking Dish with a Lid
- Reynolds Kitchens Non-Stick Parchment Paper
- Rubber Spatulas
- Pyrex Glass Measuring Cup 3 piece set
- Kitchenaid Stand Mixer
- KitchenAid Hand Mixer
Ingredients
For the Brownies:
-
6
ounces
good quality dark chocolate
coarsely chopped -
1/2
cup
salted butter
softened -
1
cup
sugar -
3
eggs -
1 1/2
teaspoons
vanilla
I used vanilla bean paste -
1 1/4
cups
flour -
1/4
teaspoon
baking soda -
1/4
teaspoon
salt
For the Cookie Dough:
-
1/2
cup
salted butter
softened -
1/2
cup
brown sugar -
1/4
cup
sugar -
3
Tablespoons
milk -
2
teaspoons
vanilla
I used vanilla bean paste -
1
cup
flour -
1
cup
semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F (175°C). Line a 9×13″ baking pan with parchment paper, allowing some overhang on the sides. Butter the parchment paper and set the pan aside.
- In a small saucepan over medium heat, melt 6 ounces of coarsely chopped good quality dark chocolate, stirring until completely smooth. Remove from heat and set aside to cool slightly.
- To make the brownie batter: In the bowl of your mixer, beat 1/2 cup softened butter and 1 cup sugar together until light and fluffy. Add 3 eggs and 1 1/2 teaspoons vanilla (or vanilla bean paste) and beat for another 90 seconds until well combined. SLOWLY add the slightly warm melted chocolate with the mixer running on low speed. This process gently tempers the eggs, preventing them from cooking. In a separate bowl, sift together 1 1/4 cups flour, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix. Spread the batter evenly into the prepared baking dish and bake for 16 minutes. Let the brownies cool completely, then place them in the refrigerator for about an hour. Chilling them will make spreading the cookie dough topping much easier.
- To make the Cookie Dough: In your mixer, cream 1/2 cup softened salted butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar together until light and fluffy. Beat in 2 teaspoons vanilla and 3 tablespoons milk. Slowly incorporate 1 cup of flour until just combined. Fold in 1 cup of semi-sweet chocolate chips by hand.
- Spread the cookie dough evenly over the chilled brownies using a rubber spatula. For best results and cleaner cuts, chill the entire pan for another 30 minutes to an hour before slicing into squares.
- Store any leftover brownies covered in an airtight container in the refrigerator.
Notes
Recipe adapted from Sugar Dish Me.
Nutrition
Serving:
1
|
Calories:
251
kcal
|
Carbohydrates:
32
g
|
Protein:
3
g
|
Fat:
13
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
4
g
|
Cholesterol:
44
mg
|
Sodium:
110
mg
|
Fiber:
1
g
|
Sugar:
22
g