Chocolate Chip Cookie Dough Brownies
Ultra-fudgy brownies layered with safe-to-eat chocolate chip cookie dough and finished with a silky ganache. A bake-sale showstopper that’s simple to slice and share.
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Servings:
Ingredients
Main Ingredients
- 0.5 cup unsalted butter, melted and slightly cooled Brownie layer
- 1 cup granulated sugar Brownie layer
- 2 large eggs Brownie layer
- 2 tsp vanilla extract Divided between layers: 1 tsp in brownies, 1 tsp in cookie dough
- 0.5 cup unsweetened cocoa powder Brownie layer
- 0.75 cup all-purpose flour Brownie layer
- 0.5 tsp fine salt Brownie layer
- 0.5 cup semisweet chocolate chips Fold into brownie batter
- 0.5 cup unsalted butter, softened Cookie dough layer
- 0.5 cup packed light brown sugar Cookie dough layer
- 0.25 cup granulated sugar Cookie dough layer
- 1 tsp vanilla extract Cookie dough layer
- 1.25 cup heat-treated all-purpose flour, cooled Cookie dough layer
- 0.5 tsp fine salt Cookie dough layer
- 3 tbsp milk or heavy cream Add as needed for spreadable dough
- 0.75 cup mini chocolate chips Cookie dough layer
- 1 cup semisweet chocolate chips Ganache
- 0.5 cup heavy cream Ganache
- 0.125 tsp fine salt Ganache, optional
Instructions
Preparation Steps
- Preheat oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang. Lightly coat with spray.
- Heat-treat the cookie dough flour: spread 1 1/4 cups flour on a sheet pan and bake 5–7 minutes until it reaches 165°F. Cool completely.
- Whisk melted butter and granulated sugar until glossy. Beat in eggs and 1 tsp vanilla until smooth.
- Sift in cocoa, flour, and salt. Fold just until no dry spots remain, then stir in chocolate chips.
- Spread batter in the pan. Bake 25–30 minutes, until a toothpick comes out with moist crumbs. Cool in pan completely.
- Beat softened butter, brown sugar, and granulated sugar until fluffy. Mix in 1 tsp vanilla and 2 tbsp milk.
- Add cooled heat-treated flour and salt. Mix until a soft dough forms, adding up to 1 tbsp more milk if needed. Fold in mini chips.
- Spread cookie dough evenly over cooled brownies. Chill 20 minutes to firm.
- Warm cream until steaming but not boiling. Pour over chocolate chips, let sit 2 minutes, then stir smooth with a pinch of salt.
- Pour ganache over the cookie dough. Smooth the top and chill 30–45 minutes until set.
- Lift from the pan using the parchment. Slice with a warm knife, wiping between cuts.
Notes
Try a swirl of warmed peanut butter under the ganache or add 1/2 tsp espresso powder to the brownie batter for deeper chocolate flavor. Store covered in the refrigerator up to 5 days, or freeze cut squares tightly wrapped for up to 2 months.
This recipe is an original creation inspired by classic Chocolate Chip Cookie Dough Brownies flavors. All ingredient ratios and instructions are independently developed.