Cookie Dough Brownies
These fudgy brownies are topped with creamy chocolate ganache and edible cookie dough! They combine three amazing standalone desserts into one perfectly rich brownie bar. How could you go wrong??
These brownies are topped with safe-to-eat cookie dough, so you can eat as many as you'd like without being worried about the potentially risky ingredients! The cookie dough contains no raw eggs and the flour will be heat-treated to make it safe to consume.
These cookie dough topped brownies are super simple to make, but good assembly is key! Be sure to follow my tips at the bottom of the recipe for best results.
Cookie Dough Brownies
For the Brownies
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ⅓ cup cocoa powder
- ⅓ cup semi-sweet chocolate chips melted
- ½ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
For the Cookie Dough
- 6 tablespoons unsalted butter softened
- ⅔ cup light brown sugar packed
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour cooked *see instructions
- ½ teaspoon salt
- ¾ cup semi-sweet chocolate chips
For the Chocolate Ganache center
- ¼ cup heavy cream
- ½ cup semi-sweet chocolate chips
To make the brownies
- Preheat oven to 350 degrees.
- Using a hand mixer or a stand mixer fitted with the whisk attachment, combine melted butter, sugar, eggs and vanilla extract. Mix until combined.
- Add in dry ingredients (cocoa powder, flour, baking powder, salt). Mix until combined.
- Add melted chocolate. Mix until combined.
- Line an 8×8 or 9×9-inch pan with aluminum foil or parchment paper.
- Pour the batter into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean.
- Remove from oven and set aside to cool.
To make the cookie dough
- While the brownies are in the oven, use a stand mixer fitted with the paddle attachment or a hand mixer to cream the butter and brown sugar on high for 1 minute. Scrape down the bowl once complete.
- Add in milk, vanilla extract and salt. Mix until combined. Scrape down the bowl once complete.
- Add flour to a microwave-safe bowl and heat on high in the microwave for 90 seconds, stopping every 15-20 seconds to stir the flour. Set aside to cool for 2-3 minutes.
- Let the flour cool, then add it to wet ingredients in 2-3 portions, mixing well after each addition.
- Use a large spoon to mix in the chocolate chips. Set mixture aside.
To make the chocolate ganache
- Use the microwave or stove to heat heavy cream until it is just about to boil.
- Gently stir in chocolate chips. Stir constantly until the mixture is smooth.
- To assemble, pour the warm ganache over the cooled brownie and spread it evenly throughout the pan.
- Grab pieces of cookie dough with your hands and flatten it out as much as possible, then gently press on top of ganache. Do this until the entire brownie is covered. (you could also place the cookie dough in between two sheets of parchment paper and use your hands or a rolling pin to flatten it, then place over the brownies & ganache). *see my notes above for more tips*
- Place the pan in the fridge and allow it to chill for 1-2 hours to set the ganache, then enjoy!
- Line your pan with aluminum foil or parchment paper to ensure easy removal.
- Allow the brownies to cool completely before finishing assembly – warm brownies will cause the cookie dough to start melting.
- The chocolate ganache will act as a glue for your cookie dough! Make sure to place your cookie dough on top of the ganache before it begins to cool/harden.
- You may not use all of the cookie dough, depending on how thick you want your bars to be.
- To get a thin and even layer of cookie dough on top of the brownies, you can use your hands to flatten out portions of cookie dough and then mold them together as you assemble OR
- You can also use a rolling pin or your hands to flatten the cookie dough in between two sheets of parchment paper – I prefer my cookie dough layer to be fairly thin so that the bar is a more manageable thickness.
- Place the bars in the fridge for at least an hour to allow the ganache to set, then enjoy! I like to eat these bars at room temperature.