Chocolate Chip Cookie Dough Brownies

The battle between brownies and cookie dough comes to a end when they work together in these decadent chocolate chip cookie dough brownies.

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Which are better: cookies or brownies? If you said both you are correct, because today I am sharing brownies topped with eggless heat-treated chocolate chip cookie dough (originally posted on Culinary.net but the page no longer exists) aptly named chocolate chip cookie dough brownies. Why settle for just one of those options when you can have both, is what I say.

This recipe starts by preparing your favorite brownie recipe (or boxed mix) for a 9×13-inch pan. Using your family’s favorite just means this recipe can only get better, but there is zero shame is doctoring up a boxed mix – I do it all the time.

After those have cooled completely, mix up the cookie dough, spread evenly over the top of the uncut brownies and refrigerate until firm. Firm-ness is the key because they will cut much easier that way. Finally you can drizzle a bit of melted chocolate on top, and with a few more mini chocolate chips you are ready to go!

The cookie dough ends up acting as a very thick dense layer of frosting. Normally I am not a fan of excessive frosting, but this is cookie dough not frosting, so load it on! This results in some mighty fine looking chocolate chip cookie dough brownies if I do say so myself. Go ahead, take a big bite.

One year ago: Butterscotch Truffles

CHOCOLATE CHIP COOKIE DOUGH BROWNIES

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Yield: 24 brownies Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe of your favorite cooked brownies cooked in a 9×13-pan, cooled
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup granulated white sugar
• 1 cup dark brown sugar, packed
• 1/4 cup milk or cream
• 1 tsp vanilla extract
• 2-1/2cups all-purpose flour (heat treated)*
• 1/2 tsp salt
• 1 cup mini chocolate chips, plus more for garnish
• 1/2 cup semisweet chips, melted for garnish, optional

Directions

1. In a medium bowl, use an electric mixer to combine butter and sugar until light and fluffy, 2-3 minutes. Mix in milk and vanilla. Mix in flour and salt just until combined. Stir in chocolate chips.
2. Spread cookie dough evenly over the cooled uncut brownies. Refrigerate until the dough is firm. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts.
3. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, if desired.

Notes

*Raw eggs are not the only possible source of bacterial contamination, raw flour is also a culprit. Heat treat by heating in microwave to 160 degrees F – about 1 minute stirring every 15 seconds.

Source: Adapted from Recipe Girl and The Cookie Dough Lover’s Cookbook.

Post updated 1/31/2024, photo above is the original.