Description
These decadent Cookie Dough Brownies combine a thick, fudgy brownie base with a creamy, soft chocolate chip cookie dough layer on top, finished with a luscious drizzle of melted chocolate. Perfect for indulgent dessert lovers, these brownies offer the best of both worlds in every bite.
Ingredients
For the Brownies:
- 4 large eggs, room temperature
- 1 ¼ cups (105 grams) Dutch processed cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1 cup (226 grams) unsalted butter
- 2 ¼ cups (445 grams) granulated sugar
- 1 ½ cups (180 grams) all purpose flour
- 2 cups (340 grams) chocolate chips
For the Cookie Dough:
- 1 cup (226 grams) unsalted butter, melted
- 1 cup (213 grams) brown sugar
- ½ cup (99 grams) granulated sugar
- ¼ cup (56 grams) heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ½ cups (180 grams) all-purpose flour, heat treated
- 1 cup (177 grams) miniature chocolate chips
For the Chocolate Drizzle:
- 1 cup (170 grams) chocolate chips, melted
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (177°C). Line a 9×13-inch baking pan with aluminum foil, leaving enough foil hanging over the edges for easy removal of the brownies later.
- Make the Brownie Batter: In a medium bowl, whisk together the eggs, Dutch processed cocoa powder, salt, baking powder, and vanilla extract. Beat vigorously with a wooden spoon for 5 minutes until the mixture becomes thick and well combined.
- Melt Butter and Combine with Sugar: In a microwave-safe bowl, melt the unsalted butter. Add granulated sugar to the melted butter and whisk together continuously for 3 to 4 minutes until the mixture looks shiny and well combined.
- Combine Brownie Ingredients: Pour the melted butter and sugar mixture into the cocoa powder mixture. Stir thoroughly with the wooden spoon until smooth. Gently fold in the all-purpose flour and chocolate chips until no flour streaks remain.
- Bake the Brownies: Spoon the brown batter evenly into the prepared pan. Bake in the preheated oven for 30 minutes or until a tester inserted in the center comes out with a few moist crumbs. Remove from the oven and allow to cool completely. Once cooled, refrigerate the brownies for 30 minutes to firm up.
- Prepare the Cookie Dough Layer: While brownies chill, prepare the cookie dough. Using an electric mixer or whisk, combine melted butter, brown sugar, and granulated sugar. Beat on medium speed for 2 to 3 minutes until sugar dissolves and mixture is well blended.
- Add Remaining Cookie Dough Ingredients: Pour in heavy cream, vanilla extract, and salt; mix for 1 more minute. Reduce mixer speed to low, add heat-treated flour, and mix just until combined. Fold in miniature chocolate chips thoroughy.
- Chill and Spread Cookie Dough: Refrigerate the cookie dough for 15 to 20 minutes until firm and less sticky. Evenly spread the cookie dough over the chilled brownies, pressing it gently into place with well-greased hands or by using wax paper on top and pressing. Refrigerate again for about 1 hour until firm.
- Cut and Drizzle Chocolate: Transfer the layered brownies to a cutting board and slice into 24 squares using a sharp knife, wiping the blade clean after each cut. Melt chocolate chips in a microwave-safe bowl at 50% power in 30-second increments, stirring well between each increment until smooth. Use a piping bag or a Ziploc bag with a snipped corner to drizzle melted chocolate over each brownie piece.
Notes
- Use heat-treated flour in the cookie dough to make it safe to eat raw.
- Allow the brownies to cool completely before adding the cookie dough layer and chilling to prevent melting.
- Use greased hands or wax paper to handle the sticky cookie dough easily.
- Ensure the chocolate drizzle is fully cooled and set before serving to avoid messy brownies.
- Store leftovers refrigerated in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
