If you’ve ever stood in your kitchen torn between making brownies or cookies, this recipe ends that struggle once and for all. These Cookie Dough Brownies are rich, fudgy, chewy, and layered with sweet, buttery cookie dough that’s safe to eat raw — no eggs required!
They’re indulgent, over-the-top, and 100% worth every bite. Whether you’re baking for a party, a bake sale, or just your own chocolate cravings, these bars are guaranteed to steal the show.
Why You’ll Love This Recipe
- 🍫 Rich, fudgy brownie base
- 🍪 Creamy, edible cookie dough topping
- 🎂 Beautiful layered presentation
- ⏱ Easy to prepare ahead for events
- 👏 A total crowd-pleaser every time
Ingredients (U.S. Standard Measurements – Makes 16 Bars)
Brownie Layer:
- ½ cup (1 stick) unsalted butter
- 8 oz semi-sweet chocolate, chopped or chips
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
Cookie Dough Layer:
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (heat-treated for safety – see note)
- ½ teaspoon salt
- ½ cup mini chocolate chips
Instructions
Step 1: Make the Brownie Layer
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides.
In a saucepan or microwave, melt butter and chocolate together until smooth. Let cool slightly.
Whisk in both sugars, then eggs and vanilla. Stir in flour, cocoa powder, and salt until just combined.
Pour into the prepared pan and bake for 20–25 minutes, or until a toothpick comes out with moist crumbs. Let cool completely before adding cookie dough.
Step 2: Make the Cookie Dough
In a bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
Mix in milk and vanilla, then stir in flour and salt. Fold in mini chocolate chips.
Once brownies are completely cooled, spread cookie dough evenly on top using an offset spatula.
Refrigerate for at least 1 hour before slicing.
Tips & Tricks
- 🍪 Heat-treat the flour: Bake at 350°F for 5 minutes or microwave in a bowl for 1–2 minutes, stirring every 30 seconds. This kills any potential bacteria and makes raw flour safe to eat.
- ❄️ For neat slices, chill the bars thoroughly and use a warm knife
- 🌰 Add chopped nuts to the brownie layer for crunch
- 🧂 A sprinkle of flaky sea salt on top elevates everything
- 🧊 Can be made ahead and stored in the fridge for up to 5 days
Variations
- Peanut Butter Version: Swirl peanut butter into the brownie batter or add peanut butter chips to the cookie dough
- Vegan: Use plant-based butter, flax eggs, and dairy-free chocolate
- Double Chocolate: Add white chocolate chips to the cookie dough layer
- Funfetti: Swap chocolate chips for colorful sprinkles for a party vibe
Nutrition Facts (Estimated per square)
- Calories: 320
- Fat: 18g
- Carbs: 38g
- Sugar: 28g
- Protein: 3g
- Sodium: 110mg
Storage
- 🧊 Refrigerate in an airtight container for up to 5 days
- ❄️ Freeze for up to 2 months; thaw in fridge before serving
- 🔥 Serve cold for a firmer bite or room temp for extra softness
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