Rich and fun Cookie Dough Chocolate Brownies! Kids will love these (but so will adults). You have to try these!
Fudgy gooey chocolate fudge brownies. Rich and creamy chocolate chip cookie dough. Two of the most delicious foods ever! Hey, let’s put them together and double the awesomeness! I particularly love these brownies (which of course you COULD make without ever putting any cookie dough on top) for their unbelievably fudgy centres and crackly top. Perfect for holding all that cookie dough!
{By the way the easy in the title isn’t -intentionally- a play on the slutty brownies that are very similar to these (Slutty brownies have cookie dough and oreo’s baked into the batter whereas these have raw cookie dough on top!).}
My Easy Cookie Dough Brownies are just that – flippin’ easy! We’ll whip up the brownies in a stand mixer (or by hand if you prefer) – combining eggs, butter, sugar, vanilla, sea salt, melted dark chocolate and flour. This recipe is less expensive that other brownie recipes as it only uses 300g of chocolate, but don’t worry – that’s totally enough for an incredibly rich and fudgy chocolate flavour (I’ve tested with 200g and that’s not enough so follow the recipe, pls!).
Then the brownies get baked up, cooled, and we whip up the cookie dough! Milk (you could also use almond or other non dairy milks) takes the place of egg and the real challenge here is NOT eating all of it before it gets spread on your brownies. Good luck!
I’m something of an advocat for not being scared of raw egg (especially if you buy Lion marked eggs), but for those who are – don’t worry – there’s absolutely NO raw egg in the cookie dough topping that we’ll use to top these, so they’re completely safe for kids, pregnant ladies, older people – you name it. The only possible way you could get sick from eating these is if you eat the whole pan yourself.
This recipe makes 24 large cookie dough topped slices – I made a big batch to donate to a local fundraiser – so halve the quantities below unless you’re cooking for a big crowd. You should definitely keep these brownies in the fridge as they are so gooey that they go quite sticky if they’re left out (especially in warmer places!).
- For the brownies
- 250g unsalted butter
- 350g brown sugar (light, dark or even caster sugar will work - use whatever you have or you prefer. Darker sugar will give fudgier more flavourful brownies).
- 6 medium free range eggs
- 1 tbsp vanilla bean paste
- 1 tsp sea salt
- 300g dark chocolate (I used Tesco everyday value)
- 350g plain flour
- For the cookie dough topping
- 175g unsalted butter
- 180g light brown sugar
- 50g caster sugar
- 300g plain flour
- 350g chocolate chips or chunks
- 10 tbsp whole milk (or use almond milk, coconut milk, etc)
- 2 tbsp vanilla bean paste
- 1 tsp sea salt
- For the brownies
- Preheat your oven to 160 degrees / gas mark 3 / 325F and prepare a very large (or two smaller) baking trays. I used one that was 18 inches by 9 inches, or you could use 2 9x9 inch brownie pans.
- In the bowl of your stand mixer, or in a large bowl by hand, combine the butter (it needs to be VERY soft) and sugar and beat well for 2-3 minutes, until it's pale and fluffy. Add the eggs one at a time with the mixer running, and then scrape down the sides and bottom of the bowl. Add the vanilla bean paste and salt.
- In the microwave, melt the 300g of chocolate in 30 second bursts, stirring between each time. Let cool slightly, then pour the melted chocolate into your mixing bowl and mix gently to incorporate. Finally, add the flour with the mixer running on slow, then turn off and work by hand to incorporate any remaining flour and chocolate from the bottom of the bowl.
- Scoop the chocolate batter into the tin, and bake on the middle shelf of the hot oven for approx 45 mins - 1 hour. This is an extremely fudgy and gooey mixture baked in a big tin, so don't worry if it seems to be taking a long time.
- Obviously - if you bake your brownies in two smaller tins, they won't need as long. Start checking for doneness after 25 minutes if that's the case. Since you want your brownies to be incredibly fudgy you don't want a skewer to come out clean - the signs for doneness you're looking for are a crunchy top and the brownies pulling away from the sides of the tin slightly. There should also be zero wobble if you give the tray a shake.
- For the cookie dough topping
- In a bowl, combine the butter and two sugars and beat together. Add the vanilla, salt and milk, and incorporate the flour before adding your chocolate chips.
- Allow the brownies to cool to room temperature (if you add the cookie dough to warm brownies the butter will melt and it won't be fun) and then spread the cookie dough mixture evenly on top of the brownies, in the same pan/s. Cover with clingfilm or foil and refrigerate, ideally overnight.
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Note – I originally made these brownies back in 2012, and based my recipe on Brown Eyed Baker’s recipe. When I remade them, I based my recipe on my recipe adapted from Brown Eyed Baker, but cut down the sugar in the brownies as the amount seemed ludicrous (IN HALF!) so I guess what I’m trying to say is these are totally healthy?
Need more brownie inspiration? How about healthy raw brownies | peanut butter cookie brownies | nutella espresso caramel brownies | healthy avocado brownies | black forest brownies | triple chocolate pretzel brownies | chocolate chip cookie brownie bars
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Gayle says
November 8, 2018 at 6:43 pmDo you have the directions in … not metrics?
Kerry Cooks says
November 13, 2018 at 8:42 pmHey Gayle! There are many online converters you can use to change the weights into whatever you use
Kleathis @ Yumbles says
July 25, 2018 at 2:02 pmWOW! THESE BROWNIES ARE AS IF THEY POPPED OUT OF MY CHILDHOOD DREAMS. I DON’T THIN YOU CAN EVER GET A STRONGER FLAVOUR COMBINATION FOR DESERTS. DO YOU RECKON I COULD USE COCONUT BUTTER INSTEAD OF DAIRY ONE AS I WOULD LIKE TO MAKE THEM DAIRY FREE?
Kleanthis @ Yumbles says
July 25, 2018 at 2:01 pmwow! these brownies are as if they popped out of my childhood dreams. i don’t thin you can ever get a stronger flavour combination for deserts. do you reckon i could use coconut butter instead of dairy one as i would like to make them dairy free?
sylvia :) says
June 13, 2017 at 3:46 pmhi! i have a few q:
1. i only have large eggs, how many should i use?
2. i only have vanilla extract, how much should i use?
3. i only have regular salt, how much should i use?
4. i only have regular sugar, how much should i use for the dough?
5. and should the butter for the cookie dough b soft?
thanks 🙂
Kerry Cooks says
June 16, 2017 at 11:37 amHi! Bless you, you like detail! You can use the same amount for all of those ingredients.
And butter should always be soft for baking. Good luck!
sylvia :) says
June 16, 2017 at 11:43 amnot for a pie crust 😉
Andrea @ The Petite Cook says
July 28, 2015 at 8:16 pmOh my these look incredible! I’m not obsessed with cookie dough *yet*, but I surely need to give these a go! Thanks for sharing my avocado brownie recipe!!
nazima says
July 27, 2015 at 11:26 pmooh love the look of these. I adore cookie dough possibly more than brownies.. mmm!
nazima recently posted…10 One Pot Meal Ideas for easy midweek dining.
Jasmin Charlotte says
July 27, 2015 at 10:49 pmI wish I could eat cookie dough on all of my meals. Need to make this!!
Jasmin Charlotte recently posted…JC Travels: Taste Porto Food Tour!
Diane @ Life of Di. says
July 27, 2015 at 2:27 pmAs always, I love the addition of sprinkles on top 🙂 I’m all about sprinkles on my desserts. I’ve never made anything with actual cookie dough besides cookies but I’ve made a healthy chickpea ‘cookie dough’ dip – it was surprisingly delicious with graham crackers!
Diane @ Life of Di. recently posted…The Whole30: Weeks Two & Three.
Kerry Cooks says
July 27, 2015 at 2:41 pmHa I forgot to even mention the sprinkles on top but I guess they appealed to kids 🙂 Sprinkles on everything!
Emma @ Supper in the Suburbs says
July 27, 2015 at 2:13 pmJust when I think you’ve created the most amazing baked goodies ever you top yourself again. Brownie AND cookies…what more could a girl want…
Emma @ Supper in the Suburbs recently posted…Meal Planning Monday
Diana says
July 27, 2015 at 12:09 pmOmg these look amazing!! I have never made anything with cookie dough other than actual cookies haha but it’s a great idea adding cookie dough to fudgy brownies
Andrea @ Made With Pink says
July 27, 2015 at 11:53 amWhat absolutely stunning brownies! These look so good. I love cookie dough, and I just know these would be a winner in my house. Thanks so much for sharing a link to my Nutella Espresso Caramel Brownies 🙂
Andrea @ Made With Pink recently posted…Les Merveilleux aka “Cloudy Cakes”
Choclette says
July 27, 2015 at 9:54 amYou’ve got me Kerry. Fudgy brownies and cookie dough are two of my favourite things. I’m quite happy licking out the cake or cookie bowl, with or without egg. A highly popular bake for a fundraiser I bet.
Kerry Cooks says
July 27, 2015 at 11:02 amThanks lady! Apparently it went down well with the kids, although the adults were an older crowd and they seemed a bit taken aback by the idea! 🙂