Kerry Cooks

Easy Cookie Dough Brownies

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!).

5.0 from 2 reviews
Easy Cookie Dough Brownies
Serves: 24
  • 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
  1. For the brownies

  2. 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.

  3. 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.

  4. 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.
  5. 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.

  6. 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.

  7. For the cookie dough topping

  8. 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.

To combine

  1. 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.
Nutrition Information
Calories: 11813 Fat: 600g Saturated fat: 361g Unsaturated fat: 190g Trans fat: 14g Carbohydrates: 1445g Sugar: 870g Sodium: 5675mg Fiber: 53g Protein: 155g Cholesterol: 2010mg

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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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