Cookie Dough Brownies Recipe

Introduction

Cookie Dough Brownies combine the rich fudgy texture of brownies with the sweet, creamy indulgence of edible cookie dough. This two-layer dessert is perfect for anyone who loves a mix of chocolatey goodness and soft, doughy bites.

Ingredients

• 16.3 ounces fudge brownie mix
• 2 large eggs, room temperature
• ½ cup vegetable oil
• 2 tablespoons water
• 1¾ cups all-purpose flour
• 1 cup salted butter, softened to room temperature
• ¾ cup light brown sugar, packed
• ½ cup granulated sugar
• 1½ teaspoons vanilla extract
• 2 tablespoons heavy cream
• ¼ teaspoon salt
• 1½ cups mini semi-sweet chocolate chips
• ⅓ cup mini M&M’s candies

Instructions

1. Step 1: Preheat the oven to 350°F. Line a 9×9 straight-sided metal baking pan with parchment paper, leaving enough overhang for easy removal, then spray with baking spray. Set aside.
2. Step 2: In a large bowl, whisk together the fudge brownie mix, eggs, vegetable oil, and water by hand for 1-2 minutes until smooth.
3. Step 3: Spread the brownie batter evenly in the prepared pan. Bake for 30-33 minutes or until a toothpick inserted near the center shows a few moist crumbs. Avoid overbaking to keep brownies tender.
4. Step 4: Remove brownies from the oven and lower oven temperature to 300°F. Let the brownies cool completely on the counter.
5. Step 5: Spread the all-purpose flour evenly on a parchment-lined 9×13 quarter sheet pan. Bake for 5-7 minutes to heat treat the flour, then let it cool completely.
6. Step 6: In a large bowl, beat butter, light brown sugar, granulated sugar, and vanilla extract with a hand mixer at medium speed for 1-2 minutes until light and fluffy.
7. Step 7: Lower mixer speed to low, add heavy cream and salt, and mix until fully combined.
8. Step 8: Gradually add the cooled flour to the butter mixture, ½ cup at a time, mixing just until no flour streaks remain.
9. Step 9: Fold in the mini semi-sweet chocolate chips using a spatula until evenly distributed.
10. Step 10: Once the brownie layer is cooled, use a large cookie scoop to place dollops of cookie dough evenly over the brownies.
11. Step 11: Gently spread the cookie dough with a small offset spatula into an even layer, being careful not to mix the layers.
12. Step 12: Sprinkle mini M&M’s evenly over the cookie dough and press lightly so they stick.
13. Step 13: Refrigerate the assembled brownies for 30 minutes to set the cookie dough.
14. Step 14: Use the parchment paper overhang to lift the brownies from the pan, then slice and serve.

Tips & Variations

• Heat treating the flour is essential for safety since this cookie dough is not baked.
• Use mini chocolate chips and candies for a more even distribution and easier spreading of dough.
• For extra fun, swap mini M&M’s for chopped nuts or colorful sprinkles.
• Make sure the butter is softened but not melted to achieve the best texture in the cookie dough.

Storage

Store the cookie dough brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in a sealed container for up to 2 months. Thaw in the refrigerator before serving. Reheat slightly if desired, but keep in mind the cookie dough layer is best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is the cookie dough safe to eat without baking?

Yes, the flour is heat treated by baking before mixing into the dough to eliminate any harmful bacteria, making this cookie dough safe to eat raw.

Can I use homemade brownie batter instead of a mix?

Absolutely! Feel free to use your favorite homemade brownie recipe for an even richer, from-scratch dessert.

Cookie Dough Brownies Recipe

Print Recipe

★★★★★

4.4 from 137 reviews

These Cookie Dough Brownies combine the rich, fudgy texture of classic brownies with a luscious, edible cookie dough topping studded with mini chocolate chips and M&M’s. This indulgent two-layer dessert perfectly balances brownie decadence with the fun and creamy cookie dough layer, making it an irresistible treat for any occasion.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 38 minutes
• Total Time: 1 hour 10 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Brownie Layer

• 16.3 ounces fudge brownie mix
• 2 large eggs, room temperature
• ½ cup vegetable oil
• 2 tablespoons water

For the Cookie Dough Layer

• 1¾ cups all-purpose flour
• 1 cup salted butter, softened to room temperature
• ¾ cup light brown sugar, packed
• ½ cup granulated sugar
• 1½ teaspoons vanilla extract
• 2 tablespoons heavy cream
• ¼ teaspoon salt
• 1½ cups mini semi-sweet chocolate chips
• ⅓ cup mini M&M’s candies

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F. Line a 9×9-inch straight-sided metal baking pan with parchment paper, leaving an overhang on the sides to allow easy removal later. Spray the pan lightly with baker’s spray and set it aside.
2. Make the Brownie Batter: In a large mixing bowl, whisk together the fudge brownie mix, 2 large eggs, ½ cup vegetable oil, and 2 tablespoons water by hand for 1-2 minutes until smooth and well combined.
3. Bake the Brownies: Spread the prepared brownie batter evenly in the lined baking pan. Bake for 30-33 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Avoid overbaking to keep brownies fudgy and tender.
4. Cool Brownies and Adjust Oven Temperature: Remove the brownies from the oven and reduce the oven temperature to 300°F. Allow the brownies to cool completely on the counter while you prepare the cookie dough layer.
5. Heat-Treat the Flour: Spread 1¾ cups of all-purpose flour evenly on a parchment-lined 9×13-inch quarter sheet pan. Bake for 5-7 minutes at 300°F to heat-treat the flour, eliminating any potential bacteria. Monitor closely to avoid burning. Let the flour cool fully before using.
6. Prepare the Cookie Dough Base: In a large mixing bowl, use a hand mixer on medium speed to beat 1 cup softened salted butter, ¾ cup packed light brown sugar, ½ cup granulated sugar, and 1½ teaspoons vanilla extract for 1-2 minutes until light and fluffy.
7. Add Wet Ingredients: Reduce mixer speed to low and incorporate 2 tablespoons heavy cream and ¼ teaspoon salt until fully blended.
8. Incorporate Flour: Gradually add the cooled, heat-treated flour ½ cup at a time, mixing just until incorporated, ensuring no white streaks remain. Avoid overmixing to keep the dough tender.
9. Add Chocolate Chips: Using a wooden spoon or rubber spatula, fold in 1½ cups mini semi-sweet chocolate chips evenly throughout the dough.
10. Layer Cookie Dough on Brownies: Once the brownie layer is completely cool, use a large cookie scoop to drop cookie dough portions evenly over the brownies. Gently spread the dough using a small offset spatula to create a smooth, even top layer without mixing the layers.
11. Add M&M’s and Chill: Sprinkle ⅓ cup mini M&M’s candies evenly over the cookie dough layer, pressing them gently to adhere. Refrigerate the entire pan for 30 minutes to set.
12. Serve: After chilling, lift the brownie block out of the pan using the parchment overhang. Slice into bars and serve chilled or at room temperature as desired.

Notes

• Heat-treating the flour is essential to make the cookie dough safe to eat raw.
• Do not overbake the brownies to maintain their fudgy texture.
• Be gentle when spreading the cookie dough layer to prevent mixing with the brownie layer.
• Refrigerate before slicing to make clean cuts easier and keep layers intact.
• You can substitute mini chocolate chips with regular chocolate chips if preferred.

Keywords: cookie dough brownies, fudge brownies, edible cookie dough, layered brownies, chocolate chip brownies, easy dessert recipe