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Cookie Dough Brownies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/cookie-dough-brownies-recipe/