Chocolate Chip Cookie Dough Brownies

*If you are visiting this post for the first time, you may wish to visit my “Chocolate Chip Cookie Dough Brownies Take Two” post- a more recent post where I share (what I think is) a better version of these brownies!  These are good too- but I took the comments suggested in this post and created a new recipe based on feedback.

Okay, Cookie Dough Lovers. I gave you those Chocolate Chip Cookie Dough Truffles a few weeks ago, and now I’m giving you Chocolate Chip Cookie Dough Brownies! The raw dough is egg-free, of course. Cookie dough is definitely my nemesis. I love the stuff. I try not to love it, but I love it anyways. Whatever the cookie, whatever the dough… it’s usually some pretty good stuff to nibble. Yeah, I know it has raw egg in it. Yeah, I know that some people are grossed out by it and all. But my Momma raised me right- to sample raw cookie dough (and I continue to live to tell about it). Good thing I’m a runner.

Chocolate Chip Cookie Dough Brownies #recipe - RecipeGirl.com

I first saw these in a bakery in Maine a few years back. They were a fudgy brownie with a thick layer of cookie dough stacked on top. I inquired about the egg thing, and the baker informed me that they just make the cookie dough without any egg in it. Then it’s completely safe for weary-raw-dough-eaters to eat. I’ve had these in my head for three years now, and I’ve finally decided to give them a go.

Chocolate Chip Cookie Dough Brownies #recipe - RecipeGirl.com

I’d say I had some major success with this recipe. The brownie part is extra fudgy, and I used mini- chocolate chips so as not to overwhelm the dough. And I kicked it all up a notch by adding a chocolate drizzle on top. If you’re a regular reader of my blog, you’ll know that I’m a drizzler.

http://www.shivarweb.com/3902/beginners-guide-using-yoast-wordpress-seo/

These chocolate chip cookie dough brownies are easiest to eat when placed in little cupcake wrappers. Just stick a fork in them and they’re a take-and-go dessert. Keep them in the refrigerator until you’re ready to serve them. I brought them to my son’s school for a teacher appreciation luncheon last week, and the platter was completely clear when I returned to pick up. I think they liked them :)

Print Print Recipe

Chocolate Chip Cookie Dough Brownies

Yield: 32 brownies

Prep Time: 30 min + cooling time

Cook Time: 25 min

*If you are visiting this post for the first time, you may wish to visit my "Chocolate Chip Cookie Dough Brownies Take Two" post- a more recent post where I share (what I think is) a better version of these brownies!

Ingredients:

BROWNIE:
4 ounces unsweetened chocolate, finely chopped
1 cup salted butter, melted
2 cups light brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour

1/2 cup mini- chocolate chips

COOKIE DOUGH (EGG FREE!):
**See Tips Below...**
3/4 cup salted butter, at room temperature
3/4 cup light brown sugar, packed
3/4 cup granulated white sugar
3 Tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups mini chocolate chips
1/2 cup semisweet chips + 1 teaspoon shortening for drizzle, optional

Directions:

1. Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9x13-inch pan with nonstick spray. In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, whisk together the butter and brown sugar. Add the eggs and vanilla extract and whisk those in too. Mix in melted chocolate. Whisk in the flour and mix just until combined (don't over-mix). Stir in the chocolate chips. Spread batter into prepared pan. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.

2. Prepare the cookie dough: In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips.

3. Spread cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. It's okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and served with a fork.

4. If you'd like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, if desired.

Tips:

*You'll find that the cookie dough layer is quite sweet. If you'd like a thin layer of cookie dough, prepare the recipe as directed above. If you'd like a thicker layer of dough as pictured, use these ingredients for the dough instead of what is listed above:
1 cup salted butter, at room temperature
1 cup packed light brown sugar
1 cup granulated white sugar
1/4 cup milk
1 1/2 teaspoons vanilla extract
1 3/4 cups + 2 tablespoons all-purpose flour
2 cups miniature chocolate chips

SOURCE: RecipeGirl.com

Leave a Comment




275 Responses to “Chocolate Chip Cookie Dough Brownies”

  1. 1

    Blog is the New Black — June 2, 2011 @ 4:47 AM

    I just died a little! These look awesome!

  2. 2

    Amy — June 2, 2011 @ 5:35 AM

    these look SO GOOD! and i’m a major nibbler – i like any batter bowl and constantly taste any cookies i’m making. sometimes i want to just make the batter or dough and eat it straight from the bowl. mmmm yum!

  3. 3

    Rachel @ Not Rachael Ray — June 2, 2011 @ 5:41 AM

    I almost died when I saw the first picture. Then I scrolled down and saw the same thing, only drizzled with more chocolate. And then I knew I was really in trouble!
    Thanks for sharing! These look amazing!

  4. 4

    kelley — June 2, 2011 @ 6:18 AM

    Wow. These are just enough over the top that I know I will love them! They look so cute in the individual cupcake liners.

  5. 5

    brandi@BranAppetit — June 2, 2011 @ 6:24 AM

    Wowza – these look incredible, Lori! I think these might be part of our birthday cookout in a few weekends.

  6. 6

    Averie (LoveVeggiesandYoga) — June 2, 2011 @ 6:28 AM

    I love you!

    I LOVE cookie dough, too! I have a raw/nobake vegan GF version of cookie dough that I adore (and i just opened your recipe..holy amazing…it’s fat free right? lol) but anyway I love cookie dough AND brownies and you have just taken the cake on this dessert!

    the choc chips AND the choc drizzle even add to the goodness. WOW!

  7. 7

    jenna — June 2, 2011 @ 6:33 AM

    youre killing me!! these looks amazing!!!

  8. 8

    Jenny Flake — June 2, 2011 @ 6:45 AM

    Wow, I think my mouth just dropped open when I opened your page! Gorgeous and absolutely delish!!

  9. 9

    Erin — June 2, 2011 @ 6:56 AM

    If I didn’t work out I would hate you right now, but instead I love love love you for making these! Holy cow can this be in my kitchen asap?

  10. 10

    Kiran @ KiranTarun.com — June 2, 2011 @ 7:43 AM

    I’m drooling all over, in a good way! This looks decandently delicious :D

  11. 11

    Nourhan @ Miss Anthropist's Kitchen — June 2, 2011 @ 7:56 AM

    Oh my goodness…that looks INCREDIBLE! Guess this means I’ll have to go to the gym more often, because I’m definitely giving these a try. Thanks for sharing! :)

  12. 12

    Lily — June 2, 2011 @ 8:14 AM

    Hi! These look so so good – I am also a big fan of batter! I will have to make them soon.

  13. 13

    Katrina — June 2, 2011 @ 8:36 AM

    These could be my new fav! Love the look of these.

  14. 14

    Erin — June 2, 2011 @ 10:22 AM

    This is complete heaven!! I printed already and will be trying this very very very soon! What an amazing idea!

  15. 15

    Mary — June 2, 2011 @ 11:12 AM

    Oh my goodness, those sound/look amazing! I’d like to try the inverse, too – a chocolate chip cookie bar with a brownie batter-like top. And of course, a drizzle – never optional. :)

  16. 16

    Janet Rudolph — June 2, 2011 @ 11:15 AM

    Yes.. on the agenda for this weekend. heaven. I love cookie dough. I love brownies. No brainer. Can’t wait. Could lick the screen..

  17. 17

    A Boston Food Diary — June 2, 2011 @ 12:34 PM

    I HAVE to make these- they sound amazing!

  18. 18

    Christine (Cook the Story) — June 2, 2011 @ 1:23 PM

    I didn’t think anyone could come up with something to beat a brownie. But you just might have done it. I’ll be trying it for sure to find out.

  19. 19

    Carol — June 2, 2011 @ 3:07 PM

    Can’t wait to try these! They look heavenly!

  20. 20

    Lauren @ Healthy Delicious — June 2, 2011 @ 4:41 PM

    omg these are to die for!! I’m exhausted but am seriously considering making them tonight.

  21. 21

    Jenn from Much to My Delight — June 2, 2011 @ 5:26 PM

    Holy Smokes–these sound out-of-this-world. Combining cookie dough with a brownie is pretty much the best idea I’ve heard all day! Great blog with lovely photos and recipes!

  22. 22

    Heather Duprey — June 2, 2011 @ 7:32 PM

    Brilliant. Seriously. Why have I not thought of this? My kids are all about the cookies before they’re baked. After they come out of the oven – they usually lose interest. My children thank you. : )

  23. 23

    Kim — June 2, 2011 @ 7:34 PM

    Making these tonight. Can. Not. Wait.

    YUM!!

  24. 24

    Lady Nann — June 3, 2011 @ 1:55 AM

    These look SO good and I can hardly wait to try them. Who doesn’t like raw cookie dough!!!! And you made it safe without the egg. How great is that! Although I have been getting your feedblitz for a while now this is the first time that I have commented. The first time I saw you or even knew about your blog was when I attended the RWOP live event last June in Savannah and you were a judge. By the way you did a great job. Thats when I first found your site and I absolutely love it. Have gone to 2 bookstores now looking for ‘On a Stick’ but no one had it so shall have to order it online. Thanks for telling us about Matt and his new book. You have a wonderful blog and I enjoy it so much and have learned alot too.

  25. 25

    VeggieGirl — June 3, 2011 @ 3:30 AM

    You managed to PERFECTLY combine 2 of my favorite desserts… I bow down to you :D

  26. 26

    Peggy — June 3, 2011 @ 5:54 AM

    I definitely let out a little squeal after I saw these =) Can’t wait to try them out!

  27. 27

    Anna — June 3, 2011 @ 7:11 AM

    I want to put them in the freezer for 20minutes and eat them! omnomnom

  28. 28

    Cookin' Canuck — June 3, 2011 @ 8:15 AM

    My waistband is cursing you right now, Lori. These look so good, Lori and I know I won’t be able to resist making them. Thumbs-up to the drizzling, by the way.

  29. 29

    doughmesstic — June 3, 2011 @ 8:34 AM

    God, I LOVE cookie dough, too, and I’ve never let raw egg in it stop me for a second! These look amazing, Lori!

  30. 30

    Michelle @ Brown Eyed Baker — June 3, 2011 @ 10:41 AM

    Oh Lori, these look sinful! I might not be able to wait a day to make them! They are definitely calling my name :)

  31. 31

    Tracy — June 3, 2011 @ 12:44 PM

    This sounds absolutely divine! I can’t wait to make them!

  32. 32

    vanillasugarblog — June 3, 2011 @ 6:12 PM

    sweet sunshine and all that is holy!
    lori you should get a prize or metal for these woman!

  33. 33

    Katrina @ In Katrina's Kitchen — June 3, 2011 @ 6:16 PM

    I think I just wept a little. Tears of joy.

  34. 34

    Barbara Bakes — June 3, 2011 @ 8:49 PM

    These look heavenly! I’m a drizzler too.

  35. 35

    Lauriene Madrigal — June 4, 2011 @ 12:43 AM

    These are just so amazing looking. Yeesh. I may or may not have just baked up a batch of brownies at 12:45 am and am impatiently waiting for them to cool so I can apply the cookie dough on top of them…ahem…

  36. 36

    Emely — June 4, 2011 @ 2:51 AM

    I Love sweet and this looks delicious….This i will try it out …Hope i dont eat them all at once :)

  37. 37

    Kate@Diethood — June 4, 2011 @ 10:56 AM

    Oh my goodness gracious! Those two in one?! WOW! This sounds too good to be true. :) I love it.

  38. 38

    Krissy @ Make It Naked — June 4, 2011 @ 2:54 PM

    Made these today for a block party. HUGE hit! I’m sort of a neighborhood celebrity now. Thanks.

  39. 39

    Susan J — June 4, 2011 @ 5:15 PM

    Um, yeah, so, I TOTALLY need to make these. RIGHT NOW!

  40. 40

    The Redhead Riter — June 4, 2011 @ 6:08 PM

    This is a beautiful photo of a very delicious sounding recipe!!!! I’ve got to try this for my daughter because it is a combination of her two favorites.

  41. 41

    Lot-O-Choc — June 5, 2011 @ 5:08 AM

    These look amazing..I’m definately not one of the people who is grossed out by eating raw cookie dough..I think in some cases it tastes even nicer than the baked end product! Yum!

  42. 42

    Lori Lange — June 5, 2011 @ 6:08 AM

    Thanks so much for your very sweet comment.

  43. 43

    leslie — June 5, 2011 @ 7:20 PM

    Ohhh lord Lori…These are beyond amazing! I too am a life long cookie dough eater and have lived to tell about it!

  44. 44

    Alli — June 6, 2011 @ 8:57 AM

    Oh my these look sinful. YUM!

  45. 45

    Gina @ Skinnytaste — June 6, 2011 @ 11:21 AM

    me me me!! those look so darn good!!

  46. 46

    Jaimie — June 6, 2011 @ 12:37 PM

    Wow! My daughter is getting these on her birthday.

  47. 47

    Lana @ Never Enough Thyme — June 8, 2011 @ 7:16 AM

    Wow, Lori, there’s always something tempting on your beautiful blog! And this is one of the most tempting ever. Have to try this recipe asap.

  48. 48

    ashley — June 8, 2011 @ 10:51 AM

    So making this today. THANKS for the inspiration!!!

    ~Ashley

  49. 49

    Sara — June 9, 2011 @ 12:28 PM

    Where in Maine??

  50. 50

    Lori Lange — June 9, 2011 @ 5:44 PM

    It was quite a while back, so I don’t recall… but it must have been at a bakery somewhere in Freeport.

  51. 51

    Jody — June 10, 2011 @ 11:43 AM

    These look sssswweeet! Can’t wait to try them.

  52. 52

    William — June 10, 2011 @ 7:37 PM

    Followed directions for brownies but the chocolate didn’t mix well with the rest of the brownie base. Melted more chocolate to get a better texture and it all worked out. If I made them again I’d melt the butter with the chocolate, like in other brownie recipes I’ve used before.

    And they taste amazing!

  53. 53

    Diana Hawes — June 11, 2011 @ 1:34 PM

    Dear Recipe Girl, You are KILLING me!!!!!!!!!!!!!!!!!I am the worst chocoholic you will ever meet and the cookie dough brownie recipe is probably going to be my downfall, but what a truly wonderful way to go!!!!!!!!!!!!!!! Thank you again for all your wonderful recipes.

  54. 54

    Lori Lange — June 11, 2011 @ 1:42 PM

    :)

  55. 55

    Lori Lange — June 11, 2011 @ 1:45 PM

    Sorry it didn’t work well for you– glad you were able to get it to work with your revisions. Mine worked out okay as written!

  56. 56

    Brilynn — June 12, 2011 @ 6:17 AM

    I like cookie dough better than baked cookies, these are right up my alley!

  57. 57

    Meagan — June 13, 2011 @ 9:41 AM

    I made these this past weekend, however the cookie dough was quite crumbly.. any tips on keeping the cookie dough to the brownie – with minimal crumbs? thanks :)

  58. 58

    Lori Lange — June 13, 2011 @ 9:44 AM

    The cookie dough wasn’t “wet” enough to attach to the brownie? Make sure your butter is soft and if it all does not seem wet enough, just add a little more milk. Mine was quite spreadable and stuck to the brownie layer well, especially after refrigerating them.

  59. 59

    Meagan — June 13, 2011 @ 12:32 PM

    Ok, I will try that next time. I guess mine weren’t wet enough, because I could not spread it on the brownies. Next time I will know what to do.. Thanks so much :)

  60. 60

    Amanda N — June 13, 2011 @ 6:22 PM

    These looks AMAZING! I will be trying these very soon.

  61. 61

    betty — June 14, 2011 @ 11:12 AM

    looks sooooo good!

  62. 62

    Isabella S — June 14, 2011 @ 3:16 PM

    i just stumbled on this last night and i HAD to do it as soon as i could. they ended up amazingly!! although the cookie dough batch wasnt enough to be as thick as the one you show on the photos and the brownies shrinked a little on the borders. but the taste just left me speechless! wonderful recipe. as soon as i was done i ate a few myself (guilty of having sweet tooth!)

  63. 63

    Laura B — June 14, 2011 @ 4:30 PM

    OMG!!! These were the best brownies I have ever made! My husband and I thank you so much for this recipe, they were delicious : )

  64. 64

    Laura @ GotChocolate — June 21, 2011 @ 5:37 PM

    Oh holy CHOCOLATE heaven!!! Do those ever look delicious!!!!!! Great photos too! I HAVE to try these! THANKS!

  65. 65

    Christine C — June 24, 2011 @ 11:49 AM

    Just made these for a retirement celebration for one of my husband’s co-workers. They all loved them. There wasn’t nearly as much cookie dough as you pictured, but I think that’s okay. These are ridiculously sweet. I think I could have cut them into 64 servings and still been over-sugared. :) The brownies are delicious and worked perfectly. Thanks for the great recipe!

  66. 66

    swimmingbean16 — June 28, 2011 @ 8:10 PM

    OMG. In the process of making these and they are BOMB! Can’t wait for the finished product! :D

  67. 67

    K.W. — June 29, 2011 @ 9:21 AM

    Wow! They look great!Will try this soon!!!

  68. 68

    noel — June 29, 2011 @ 12:09 PM

    I had the same issue with “cookie dough crumbly” does it matter if I use whole milk or low fat? The cookie dough was also not as thick as the picture either. Am I doing something wrong? please help :)

  69. 69

    Lori Lange — June 29, 2011 @ 2:04 PM

    Just make sure the butter is soft. If you try to mix the dough with butter straight from the refrigerator, it will most definitely be a crumbly dough. If it seems too crumbly, add a bit of milk (any kind). It’s okay if the cookie dough layer is thinner- you don’t really want to eat a big glob of dough- more brownie and a little bit of dough.

  70. 70

    Miranda — July 3, 2011 @ 6:55 PM

    Combining two of my all time favorite desserts – of course I had to try these. I decided to make them for a Fourth of July party and they were gone within minutes! Soooooo fantastic! Only, I wish I had thought of them. :)

  71. 71

    Hannah @ A Dash of Drivel — July 5, 2011 @ 12:34 PM

    Made these today! It was a wonderful and tasty project (although my pictures didn’t come out nearly as beautiful as yours!)…thanks for the recipe :)

  72. 72

    Chantal — July 5, 2011 @ 7:50 PM

    Hi. I just saw this recipe. However, I was just wondering how come the cookie dough part in this recipe doesn’t have the sweet condensed milk like the cookie dough truffles. Thanks. (By the way – I loved the truffles!).

  73. 73

    Lori Lange — July 6, 2011 @ 9:29 AM

    It’s just a different recipe… I decided to go with more of a traditional dough for the brownies.

  74. 74

    Stephanie — July 6, 2011 @ 12:16 PM

    Did you, by chance, see them at Simply Divine Brownies?? So good, so rich- nice to see a similar recipe here : )

  75. 75

    Lori Lange — July 6, 2011 @ 4:52 PM

    No, that doesn’t sound familiar…

  76. 76

    Patty Martinez — July 27, 2011 @ 1:35 PM

    I just found your blog via Pinterest (thank goodness for the original “pinner”)
    and I seriously HEART you!!

    I am making these tonight but with dark chocolate. I’ll write them up on my Foodie Fridays feature on my blog and will give your credit.

    Off to look around some more!!

  77. 77

    Lori Lange — July 27, 2011 @ 6:20 PM

    Awesome!

  78. 78

    celine vallett — August 3, 2011 @ 5:31 PM

    OMG! I wanna thank u for posting this recipe! AMAZING!

  79. 79

    Krista — August 16, 2011 @ 5:17 PM

    Just made these and they came out perfect. It made about 40 brownies. Everyone loves them!! So looking forward to trying more of your recipes on here!!

  80. 80

    Misu — August 28, 2011 @ 10:54 AM

    Just finished making these and they’re setting in the fridge. The “licking the bowl” test for the chocolate chip cookie “faux” as I like to call it tasted JUST like raw cookie dough, its awesome. Had to shoo away little sister who wanted to scoop up all the cookie dough off the top. I cut the recipe in half and used it more like a frosting over the brownies because its just too much sugar for us here, but it still makes for a really nice treat. So excited I found your site!

  81. 81

    Sandra Vincent — September 9, 2011 @ 8:06 AM

    I absolutely cannot wait to make these!

  82. 82

    Caitlin Watkins — September 10, 2011 @ 12:06 PM

    Me and my cousin made these last night and oooh man! They’re good! If you haven’t tried these yet i suggest you get on it!! YUM

  83. 83

    Angela — September 13, 2011 @ 6:35 AM

    these look amazing. so much so that I included a picture in my recent blog about brownies! i gave you credit for the photo and linked back to this page! thank you!! here’s the link – http://reluctantwwfoodie.wordpress.com/2011/09/13/salted-caramel-brownies/

  84. 84

    Courtney — September 24, 2011 @ 10:47 PM

    I made these tonight and they were not a hit. I’m a pretty good baker, and I followed the recipe exactly and I am definitely underwhelmed. The brownie was not at all fudgey and the cookie dough was super bland. They look great but just fell short. Super bummed about it.

  85. 85

    Lori Lange — September 25, 2011 @ 11:45 AM

    Sorry they did not work out for you!

  86. 86

    Lori — September 25, 2011 @ 2:02 PM

    I think I could trade in my Chocolate Fudge Birthday cake for these!!
    Made two batches today…They are the best!!

  87. 87

    Kelly — September 25, 2011 @ 5:09 PM

    This turned out very yummy!!! I just baked a box of brownies and then let them cool and made the cookie dough! Very very good!!! Definitely will make again!

  88. 88

    Nedra — September 28, 2011 @ 7:51 PM

    I made these last week. Well….actually I made my favorite brand of “box” brownies, and made the cookie dough to go on top. DELICOUS. Loved by everyone from my 15 month old to myself and my husband.

  89. 89

    Shelley — October 3, 2011 @ 6:43 AM

    Hi Lori, I plan to make these to bring to an event, as well as the cookies & cream cheesecake bars. I figure that both are best served from the frig. However, that cannot happen at this event. They will be on a table at room temperature for a while. Do you have any suggestions as to how I can serve them and still have them taste great?

    Thanks so much :)

  90. 90

    Lori Lange — October 3, 2011 @ 7:40 AM

    Hi Shelley, I wish I could guarantee that these will both be wonderful at your event, but it sounds like you should choose two recipes that do not need to be chilled. These are both best right from the fridge. Good luck!

  91. 91

    Shelley — October 3, 2011 @ 7:58 AM

    Hi, thanks for your reply! I was thinking the same thing… I also thought MAYBE it would work if I froze them the night before and bring them right from the freezer. Any thoughts?

    Thanks again :)

  92. 92

    Lori Lange — October 3, 2011 @ 11:48 AM

    Again, I’d just choose something else and save these recipes for another time. It’s up to you though…

  93. 93

    Tiffany — October 5, 2011 @ 12:04 PM

    My husband is allergic to eggs, so we subsitute vanilla yogurt for everything requiring egg – 1-2 Tbsp for each egg. It has allowed me to 1/4 (or even 1/8th) dough recipies when I just want a little bit of cookie dough for dessert in the evenings!

  94. 94

    Sarah — October 10, 2011 @ 4:21 AM

    These looked amazing so I had to try them, but was a bit disappointed by the cookie dough. Maybe it didn’t seem right because it’s egg free, but it was too sweet and grainy or something. Maybe I will try again using superfine sugar. These brownies have real potential – thanks for an amazing idea!

  95. 95

    Lori Lange — October 10, 2011 @ 6:52 AM

    Use your favorite cookie dough recipe on top- just leave out the egg! It’s not going to lose the grainy texture since the sugar doesn’t have any way to dissolve (think of nibbling raw cookie dough while baking cookies), but the superfine sugar might help.

  96. 96

    Anna — October 24, 2011 @ 8:47 AM

    MMMM I tried these this weekend, my husband MADE me make them after he saw your blog up on the computer screen. Of course I wasn’t complaining! These were sooooooooo delicious. My new favorite brownie recipe!!! Thank you!

  97. 97

    Jasmine Robinson — October 29, 2011 @ 12:15 AM

    I just baked these and I have to admit that it was very tasty but unfortunately too sweet for me. I am a chocolate lover trust me but (and I can’t believe I’m saying this) there was too much chocolate. Emphasis on the too much. I appreciate the recipe and it’s definitely a keeper but this item will only be made on special occasions. I would love to find out what others thought that have already made the item. Thanks.

  98. 98

    Lori Lange — October 29, 2011 @ 7:18 AM

    Yes, very sweet. Small bites are best.

  99. 99

    elizabeth smith — November 12, 2011 @ 5:44 PM

    is it possible to make this with pre made cookie dough and brownie mix?

  100. 100

    Lori Lange — November 12, 2011 @ 7:35 PM

    You could certainly try! I haven’t done it that way though…

  101. 101

    Carolina M — November 14, 2011 @ 2:26 PM

    I’m currently making the brownies right now. but it’s been over an hour & its still VERY liquidy. I followed exacly how its supposed to be done. Maybe it’s because I have a Celcuis oven & it’s not electric? I don’t know but it keeps bubblying .

  102. 102

    Lori Lange — November 14, 2011 @ 4:44 PM

    hmmm, not sure. They should not be liquidy after baking.

  103. 103

    Katye — November 15, 2011 @ 2:53 PM

    We made these today! They were so much fun! My cookie dough-brownie ratio was not the same as the photos. (maybe bc we had to do some “quality control” while we were waiting for the brownies to cool haha) Do you think we did anything wrong? Should we double the cookie dough part?

    What a neat idea! We will be making them for our cookie swaps this year! Good job girl!

  104. 104

    Lori Lange — November 15, 2011 @ 10:36 PM

    You can certainly double the cookie dough part if you’d like, but since it’s awfully sweet- you may want to keep that layer rather thin.

  105. 105

    Kathy — November 23, 2011 @ 11:05 AM

    I love it when you bite into raw cookie dough, and you bite into some of the sugar crystals. I hate that in frosting, but love it in cookie dough!
    Ooh, how I must try this…

  106. 106

    Colien — November 24, 2011 @ 1:35 PM

    I made these for Thanksgiving today.. I used store bought cookies. The ones that break apart into squaeres and I let them sit out and get soft and spread that overtop of the brownies instead of hand maing the cookie dough. Came out fabulous!

  107. 107

    Morgan — November 24, 2011 @ 5:27 PM

    I made these today and I have to say I was very disappointed! The picture looked delicious but it was a huge let down. The cookie dough was good, but the brownie was awful. It was more like a cake, not a brownie. And the cake was bland and almost gross. I may use the cookie dough recipe again, but layer it on top of a ghiradelli brownie.

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    Lori Lange — November 24, 2011 @ 8:42 PM

    odd… the brownie part should have turned out extra fudgey (like you can see in the photo). Sorry it did not work for you.

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    jennibell — November 26, 2011 @ 6:19 AM

    Thanks for sharing the recipe — I look forward to trying these!

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    Leslie — December 2, 2011 @ 7:09 PM

    Thank you so much for posting this recipe! I was so excited to finally make these chocolate chip cookie dough brownies. They received rave reviews from friends and family. They are so yummy! :)

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    Eleanor — December 5, 2011 @ 8:00 PM

    I made these last night and they’re a big hit. My roommate told me that I should think about making them every week. Having tested several at room temp and out of the fridge, we decided we prefer them at room temperature. I did use a different brownie recipe as I didn’t have unsweetened chocolate and needed to make do with the cocoa that I had on hand. Thank you! These brownies are definitely brightening our finals week.

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    Veronica — December 18, 2011 @ 11:28 AM

    My Mom loved these…. A Big feat considering she is very picky….
    Though mine weren’t as pretty as yours… Oh and I made them two days ago at night and today on the afternoon none remain,

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    Ashley M. — December 19, 2011 @ 2:28 PM

    Of everything good and Holy! THESE LOOK DELICIOUS!!! Forgive me as I run for a napkin to clean up my drool. he-he-he

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    cassandre — December 20, 2011 @ 4:41 PM

    just saw this picture on pinterest and thought to my self CHOCOLATE HEAVEN… absolutely divine, yummy..

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    Chelsey — December 29, 2011 @ 5:21 PM

    Found this on pinterest..and I WILL be making these tomorrow! I’ve had a sweet tooth all week (pregnancy craving) and this shall do the trick. Awesome to see that there is no raw egg in the recipe, means I can eat as much uncooked cookie dough as I can. YIPPEE!

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    Meagan — December 30, 2011 @ 5:41 PM

    I am in the process of making these right now. I’m not sure if I can cool them for long enough because I want to eat them so bad!

    Thanks for such a great recipe!!

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    Melissa Bourgoyne — January 5, 2012 @ 11:32 AM

    Hi I also made these and the cookies dough part wasn’t firm at all!! I added little more flour !! Still not firm!! Was very gooie and messy! What did I do wrong?

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    Lori Lange — January 5, 2012 @ 1:17 PM

    Not sure! Did you use butter that was just slightly softened, or did you use margarine or something else? That’s all I can think of.

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    Melissa — January 5, 2012 @ 1:21 PM

    I melted my butter and added little more flour to firm!

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    Lori Lange — January 5, 2012 @ 1:25 PM

    That must be the culprit. No melted butter… just room temp.

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    Melissa Bourgoyne — January 5, 2012 @ 6:23 PM

    Thanks I’ll trY 1 more time but do I add more flour if needed

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    ana-maria — January 7, 2012 @ 11:51 AM

    hi, quick Q as i have the brownie in thew oven.
    the cookie dough is made with flour but not cooked at all.
    is that ok?

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    Lori Lange — January 7, 2012 @ 12:39 PM

    yes, these are cookie “dough” brownies, so no cooking on the dough part.

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    ana-maria — January 7, 2012 @ 1:01 PM

    Hi and thank you for your reply.
    i read meanwhile some internet posts about eating uncooked flour and i got both positive and negative answers.
    i decided to go with your version but with just 5 min of oven baking for the both layers after the cookie dough was added:). it made me feel safer.
    anyway, it smells very nice and i’m leaving it out in the cold now for a few hours.
    I hope mine will look almost as delicious as yours.
    thank you Lori for the recipe

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    Adele Forbes — January 9, 2012 @ 2:15 PM

    That is the best looking bar i have ever seen in my entire life..great job girl!

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    Shasta — January 10, 2012 @ 6:56 AM

    I made these last night after finding them via Pinterest. THEY ARE AMAZING! I had 1 and sent the rest with my husband to work (and it was a huge hit today). I subbed shortening for margarine/butter and it totally came out fine. I did have to add another tbsp of milk to the cookie dough which I knew I was going to have to do since I was using shortening. I also did a chocolate and white chocolate drizzle over the top using Ghirardeli syrups. Great recipe!!! I’m sure I’ll be making these again!

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    Miranda — January 12, 2012 @ 5:05 PM

    I made these the other night, and while I loved the idea, in practice things didn’t turn out for me! I admit, this is one of the first times I have made brownies from scratch, and that must have been my downfall. Any suggestions? It was definitely the brownie part of the mixture that did not turn out right at all. I left the (unsalted) butter out and everything, so I’m really confused as to what went wrong!

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    Lori Lange — January 13, 2012 @ 5:49 AM

    I’m not sure… it’s tough to pinpoint baking problems when you’re not right in there and experiencing it yourself. Sorry you had trouble…

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    Victoria — January 17, 2012 @ 4:07 AM

    Let me just start by saying THESE ARE AMAZING! I too ran into some problems my first go around; my brownies required and extra 25 minutes to cook (50 min total) and were cake-like and my cookie dough was a little off. BUT with any recipe you have to make it your own, and I may have mis-calculated something… BUT on my second go around I did box brownies (fyi I have never had any luck with homemade brownies before, why I thought it would different is beyond me lol)…and they of course came out. With my cookie dough; once I followed my recipe all the way through, I then added a little powder sugar, which solved the super-grainy texture and took care of the taste (in my case the colder the cookie dough the sweeter it gets; so when it’s warm it does taste kinda bland)…I do suggest trying these out to everyone, but everyone’s taste buds are different, everyone’s oven’s cook different, and when your measuring ingredients you may not pack etc…. BUT I promise if you play with it, it will be well worth the time! Thanks for the RECIPE!!

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    Morrie Hudiburg — January 18, 2012 @ 5:31 PM

    These look so good!!!!!!

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    marlu — January 25, 2012 @ 5:39 AM

    I have found that a plastic knife is the best thing to cut brownies

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    sonda — January 27, 2012 @ 6:57 AM

    I could see making these in cupcake pan with liners. A cute little individual size ready to go.

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    Lori Lange — January 27, 2012 @ 7:03 AM

    It would be a lot of extra effort to pat them into each one… an alternative would be to just cut them and serve them placed on cupcake liners with a fork stuck on top. I’ve done that with other sorts of bars.

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    kinsley — January 29, 2012 @ 2:04 PM

    these look so good!!!!……..i cant wait to go buy the stuff and make them…yum:)

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    Dina — February 3, 2012 @ 7:36 PM

    Just made these. My brownie layer turned out Cakey. I confess I am a novice baker, but I followed the directions. What did I do wrong?

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    Lori Lange — February 4, 2012 @ 6:12 AM

    Likely a result of over-mixing the batter- generating too many air bubbles into the batter and resulting in a lighter texture. I’ve edited the recipe to include a lighter mixing method.

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    Dina — February 4, 2012 @ 7:35 AM

    Yep! I had that Kitchenaid going to town whipping in all that air. Like I said I am a novice. I will try again because the flavor was great, just the wrong texture. Thanks so much for your help. I’ve learned my one new thing for the day!

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    April — February 4, 2012 @ 7:55 PM

    I made these tonite and like some of the previous comments note the brownie part was just not very good..it didn’t taste chocolatey, it was a weird texture and very bland. I went back and triple checked that I didn’t leave something out but I did everything exactly like the recipe says. The cookie dough layer was amazing though so maybe I’ll follow others and make these again with a box of ghiradelli brownies as the base.

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    Lori Lange — February 4, 2012 @ 10:25 PM

    Please read the instructions again- I addressed this problem & edited to add an adaptation that I think will work much better for all…

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    Rebeka — February 5, 2012 @ 11:50 AM

    I made these last night for a superbowl party I’m going to today and, of course, I couldn’t help sampling one last night after they were done. The cookie dough is really awesome (I followed exactly + added 1/4 t. salt) and the brownies were a bit cakey (followed the directions exactly), which wasn’t a bad thing, just not what I was expecting. Do you think I over-mixed my batter?

    Anyway, thank you so much for this recipe! You’re awesome.

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    Lori Lange — February 5, 2012 @ 9:25 PM

    you likely over-beat the batter, which incorporates unwanted air bubbles.

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    Tanya — February 6, 2012 @ 8:24 PM

    Totally pinned this…this is the yummiest ever! Thank u so much for the recipe!!!

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    Marilyn — February 7, 2012 @ 6:51 PM

    I tried the brownie recipe and am an experienced baker. It turned out cakey and not very chocolately as others have commented. I made sure to fold in flour and not overmix. I was sure I missed an addition of cocoa or something. But after checking the recipe several times, I confirmed I did not. Maybe it is humidity or something. Of course my family still ate it up. The cookie part was great. I will try again and if I get the same result, I will go back to my old recipe.
    Thanks!

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    Lori Lange — February 7, 2012 @ 7:14 PM

    Did you use a hand mixer, or did you use the revised instructions with the melted butter and use a whisk instead?

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    Joley — February 9, 2012 @ 11:59 AM

    I’m a college student without a lot of kitchen resources, so I used brownie mix from a box and baked them in a 9×9 pan. I made a full recipe of the cookie dough topping and it was a perfect thickness in the 9×9 pan! Since some of the comments said the cookie dough tasted grainy, I melted the butter in the microwave, added the sugars, and microwaved for another 20 seconds to dissolve the sugars a little bit to give the dough a smoother texture. Also, I added half of a package of instant vanilla pudding, which is one of the ingredients of my favorite chocolate chip cookies. They turned out great! Thanks for this fabulous recipe!

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    Lori Lange — February 9, 2012 @ 12:45 PM

    Love your adaptations!

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    Alice Z — February 12, 2012 @ 12:37 AM

    This turned out sooo good! Yummy!

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    Sandra Libby — February 14, 2012 @ 12:06 PM

    I am a terrible maker of brownies from scratch so I am going to try this with boxed brownies but adding chocolate chips like you suggested to add some fudginess. But do you think I can still use a 9 x 13 pan or should I go smaller like someone else did with the boxed brownie? Or if I want the larger pan do I need to make 2 boxes? Just wasn’t sure how much mix yours made compared to a box. Thanks and can’t wait to try this for my husband’s birthday this weekend!

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    Lori Lange — February 14, 2012 @ 3:51 PM

    I guess I’d use one of those family-sized brownie mixes if you want to go w/ 9×13-inch. Depends what the box calls for…

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    Janice — February 20, 2012 @ 12:45 PM

    My nemesis is cookie dough, too!

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    Leah R — February 20, 2012 @ 4:36 PM

    I made these today and I’m not finished but I can already tell the brownies are really colored and don’t look like there is enough chocolate in them. I even added extra chips:( we wil see how the cookie dough turns out.

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    Lori Lange — February 20, 2012 @ 4:46 PM

    Did you use 4-ounces of chopped chocolate, melted? They should be dark- like the photo!

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    Leah R — February 20, 2012 @ 4:54 PM

    yes! I have tried baking several things in my life and they never turn out. I followed the recipe exactly. not sure:( frustrating.

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    Cass — February 23, 2012 @ 3:51 PM

    Just made these last night and they were a hit! Delicious! My brownies took longer to bake (by about 10 minutes). They also were not quite as dark in color either, but they still tasted delicious. My only changes were adding about 3/4 tsp. to each the brownie and the cookie dough recipe. Using an offset spatula helped tremendously with spreading. Our girls’ night in was a yummy one! Thanks!

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    Tanis — February 24, 2012 @ 12:12 PM

    Thanks for the recipe, I made them over the weekend for a party and they were a hit!!!!

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    Jordan Styles — February 24, 2012 @ 6:15 PM

    These are fantastic! I cooked some for a movie night for my friends! They were a hit!! Thank you!

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    Dany — February 25, 2012 @ 9:23 AM

    Hey, I have a question. What if I want to make the half of portions? 32 portions are way too much. I want to make 18-20 (: Can you help me please?

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    Sandra — February 25, 2012 @ 4:28 PM

    Just made and ate these! How amazing!

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    Jessica — February 26, 2012 @ 11:35 AM

    These look amazing. I’ve always been a fan of the kitchen and enjoy sweets more so regular food. I should make my husband go get these ingredients lol. Thanks for sharing.

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    Lori Lange — February 28, 2012 @ 3:58 PM

    I guess you could try to cut the recipe in half and use a smaller pan. These freeze well too.

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    Sarah Martinez — March 2, 2012 @ 9:53 PM

    I just made these (literally, 15 minutes ago. The brownies are still cooling.)

    It was all so amazingly easy. If a fifteen year old can do it herself with no parental assistance, ANYONE can. They look so freaking good too!

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    Emily — March 2, 2012 @ 10:36 PM

    Ah, cookie dough is a weakness of mine. These look delicious! I will definitely try these soon!

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    Carrie — March 3, 2012 @ 10:54 PM

    Hi! I made these the other night and they looked and tasted GREAT! I used a box brownie mix but the cookie dough part turned out perfect and looked just like your picture. Except I omitted the chocolate drizzle. Next time I think I’ll try adding it. Anyway, I posted the recipe on my blog and linked back to you as the author. Thanks for this recipe, it’s a keeper!

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    Brandee — March 6, 2012 @ 3:54 PM

    I read a lot of the comments and made some changes. To remedy the grainy texture of the cookie dough, I used 1 C. powdered sugar instead of 3/4 C. white sugar. It worked like a charm and tastes delicious with the perfect texture. I used a little fat free half and half instead of milk and used 1/2 the chocolate chips so it would be a little less sweet. I used 3 T. dark baking cocoa and 1 T. oil in place of each square of chocolate because that is what I have on hand. I actually like that taste better so I normally sub in most recipes. All in all….awesome!

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    Jenny — March 29, 2012 @ 9:01 AM

    AMAZING! I fell in love when I saw these and knew i needed to make them! I made them last night and took them to school today, my friends LOVED them! They were gone within 5 minutes of my friends seeing them! I had my mom take some to work and everyone loved them too!
    I made the brownies with just a box version, because i didnt have the time to make those by scratch too and didnt have the ingriedents. But nonetheless they came out delicious!
    The cookie dough i found needed a little extra milk but not much :) I didnt measure the chocolate chips, i just dumped them in until it looked like enough ;)
    Anyways, they were awesome! Thanks so much for this amazing recipe! :))) <3

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    Karen — April 5, 2012 @ 6:43 AM

    I’m bummed out because this reciepe looks so good. Now they
    are saying that it is the raw flour that is the probable culprit of ecoli and
    samonella in the raw dough. Do you know any brands of flour that
    are heat treated or know how to heat treat the flour at home..? microwave/oven??

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    Lori Lange — April 5, 2012 @ 10:36 AM

    Really? Have not heard that. No idea!

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    Nicole — April 8, 2012 @ 6:32 AM

    I was actually going to reiterate Karen’s point…it was recently reported (NPR, etc.) that the culprit in cookie dough illness is in fact the uncooked flour, not the egg. Bakers beware!

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    Nikole — April 8, 2012 @ 11:07 AM

    I can officially say these rock! I made these for my sister’s birthday, not only did she love them but so did everyone else. My son who is beyond super picky could not get enough of these. I guess I know what I will be making for his birthday!

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    amy — April 12, 2012 @ 6:20 PM

    these are amazing! instead of making the brownies from scratch i used a boxed mix and they turned out great! very moist and fudgey. if you love cookie dough, you will LOVE this recipe! but beware, once you start eating them you cannot stop!!

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    Jenna — April 13, 2012 @ 11:04 AM

    How many days in advanced can these be made? I would make them and keep them in the fridge, but I just want to make sure they won’t go bad if I make them two or three days in advance.

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    danielle — April 13, 2012 @ 4:00 PM

    If you add powdered sugar to the dough, like another baker did…it solves the grainy texture ! :)

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    Lori Lange — April 13, 2012 @ 8:17 PM

    I look forward to trying it that way one of these days!

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    Lori Lange — April 13, 2012 @ 8:17 PM

    2 days in advance would probably be just fine… just make sure that they are stored in a covered container.

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    Lauri — April 19, 2012 @ 7:10 AM

    Made these last night for work. LOVED them!! I used box brownie mix and made the fudgy not cakey kind. I also doubled the cookie dough recipe. I now have just enough dough to make some cookie dough ice cream.

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    Jana — April 20, 2012 @ 9:55 AM

    I just saw this on pinterest and I have a question about the cookie dough. I have made an eggless dough before and it was extremely sweet. Is this dough really sweet?

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    Lori Lange — April 20, 2012 @ 10:19 AM

    Some eggless cookie dough is made with sweetened condensed milk, which accounts for that extra sweetness. I don’t think this one tastes like that… just like regular cookie dough.

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    Whitney — April 20, 2012 @ 6:22 PM

    I agree with some of the comments about the cookie dough being a little grainy and too sweet. Since a normal cookie dough recipe has salt in it, I decided to try adding salt and just a quarter cup more flour. It really changed the taste of cookie dough! It took the some of the grainy texture away and the salt balanced the sweetness. I also think the brownie was a little too cakey and the proportions were off. But all in all, an awesome recipe! Thanks for sharing this Lori :)

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    mel — April 23, 2012 @ 6:56 AM

    well thanks for this recipe. I made it last week. Super unhealthy and a ton of butter (good thing we had butter from Costco on hand, ha!) but it was a HUGE hit with my husband! Too much for us though so I put a bunch in the freezer for later and I didn’t know how long it would last. he still likes it warmed up in the microwave. One of his new favourite desserts! He eats it with ice cream too. Oh I did use only 1 c. of mini choc. chips for the cookie dough – that seemed plenty.

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    mel — April 23, 2012 @ 7:01 AM

    Oh and I am paranoid about raw eggs in cookie dough so that was cool. I also cut the brownies in tiny pieces because I’m not as big a fan of brownies/cookie dough but it did taste good. He is a fan though and he didn’t find anything wrong with the cookie dough…

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    Bella — April 25, 2012 @ 8:12 PM

    I almost ate the picture

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    Christine — May 4, 2012 @ 6:48 PM

    Can you use this cookie dough recipe for an actual cookie or is it just made for this recipe because of no eggs? If yes, how long shall I cook and at what temp? Thank you! I’m waiting to try these tonight!

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    Lori Lange — May 4, 2012 @ 8:04 PM

    no- these won’t bake as regular cookies. No egg wouldn’t make them work. Just for this recipe!

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    Courtney — May 5, 2012 @ 3:47 AM

    Thank you so much for this recipe! I will be making these for my sister in laws baby shower!

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    Katie — May 5, 2012 @ 12:08 PM

    These look so tasty! Going to make them for my husband and his coworkers. Thank you so much!!

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    Crystal — May 6, 2012 @ 6:42 PM

    These are delicious!!! I don’t usually comment on things, and let’s face it… I should, because I read it. BUT! These were absolutely AMAZING and delicious! My husband loved them too and I’m sure my eight month old will love them when he is older as well. :) He was sure eyeing them as we were eating them, haha. :) Thanks for posting this! :D

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    Cindy — May 7, 2012 @ 5:55 AM

    While this is a great concept, the composition is completely underwhelming. I am an experienced baker and was really dissapointed in the brownie part. Not very chocolately, took 15 minutes longer to finish baking than stated, and didn’t taste like a brownie at all – more like a sweet, slightly chocolate baked egg. The flour to egg ratio is off. Also, as other posters commented, the cookie dough is not nearly as thick as pictured, if you use the recommended size pan. I know you want the pictures to be enticing, but you should post pics of the real deal or else change the recipe amounts to get what is shown.

    Next time, I will use my own homemade brownie recipe and top with the cookie dough part of this recipe. Now I’m stuck with a pan of brownies that no one in my house will eat.

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    Lori Lange — May 7, 2012 @ 6:28 AM

    Doesn’t taste like brownie at all? That’s strange. They are not meant to be eaten alone- the topping of the cookie dough adds more than enough sweetness to pair with them. You’d need to add a handful of chocolate chips to the brownie batter if you wanted to serve them up as brownies. I added alternate amounts for the cookie dough if you’d like a thicker layer. It’s quite sweet, so a thinner layer is actually preferred by most people.

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    Katie — May 8, 2012 @ 6:22 PM

    Well, i tried these bad boys out and thought they were very bland. Sure they look awesome and the combo sounds amazing, but I was disappointed in the complete lack of flavor. The brownie portion had a strange taste to it as well. If anyone is making these hoping they will taste like toll house cookie dough on top of brownies made from the box, think again. I do like the mini chip idea and the concept as a whole, but will be using different recipe next time. The cookie dough did not stick to the brownie portion and the brownie was fudgy. And yes, I followed the instructions to the ‘t’.

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    Katie — May 8, 2012 @ 6:32 PM

    PS. I noticed people raving about the cookie dough. I don’t get it. I love cookie dough and this cookie dough was nothing like the cookie dough I enjoy in ice cream or before I make cookies. I don’t like contradicting anyone, but before you go and make a huge pan of these with tons of ingredients, try a half batch. I also noticed a lot of people saying they liked them after not even following the recipe (ie using a boxed brownie mix). Come on people.

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    Lori Lange — May 8, 2012 @ 7:00 PM

    I’m sorry you had so many problems! I make these all the time, and they’re always a big hit for me. I had “mini chips added to the brownie batter” in the recipe tips, but I went ahead and just added it to the recipe. They’re better that way if you like things chocolatey.

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    Melissa Wilson — May 25, 2012 @ 7:34 PM

    I made these…delicious! However, the cookie dough layer was so thin it was like frosting. I put it in a 9×13 pan followed your exact recipe…what could be wrong? thinking next time ill put in a 8×10 pan.

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    Lori Lange — May 26, 2012 @ 6:21 AM

    Did you make the amount of cookie dough listed in the Tips, or did you follow what was in the actual recipe?

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    Rachel — May 26, 2012 @ 7:30 PM

    OMG!!!! these look even better than Bobby Flay’s blondies. I have got to try this!

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    Donna DePrine — May 27, 2012 @ 2:52 PM

    These are awesome! I use a brownie recipe from Betty Crocker, circa 1974, which is made in a saucepan and mixed by hand. These are always chewey and chocoloty. Maybe that is because you don’t get so much air in the batter.

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    Meagan — June 4, 2012 @ 7:38 PM

    I found your recipe on Pinterest and CANNOT WAIT to make them! One problem that I have run into is that I want to make them for my friend who is lactose intolerant. Do you know if the recipe still works if margarine is used instead of the butter?

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    Lori Lange — June 5, 2012 @ 5:38 AM

    I don’t use margarine at all so I’m not entirely sure!

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    Tara — June 26, 2012 @ 5:39 AM

    so glad I found this recipe! My friend made them for a group of us on the weekend and added caramel sauce on top, so good! can’t wait till I make them myself!

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    Danion — July 31, 2012 @ 10:27 AM

    I’m 6 months pregnant and craving cookie dough like crazy! This is the perfect answer to my problem! Thank you so much!

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    Jimmy — September 5, 2012 @ 9:37 AM

    My only challenge is not eating the cookie dough. I find the cookie dough disappears as I eat so much of it while baking.

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    sandy — September 9, 2012 @ 7:37 PM

    Ok I went to northern calif with my best friend. His family has been making these forever. they cut them small about 3/4 of an inch square. then store them in the freezer. every time you walk past the freezer another one bites the dust. So easy to make also.

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    Ritsa — September 10, 2012 @ 9:48 PM

    You do not cook the cookie dough?

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    Lori Lange — September 10, 2012 @ 9:50 PM

    Nope! It’s an egg-free cookie dough. Cooking it won’t work.

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    Ritsa — September 10, 2012 @ 9:53 PM

    What about the flour in it?

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    Lori Lange — September 10, 2012 @ 9:54 PM

    It’s just cookie dough… like when you taste the dough when you’re baking cookies? yes, there is flour in there too.

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    tifleur — October 24, 2012 @ 12:55 AM

    Lots of comments for this wonderfull receipe!
    It’s look so delicious!
    Thanks for the receipe and see you

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    Nicci — October 30, 2012 @ 4:58 PM

    I found this recipe on pinterest a couple months ago and made it. My husband LOVES it. My only problem now is keeping him away from the dough while the brownie is baking.

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    Ashleigh — November 14, 2012 @ 9:04 AM

    I’ve just made these now to take to my boyfriend’s dad’s 60th birthday party, and i’m so, so, so disappointed! The brownie hasn’t come out like brownie’s should do AT ALL, it’s cake. I can’t believe it!!!!! :(

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    Lori Lange — November 15, 2012 @ 5:37 AM

    That’s a bummer- they didn’t turn out cakey for me, but some others have had that experience too. Did you see that I had posted an updated version of this recipe? It’s linked within this post: http://www.recipegirl.com/2012/05/29/chocolate-chip-cookie-dough-brownies-take-two/

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    danielle — November 26, 2012 @ 8:48 PM

    these look amazinga! im slightly concerned about the raw flour, ive heard it can sometimes carry ecoli. i know its rare but……anyone have any thoughts on this orknow of a way to heat treat the flour at homek?

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    Lori Lange — November 27, 2012 @ 1:53 PM

    I don’t know… I’ve been eating cookie dough since I was a kid, so I would assume it’s pretty rare.

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    Christine — November 29, 2012 @ 1:45 PM

    Well Recipe Girl, this are superb :) I followed your recipe word for word and am very happy, none of the issues mentioned by others. Thank you for the an awesome new dessert!

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    BlondieBrownie — November 29, 2012 @ 2:43 PM

    I AM MAKING THESE TOMORROW!

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    BlondieBrownie — November 30, 2012 @ 3:16 PM

    I JUST MADE IT! I haven’t tasted it yet, but I am sure it will be amazing!

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    Mandi — December 7, 2012 @ 8:32 AM

    Love this! They are a big hit every time I make them!! I use a box brownie cuz I am scratch brownie baking handicap! And they are wonderful!! Even for my novice abilities they turn out every time! No need to change a thing from the original recipe! I even used margarine!! Thanks for the great blog!

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    Tonja and eric rinaldo — December 8, 2012 @ 10:11 PM

    Thank you for posting we won 1st place in our division!!!!!!

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    Fatima — December 19, 2012 @ 3:09 PM

    If I were to cut the recipe in half, what size should the pan be in order to bake it?

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    Lauren — January 31, 2013 @ 4:54 AM

    I simply love this recipe! It is too good to be true! <3 I made a batch and it turned out great! Thank you! Also would it still turn out ok if I switched this cookie dough recipe to the cookie dough recipe for the truffles?

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    Lori Lange — January 31, 2013 @ 12:41 PM

    Haven’t tried it!

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    Jaime — February 1, 2013 @ 4:26 PM

    Mixed review on these, but overall, amazing concept with pretty good results! I have to say, the brownie part may have been the best brownie ive ever had. It was so moist and chocolaty. However, I found the cookie dough to be too sweet for me, so i will use another recipe for that..but the brownie really was delicious.

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    Staci — April 1, 2013 @ 8:18 PM

    Just made these. AMAZING!
    Thank you!

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    maria — April 10, 2013 @ 11:18 AM

    How many calories?per slice?

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    Lori Lange — April 10, 2013 @ 3:09 PM

    no idea!

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    Cassie — April 22, 2013 @ 12:27 PM

    I just wanted to tell you that these are soooo good! My friend made them for me a few months ago and I just made them for the first time this past week. I thought you might be interested to know that we added mini M&M’s to the recipe! They add a bit of a crunch to them that make them even more delectable! Just one more way to make them even more chocolaty! :)

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    Donna — May 16, 2013 @ 12:04 AM

    I love, love, love cookie dough! These look awesome. The trick is going to be getting the cookie dough in the pan. lol

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    Chris Wanta — July 27, 2013 @ 8:09 AM

    Hello I’ve been a chef for ten years and I made these with a little bit of a change up. (No chocolate chips. I used baker’s chocolate instead. Plus the topping was vanilla frosting + Oreos. No granulated sugar use cane sugar and instead of brown sugar use dark brown sugar). Try it out and tell me what you think.

    Here’s the recipe below:

    BROWNIE:
    4 ounces unsweetened baker’s chocolate, finely chopped
    1 cup sweet cream salted butter, melted
    2 cups light brown sugar, packed
    4 large eggs
    2 teaspoons vanilla extract
    1 cup all-purpose flour

    COOKIE DOUGH (EGG FREE!):
    **See Tips Below…**
    3/4 cup sweet cream salted butter, at room temperature
    3/4 cup light brown sugar, packed
    3/4 cup granulated cane sugar
    3 Tablespoons whole organic milk
    1 1/2 teaspoons vanilla extract
    1 1/2 cups all-purpose flour
    1 1/2 cups chopped semi-sweet baker’s chocolate

    Topping:
    3/4 a can of vanilla frosting
    1 row of Oreos

    1. Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9×13-inch pan with nonstick spray. In a medium glass bowl, melt unsweetened baker’s chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, whisk together the sweet cream butter and dark brown sugar. Add the eggs and vanilla extract and whisk those in too. Mix in melted unsweetened baker’s chocolate. Whisk in the flour and mix just until combined (don’t over-mix). Spread batter into prepared pan. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.

    2. Prepare the cookie dough: In a medium bowl, use an electric mixer to combine sweet cream butter, dark brown sugar and cane sugar. Mix in organic milk and vanilla. Mix in flour just until combined. Stir in semi-sweet baker’s chocolate chopped into “chips”.

    3. Let the brownies cool on the counter for about 15 minutes. Then place them in the fridge to cool for another 15 minutes. Touch the pan to make sure its cool enough then spread the room temperature cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. Flip the pan upside-down with your palm in the middle. It should come right out like a cake would in the rectangle form. Put the cake on top of the upside down pan and cut it straight in half vertically (this will be your guide). Push the two halves together and front the entire “cake” like object with vanilla frosting on top of the cookie dough part. Use a sharp knife to find your guide again and drag it down making two separate pieces. Then put the row of Oreos in a bowl and crunch them up with a metal spoon or knife if you are daring (be careful!). Then spread the crushed Oreos (don’t crush them too small you want good bite sized pieces) over the vanilla frosting on top. Now you can cut the “cake” into small wedges as you serve. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and served with a fork. Also, go great with a cup of organic whole milk. :)

    Enjoy and tell me what you think. I felt like the brownies might have been a little dry so you can always put semi-sweet chocolate chips in with the brownie mix in order to avoid this issue, but to be honest its nothing a tall glass of milk can cure. lol Plus the vanilla frosting kind of balances it out. Have fun if you have any questions feel free to post them.

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    daphne — October 7, 2013 @ 9:33 AM

    I have made these twice now and I must say that I LOVE them! I would recommend the brownie recipe with them because they compliment the flavor of the cookie dough.
    I typically bake ALL brownie recipes less than recommended, but at only 23 minutes these were still VERY fudgy and almost batter like, but able to be cut. So it’d be safe to say the full 25 minutes would be perfect.

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    melissa — October 24, 2013 @ 4:39 PM

    For a safer version of the recipe with eggs, use egg beaters. I eat raw dough all the time made with egg beaters.

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    ATasteOfMadness — November 10, 2013 @ 6:40 PM

    I am just drooling over these. They look fantastic!

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    Carolyn — November 18, 2013 @ 6:27 PM

    OMG!! Just made these for my girlfriend’s bday and they are DELISH!!! Amazing recipe and so easy!

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    Di — December 24, 2013 @ 3:17 AM

    Ooo my I’m in trouble also. Awesome, got to try these!!!

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    Margaret Klino — January 15, 2014 @ 12:39 PM

    This sounds so delicious. My husband posted it on Facebook where I found it. Since we are both diabetic I will have to cut the sugar with Splenda or other diabetic sweetener. My family has always loved raw cookie dough, and none of us have ever gotten ill.

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    Dee — January 21, 2014 @ 4:45 PM

    Spray your knife with non-stick cooking spray and it will help keep it clean. Just a light mist every couple cuts should do.

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    Melissa — January 27, 2014 @ 7:19 AM

    How well do these freeze? thinking they would be amazing for post surgery in 2wks!!

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    Southern Fatty — January 31, 2014 @ 5:39 PM

    love the recipe. it was ppeerrrrfect for my grandmothers funeral. everyone loved them and i know that grandma would too. i would suggest a couple more TABLESPOONS of shortening (where i am from it is called Lard). Best served with a shot of rum and a glass of whiskey (to help it go down). I make it at least twice a week for my family of three. The children enjoy it so much! (great substitute for any meal) Thanks for the great idea.

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    Lori Lange — February 1, 2014 @ 7:37 AM

    They should freeze just fine. Make sure they are wrapped well!

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    Moi — March 2, 2014 @ 10:07 AM

    Any ideas on how to make a GF version that is not gritty from the GF flour? I had that problem when making Cookie dough truffles

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    Lori Lange — March 3, 2014 @ 6:15 AM

    Perhaps try another GF flour blend?

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    Sonie D Loehr — May 4, 2014 @ 9:02 PM

    Yum! Yum! I am going to makes these for our church’s Sunday coffee fellowship!

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    kris — May 5, 2014 @ 6:36 PM

    made these sunday afternoon, they did not last 24 hours, they were amazingly awesome,

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    Debra — May 7, 2014 @ 12:10 PM

    Would love a diabetic friendly recipe like this!

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    brandon — May 7, 2014 @ 6:03 PM

    can you cook the cookie-dough in to cookies? i think it might b neat to cook the dough and brownies together…make it brownie on the bottom then cookie over it then when cooked and cooled you can flip it over to have easy removal if you use the baking sheets over the pan.

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    Alivia powell — May 8, 2014 @ 4:57 PM

    I will deffinately try this someday!

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    Kristen — May 11, 2014 @ 12:44 PM

    I made these for my Mom for Mothers Day. She loved them~! This is a delicious treat, and paired with a glass of milk it’s like heaven in your mouth. I’d recommend cutting them in small pieces though because they are very rich :) Kudos to the creator of these scrumptious treats~!

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    Crystal — May 11, 2014 @ 4:55 PM

    Oh my gosh! This is one of my new favorite desserts. It’s amazing! Great recipe. It’s perfect! Whoever complains about this needs to be knocked in the head. Haha.

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    Lori Lange — May 18, 2014 @ 10:03 AM

    No, the cookie dough does not have the right ingredients in it for baking into an actual cookie texture.

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    Samantha — May 22, 2014 @ 6:16 AM

    I made these for my husband for his birthday to take to work since he wanted cookies and brownies. I used both peanut butter and chocolate chips for the cookie dough and then used crushed reese’s instead of chocolate chips for the topping. His work loved them…I didn’t get to try any though :(

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    CAROL OSBORN — May 27, 2014 @ 7:36 PM

    I THOUGHT IT WOULD BE ALRIGHT TO JUST LOOK, BUT I’M DIABETIC, SO ENJOY ONE FOR ME.

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    Elizabeth — May 28, 2014 @ 10:19 AM

    These. LOOK. AMAZING!!! I just want to take them out of the photo and eat them They look so good :)

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    Khristy — June 8, 2014 @ 10:26 AM

    Do they have to stay refrigerated?5

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    Lori Lange — June 11, 2014 @ 7:29 AM

    Yes, that is best.

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    Lois Barrett — June 21, 2014 @ 9:05 AM

    How do you make the chocolate drizzle? You stated you are a drizzler but I am new to your blog so I have missed out on that.

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    Debbie — June 21, 2014 @ 8:14 PM

    If you add baking powder/soda to the cookie dough, can it be baked as cookies?

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    Lori Lange — June 25, 2014 @ 2:31 PM

    It’s not really meant to be turned into a cookie recipe. I’d look for another that is to be baked!

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    Lori Lange — June 25, 2014 @ 2:37 PM

    There are instructions for the optional drizzle on the recipe :)

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    Theresa — June 29, 2014 @ 7:02 PM

    I’m making these right now! the brownies are in the oven. I can’t wait!

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    Julie hall — July 3, 2014 @ 7:53 AM

    Love your site. These brownies are gonna rock for the 4th

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    Joshua Maus — July 7, 2014 @ 12:07 PM

    Made these for my mothers birthday and they were a big hit. Unfortunately I still have leftovers to bring home. I am in trouble.

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    Rhobe — July 12, 2014 @ 4:07 PM

    Scrolled down through probably 20+ reviews & found NO reviews-just everyone saying how good it looks….sorry but I KNOW how good it looks & a review SHOULD tell others the results….when this happens I don’t even bother to try the recipe……..

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    Lori Lange — July 12, 2014 @ 4:12 PM

    When you are looking for reviews, it is best to scroll all the way to the bottom and look at the most recent comments.

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    Miha — July 31, 2014 @ 2:13 AM

    I am doubtful about the raw cookie dought…shouldn’t it be baked?!…I am not an American and I’ve never heard someone eating raw dought…it feels wrong eating uncooked flour…maybe I am going to do it in my way :)

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    Mike — July 31, 2014 @ 5:28 AM

    Why not use 4 ounces of sweetened chocolate instead of unsweetened chocolate with added brown sugar?

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    Lori Lange — July 31, 2014 @ 4:13 PM

    It must be something we do in the US :)

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    C. Cook — August 1, 2014 @ 12:58 PM

    I have made this recipe twice in the last month (initially for a July 4th barbeque), and they have been oohed and aahed over both times. They are wonderful.

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    Miranda — August 29, 2014 @ 7:47 AM

    I’m considering the “less sweet” version but it looks almost exactly proportional to the “regular sweet” version. What am I missing?

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    Lori Lange — September 1, 2014 @ 9:08 PM

    Yes, same ingredients for both… but one turns out a thicker layer on top of the brownie, which will make the dessert richer and sweeter.

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    Cathi — September 8, 2014 @ 9:42 PM

    I love love love raw cookie dough. I make it all the time to eat raw. And i use eggs and i too have survived….just keep it refrigerated. This is ingenious!
    Going to make some right now! :)

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    Poldrawolf — September 23, 2014 @ 7:34 AM

    If you talk to a professional chef, raw egg isn’t as dangerous as people think. Many recipes people eat every day have raw egg (mayo, Caesar dressing etc.) They key is in the proper handling & storage of the egg, & clean eggs.

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    Stephanie — October 4, 2014 @ 11:04 AM

    At present the brownies have been in for 35mins @325…not even close to being cooked..still runny most of the way through guess they will be cooked for about an hour…

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    Gladys — October 5, 2014 @ 1:36 AM

    you said no eggs but the write up uses egg in brownie so no egg in cookie dough makes no sense

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    Lori Lange — October 5, 2014 @ 6:25 AM

    There is egg in the brownies- the brownies are cooked. There is no-egg in the cookie dough, which is eaten raw… so it’s safer to eat that way.

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    tammy — October 9, 2014 @ 5:45 PM

    I have never used salted butter. Can you just use regular butter or margarine and add salt?

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    Lori Lange — October 11, 2014 @ 7:08 AM

    Sure- use 1/4 teaspoon of salt per 1/2 cup unsalted butter.

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    Judith wiesemeyer — November 13, 2014 @ 7:10 PM

    I’ve made plenty of egg free cookie dough before i seen this cause I always liked the dough better than the baked cookies. ????

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    SylvIa van der Maas — November 22, 2014 @ 1:06 PM

    Omg wish I could translate this recipe all the way, but unfortunately to difficult. Looks awesome, guess it tastes heavenly!