posted in All Time Faves

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 -

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 -

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.

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 🙂

Yield: 32 brownies

Prep Time: 30 min + cooling time

Cook Time: 25 min

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!


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

**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


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.


*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


298 Responses to “Chocolate Chip Cookie Dough Brownies”

  1. postedJun 8, 2014 10:26 AM

    Do they have to stay refrigerated?5

    • postedJun 11, 2014 7:29 AM

      Yes, that is best.

  2. postedJun 21, 2014 9:05 AM
    Lois Barrett

    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.

    • postedJun 25, 2014 2:37 PM

      There are instructions for the optional drizzle on the recipe 🙂

  3. postedJun 21, 2014 8:14 PM

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

    • postedJun 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!

  4. postedJun 29, 2014 7:02 PM

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

  5. postedJul 3, 2014 7:53 AM
    Julie hall

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

  6. postedJul 7, 2014 12:07 PM
    Joshua Maus

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

  7. postedJul 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……..

    • postedJul 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.

  8. postedJul 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 🙂

    • postedJul 31, 2014 4:13 PM

      It must be something we do in the US 🙂

  9. postedJul 31, 2014 5:28 AM

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

  10. postedAug 1, 2014 12:58 PM
    C. Cook

    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.

  11. postedAug 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?

    • postedSep 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.

  12. postedSep 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! 🙂

  13. postedSep 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.

  14. postedOct 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…

  15. postedOct 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

    • postedOct 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.

  16. postedOct 9, 2014 5:45 PM

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

    • postedOct 11, 2014 7:08 AM

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

  17. postedNov 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. ????

  18. postedNov 22, 2014 1:06 PM
    SylvIa van der Maas

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

  19. postedDec 5, 2014 6:45 AM
    livy madison

    Wow looks gorgeous what a 2in 1 cant wait to try them out ????????????

  20. postedDec 13, 2014 5:39 PM

    I actually just made these gluten free, and they turned out great! All I would say is that to get the cookie dough to incorporate better (gluten free is often DESERT dry) I added another tablespoon or so of milk. I would also recommend spreading the cookie dough with your fingers; I found it a little too sticky just to spread with a spoon. I’m serving these at a huge Christmas potluck, and I know that my friends will absolutely love them!

  21. postedJan 29, 2015 12:00 PM
    Amanda S

    These seem awesome. But I’m living over seas at the moment and don’t have access to cup measures. Can you make a metric version of this recipe? I would love to try it out!

  22. postedJan 31, 2015 4:00 AM
    Lin Parkes

    NOT AMUSED!!! Just tried to print this recipe out and ended up printing 46 pages of adverts and comments.

    • postedJan 31, 2015 7:05 AM

      On the recipe, there is a button that says, “print recipe.” Click that, and you’ll see a “recipe only” print page.

  23. postedJan 31, 2015 2:37 PM
    Robinv Lippman Campbell

    How can I take the calories out. These are addictive. Welove em

  24. postedFeb 1, 2015 6:17 PM
    Sue Vincent

    Just made these tonight, following the updated recipe. They turned out fantastic. Brownies are gooey and fudgie, cookie dough is grainy (perfect) and taste delicious. Everybody loved them! Wish I could post a picture.

  25. postedFeb 4, 2015 10:43 AM

    It is beautiful and perfect. I have to already do this.

  26. postedFeb 5, 2015 5:52 AM
    Theresa Deyton

    NEED ASAP!!!!!!!!!

  27. postedFeb 7, 2015 11:14 AM

    I don’t know why there is an exclamation point behind ‘no eggs!’. Eggs are good for us!! It’s an old wives tale that they are bad. Medical science has smartened up and are now saying YES to eggs and the healthy cholesterol in them. 25% of our brain is cholesterol! We need to start wising up on eating natural food. (non-factory farm of course!)

    • postedFeb 8, 2015 6:56 AM

      The exclamation point has nothing to do with eggs being bad for us in any way… there are eggs in the brownies, but in the cookie dough it’s not a good idea to have raw eggs since it’s not cooked (and since these may sit at room temperature).

  28. postedFeb 7, 2015 12:15 PM

    I believe adding banana to the cookie dough would truly make this a dessert from Heaven !!!!!!

  29. postedFeb 7, 2015 3:00 PM

    everything looks so yummy I can’t wait to try some of these.

  30. postedFeb 7, 2015 3:45 PM

    My husband said “I just gained 1000 calories looking at them”

    I have to agree with him, they look like i could eat a whole pan and not care!

  31. postedFeb 7, 2015 6:20 PM
    mj manship

    What can you use instead of eggs in this recipe?

    • postedFeb 8, 2015 6:54 AM

      for the brownie? Not sure. Maybe google your question…

  32. postedFeb 9, 2015 9:50 PM
    Lisa Scott

    I love to bake sweets. These look so good! I have custody of my 14 year old grand daughter. I bake sweets at least once a week and I post what I make on Facebook. When my grand daughter and I attended her 8th grade class meeting last week I was asked by the class advisor/parent to bake a sweet for their up coming teacher/ student basketball game concession stand bake sale. I was looking for something different and yummy and now I know what I’m making. They so delicious I know I won’t have a problem selling them to the teachers, students and parents! Thank you for posting this. I will touch back in with you to let you know how they come out and how well they sell! Again thank you!

  33. postedFeb 28, 2015 8:10 AM
    Linda Cherochak

    Looks good

  34. postedApr 22, 2015 3:25 PM

    I really TRULY don’t want to rain on anyone’s parade, but I saw one commenter say “now I can eat as much raw cookie dough as I want” so I must interject for the sake of public health. There was an outbreak of e. coli across the US a little while back ( ) and they traced it to ready-made slice-n-bake cookie dough. Yes, people were eating some raw as we all do sometimes. Some ate a lot. It had eggs in it. But eggs were NOT the culprit. It was the flour(!!!!). Yes. I was shocked to read that flour can be contaminated with e. coli (from water flowing downstream from animal farms?). So DO be careful, folks.

  35. postedApr 8, 2016 8:04 AM

    Cookie dough is so so good, but brownie recipe could be chewer.

  36. postedJul 22, 2016 7:41 AM

    I’ve made these with the 2nd version brownies but 1st version cookie dough (thicker recipe at bottom). They are awesome!!

  37. postedSep 9, 2017 1:56 PM

    Mmm. These are so yummy! ??. Thank you! I like them best refrigerated, but they’re scrumptious at room temperature too. Fudgy brownies and raw, delicious cookie dough bliss. I see a brownie epidemic in the near future. 

Leave a Comment