Once upon a time I made a Chocolate Chip Cookie Dough Brownies recipe. I loved them, I shared them on my blog, and readers either loved them or not.
There were a few “observations” made about my version of this totally-awesome-brownie-recipe that were sinking into my soul… which caused me to lose sleep at night (not really, but I added that for dramatic effect…) I LOVE MY FIRST VERSION THE WAY IT IS… but I decided to listen those observations to see if I could create an even better Chocolate Chip Cookie Dough Brownies Recipe and make everyone happy! Here it is!
The cookie dough is “grainy.” Well, I’ve got news for y’all. Cookie dough is grainy. That’s just the way it is. In this version, I melted the butter and then whisked in the sugars to see if I could make it less grainy and more dissolved… it might be a little better, but it’s still grainy. If you’re a cookie dough lover then you know what I mean and you don’t care. Cookie dough is just (by nature) grainy! Someone had suggested trying powdered sugar to avoid the whole grainy-thing. I wasn’t into that. Real chocolate chip cookie dough must have both white granulated sugar and brown sugar or it doesn’t taste like chocolate chip cookie dough. So there.
The cookie dough layer isn’t thick enough. In this version, the brownies are baked in a 9×9- inch pan. The brownie layer and the cookie dough layer are just about even. That should satisfy just about everyone, right?
The brownie layer isn’t fudgy… or it has no flavor (in other words… it’s not good). This (new and improved) brownie layer is FUDGY. Though I have to admit, I don’t think anything is wrong with the original chocolate chip cookie dough brownies recipe. I like both, but I do like this one better.
The cookie dough layer doesn’t stick to the brownie layer. I don’t have this problem, so let me share exactly how I construct my brownies so it works per-fec-to: I bake my brownies in a pan lined with parchment paper, then I put them in the refrigerator until they are all cooled down and pretty firm. While the brownies are baking, I make the cookie dough and then refrigerate it until the cookie dough is chilled and easy to work with (firm-ish). Then I take the brownies out of the fridge, wet my hands (or spray them with nonstick spray) and pat the cookie dough on top of the brownies into an even layer. Then I wrap the pan with plastic wrap and refrigerate the brownies until they are firm. Take the brownies out of the pan and place them on a cutting board. Because I’m obsessed with neat edges, I use a very sharp, large knife to cut off all of the edges, then I cut the brownies into small, clean pieces. Clean pieces require that you wipe your knife with a paper towel between cuts.
That’s it! You’ve learned all of my secrets. And now you can make my new-and-improved version of this chocolate chip cookie dough brownies recipe. By all means, let me know what you think of them… and if you have any feedback about these! Hopefully, they are perfect. That’s the goal here. See, I listen to my readers… and keep workin’ it to make you happy and satisfied! It’s a tough job (you know… re-testing chocolate chip cookie dough brownies over and over again to find the perfect version), but somebody has to do it, right? 🙂
How to make eating raw flour safe:
I know there are concerns about eating flour that hasn’t been cooked. Here’s the solution, if you are worried about that. Toast your flour in the oven before using in this recipe. You’ll just put the flour in a pan and toast it at 350 degrees. F. for 5 minutes. That will kill any potential bacteria in the flour, and you can feel safe to use it in an uncooked cookie dough recipe.
Chocolate Chip Cookie Dough Brownies
- 3/4 cup (1½ sticks) unsalted butter
- 1½ cups bittersweet chocolate chips
- 1 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup all purpose flour
- 3/4 cup (1½ sticks) unsalted butter, at room temperature or almost melted
- 3/4 cup granulated white sugar
- 3/4 cup packed light brown sugar
- 1/4 teaspoon salt
- 2 tablespoons milk or cream
- 1½ teaspoons vanilla extract or vanilla bean paste
- 1 cup all purpose flour (see RECIPE NOTES below)
- 1 cup miniature chocolate chips
- additional miniature chocolate chips, if desired (to sprinkle on top)
PREPARE THE BROWNIE LAYER:
- Preheat the oven to 350 degrees F. Spray a 9x9-inch pan with nonstick spray, then line with a strip of parchment paper so that it covers the bottom and comes up two sides of the pan. Spray the parchment with nonstick spray too.
- In a microwave safe bowl (or in the top of a double boiler or pan set on top of a pan of simmering water), microwave in 30 second bursts to melt butter and chocolate chips together until all is melted and smooth. Whisk in the sugars, then whisk in the eggs, vanilla and salt. Sift flour into the bowl and stir that in too. Scrape the brownie batter into the prepared pan. Bake for 25 to 30 minutes, or until the brownie layer is cooked through (toothpick inserted into the center comes out clean). Place the pan of brownies in the refrigerator to speed up the cooling process (or cool at room temperature and add the cookie dough layer later).
PREPARE THE COOKIE DOUGH LAYER:
- In a large bowl, use an electric mixer to combine the butter, sugars and salt until soft and creamy (1 to 2 minutes). Mix in the milk and vanilla. Sprinkle in the flour and mix in until combined. Stir in the 1 cup of chocolate chips. Scoop the cookie dough onto the top of the brownies and spread onto the brownie layer. I find that it's easiest to do this if the brownie layer is chilled and firm. Wet your hands or spray them with nonstick spray and pat the cookie dough on top in a even layer. Sprinkle additional chocolate chips on top to create a nicer, visual appearance. For easy, clean cutting, chill the brownies (wrap the brownies with plastic wrap and chill until firm- 1 to 2 hours or up to 2 days).
CUT THE BROWNIES:
- Run a knife along the sides of the brownie pan and then use the parchment paper to lift the brownies from the pan and onto a cutting board. Slice the brownies with a sharp knife, wiping the knife with a paper towel between cuts. If you'd like all of your slices of brownies to look clean-cut without edges, use the knife to cut the sides of the brownies off before cutting pieces. Keep brownies slices covered and chilled until ready to serve.
- If you are worried about eating raw flour, you can cook it in the oven before using it in this recipe. Sprinkle the flour on a cookie sheet and toast it at 350 degrees. F for 5 minutes. This will kill any potential bacteria in the flour.
I made 2.5 times the recipe in a 13×8 sheet pan and it came out great. (I probably could have tripled it but I was worried about the brownies overflowing. I did have to cook the brownie layer a bit longer than the recipe stated. But it was great for creating a large batch.
Wonderful recipe. But the flour warning should be part of the recipe. The FDA: DO NOT eat or allow children to eat or play with raw dough products made with any brand of flour or baking mix before cooking.
Hi Judy- I have raw flour recommendations in the notes on the printable recipe.
Thank you so much for a delicious recipe that was easy to follow. My family loves it !! Thank you ?
I have to stop by to tell you that these are amazing and absolutely the best brownie recipe I’ve tried. People ask me to make these all the time. For the wow factor they provide, they are so easy. Thank you!
What if you only have 13 by 9 pan rectangle do you double the recipe? Please need info making tonight
Yeah, I’d probably double. Will be thick though!
Maybe try 1 1/2 instead of doubling. Half of 9 is 4.5 and added back to 9 is 13.5, so it should be perfect for 9 x 13 pan ?
This was really amazing! My kids can’t enough of this!
These are the best things in the world. Seriously two of my faves in one, they were delicious.
This is delicious and for the record I love the first recipe too! Cookie dough is cookie dough, people! haha
Holy moly these are amazing! They didn’t last long over here!
These are so incredibly delicious! Such a fun twist on my two favorite sweets to eat!
Very easy to make. Very good if you live for brownies and cookie dough!
Made these last night! They turned out great! I doubled the recipe in order to make a full brownie pan. I made our traditional brownie recipe though, and used your recipe for the cookie dough topping. I let both chill separately in the fridge before pressing together. Wiping off a sharp knife is key for clean cuts. With regards to the raw flour, I looked up how to make raw flour safe to eat. You just spread the amount on a cookie tray and bake at 350 degrees for 6 mins. You just have to sift it into the cookie dough mixture after toasting because toasting it made some chunks.
I LOVE cookie dough. The only problem I see with this cookie dough recipe is the raw flour. Flour is not supposed to be eaten raw. Bags of flour veey clearly say so. Maybe a cookie dough round 3 without flour?
We baked loads of these brownies for a corporate event and they were soooo delicious! Thanks a lot sharing your recipe!
So I don’t have bittersweet chocolate chips, only milk chocolate. Would those be okay to use instead? I also have unsweetened chocolate cocoa powder. Would you use that? If so how much? (I’m thinking for the brownie part!
Milk chocolate chips should work fine- the brownies will not have as rich of a flavor.
I’ve been making your original version for years. Whenever I take it to a function, they always get demolished. I didn’t like the brownie part though, so often times I used a store bought mix instead. I’m going to try this version of the brownies and see if I like it better.
And YES! Cookie dough is grainy. That’s just how it is. And it is delicious! Out of all of the eggless cookie dough recipes I have seen and tried, your original one is the best.
Hi, is it okay to eat raw flour just like you did in the cookie dough?
I’ve eaten cookie dough since I was a little kid. Some people will argue that it’s not good for you at all… I have never had any trouble so I can’t say it’s bad!
I come from Paris, France and I made this wonderful recipe to my family last week-end.
And they loved it ! According to them it tasts very American…
I really enjoyed preparing it, it’s easy and soooo good !
Thank you !
Happy to hear!
Your great pictures and entertaining story are what grabbed my attention. Figured I’d botch it up somehow, but it was one of the best treats I’ve made in a long time. Thanks!
I made these exactly as written and THEY WERE AWESOME!!! I wouldn’t change a thing! My only question is can you freeze them? If not, I’ll eat the entire pan in one evening! Thanks for the AMAZING recipe.
I think freezing would work just fine!
What fat percent of milk/cream should I use? Also, should I use milk, or dark, chocolate chips for the cookie dough? Thanks!
Any kind of milk or cream will be fine, and you can use whatever kind of chips you prefer!
Can you freeze this?
You should be able to freeze leftovers and just defrost when ready to eat.
These were incredible!! The brownie alone was to die for!! A THICK cookie dough top pit it right over the edge!! A dream dessert. Recipe was perfect. Great job perfecting it!! And THANK YOU!
I just stumbled onto this recipe yesterday. I thoroughly enjoyed reading your responses to suggestions. Very funny! Also agree enthusiastically that cookie dough is grainy. (Yum) I want to try this recipe. I have a question for you though… Do you think the brownie layer needs to be ‘fudgy’ to make this work? The reason I am asking is because I have a favorite brownie recipe but it is for an old fashioned brownie…not fudgy at all. I was wondering if I could use it or if I shouldn’t deviate from the recipe as is…..
I think a fudgy brownie will allow the cookie dough to stick a little bit easier, but you could certainly try your recipe to see if it works!
I don’t have an electric mixer, unfortunately. Can I still get away with this recipe without one? Should I melt everything for the cookie dough so it’s easier to mix? Please let me know.
It will be tougher… but I wouldn’t melt the butter. Just make sure the butter is fairly soft.
Can I make them in a 9 by 13 pan?
I’d probably double the recipe if you wanted to use the larger pan.
I have absolutely no complaints with “grainy” cookie dough! Love this recipe, so much so that I have featured it in my 35+ Holiday Cookie Recipe Roundup! Keep those yummy ideas coming 🙂 xo
I just made these and they are delicious! (I really liked your older version too) How would you recommend storing them?
I like to just keep them refrigerated in a covered container.
Loves these! Maybe on your 3rd take 😉 you could top it with chocolate chip cheese cake that way no grit!
I wonder how they would taste with melted marshmallows on top. Just sayin…
These look amazing! As an aside, it’s not usually the eggs in raw cookie dough that cause salmonella, it’s the flour, so leaving out the eggs doesn’t really change your risk factor. That being said, I love raw cookie dough and I’ll eat it anyway, so there’s that. Can’t wait to try this recipe! I wonder if there’s a way to make a cookie/brownie hybrid that is all cooked? Hmmm. Thanks for sharing!
the cookie dough was perfect. but the instructions for baking the brownies should rly be more detailed. my friend and i repeatedly checked it with a toothpick (as you suggested) but it did not come out clean at all. we ended up baking it for twenty extra minutes before finally giving up, and it did not look completely done. we then cooled it in the refridgerator, and when we removed it, it was hard as a rock. probably would have made a good pie crust.
I made these, they are awesome! They taste really, really good. 2 things: I realized I missed the step where you said to chill the cookie dough part, so that could be why the top layer separates from the bottom when they warm up a bit. Also, I cut mine into much more than 16 pieces, I made them a little smaller so that I would not feel guilty eating more than one! I have to say, this is the first recipe I have tried from a blog that worked out!
good to hear!
Hi, I decided to make these for some of my coworkers this week who are leaving, and since I’m out of vanilla, I was wondering, does the cookie dough really need it?
Well, I guess you’ll know after you make it! I’ve never made it without vanilla, so I would guess that it will leave some of the flavor out.
I’m making these right now .. and my brownie portion is HUGE in the 9 x 9 pan!! Also am wondering about the cooking time as mine has been in 45 min and isn’t anywhere near cooked??? They look delicious though … and the cookie dough tastes yummy! (hopefully there is enough for the top if I don’t eat it all).
how did it turn out?
Making these for a cook out tomorrow. Are these betterbetter-the-next- brownies in tour opinion or better the day of? I know a lot of baked goods (at least in my experience) taste better the next day.
I don’t think it really matters on this one. They’re good today and tomorrow 🙂
Hi!! I have a question. I made these several times. Fantastic!!!! I was wanting to make individual ones like in cupcake form. This could be dangerous!! Lol. I’m just not sure what to do with baking times and amount to fill with the brownie batter. Any help would be greatly appreciated! Thank you!
I’m not really sure- I haven’t tried making them in other pans. You’d just have to experiment with it!
These sound delcious you are using unsalted butter can you you regular butter would it make a diffedence?
yes, that’s fine.
These sound great! In a pinch, could you use boxed brownies?
I think some people have… look through some of the comments.
I finally had the chance to try out this recipe last night after drooling over it for awhile. Much to my dismay, I figured out too late that I didn’t have enough flour for the cookie dough portion. Since my fiance was craving sweets I still pushed through with just the brownie portion. We don’t have a 9×9 pan so I opted for a 9×13 and made sure to watch it closely while the mix baked. It actually took about 40 minutes to bake thoroughly, which surprised me (who knows, maybe I did something wrong). It still came out absolutely delicious and I’m currently enjoying a piece at my desk at the office 🙂
I think tonight I’ll pick up more flour and make the cookie dough part!
Thank you for posting this recipe but the chocolate chip cookie dough is just not right. It’s much sweeter than traditional chocolate chip cookie dough and may need more salt and maybe less white sugar? It’s a great idea, just needs to be modified a bit in order to be a fantastic recipe.
it look so incredibly delicious. Thought of making them later. Just a quick quest, can I use my own brownie recipe instead of following yours? Just wondering.. 🙂
I think some people have probably tried that- I haven’t.
Okay taste is good but #1 was sooooo purddy,! THIS ONE LOOK BLAH
Oh my god, that recipe is amzing! It’s ot true that cookie doughis always grainy though. To avoid grains, use very soft (not melted!) butter, whisk it up and thenvery slowly add little portions of sugar. Make sue the sugar is 100% dissolved before adding the next portion. THis way you will have smooth batter.
So I found this on Imgur today and decided to try it out. Unfortunately I have a bit of a mixed review.
First, like some people on here, I had a lot of trouble with the brownie portion. I used a 9×9 glass dish, and even when I was putting the mix in I thought it looked like way too much. I decided to trust the recipe, but it seems I was right. My brownies took about 50 minutes to cook (and my oven is usually fast on times). Luckily though I was keeping a very careful eye on it so I think I managed to save it before it burned the edges–though I did end up with very cooked edges and a somewhat gooey-not-quite-fudgy center. Next time I will either half this portion or use a bigger pan.
But I probably won’t use a bigger pan because even in the 9×9 my cookie dough was only about 1/3-1/5 inch thick, where my brownies are about 1.5 inches thick. So not a great ratio imo. It’s more like my brownies are frosted with cookie dough, rather than a 2 layer mix.
HOWEVER, all that being said, the end result still tastes omnomrrrbbmmm sorry my mouth was too full with amazing delicious cookie dough frosted brownies! The brownie portion still tastes great, even though it’s a little uneven in consistency, and the dough part is just mmmm to die for. Together? Forgetaboutit.
Thanks for the recipe! This is definitely going in my Things I Really Shouldn’t Make Ever But Totally Will Anyway pile.
I made these this weekend and they were fabulous! Followed the recipe exactly, although my brownies took @ an extra 10 minutes to cook. So far everyone who’s tried one has loved it.
I am making this today!! It looks sooooo good. This is just what is needed to bring us some happiness as we shovel out from another snow storm!! Thank you!
You could probably try to put both sugars in the food processor to make it a little less grainy
Sounds perfect to me but if people want creamy cookie dough they need to cream the butter with a mixer not melt it. Directions :cream room temperature butter very well add sugar beating until creamy (the longer you beat the creamer it becomes) add eggs one at a time beating until combined add vanilla. Stir in dry ingredients…
Oh and my cookie dough started out white until I added the brown sugar. So if you didn’t use light brown sugar – that could be why…maybe. Idk..
Just made these tonight….. *slips into a sweet chocolate coma*
Best. Things. Ever!
Not gonna lie though….it was hard not to just make the brownies…and eat all of the cookie dough and just have brownies ready for everyone. I LOOOOOVE cookie dough!
And yes, you’re right – cookie dough will forever and always be grainy – that’s how it’s always been. and it’s SUPER YUMMY!!!!
Wow! This recipe must be good as it is still circulating FB 2 1/2 years later. I can’t wait to try it! I wanted to this this little tip: cutting brownies is much easier . . . MUCH EASIER . . . if you use a plastic knife (like the plastic throw-away utensils you use for picnics).
Do you have to use unsalted butter? Is there a specific reason for it? If I don’t have any can I just use the normal lightly salted butter?
I’m going to add peanut butter chips/cups to these….. Oh dear, my co – workers are going to bug me about these for months! 😉
I cheated and used a box mix for the brownies They were gone in less than a day with only 3 pigs, I mean people in the house. If you don’t like grainy stick the butter and sugar in a Kitchen Aide mixer and forget about it for 15 minutes.
Hi Lori, made these and wanted to ask how you how you got made the cookie dough piece “white”…my cookie dough piece came out brown. Don’t know what happen?? Follow the recipe to a tee and everyone loved them and are asking for more.
By the way, an added tip which came out PERFECTLY was this:
After reading all of the comments I decided to experiment by placing a layer of Hershey’s Cookies and Cream pre-made frosting in between layers and it worked perfectly keeping the layers bonded together. My Mom taught me that trick years ago during Home Ec class in high school. Thought I would pass it on.
Still would like to know what I did wrong where my cookie dough layer was brown and not white?
Thanks for this great recipe and please create more.
I’m not sure why it was brown!
I made this recipe in May for an event my husband was having at work. I kept a few of the brownies and took them to my work. They were a huge hit at both workplaces. One of my coworkers loved them so much that she made me promise to make them for her birthday. Well, that day has come and I will be making them tonight for her big day tomorrow. This recipe is amazing. Thank you for sharing it!
Hey, so these looked delicious- my grandmother shared it through facebook so I, the not so great baker, will try to make it for my sweet little babies. We will see how this goes!
The problem I have with cookie dough is that the flour is raw and makes me sick. So I suggest you heat the dry flour in the over at 325 degrees for about
15 min. to cook it a little, It works for me.
These look really good!
Do you have a “blondie” version or could you come up with one? My husband is the big chocolate lover but I’m more of a white chocolate or butterscotch type fan. I love cookie dough & I do crave chocolate sometimes so this looks like it will just hit the spot!
I have never tried to create my own recipe. I don’t think I’m a good enough cook to do that so it must be cool to be able too.
Thanks for sharing your recipes!
I’ll have to think about how to make a blondie version!
And my hips are screaming “UNCLE”!
This recipe was so amazingly good. I cooked it last night and I think it’s the best thing I’ve ever tasted. Just perfect. The brownies were fudgy, the cookie dough was perfrct, and over all it just looks and tastes amazing. Thanks for the recipe!
Add chocolate or fudge pudding mix & 1 more egg to the brownie portion of the recipe.
Just a thought regarding the egg in raw cookie dough. Pasteurized eggs are available in stores, which make eating raw cookie dough (and other uncooked egg recipes) safe. Either way, these look absolutely delish! My kids are going to flip when I make this!
I. MUST. HAVE. NUTS!!
Haha. Nuts make everything better!
Try using caster sugar, might solve the “grainy” situation a little more
Hey, I was wondering, for the cookie dough layer, if I would be able to substitute the unsalted butter for salted butter, because that is all I have and I am planning on making it later tonight and do not have the time to go and buy unsalted butter.
OMG I love these brownies. I’m going to make them for my nursing class. I can’t wait to see what they say. But I love them.
I made these and thought they tasted great but I do have a question about texture. My cookie dough never got firm. After mixing together it was RUNNY so I let it sit at room temp for a bit but I was still able to pour it onto the brownie layer (which was divine btw!!!). I chilled the whole thing for 2 days and the cookie dough layer was still softer than I imagine it should be. It was instantly tacky and not able to be cut neatly. What did I do wrong??
Did you use soft butter or margarine instead of regular butter? It definitely shouldn’t have been runny.
I plan to bake this for a stag I’m helping out in this weekend, would I run into any problems since I need to double this?
not sure- two pans should work fine
Here’s a review from someone who has actually made them.
-great concept and delicious
-cookie dough layer is easy and tasty
-brownie layer is chewy and fudgey
-either the pan size is wrong and it should be a 9×13 or the cooking time is way off. It took me over 60 min to bake these brownies in a 9×9 pan and by the time the middle was cooked enough that it wasn’t runny, the outside had burned slightly (too hard when cooled). I ended up cutting away a lot of the outside. These brownies are 1.5″ thick in a 9×9 so I think a 9×13 would have been better.
-the top does tend to separate a bit from the brownie layer but if you follow the instructions given I would rate this problem as minor
Try these they look amazing!!
made these last night….omg these are just too good to be true 🙂
rich and fudgy. sweet and chewy…..the ultimate treat 🙂 thanks for the great recipe!!!!
http://www.kingarthurflour.com sells a “bakers sugar” that I use for all my recipes.. it’s a very fine granual, it disolves completely in all that I have done.. I recommend it to every one that bakes.
Thanks- most markets carry a Superfine Sugar too… which is also a baker’s sugar.
Showed this picture to a coworker who always asks when I’m bringing goodies in. I told him that I picture eating this with a big scoop of vanilla ice cream. He said “if you bring them in, I’ll go to the store at lunch and get the ice cream.” Lol. I’m seriously thinking of taking them in Fri. Can’t wait to try them out!
Made these Tuesday for family night. Big Hit! Thank you for sharing this awesome recipe !! 🙂
I LOVE the brownie layer, it has the best flavor and I plan to use it for all of my brownie recipes in the future! I thought the cookie dough layer was too thick though and too sweet. That said, my boyfriend loved them, so what do I know?!
When you guys say the center is still “liquidy” could it perhaps be that you are not giving the melted butter time to set after baking? After all, the butter is not going to re-harden inside of or immediately after coming out of a hot oven. Maybe pull it out in time, let sit to cool and see if this helps?
For diabetics, my best suggestion is to use a comparable amount of your favorite sugar substitute in place of the white sugar and perhaps try sugar free molasses as a workable substitute for the brown sugar but if you go with the molasses, this would be in addition to the white sugar that combined should give you a brown sugar substitute. Otherwise, when in doubt, “Google” it!That’s what I did! lol- I hope this helps.
There is one last thing I myself would change and that is to use Milk Chocolate instead of Semi-Sweet. I made the change to Milk Chocolate in my brownies recipe a long time ago to discover that made like this I got way more compliments than when using Semi-Sweet Chocolate. I understand that there are those that are trying to be calorie conscious or something and prefer what they believe is the less of two evils with the Semi-Sweet Chocolate variety, but then why even indulge in what is supposed to be a Sweet Treat in the first place? Anyway, the recipe is great and I plan to try it soon but with Milk Chocolate to substitute any part of the recipe that calls for Semi-Sweet. That is all. Thanks! Great Recipe!
my fiance is diabetic and he loves hes sweets. is there any way this can be made for diabetics? thanks.
Probably not the best match for him then… I’m not sure how to change it for you.
I just found this through a post on Facebook and they look absolutely delicious! Have you ever tried making a peanut butter cookie dough version?
I ran into the same issue as some of the other posters. I used a glass 9″ x 9″ pan, with parchment paper and followed all of the instructions to the “T.” I ended up having to bake the brownies for over 45 mins! They are burnt on the outside and JUST had the toothpick come out clean in the center. 🙁 super frustrated because I can’t figure out what went wrong…
is there a gluten free version?
I don’t know of one… but you could always do a little experimenting!
One thing people can try to reduce the grainy texture of the unmelted sugar is to run it through the blender…..I do that with some recipes since I use the unprocessed organic sugar which has a much larger texture than plain table sugar. Powdered sugar wouldn’t work because of all the added corn starch. o.O
Either one of these recipes looks YUMMY, getting ingredients today!
Only one, itty=bitty problem: no nuts! In either layer. I will definitely make these, but will liberally supplement with lightly toasted pecans.
I really need to try these, they look oh so good…I’m a lover of cookie dough and chocolate…..
Thanks, these look amazin’
OMG I am in love!!! I made these after a really bad day at work. Let me tell you with 1 bite my frown turned upside down. Thanks hun. You are awesome. Keep the recipes coming.
I gained 5 pounds just reading the recipe! Sounds amazing!! Thanks for sharing! ~..~
How many calories in these bad boys?
I’m hoping to try and make the cookie dough topping to eat just as that – raw cookie dough! As much as I love brownies, sometimes I just want some cookie dough!
I only have an 8×8 glass baking dish or a 13×9 glass baking dish (and a 13×9 non-stick dark coated pan). Which is the best to use? Does the baking time change if I make these in the 13×9 dish and just make them a little thinner? Would I lessen the baking time? Thanks! I’m really looking forward to making these!!
I’d just make them in an 8×8.
i have a doubt.the dough for cookie is not cooked.?so it is raw one.i mean the top layer which contains flour,butter,sugar etc.
Yes, it is raw on the top layer.
I recently made these as a Valentine’s Day treat, and they were AMAZING. However, I also had some issues with baking times; similar to what Johanna described. In my opinion, the brownie mix ended up being WAY too much for a 9×9 pan. I ended up keeping my brownies in the oven for an additional 25-30 minutes, which resulted in rock-hard and burnt corners, and the bottom was almost inedible. Now, this definitely could’ve been a result of both the pan I was using and the fact that I used aluminum foil in place of parchment paper (since I had none), so I don’t blame the recipe for what happened.
However, after sawing off the singed edges and cutting off the burnt bottom layer of the brownie, I was left with decadently fudgy squares of cookie-dough brownies. The brownie layer was thick, chewy, and oh-so delicious; it tasted exactly as I’d hoped. The cookie dough layer was great, and it is sure to please the many cookie dough lovers out there. If I were to make this recipe again, I would add some personal tweaks: (Of course, this is based on my opinion alone; the recipe is fine as is!) I’d lessen the vanilla to about 1 tsp and cut down on the granulated and light-brown sugars for the cookie dough; it was a just a little too sweet for my liking (Again, these are just my opinions). Overall, the cookie dough brownies were a success, and I find myself going back for “just one more piece” each and every time! 🙂
We just made your “new and improved Chocolate Chip Cookie Dough Brownies” for our baking with grandma event and they were fantastic!! I LOVE cookie dough and can’t imagine anything that tops just plain cookie dough but this did! Wow! We will definitely make them again. (But not too soon as I wanted to eat the whole pan by myself and one can only have so much self restarant when cookie dough is involved! Thanks for the fun recipe!
ARGH!!! I’m so frustrated. I have been on a 21 day sugar detox and THIS THIS THIS recipe was THE ONE I decided to make to “celebrate” after TWENTY-ONE DAYS without sugar.
Boy am I terribly disappointed!
There is NO WAY this brownie recipe is intended for a 9×9 pan, and if it is, there is NO WAY it’s only supposed to bake for 25 – 30 minutes. NO WAY. Mine are STILL in the oven at 350 degrees. It’s been almost 45 minutes now and the middle is still LIQUID. I know my oven temp is correct. I’m just SO UPSET because the top and outside edges of these brownies are OVERDONE and the inside is still ridiculously RAW.
SO SO SO SO SO SO SO disappointed!!! I’m not even going to attempt the cookie dough portion of this recipe. I quit!!!
That’s a bummer- I’m really not sure why they didn’t turn out for you. Sorry about that.
cant i just add greaseproof paper instead????????
Waxed paper? Not in the oven… the wax will melt. You can use foil in a pinch.
These were just amazing!!! My boyfriend loved them.
I’m not exactly sure what I did wrong here…. I used a 9×9 inch pan and followed the directions exactly but somehow ended up with a HUGE layer of brownie and barely any cookie dough. The brownie layer is easily 3 inches tall and the cookie dough only ended up being about half an inch…. They taste delicious but i’m a little confused about what went wrong here.
I’m confused too!
These look amazing! I can’t wait to make them, just one question though, if you don’t mind. Do I need keep these chilled IMMEDIATELY before serving? Because I want to make these for a party at my school and I have that party later in the day and I don’t have any access to the refrigerators. So is the cookie dough going to melt or is it fine in room temp.?
Can you keep them in a cooler? They won’t melt, but I don’t know if they’ll be all that great sitting at room temp all day.
So I made these the other day, got in a car wreck and they went ALL over my car. Me and my friends still ate the mess that was left on the plate and it was great! Just made them again today, but I only put 1 tsp of vanilla in the cookie dough and it was perfect. I thought the 1 and a half tsp gave it too much of a vanilla taste for my liking 🙂
oh my gosh! I hope you’re okay. And I’m glad you liked them so much!
OMG!! I love this!! I combined this recipe with the ooey gooey brownie recipe and its pure heaven! I made it for the guy I’m seeing cuz he has a huge sweet tooth for caramel and cookie dough! He loved it! And I got huge brownie points for making it! You should rename them “Never be single long” Brownies!! Thank you so much!!
The cookie dough is grainy because the dough is uncooked and the heat does not cause the chemical reaction of “blending the ingrdients” baked chocolate chip cookies are not grainy.
I can’t WAIT to try this. It seems like you perfected it.
I’m going to try this tomorrow! Just bought all the ingredients needed. This is the first time in weeks I’m excited again about baking something! It looks so yummy! I just hope I can keep myself from eating all the dough before it’s ready… maybe I should double the whole thing to prevent having too little dough left 😀
Finally, a baker who understands mixing methods! I have seen at least 3 of this cookie dough brownie recipe and yours is the only one with the correct brownie mixing method, and perfect measurement requirements. Thank you for the recipe of the cookie dough layer. Having a Sunday gathering of friends tomorrow to try it out. Hopefully everyone will love it!
Does it matter if you use milk or cream for the cookie dough? Would half and half work as well?
Perhaps- I’m not entirely sure since I haven’t tried it.
I made the first recipe with no problem. I didn’t even consider the two not sticking because on the first try I decided it needed even more chocolate. So I got the Duncan Hines Chocolate Glaze, microwaved it and smothered the brownies with a thin layer of it before applying the cookie dough. During chilling they seemed to morph into a solid block but they still warm up into a delectable treat.
There wasn’t meant to be cooking chocolate in the brownie was there?!!?! In ur original recipe u had cooking chocolate for the brownie but in this version there’s no cooking chocolate only choc chips
This is a different recipe, so no… this one just requires the chocolate chips.
I’ve made these a few times now, most recently for a choir picnic this past weekend, and as a cookie dough fiend this might be my favorite thing to bake ever.
I use a Ghiradelli mix for the brownies, though I’ve learned (for all the other cheaters out there) to use a mix that does not contain any “chunks” as that makes it more difficult to cut cleanly. And I keep them firmly ensconced in the fridge, but I always like my baked goods and my chocolate chilled.
Great recipe; these disappear like nothing else. (unless for some reason I find myself with a bunch of health nuts, and then, what am I doing there?) Keep up the good work!
Wow! I made these and they were amazing!!!! I pretty sure I should never make these just at home again… They’re dangerous!
Wow! These are soooo good! The brownies are delicious – So rich and fudgy. My boyfriend and his kids are fans. Thank you for sharing. 😀
Haven’t tried ur recipe yet but I learned a tip for a French silk pie and it worked. I ran the white sugar thru a food processor. My pie was perfect silk. Graininess is a problem with that recipe. Maybe it will work for yours.
Can these brownies be frozen to be served later for a graduation party? Or just in the refrigerator before the party? I would like to get them done a few days before the party.
In the fridge in a covered container would be perfect. Just bring them out when ready to serve! They’re actually very good when chilled.
Love the new version, but forgot the drizzel of chocolate. Just sayin. lol
I thought the first ones looked incredibly awesome! They looked more realistic and appetizing. These looked a little packed and processed. So, chocolate on!
Good morning & Happy National Chocolate Chip Day! Stopping by to let you know you that I featured your scrumptious recipe on my blog today in celebration of this “sweet” occasion! 🙂 http://www.chattingoverchocolate.com/2013/05/oh-how-pinteresting-national-chocolate.html
…Have a terrific day! :*)
Can you use store bought cookie dough ?
Well, the store-bought cookie dough will have egg in it. This recipe is egg-free, so safe to eat.
I just came across your blog and decided to roam a little. After I subscribed of course. These look awesome, but I saw one of your other recipes and I’m thinking of combining the 2 into the ultimate treat. OREO caramel stuffed cookie dough brownies! Then I wont have to decide which to make first.
I have been trying to make these for 2 days now and cannot get the brownies to cook fully…..an hour in the oven and the middle is soup….what am I doing wrong??
Making these for my girlfriends birthday this Thursday. Can’t wait ti try them.
Myself as well as my Family and Friends loved the “Chocolate Chip Cookie Dough Brownies”.
Made these last night. They are fantastic! HIGHLY recommend!
Just wanted to tell you that my friend had a break up about the same time I found this recipe and so, logically, I made this for her and a batch to test it before hand and everyone absolutely adored these!
And congrats to your egg-free cookie dough, I’ve tried a few before and this one is, by far, my favourite! (Though next time I’ll take the risk of salmonella )
These were AWESOME!!! My entire family loved them and they were gone in a blink! Loved these so much! Thank you.
I too stumbled across this recipe by accident…through a link on a link on a pinterest picture for something entirely different! I CANNOT WAIT to try making these! Thanks so much. You’ve got another regular visitor now! 🙂
So I chilled the brownies and the cookie dough-afraid I chilled the cookie dough too much! Both are back on the counter….what to do?
Well, I’m sure you’re already done making them by now. How did it all work out?
Great recipe! Brownie layer took longer than 30 minutes to bake. I might just have a cooler oven. I love the cookie dough layer!
I just made this, the only things I did different was, I cooked it in a 9X13 cake pan, I used semisweet chips, (i didn’t have bittersweet) and I used regular size chips (didn’t hace any miniature chips). They turned out AMAZING! Thank you for sharing this recipe. It’s a keeper for sure! 🙂
This recipe is just delicious. My daughter made these for a baking contest in our town and won. She is 12 and made them all by herself. Thank you for creating a recipe she could make on her own and then have such great success with it. I’m making them tonight for my book club.
I am a fan! I tried (and we loved) the cinnamon roll pancakes and this recipe was terrific too. Very rich, but everyone loved them. I wouldn’t change a thing.
Just ate them. Wow! In love. Thanks for this recipe. Perfect.
hello, i am making these brownies and i was wounding how many calories are in each brownie if you could let me know that would be awesome
Well, now I HAVE to make BOTH versions and test taste them. It is a tough sacrifice, but I am willing to make it for you…(please note the sarcasm and do not send angry hate mail.) I think you are awesome and really you can’t please everyone. But you are sure sweet to try and we all benefit! 🙂
A new Fan
I just made these but I misread the recipe and didn’t let the brownies cool before putting the cookie dough on. They are chilling in the fridge, hopefully it all firms up :/. I did sneak a llittle bite and so far, they are absolutely delicious!
Thank you for posting these!!!
I just whipped this up…is the cookie dough soft or did i mess up. Its been chilling for hours and is super soft. I don’t want to top the brownies unless its right.
If it has been chilling for hours, it should be firm enough. If you take a peek at the photos, that’s cookie dough that has been chilled for hours.
Is it possible to bake the cookie dough with the brownie? Maybe 10 minutes before the brownies is done i’ll put the cookie dough on top and bake it together.
No- this cookie dough recipe is not meant to be baked (there is no egg!)… it will just melt into a miserable mess. If you have a need to bake it, look for another choc chip cookie recipe to use.
These look delicious. Trying them today but doesn’t the brownie layer need a leveling agent?
There’s no baking powder or soda or anything..
Nope- it’s okay as is.
I made a 9×13″ pan of these tonight. Do I need to refrigerate the leftovers? It might be the kitchen light but the cookie dough might look a little darker than earlier this evening?? I don’t like hard chocolate chips so I would prefer to not refrigerate, but if they are going to get yucky if I don’t… What do you do?
I definitely refrigerate leftovers of any “cookie dough” recipes that I make. The cookie dough will get icky left at room temp.
PS–I used a 13X9X2 pan for the above recipe(s) and they worked just fine, times and all! 🙂
I ended up having every ingredient in my pantry except mini chips (I only had regular). I made these today and used the regular chips and I added a teaspoon of instant espresso powder in the brownie batter to enhance the chocolate flavor. SUPER YUM! I will make them again. Thanks for posting this recipe! 🙂 Sweet tooth satisfied. 🙂
Yes please. I just stumbled across this recipe while searching the internet for something to bake. I am so going to try this!! 🙂 Yum!
I have been making the original recipe for months.I love the brownie recipe and undercook a bit to make them fudgy. My daughter took some in her lunch today and she said her friends fought over them. I think the original was amazing, so I’m sure these will be even more so.
Oh my…I am a chocolate addict and would LOVE these. Thanks for making it easy and including a print button on some of your fabulous recipes. I hope you keep them coming. I just have to try this.
Hi, i would like to make these for my classmates at school but the yield isn’t quite enough. I wanted to make about 30 or so of these brownies like the yield for the orginal cookie dough brownie recipe. How would I do that using this recipe?
I would double the recipe (or just make it twice) and use two 9×9-inch pans.
Made these yesterday…breakfast today! Yum! My mistake was making the frosting when the brownies were in the oven. 😉 Thanks for a very easy homemade dessert!
I have had trouble baking these twice! They are delicious but I cant seem to get the brownies to bake evenly. Any advice? Also I am thinking about starting a blog of what I cook and bake. Do you mind if I link this recipe?
Twice? Eek. Try a different pan? Linking to the recipe would be great, rather than re-printing it in its entirely on your own blog. Good luck!
absolutely delicious! I will be making these again. My brother asked if I was trying to make him diabetic! haha <3
I am not the type to cook or bake. But these chocolate chip cookie dough brownies may be just the inspiration I need. They look absolutely delicious. Wow!
So I didnt make the brownies but I did use your cookie dough recipe to have in my freezer and eat! Its amazing!
First of, awesome way on taking criticism! I love it.
Second… OMGosh these look amazing! I would love one of these right now with coffee. YUM!
How far in advance can I make these delicious sweets?
If I make way in advance, can I freeze the batches?
I’m not sure about freezing since I haven’t tried it, but it would be okay to make them a day or two ahead of time and keep them covered in the refrigerator until serving.
Very tempting and so pretty! I must try them. Would probably cut down on the sugar, though.
Well he really really liked them! He liked both versions a lot! 😉 Toooo much sugar… but they are yummy!
For me these didn’t come out quite the same, but I also didn’t have bittersweet chocolate chips so maybe that’s part of the reason. I think the original version was better. But I tried this one b/c we were running low on brown sugar… well, we’ll see what my husband thinks when he gets home… lol 🙂
I am making the chocolate chip cookie dough brownies for a BBQ tomorrow and I wanted to see if were ok to make box mixes and refrigerate overnight to then just bake in the morning? I have already made the brownie mixture but wanted to check with you first before I did the same for the cookie dough.
Thank you & I look forward to serving this scrumptious treat!
Hi Paige, I’m probably late to answering your question! I haven’t used boxed mixes to make this combination, but please let us know if you had success!
i needed to make these with truvia so my step father could eat them too (he has sugar problems) they didnt come out nearly as fudgy as i had hoped, not sure if the sugar thing did that or maybe i did something wrong, they are sort of bread-like.. the cookie dough is fine it is extreamly rich so i dont think anyone could handle more then one at a time of them. all in all i do enjoy them, next time i may use a box mix for the brownies and real sugar in the cookie dough though! Thanks
It’s gotta be the truvia that made them turn out different- these are a very fudgy brownie!
My new boo thang is a major chocolate lover. I think I’m gonna make these for him this weekend, I’m sure he’ll love them. But in the meantime I’m going to run to Coldstone and get some ice cream with GRAINY pieces of cookie dough 😉
I want to use the brownie part of this recipe for another brownie bar you had posted a while back (http://www.howsweeteats.com/2010/08/better-than-crack-brownies/), but that recipe calls for a 9×13, and yours calls for a 9×9. Am I still able to use your recipe by cooking them for less time? What would you suggest? Thank you!
How Sweet It Is is another blog- so that’s not my recipe. Since I haven’t baked these in a different sized pan, I can’t assure you that they’ll work, but you can certainly experiment!
i came across this website accidentally. the browny caught my attention.. looks absolutely yummy and tempting!! the mere look of it motivated me to start making it. am really happy to tell you that I made these yummy brownies for my baby’s first birthday..
my husband loved it.. so there is another new ingredient that got automatically added to my browny.. ‘Love..!’ Thank you Lori!
My cousin wanted to know the recipe. she too visited this page..
i also shared the photos with her to let her know about each stage.. also let me tell you that all those interested in cooking and would love to share the photos as and when you cook that too only with people whom you choose, check out LiveAlbum. ASAP..
Thank you once again Lori..!
I have no idea how I stumbled upon this recipe, but I made these brownies and they are the BEST thing I ever ate! I’m lazy, so I skipped your actual brownie directions and used a box of Betty Crocker fudge brownies, baked them in a 9×9 pan for 28 minutes and added the cookie dough layer to the top after it cooled. The first batch I made for a party, along with 7 other sweet treats, and these brownies were the first to disappear. I made another batch for my home because my family liked them so much and despite my diet I’ve been creeping around my kitchen in the middle of the night like a crackhead, eating brownies and promising myself that I’ll count my calories and give the rest of them away in the morning. I love’em more than wedding cake, I love’em so much I wanna drive around town handing them to strangers because I think everyone deserves to eat these…maybe the sugar has gotten to me a little bit. Thanks for the great recipe.
When I made this recipe, the dough seemed to be really pasty. I added more brown sugar and flour to give it more of a soft version of cookie dough. I would also suggest adding half the butter and replacing it with some sour cream to the brownie to give it a more chewy texture.
this is a very greasy recipe, wasted alot of time and ingredents
What was greasy? The brownies?
Now those brownies look seriously good!
could you use boxed brownies as a short cut ??????
Some people have done so- yes!
These are life changing brownies!!!! I made them last night following the recipe exact, and was blown away. I made them as a thank you gift for a friend with 2 young boys. She’s already offering me more hand-me-down toys for my son, I think she really liked my “thankyou” :). Thank you so much for sharing!!!
I can´t wait to make them! And was wondering: maybe there´s a way to mix some colour into this recipe? Taste will change of course (sorry brownie-lovers!), but I think cookie dough goes well with soooo many other flavours!
I’m making these tonight and I cannot wait!!! They look fabulous and I’m sure they taste incredible!
oh my word… these look SOOOO good!!!!!!
These look wonderful! I haven’t tried your first recipe, but I understand how frustrating it is to hear those observations. I love how thick the cookie dough layer is in this one!
Wow – these look amazing – would love to try making them.
These are STUNNING!!!! And, oh boy, my FAVORITE ingredient – CHOCOLATE!!!
Must try these!
Thanks, Lori!!! 😀
I used milk chocolate instead of the bitter in brownies. These are the best brownies I have ever had. The cookie dough topping tastes like cookie dough yummmmm!
Oh yeah! Now that’s the kind of feedback I like to hear!
Seems like we’re both in a chocolate chip cookie dough brownie mood this week! I just posted the recipe from The Cookie DOugh Lover’s Cookbook, but I’ll have to give your version a try. Love how crazy thick both layers are!
my oh my! those look decadently delicious! you had me at cookie dough! thanks for sharing!
I have a pan of the first version of chocolate chip cookie dough brownies in my fridge right now. They are AMAZING. I think the brownie layer is great, and it just got fudgier the longer it sat in the fridge. It it like chocolate chip cookie dough brownie fudge, in my opinion. I haven’t had any problem with the top sticking to the base, and I followed your footnote to double the cookie dough layer so I think the layers are perfectly proportioned. It is crazy addictive and super rich and delicious. I am interested in trying this version though, to compare. For, uh, science. 🙂
I made these last night and they are AMAZING! Followed the recipe exactly and they came out perfect. Couldn’t resist taking a pic – not only do they taste great, they look pretty too! http://instagr.am/p/LVWijUqVy-/ I just happened to stumble upon your blog but you can bet I’ll be back for more 🙂
The sugary graininess is cookie dough is out favorite!!! These are perfection, Lori!
Looks like perfecting to me! Yum!
Wow, these look amazing. Brownies & Cookie dough are two of my favourite things, so together I can’t even begin to imagine how divine these must taste!
Oh boy! These brownies look super-delicious! I live in South-Africa and here we don’t have the cookie dough obsession………….maybe because we just haven’t tried it yet? But I guess it’s time I try it, because you guys can’t be raving on every food page about it if it wasn’t worth it! You have cookie dough with just about everything! Sounds to me like we’re missing out!
To me the “grainy”-part sounds delicious (I read “crunch”?) and all those chocolate chips!!!! Yummy!
Let me teach you an Afrikaans word: LEKKER! (to pronounce it correctly, it allmost sounds like “lacquer”, but you have to accentuate the “r” – and the more you do, the better the meaning ) and it means: sweet, pleasure, delectable, delicious, pleasant, luscious – and that’s what these brownies look like to me! Lekkerrrrrr!!! I can’t wait to try them!
I’m really excited to try the new version. I made this last year for my 11 year olds birthday and he and his friends LOVED it, I will admit that I wasn’t loving the brownie as much as the cookie dough (because it wasn’t as fudgy as I like and well I’m a brownie girl hands down with cookie dough coming in a VERY, VERY close 2nd)..so now that you made the brownie even more fudgy (or is it fudgier…not sure that’s a word! LOL) anyways I can’t wait to make them again and see if I go from really like this to loving it! Oh and anyone who doesn’t think the cookie dough shouldn’t be grainy, ummm..hello it’s supposed to be!
I’ve seen the your first version floating around pinterest here and there… I have to say they look pretty darn good… as do these!! I think I need to try them very very very soon…
PS… Cookie dough really does need to be grainy… that’s part of what makes it cookie dough! All that sugar YUM!
This look so incredibly amazing. I can’t stop thinking about them! Must make soon!!!
I am so glad I found your blog, you are a breath of fresh air. Can’t wait to try these. Thank you!
You’re so sweet! Thank you!
Also I would like to add that you really do have to refrigerate it until it is solid before cutting and eating, it makes a huge difference! I ate a piece last night after only about one hour of refrigeration and then another piece this morning (yup, I had it for breakfast… I’m that cool) and it was so much better this morning because the consistency was much thicker and subsequently easier to bite.
I had no problems with the dough adhering to the brownie or anything, just fyi. and for the graininess complainers, even with powdered sugar instead of granulated sugar it was still grainy (I did use brown sugar though). I like it grainy so I was pleased; I didn’t use powdered on purpose I just didn’t want to go to the store at 9pm.
Thank you for all of the fabulous feedback!! Glad they were a hit, and it’s good to know that you thought they were as good as I did!!
So these are AMAZINGLY DELICIOUS. soooo freaking good, I never tried the other version, I had pinned that page, but when I came back to it you had already posted this new and improved version, so I figured I’d give it a shot. Basically, this recipe takes two of my favorite desserts and combined them into one. The brownie part tastes like brownies (and I especially liked that it took chocolate, not cocoa powder since I don’t have powder lol) and the cookie part tastes like cookie dough.
I had a small mishap when making it, in that I only had like a half a cup of granulated sugar left so I had to make it with powdered sugar (I used what I had left of the regular sugar in the brownie part since it is the part that’s getting baked and things like that matter when you’re baking). It still worked out, although I had to add an extra 1/4 cup of flour for the consistency to feel right for the cookie dough. I also only had regular size choc chips, but that was okay too.
This was so freaking good! (the only way it could be “improved” is to add a cheesecake layer then I could get all my favorite desserts in one! hmmmm….) But be aware that you can only eat one small square of this, it is super rich and super thick!
LOVE cookie dough brownies! These look fantastic, Lori. Thanks for sharing that tip on freezing the brownies till they firm up.
These look HEAVENLY!!! Love your photos too. 🙂 So excited for this cookbook!
Thanks for “take 2” of these brownies. I liked the original recipe, but I’m looking forward to trying this one.
You should know that I immediately made these yesterday as soon as I saw the post in your Twitter feed. I made them in a 10″ square pan and they were plenty thick! I wanted a few more quantity to take them into work, and — no surprise — they were a HUGE HIT! Thanks for yet another delicious, easy, amazing recipe that makes me look like a professional baker! Such rave reviews I tell you!!!
I love how the cookie dough layer is about as thick as the brownie layer!! Yummy yummy yummy!
In the process of making right now!!! Can’t wait to try the final results! 😀
Let me know!!
You are the best! Testing and re-testing, that’s why we love you. I’m pretty sure these brownies are perfect but I must try them to make sure!
This looks sooooooooooo delicious!!! Lori, can this recipe be doubled, maybe making it in a 13″ X 9″ pan?? I’d love to make this for a crowd!!
Haven’t tried it in a 13×9- might be a little too much brownie batter, but if you don’t mind a thicker layer it will probably be okay. or just use two 9-inch pans (regular or disposable). Cut into small pieces since it is quite rich!
Haven’t tried it in a 13×9- might be a little too much brownie batter, but if you don’t mind a thicker layer it will probably be okay. or just use two 9-inch pans (regular or disposable). Cut into small pieces since it is quite rich!
LOL, lovely and wonderful post! i’m sure i would love both versions if i tried them!
This looks fabulous!!! But I am curious if you could put the cookie dough on top and bake them both together? Mmm..
They wouldn’t be cookie dough brownies! And there is no egg or leavening in the cookie dough, which means that it would not bake up properly. It’s not a cookie dough meant to be cooked.
The grainy texture is my favorite part of the cookie dough! yum
Cookie dough is supposed to be grainy–I totally agree! And I loved the tone of your post–it encourages me to “come out” a little bit more & show more of my true self! I loved this post! 🙂 Go, RecipeGirl!
Hi Lori 🙂
This looks great! Can you use brownie mix & cookie dough mix as well?
Can I just tell you how amazing you are that you made an even better version of something that was already so fantastically-out-of-this-world-to-die-for?!
Lol I love the observations and responses, one of my favorite posts by far!
I’ve made the first version before and loved them. I had no issues with the grainy-ness but I did make brownies in a 9×9 pan so I agree that helps. As for the brownie layer itself, I cheated and used a boxed mix… I will have to try this new and improved version!
This reminds me of my favorite ice cream flavor! Can’t wait to try these out, perfect picnic packing treats!
Holy moly these look incredible. I totally wouldn’t trust myself around a pan of these as I know I wouldn’t be able to resist just one. A tall glass of milk and one of these could make my day for sure! 🙂
I can’t believe I missed your first recipe! Thanks for version number two!
I made these when you first posted the recipe, and they were a huge hit!! Grainy dough, is the reason you eat it! Otherwise you bake it into a cookie where it is no longer grainy 🙂 Nice of you to work work it though, I will have to try this one too!
i made the original recipe last week for my co-workers as part of a farewell tour of treats as i left my former job. let me emphasize that there were zero complaints or “observations” as you so graciously phrased it. they are the bomb and hello, the grainy texture is what makes it cookie dough!!!!
These look delicious, Lori!
These look amazing! I can’t wait to make them =]
Your cookie dough brownies is a recipe I’ve had bookmarked since you orig posted it and I just never got around to making it…now, I have reason to get busy!
I cannot believe the ahem….feedback….people gave you? I think they looked amazing and I think you are such a sweetheart to even attempt to troubleshoot the issues for folks. Bravo, Lori!
I now have one serious craving, thanks to you Missy! I love the sarcasm. You’re a better person than me though- I would’ve told ’em to kiss my a$$ 😉
You are brilliant, Lori! I have no problem with grainy cookie dough…it’s half the reason I make cookies in the first place. These are just too amazing!
I love that these are super thick and fudgy looking 🙂
I love your fun, candid post. Cookie dough is what it is and is SO good, grains and all. 🙂 These certainly do look like perfection! Katrina–Baking and Boys!
I love cookie dough and when I see such a thick layer on top of brownies I must tell you that this is the perfect recipe! Definitely making it! Thanks!
Love those “observations”, we all get them….
You’re the best for reworking the recipe, though!
LOL! Some people like to have everything made exactly their way and spoon fed to them. And yes, cookie dough IS grainy! Duh!
Maybe in Take 3, you can double the cookie dough layer, lol! Grainy as it may be, I love cookie dough. The brownies here look SO fudgy, yum!
These seriously look incredible, and I’d love one right now!
Criticism can be hard to take. It’s good of you to go back and re-work it. The key to remember is that it’s not a rejection of you – just the way the recipe was written or performs. I can tell from the tone of your post that you took the comments hard. Think about Cook’s Illustrated and other test kitchens. They go through tons of recipe variations to find the perfect one!
Oh man, I hope it didn’t come across like that… this post is all in good fun, and I definitely didn’t take it to heart. Just used a little sarcasm in the post, lol! I just figured since there were so many of the same comments on the old recipe that it was worthy of revising. It’s all good!
They look perfect!
Haha…I had to laugh at the “observations” and your responses! One of the things I like about cookie dough is that is is grainy…I mean, that’s part of what makes if dough, right? 😉
I know these must be delicious….they look…and sound incredible!
I didn’t see anything wrong with the first version but I might as well try these, too!
New, improved, & delicious!!! I can’t wait to try them! 😀
These look fabulous! I don’t usually make brownies from scratch because I think the Ghirardelli brownies are soooo good. Your cookie dough on top is delish. To make the dough less grainy, I melt the sugars as much as possible in melted butter over low heat.
Thanks for your tips.
I’d say you’ve got everything covered, Lori! Frankly, I never thought about the grainy part…I love it that way. Half and half sounds like the perfect combo to me.
I love cookie dough in any form so either version would be a winner for me. But them again I would have an excuse to try *two* pans 🙂
I’m pretty sure I’d be happy with any version of a cookie dough brownie. I have to agree with you on the cookie dough texture, I actually would prefer and expect grainy.
Sweet goodness, yes please!
Oh wow…..these look INCREDIBLE!! Of course as a COOKIE DOUGH LOVER, I am biased, but I must make these soon. This could very well become my favorite dessert of all time. Somthing I tend to do to spread out the “sugar attack” is to freeze some of the treats. I can imagine how great these would be chopped up into 1 inch pieces to add to ice cream. Mmm…..
Thanks for sharing…hope you had an incredible Memorial Day weekend! 🙂