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.

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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 🙂

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!

Yield: 32 brownies

Prep Time:30 min + cooling time

Cook Time:25 min

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

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Comments

  • Alison wrote:

    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. 

  • Tara wrote:

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

  • Ashley&megan&alexa wrote:

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

  • Elle wrote:

    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 (http://articles.latimes.com/2011/dec/09/news/la-heb-cookie-dough-e-coli-20111209 ) 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.

  • Linda Cherochak wrote:

    Looks good

  • Lisa Scott wrote:

    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!

  • mj manship wrote:

    What can you use instead of eggs in this recipe?

    • Lori Lange wrote:

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

  • Maryann wrote:

    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!

  • Hea wrote:

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

  • William wrote:

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

  • Marilyn wrote:

    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!)

    • Lori Lange wrote:

      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).

  • Theresa Deyton wrote:

    NEED ASAP!!!!!!!!!

  • Laura wrote:

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

  • Sue Vincent wrote:

    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.

  • Robinv Lippman Campbell wrote:

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

  • Lin Parkes wrote:

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

    • Lori Lange wrote:

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

  • Amanda S wrote:

    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!