Chocolate Chip Cookie Dough Brownies

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*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

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.

Question: But isn’t raw flour not safe to eat?

That’s a good point.  Some people have become wary of eating raw flour in recent years because of the possibility of getting salmonella poisoning from the flour.  Not to worry:  I have included a safe-tip here! 

  • 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.

Chocolate Chip Cookie Dough Brownies with chocolate drizzle

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.

Chocolate Chip Cookie Dough Brownies in serving wrappers

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

Popular Question:  Can these brownies be baked so you’re not eating raw cookie dough?

No.  This is not a traditional brownie recipe that would turn out fabulous when baked.  Don’t try it!

Here are a few more cookie dough themed recipes you might enjoy:

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5 from 1 vote

Chocolate Chip Cookie Dough Brownies

Saw these in a bakery in Maine many years back, and I came home and created the recipe!
Prep Time 30 minutes
Cook Time 25 minutes
Servings 32 servings
Calories 318kcal
Course Dessert
Cuisine American
Keyword chocolate chip cookie dough brownies, cookie dough brownies



  • 4 ounces unsweetened chocolate, finely chopped
  • 1 cup (2 sticks) salted butter, melted
  • 2 cups packed light brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup all purpose flour
  • 1/2 cup miniature chocolate chips


  • 3/4 cup (1 1/2 sticks) salted butter, at room temperature
  • 3/4 cup packed light brown sugar
  • 3/4 cup granulated white sugar
  • 3 tablespoons milk
  • teaspoons vanilla extract
  • cups all purpose flour (see NOTES below)
  • cups miniature chocolate chips

TOPPING (optional):

  • 1/2 cup semisweet chocolate chips
  • 1 teaspoon shortening



  • Preheat the oven to 325 degrees F. Spray a 9x13-inch pan with nonstick spray. In a medium glass bowl, melt the 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 the melted chocolate. Whisk in the flour and mix just until combined (don't over-mix). Stir in the chocolate chips. Spread the batter into the prepared pan. Bake 25 to 35 minutes. Watch closely and remove from the oven when a toothpick inserted into the center comes out clean. Let cool completely.


  • In a medium bowl, use an electric mixer to combine the butter, brown sugar and white sugar. Mix in the milk and vanilla. Mix in the flour just until combined (see recipe notes about how to "cook" the flour before using). Stir in the chocolate chips.


  • Spread the 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.


  • 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.


  • 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.
  • 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


Serving: 1brownie | Calories: 318kcal | Carbohydrates: 41g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 114mg | Potassium: 96mg | Fiber: 1g | Sugar: 31g | Vitamin A: 375IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1.6mg
More for Chocolate Chip Lovers...
Lori Lange of Recipe Girl

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  • rose wrote:

    these are so so yummy!!! we used cocoa powder instead of the melted chocolate in the brownie layer and it turned out great sw well! loved this recipe 🙂

  • Shelly wrote:

    Have you ever frozen these (once prepared)?

    • Lori Lange wrote:

      I believe I have. Just wrap them well before freezing.

  • 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.

  • 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.