*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.
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.
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 🙂
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:
- Chocolate Chocolate Cookie Dough Truffles
- Chocolate Chip Cookie Dough Truffles
- Chocolate Chip Cookie Dough Cupcakes
- Cookie Dough Bars
- Peanut Butter Cookie Dough Brownies
Chocolate Chip Cookie Dough Brownies
Recipe Details
Ingredients
BROWNIE LAYER:
- 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
COOKIE DOUGH LAYER (see NOTES below):
- 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
- 1½ teaspoons vanilla extract
- 1½ cups all purpose flour (see NOTES below)
- 1½ cups miniature chocolate chips
TOPPING (optional):
- 1/2 cup semisweet chocolate chips
- 1 teaspoon shortening
Instructions
PREPARE THE BROWNIE LAYER:
- 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.
PREPARE THE COOKIE DOUGH LAYER:
- 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.
ASSEMBLE:
- 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.
DRIZZLE ON TOP:
- 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.
Notes
- 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
These are delicious!!! I don’t usually comment on things, and let’s face it… I should, because I read it. BUT! These were absolutely AMAZING and delicious! My husband loved them too and I’m sure my eight month old will love them when he is older as well. 🙂 He was sure eyeing them as we were eating them, haha. 🙂 Thanks for posting this! 😀
These look so tasty! Going to make them for my husband and his coworkers. Thank you so much!!
Thank you so much for this recipe! I will be making these for my sister in laws baby shower!
Can you use this cookie dough recipe for an actual cookie or is it just made for this recipe because of no eggs? If yes, how long shall I cook and at what temp? Thank you! I’m waiting to try these tonight!
no- these won’t bake as regular cookies. No egg wouldn’t make them work. Just for this recipe!
I almost ate the picture
Oh and I am paranoid about raw eggs in cookie dough so that was cool. I also cut the brownies in tiny pieces because I’m not as big a fan of brownies/cookie dough but it did taste good. He is a fan though and he didn’t find anything wrong with the cookie dough…
well thanks for this recipe. I made it last week. Super unhealthy and a ton of butter (good thing we had butter from Costco on hand, ha!) but it was a HUGE hit with my husband! Too much for us though so I put a bunch in the freezer for later and I didn’t know how long it would last. he still likes it warmed up in the microwave. One of his new favourite desserts! He eats it with ice cream too. Oh I did use only 1 c. of mini choc. chips for the cookie dough – that seemed plenty.
I agree with some of the comments about the cookie dough being a little grainy and too sweet. Since a normal cookie dough recipe has salt in it, I decided to try adding salt and just a quarter cup more flour. It really changed the taste of cookie dough! It took the some of the grainy texture away and the salt balanced the sweetness. I also think the brownie was a little too cakey and the proportions were off. But all in all, an awesome recipe! Thanks for sharing this Lori 🙂
I just saw this on pinterest and I have a question about the cookie dough. I have made an eggless dough before and it was extremely sweet. Is this dough really sweet?
Some eggless cookie dough is made with sweetened condensed milk, which accounts for that extra sweetness. I don’t think this one tastes like that… just like regular cookie dough.
Made these last night for work. LOVED them!! I used box brownie mix and made the fudgy not cakey kind. I also doubled the cookie dough recipe. I now have just enough dough to make some cookie dough ice cream.
If you add powdered sugar to the dough, like another baker did…it solves the grainy texture ! 🙂
I look forward to trying it that way one of these days!
How many days in advanced can these be made? I would make them and keep them in the fridge, but I just want to make sure they won’t go bad if I make them two or three days in advance.
2 days in advance would probably be just fine… just make sure that they are stored in a covered container.
these are amazing! instead of making the brownies from scratch i used a boxed mix and they turned out great! very moist and fudgey. if you love cookie dough, you will LOVE this recipe! but beware, once you start eating them you cannot stop!!
I can officially say these rock! I made these for my sister’s birthday, not only did she love them but so did everyone else. My son who is beyond super picky could not get enough of these. I guess I know what I will be making for his birthday!
I was actually going to reiterate Karen’s point…it was recently reported (NPR, etc.) that the culprit in cookie dough illness is in fact the uncooked flour, not the egg. Bakers beware!
I’m bummed out because this reciepe looks so good. Now they
are saying that it is the raw flour that is the probable culprit of ecoli and
samonella in the raw dough. Do you know any brands of flour that
are heat treated or know how to heat treat the flour at home..? microwave/oven??
Really? Have not heard that. No idea!
AMAZING! I fell in love when I saw these and knew i needed to make them! I made them last night and took them to school today, my friends LOVED them! They were gone within 5 minutes of my friends seeing them! I had my mom take some to work and everyone loved them too!
I made the brownies with just a box version, because i didnt have the time to make those by scratch too and didnt have the ingriedents. But nonetheless they came out delicious!
The cookie dough i found needed a little extra milk but not much 🙂 I didnt measure the chocolate chips, i just dumped them in until it looked like enough 😉
Anyways, they were awesome! Thanks so much for this amazing recipe! :))) <3
I read a lot of the comments and made some changes. To remedy the grainy texture of the cookie dough, I used 1 C. powdered sugar instead of 3/4 C. white sugar. It worked like a charm and tastes delicious with the perfect texture. I used a little fat free half and half instead of milk and used 1/2 the chocolate chips so it would be a little less sweet. I used 3 T. dark baking cocoa and 1 T. oil in place of each square of chocolate because that is what I have on hand. I actually like that taste better so I normally sub in most recipes. All in all….awesome!
Hi! I made these the other night and they looked and tasted GREAT! I used a box brownie mix but the cookie dough part turned out perfect and looked just like your picture. Except I omitted the chocolate drizzle. Next time I think I’ll try adding it. Anyway, I posted the recipe on my blog and linked back to you as the author. Thanks for this recipe, it’s a keeper!
Ah, cookie dough is a weakness of mine. These look delicious! I will definitely try these soon!
I just made these (literally, 15 minutes ago. The brownies are still cooling.)
It was all so amazingly easy. If a fifteen year old can do it herself with no parental assistance, ANYONE can. They look so freaking good too!
These look amazing. I’ve always been a fan of the kitchen and enjoy sweets more so regular food. I should make my husband go get these ingredients lol. Thanks for sharing.
Just made and ate these! How amazing!
Hey, I have a question. What if I want to make the half of portions? 32 portions are way too much. I want to make 18-20 (: Can you help me please?
I guess you could try to cut the recipe in half and use a smaller pan. These freeze well too.
These are fantastic! I cooked some for a movie night for my friends! They were a hit!! Thank you!