*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. LOOK. AMAZING!!! I just want to take them out of the photo and eat them They look so good 🙂
I THOUGHT IT WOULD BE ALRIGHT TO JUST LOOK, BUT I’M DIABETIC, SO ENJOY ONE FOR ME.
I made these for my husband for his birthday to take to work since he wanted cookies and brownies. I used both peanut butter and chocolate chips for the cookie dough and then used crushed reese’s instead of chocolate chips for the topping. His work loved them…I didn’t get to try any though 🙁
Oh my gosh! This is one of my new favorite desserts. It’s amazing! Great recipe. It’s perfect! Whoever complains about this needs to be knocked in the head. Haha.
I made these for my Mom for Mothers Day. She loved them~! This is a delicious treat, and paired with a glass of milk it’s like heaven in your mouth. I’d recommend cutting them in small pieces though because they are very rich 🙂 Kudos to the creator of these scrumptious treats~!
I will deffinately try this someday!
can you cook the cookie-dough in to cookies? i think it might b neat to cook the dough and brownies together…make it brownie on the bottom then cookie over it then when cooked and cooled you can flip it over to have easy removal if you use the baking sheets over the pan.
No, the cookie dough does not have the right ingredients in it for baking into an actual cookie texture.
Would love a diabetic friendly recipe like this!
made these sunday afternoon, they did not last 24 hours, they were amazingly awesome,
Yum! Yum! I am going to makes these for our church’s Sunday coffee fellowship!
Any ideas on how to make a GF version that is not gritty from the GF flour? I had that problem when making Cookie dough truffles
Perhaps try another GF flour blend?
love the recipe. it was ppeerrrrfect for my grandmothers funeral. everyone loved them and i know that grandma would too. i would suggest a couple more TABLESPOONS of shortening (where i am from it is called Lard). Best served with a shot of rum and a glass of whiskey (to help it go down). I make it at least twice a week for my family of three. The children enjoy it so much! (great substitute for any meal) Thanks for the great idea.
How well do these freeze? thinking they would be amazing for post surgery in 2wks!!
They should freeze just fine. Make sure they are wrapped well!
Spray your knife with non-stick cooking spray and it will help keep it clean. Just a light mist every couple cuts should do.
This sounds so delicious. My husband posted it on Facebook where I found it. Since we are both diabetic I will have to cut the sugar with Splenda or other diabetic sweetener. My family has always loved raw cookie dough, and none of us have ever gotten ill.
Ooo my I’m in trouble also. Awesome, got to try these!!!
OMG!! Just made these for my girlfriend’s bday and they are DELISH!!! Amazing recipe and so easy!
I am just drooling over these. They look fantastic!
For a safer version of the recipe with eggs, use egg beaters. I eat raw dough all the time made with egg beaters.
I have made these twice now and I must say that I LOVE them! I would recommend the brownie recipe with them because they compliment the flavor of the cookie dough.
I typically bake ALL brownie recipes less than recommended, but at only 23 minutes these were still VERY fudgy and almost batter like, but able to be cut. So it’d be safe to say the full 25 minutes would be perfect.
Hello I’ve been a chef for ten years and I made these with a little bit of a change up. (No chocolate chips. I used baker’s chocolate instead. Plus the topping was vanilla frosting + Oreos. No granulated sugar use cane sugar and instead of brown sugar use dark brown sugar). Try it out and tell me what you think.
Here’s the recipe below:
BROWNIE:
4 ounces unsweetened baker’s chocolate, finely chopped
1 cup sweet cream salted butter, melted
2 cups light brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
COOKIE DOUGH (EGG FREE!):
**See Tips Below…**
3/4 cup sweet cream salted butter, at room temperature
3/4 cup light brown sugar, packed
3/4 cup granulated cane sugar
3 Tablespoons whole organic milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups chopped semi-sweet baker’s chocolate
Topping:
3/4 a can of vanilla frosting
1 row of Oreos
1. Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9×13-inch pan with nonstick spray. In a medium glass bowl, melt unsweetened baker’s 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 sweet cream butter and dark brown sugar. Add the eggs and vanilla extract and whisk those in too. Mix in melted unsweetened baker’s chocolate. Whisk in the flour and mix just until combined (don’t over-mix). 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 sweet cream butter, dark brown sugar and cane sugar. Mix in organic milk and vanilla. Mix in flour just until combined. Stir in semi-sweet baker’s chocolate chopped into “chips”.
3. Let the brownies cool on the counter for about 15 minutes. Then place them in the fridge to cool for another 15 minutes. Touch the pan to make sure its cool enough then spread the room temperature cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. Flip the pan upside-down with your palm in the middle. It should come right out like a cake would in the rectangle form. Put the cake on top of the upside down pan and cut it straight in half vertically (this will be your guide). Push the two halves together and front the entire “cake” like object with vanilla frosting on top of the cookie dough part. Use a sharp knife to find your guide again and drag it down making two separate pieces. Then put the row of Oreos in a bowl and crunch them up with a metal spoon or knife if you are daring (be careful!). Then spread the crushed Oreos (don’t crush them too small you want good bite sized pieces) over the vanilla frosting on top. Now you can cut the “cake” into small wedges as you serve. 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. Also, go great with a cup of organic whole milk. 🙂
Enjoy and tell me what you think. I felt like the brownies might have been a little dry so you can always put semi-sweet chocolate chips in with the brownie mix in order to avoid this issue, but to be honest its nothing a tall glass of milk can cure. lol Plus the vanilla frosting kind of balances it out. Have fun if you have any questions feel free to post them.
I love, love, love cookie dough! These look awesome. The trick is going to be getting the cookie dough in the pan. lol
I just wanted to tell you that these are soooo good! My friend made them for me a few months ago and I just made them for the first time this past week. I thought you might be interested to know that we added mini M&M’s to the recipe! They add a bit of a crunch to them that make them even more delectable! Just one more way to make them even more chocolaty! 🙂
How many calories?per slice?
no idea!
Just made these. AMAZING!
Thank you!