Cookie Dough Brownies

Last updated on July 6, 2025

There’s something undeniably comforting about the combination of gooey brownies with rich cookie dough on top. I still remember the first time I made these Cookie Dough Brownies; it was a chilly Sunday afternoon, and I had a craving that just wouldn’t quit. With every layer I poured and pressed, I could almost hear the laughter of friends and family who’d soon gather around to enjoy this delicious creation. Food has a magical way of bringing people together, doesn’t it?

But let’s be honest: diving into a new recipe can be intimidating, especially if you’re a beginner in the kitchen. You may wonder if you’ll mess up the proportions, ruin that perfect brownie texture, or struggle with the infamous cookie dough blending. It’s completely normal to feel that way! However, I assure you, this recipe isn’t just a dreamy vision—it’s simple, stress-free, and totally doable. So roll up your sleeves, and let’s bring that cozy treat to life together!

Before we dive into the how-to part, let’s gather our ingredients. It’s always better to be prepared!

Essentials

170 g unsalted butter (melted & cooled slightly): Butter is crucial for that irresistible richness.
250 g caster sugar: This type of sugar dissolves easily and gives a smooth texture.
2 large eggs: Eggs help bind everything together and add moisture.
125 g dark chocolate (at least 50%) (melted & cooled slightly): A must for chocolate lovers, dark chocolate infuses depth.
100 g plain flour: Basic but vital for structure.
30 g cocoa powder: For an extra chocolatey kick.
1 tsp salt: Enhances flavor across the board.
80 g milk or dark chocolate chips: Because more chocolate is always a good idea.

Cookie Dough Ingredients

75 g unsalted butter (softened): Softened butter is key for creating that creamy cookie dough texture.
95 g light brown sugar: Adds a hint of caramel flavor that pairs wonderfully with the other ingredients.
1 egg yolk: Richness without the extra egg whites makes for soft cookie dough.
1 tsp vanilla: Vanilla adds warmth and sweetness.
80 g plain flour: This binds the dough without making it tough.
1/2 tsp baking powder: Helps the cookie dough spread evenly.
70 g chocolate chips (+ extra for the topping): More chocolate for good measure!

Optional Add-ons

Nuts or dried fruits: If you like a bit of crunch or chewiness, feel free to add your favorite nuts or dried fruits to the brownie batter or cookie dough.

Substitutions and Shortcuts

Sugar: You can substitute caster sugar with granulated sugar, but it might result in a slightly different texture.
Butter: For a lower-fat option, you could use unsweetened applesauce, but note that it will change the flavor.
Gluten-free flour: Use a gluten-free alternative if you need it to be gluten-free.
Egg: If you are vegan, replace the eggs with flaxseed meal or a store-bought egg replacement.

Now that we have our ingredients ready, let’s jump into the process.

For the Brownie

Preheat the oven: Set your oven to 190ºC (or 170ºC if you’re using a fan oven). Line an 8×8 inch baking tin with non-stick baking paper, making sure it hangs over the edges for easy removal later.
Mix the wet ingredients: In a large mixing bowl, pour in your melted butter and caster sugar. Using an electric whisk, mix until they are fully combined. This should take about 2 minutes, causing the mixture to lighten in color.
Add the eggs: Toss in the two eggs and whisk again until the mixture becomes thick and fluffy. It’s essential to incorporate enough air here, as it should triple in size—giving you that light brownie texture. This will take about 5 minutes on high speed.
Incorporate chocolate: Now, add the slightly cooled, melted dark chocolate into the mix. Whisk until fully combined.
Sift in the dry ingredients: Gently sift the plain flour, cocoa powder, and salt into the bowl. Using a wooden spoon or rubber spatula, fold until just mixed—avoid over-mixing to keep it tender.
Add chocolate chips: Fold in the chocolate chips by hand until evenly distributed throughout your brownie batter.
Pour and spread: Pour the brownie batter into your prepared tin, smoothing it out evenly with a spatula.

For the Cookie Dough

Cream the butter and sugar: In another large mixing bowl, cream together the softened butter and light brown sugar until you achieve a paste-like consistency. You can use a wooden spoon or an electric whisk.
Mix in egg yolk and vanilla: Add the egg yolk and vanilla extract into the mix, stirring just until combined.
Fold in the dry ingredients: Now add the plain flour and baking powder, folding in carefully until no streaks of flour remain.
Add more chocolate: Gently fold in the chocolate chips into the cookie dough.
Form the dough balls: Roll the cookie dough into small balls, around a tablespoon’s worth of dough each. They don’t have to be perfect—what’s a little imperfection among friends?
Press the cookie dough on top: Now, it’s time to press those cookie dough balls onto the top of your brownie batter, leaving some gaps so the brownie mix is still visible. Remember, these will spread during baking.
Top with more chocolate chips: Because why not? Sprinkle some extra chocolate chips over the top for that final touch.
Bake: Place the tin in your preheated oven and bake for about 30 minutes. Keep an eye on it; you’ll know it’s done when the cookie dough is lightly golden, the edges of the brownie are cracked, and it no longer wobbles in the middle.
Cool and refrigerate: Once out, let the brownie cool to room temperature. To ensure you achieve that perfect cut, refrigerate it for at least 3 hours—or, if you’re like me, overnight.
Cut and serve: When ready, lift the brownies out of the tin using the overhanging baking paper. Cut them into 16 squares and share (or keep for yourself, I won’t judge!).

Common Mistakes to Avoid

Baking is as much about technique as it is about ingredients. Here are some potential missteps to watch out for:

Overmixing the Batter

When combining dry and wet ingredients, mix just until combined. Overmixing can lead to dense brownies rather than the desired fudgy texture.

Not Prepping the Pans

Make sure you line your tin with baking paper or grease it properly. This will prevent your delicious creation from sticking and falling apart when you try to serve it.

Baking Too Long

Every oven is a little different. If you keep your brownies in the oven too long, you might end up with a dry dessert. Check for doneness a few minutes early—better to be slightly underbaked than over!

Cramming Too Much Into the Bowl

If your mixing bowl is too small, you risk having ingredients flying everywhere. Use a larger bowl for comfort; this makes stirring far more manageable and less messy!

Quick Wins for Beginner Cooks

Ready for some shortcuts to make your baking journey even easier? Here are some pro tips:

Measure Your Ingredients

Consider investing in a kitchen scale. Accurate measurements elevate your baking game, ensuring consistent results every time.

Use Room Temperature Ingredients

Let your butter and eggs sit out for about 30 minutes before using them. Room temperature ingredients blend more easily, lending better texture to your baked goods.

Clean As You Go

Baking can be messy, but maintaining a tidy workspace ensures you’re relaxed and focused. Plus, fewer dishes to wash later!

Try a Keeper Recipe

Once you’ve mastered these Cookie Dough Brownies, keep practicing by tweaking and adjusting flavors. Find what you love, whether that’s adding walnuts or using milk chocolate chips. It’s all about finding a recipe you can lean on.

Pro-Level Tips for When You’re Ready

Once you feel comfortable with this recipe, level up your skills! Here are some expert insights:

Experiment with Flavors

Incorporate different flavors by swapping the vanilla for almond extract or adding a hint of espresso powder to deepen the chocolate flavor. It’s amazing what a simple switch can do!

Customize the Toppings

If you love surprises, try adding a swirl of peanut butter, caramel, or even a little sea salt on top before baking for that extra layer of flavor.

Bake in Different Pans

Try using mini muffin tins for brownie bites or a larger baking pan for thicker brownies. Baking times may vary, but it’s fun to experiment with textures!

Always Taste as You Go

Checking your batter before baking can guide you in making small adjustments. Love chocolate? Toss in another handful of chips; prefer a sweeter treat? Add more sugar—baking is about enjoyment!

Conclusion & Next Steps

Congratulations on crafting your very own Cookie Dough Brownies! You’ve learned that it’s easier than it looks and can be customized to suit your preferences. Plus, this cozy treat is beginner-approved, making it the perfect recipe to share with family and friends or enjoy solo on a quiet afternoon at home.

Ready to tackle another recipe? Consider exploring other brownie variations or diving into homemade cookies. Your kitchen adventure has only just begun!

What are Cookie Dough Brownies?

Cookie Dough Brownies are a sweet dessert that combines a rich brownie base topped with edible cookie dough, creating a delightful texture contrast.

Can I use alternative sweeteners in Cookie Dough Brownies?

Yes, you can adapt the sugar used in this recipe. Just remember that different sweeteners may alter the texture and flavor.

How do I store Cookie Dough Brownies?

Keep them covered in an airtight container at room temperature for up to three days or refrigerate for longer freshness.

How do I know when Cookie Dough Brownies are done baking?

Look for a lightly golden cookie dough topping with cracked edges, and make sure the centers don’t wobble.

Can I freeze Cookie Dough Brownies?

Absolutely! Allow them to cool completely, cut them into squares, then wrap them well and store in the freezer for up to three months. Just thaw before indulging!

Take a deep breath and enjoy the process. Remember, every great baker started right where you are now. Happy baking!

Looking for more delicious recipes? Follow us on Pinterest and Facebook!

Spread the love

Table of Contents

Ingredients You’ll Need for Cookie Dough Brownies

Description

Ingredients

Instructions

Notes

Nutrition