Fudgy Cookie Dough Brownies
Decadent double-layer dessert featuring a rich chocolate brownie base topped with safe-to-eat chocolate chip cookie dough.
The ultimate dessert mashup: a rich, fudgy, and dense chocolate brownie bottom topped with a thick, velvety layer of egg-free, heat-treated chocolate chip cookie dough. A showstopping treat.
Key Equipment
- Chef's Knife
- Cutting Board
- Measuring Cups & Spoons
- Large Non-Stick Skillet
- Baking Sheet
- Mixing Bowls
- Wire Whisk
Chef's Pro-Tips
- Mise en Place: Measure and prep all ingredients before you turn on the stove. This recipe moves quickly, and having everything ready prevents burning.
- Fresh is Best: Whenever possible, use freshly squeezed lemon juice, whole garlic cloves, and fresh herbs instead of dried/jarred versions. The flavor difference is huge!
- Don't Crowd the Pan: Leave room between ingredients. If the pan is overloaded, the moisture will steam the food instead of browning it.
Ingredients
16
servings
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½ cup unsalted butter, melted, for brownie
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1 cup granulated sugar, for brownie
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2 large eggs, for brownie
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⅓ cup cocoa powder, unsweetened, for brownie
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½ cup all-purpose flour, for brownie
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½ cup butter, softened, for cookie dough
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¾ cup brown sugar, packed, for cookie dough
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1 cup flour, heat-treated for safety, for cookie dough
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2 tbsp milk, for cookie dough
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½ cup mini chocolate chips, for cookie dough
Step-by-Step Instructions
Bake the Brownie Base
Preheat oven to 350°F (175°C). Line an 8x8 pan with foil. Whisk melted butter and sugar. Whisk in eggs and 1 tsp vanilla. Fold in cocoa powder, 0.5 cup flour, and a pinch of salt. Spread into pan and bake for 22-25 minutes until set. Cool completely.
Heat-Treat the Flour
Spread the 1 cup flour on a baking sheet and bake at 350°F (175°C) for 5-8 minutes until the internal temperature reaches 166°F (74°C) to kill any bacteria. Let cool completely before making the cookie dough.
Make Safe Cookie Dough
In a medium bowl, beat the softened butter and brown sugar until fluffy. Add the milk and 1 tsp vanilla and mix. Add the cooled heat-treated flour and beat until a smooth dough forms. Fold in the mini chocolate chips.
Layer and Chill
Spoon the cookie dough over the cooled brownie layer in the pan. Use a spatula or your hands to press it down into an even, flat layer. Cover and refrigerate for 2 hours until firm before slicing.
Frequently Asked Questions
Allow the food to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
We do not recommend freezing this dish, as dairy-based sauces and creamy textures tend to separate and curdle when thawed.
Use our interactive servings adjuster at the top of the ingredients list! Simply click the '+' or '-' buttons to automatically scale all ingredient quantities up or down to match your guest count.
Absolutely! For gluten-free modifications, swap standard grains or soy sauces with tamari or certified gluten-free options. For plant-based alternatives, choose coconut milk or vegetable broth in place of dairy and chicken products.