Cookie Dough Brownies Recipe: Chewy Brownies with Edible Cookie Dough Topping

These cookie dough brownies feature a chewy brownie base, a middle layer of safe-to-eat chocolate chip cookie dough, and a glossy chocolate topping. The cookie dough layer tastes just like traditional cookie dough but contains no raw eggs and the flour is heat treated for safety. Rich, decadent, and the best of both brownies and cookies!

Updated September 7, 2025: recipe slightly revised to add a chocolate topping, new photos and updated tips.

Ingredients

For the brownie layer:

• 1/2 cup unsalted butter (or use salted and omit added salt)
• 2 ounces semi-sweet chocolate (about 1/3 cup chocolate chips)
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour (measure accurately)
• 2 tablespoons cocoa powder
• 1/4 teaspoon salt

For the cookie dough layer:

• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar (light or dark)
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2–3 tablespoons milk
• 1 1/4 cups all-purpose flour (heat treated)
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips (regular chips also work)

For the chocolate topping:

• 3/4 cup chocolate chips
• 1 tablespoon shortening or unsalted butter

Method – With Photos

For the Brownie Layer:

1. Preheat oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) pan with parchment so you have an overhang for easy removal, or line with foil and lightly grease.
2. Melt the chocolate and butter together in the microwave (short intervals, stirring) or in a double boiler. Cool slightly.
3. Whisk in the sugar, then add the eggs and vanilla, whisking until combined.
4. Stir in the flour, cocoa powder and salt until smooth.
5. Pour into the prepared pan and bake 22–26 minutes, until the top is set and a toothpick comes out with a few moist crumbs. Cool completely before adding the cookie dough layer.

For the Cookie Dough Layer:

1. Heat-treat the flour: spread it on a baking sheet and bake at 350°F (180°C) for 8 minutes to make it safe to eat. Let cool.
2. In a bowl, beat together the softened butter, brown sugar and granulated sugar until creamy. The butter should be very soft but not fully melted.
3. Beat in the vanilla and 2 tablespoons milk.
4. Measure 1 1/4 cups of the heat-treated flour (if you heat-treated extra, transfer what you need). Mix the flour and salt into the butter mixture; add the extra tablespoon of milk if the dough is too stiff.
5. Fold in the mini chocolate chips.
6. Press the cookie dough over the cooled brownie base in an even layer, then chill in the fridge to firm up.

For the Chocolate Topping:

1. Gently melt the chocolate chips with the shortening or butter. Use 30–45 second intervals in the microwave on medium power, stirring between intervals, or melt in a double boiler over simmering water. Do not overheat.
2. Quickly pour the warm chocolate over the chilled cookie dough and spread into an even layer with an offset spatula or the back of a spoon.
3. Allow the chocolate to set at room temperature or speed it up in the fridge. When the chocolate is about 80% set, lightly score lines where you plan to cut to prevent cracking. Once fully set, lift the bars from the pan and slice with a sharp knife.

Doubling the Recipe

The recipe can be doubled and baked in a 9×13 inch (23×33 cm) pan. Double all ingredients for each layer. Expect a longer bake time for the brownie layer — about 28–33 minutes — because it will be thicker.

Love these Cookie Dough Brownies? Try these related recipes from the same author: Slutty Brownies, Edible Cookie Dough, Edible Double Chocolate Cookie Dough, and Triple Chocolate Brownies.