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 If you love sneaking bites of raw cookie dough, these decadent Chocolate Chip Cookie Dough Brownies will knock your socks off!

My family members are brownie fanatics. When I spied a recipe that combined my love of cookie dough with brownies, this over-the-top Chocolate Brownies Recipe was added to my baking list.

Chocolate Chip Cookie Dough Brownies stacked on a small, rippled white plate.
Table of Contents hide
1 Why You Must Make
2 How to Make
3 Expert Tips
4 Frequently Asked Questions
5 You May Also Like:
6 Chocolate Chip Cookie Dough Brownies

Why You Must Make

Three dreamy layers combined to make these luscious chocolate chip cookie dough brownies  I sampled more than my share of the egg-free cookie dough before layering it on top of the fudgy brownie base.

  • If you love to sample cookie dough when you’re baking, you’ll love these brownies!
  • The cookie dough in these brownies is safe to eat, unlike real cookie dough.
  • They’re rich, delicious, and addictive!

I was afraid they might not enjoy the slightly granular texture of the sugars in the uncooked dough layer, but, in fact, all 3 guys liked them. The hubby liked them best of all. Brownie points for me. And for this new recipe.

Chocolate Chip Cookie Dough Brownies stacked on a white ceramic plate.

How to Make

  • First, make and cool the brownie layer.
  • While the brownies are cooling, make the egg-free chocolate chip cookie dough.
  • When the brownies are at room temperature, spread the cookie dough over the top with an Offset Spatula.
  • Finally, pour the ganache over the top, spreading it over the surface while it’s warm. Let it rest at room temperature until firm.
  • Chill before cutting for the cleanest slices, but let the brownies come to room temperature to serve so they soften.

Expert Tips

  1. First, a moist fudgy brownie is baked up and cooled. PRO-Tip: Baking in a pan lined with Non-Stick Foil (affiliate link) helps for easy removal from the pan.
  2. Next, egg-free cookie dough is mixed, and taste-tested, of course. Not that it could actually be baked into cookies, but it tastes a heck of a lot like real chocolate chip cookie dough. 
  3. The cookie dough layer is smoothed across the brownies with an Offset Spatula (affiliate link).
  4. Finally, a layer of creamy, dreamy chocolate ganache is poured across the surface of the cookie dough. Again, use an Offset Spatula (affiliate link) to smooth it out before letting the topping solidify at room temperature.
  5. PRO-Tip: Popping these layered chocolate brownies in the fridge for a bit allows for cleaner lines when cutting these into squares. If you know a chocoholic (especially one who adores cookie dough), treat them to these amazing brownies! Find more details on my post on How to Cut Cookie Bars.
  6. PRO-Tip: If serving your brownies to the very young, elderly, or immunocompromised, make sure to heat your flour as directed in the FAQs below. Heating the flour will kill any E. coli that may have contaminated your flour before it got packaged.
Chocolate Chip Cookie Dough Brownies stacked on a small white plate.

Frequently Asked Questions

Is It Safe to Eat Raw Flour?

Years ago, it wasn’t a problem to eat raw flour, but now there is the small chance of E. coli contamination during the manufacturing or packaging process. Eating any food with E. coli can result in food poisoning, and certain E. coli strains have caused death.
So if you are serving these bars to the very young, elderly, or immunocompromised, it would be best to heat the flour first to kill off any potential bacteria.

How Do You Make Raw Flour Safe to Eat?

All you need to do to make raw flour safe is to spread it out on a sheet pan and bake at 350º for about 5 minutes. Cool and use as directed in your recipe. E-coli is killed at temperatures of 160º and above.

You May Also Like:

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Chocolate Chip Cookie Dough Brownies
The Recipe:

Chocolate Chip Cookie Dough Brownies

Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Yield 32 brownies

An indulgent brownie recipe topped with cookie dough and ganache! Adapted from Recipe Girl.

5.0 Stars (31 Reviews)

Ingredients

Brownie layer:

  • 4 ounces unsweetened chocolate, chopped
  • 1 cup butter, at room temperature
  • 2 cups brown sugar, packed
  • 4 eggs
  • 2 teaspoons vanilla
  • ½ teaspoon salt
  • 1 cup flour

Cookie dough layer:

  • ¾ cup butter
  • ¾ cup brown sugar
  • ¾ cup sugar
  • 3 tablespoons milk
  • 1 ½ teaspoons vanilla
  • 1 ½ cups a flour
  • 1 ½ cups semisweet chocolate chips

Ganache topping:

  • 6 ounces of semi sweet chocolate, chopped
  • ⅓ cup heavy cream

Instructions

  1. Preheat oven to 325º. Line a 9 x 13-inch pan with non-stick foil. Set aside.
  2. Make brownie layer. Melt chocolate in the microwave using 30-second increments, stirring until melted and smooth. Set aside.
  3. In a large mixing bowl, butter and brown sugar till well mixed. Beat in eggs and vanilla. Mix in.
  4. Stir in salt and flour; don't overmix. Spread into prepared pan. Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean. Cool.
  5. Make cookie dough. With an electric mixer, combine butter and both sugars.
  6. Mix in milk and vanilla; stir in flour. Add chocolate chips and mix to combine.
  7. Spread over the cooled brownie layer. Cool till firm (can freeze to hurry along the process).
  8. Make ganache. Melt remaining chocolate and cream together in the microwave, stopping at 30-second intervals to stir until smooth, and the chocolate is melted.
  9. Spread the dough layer with an offset spatula. Chill for easier cutting. You may pull the whole batch out with the foil to cut or just cut pieces from the pan.

Notes

Make sure to cook your flour to 160º to make it safe to eat.

Nutrition Information:

Yield:

32

Serving Size:

1 brownie
Amount Per Serving: Calories: 309Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 53mgSodium: 130mgCarbohydrates: 37gFiber: 2gSugar: 27gProtein: 3g

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© Liz Berg
Cuisine: American / Category: Brownies
A stack of cookie dough brownies on a white plate

Photo circa 2011 (one of my first Foodgawker acceptances!).