I recreated Chocolate Chip Cookie Dough Brownies after spotting them in a Maine bakery years ago, and there’s one simple, surprising trick I used that you won’t expect.

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I spotted Chocolate Chip Cookie Dough Brownies in a tiny Maine bakery years ago and I couldn’t stop thinking about them, so I came home and recreated my own version. I layer a fudgy base studded with semisweet chocolate and a reckless scoopable cookie dough that tastes like stolen bites, and yes I use unsalted butter so the richness sings.

It’s not the usual Brookie and it’s not just Brownies Oreos And Cookie Dough mashup, but it flirts with both. I won’t tell you how, but if you like surprises this will make you sneak a fork and rethink dessert.

Ingredients

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Unsalted butter: gives rich fat, makes brownies fudgy, adds calories and buttery flavor.
Semisweet chocolate: provides chocolate intensity, bittersweet notes, some antioxidants, adds structure and sweetness.
Granulated sugar: main sweetener, adds chew and crisp top, mostly simple carbs and calories.
Eggs: bind ingredients, add protein and moisture, help rise a bit, yolks enrich.
All purpose flour: gives structure, starches add carbs, too much makes bars cakey not fudgy.
Unsweetened cocoa powder: brings chocolate flavor, deep bitterness, low calories, adds dry intensity and color.
Light brown sugar: adds caramel notes and moisture, helps chewiness, slightly more minerals than white.
Mini semisweet chips: melty pockets of chocolate, extra sweetness, small texture pops, mostly simple carbs.

Ingredient Quantities

Brownie layer:

1 cup (226 g) unsalted butter

8 ounces (225 g) semisweet chocolate, chopped

2 cups (400 g) granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup (125 g) all purpose flour

3/4 cup (75 g) unsweetened cocoa powder

1/2 teaspoon kosher salt

1 cup (170 g) semisweet chocolate chips, optional

cookie dough layer:

1/2 cup (113 g) unsalted butter, softened

1/2 cup (100 g) light brown sugar, packed

1/4 cup (50 g) granulated sugar

2 tablespoons milk

1 teaspoon vanilla extract

1 1/4 cups (150 g) all purpose flour

3/4 cup (130 g) mini semisweet chocolate chips

1/4 teaspoon fine salt

How to Make this

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1. Preheat oven to 350 F (175 C). Line a 9×13 inch pan with parchment leaving an overhang and lightly grease the parchment so brownies lift out easy.

2. Melt 1 cup (226 g) butter and 8 oz (225 g) chopped semisweet chocolate together until smooth, either in a heatproof bowl over simmering water or in 20-30 second microwave bursts stirring between each. Let it cool a minute.

3. Stir in 2 cups (400 g) granulated sugar, then whisk in 4 large eggs one at a time, mixing well after each. Add 1 teaspoon vanilla.

4. Sift or whisk together 1 cup (125 g) all purpose flour, 3/4 cup (75 g) unsweetened cocoa powder and 1/2 teaspoon kosher salt. Fold dry ingredients into chocolate mixture just until combined. Fold in 1 cup (170 g) semisweet chips if using. Don’t overmix or you’ll get cakey brownies.

5. Spread batter evenly into the prepared pan and bake 25 to 30 minutes, until edges are set and the center is just slightly fudgy when jiggled. A toothpick will come out with a few moist crumbs. Cool completely in the pan on a wire rack.

6. While brownies cool, heat treat the 1 1/4 cups (150 g) flour for the cookie dough so it’s safe to eat raw: spread on a baking sheet and bake at 350 F (175 C) for 5 to 7 minutes, stirring once, or microwave in a microwave-safe bowl in 30 second bursts stirring between, until the flour reaches 165 F (74 C). Let it cool.

7. Beat 1/2 cup (113 g) softened unsalted butter with 1/2 cup (100 g) packed light brown sugar and 1/4 cup (50 g) granulated sugar until fluffy. Mix in 2 tablespoons milk and 1 teaspoon vanilla.

8. Stir in the cooled heat-treated flour and 1/4 teaspoon fine salt until a soft dough forms, then fold in 3/4 cup (130 g) mini semisweet chocolate chips. Taste it quick, adjust texture with a splash more milk if too dry.

9. Press the cookie dough evenly over the cooled brownie layer. Sprinkle extra mini chips or a pinch of flaky sea salt on top if you want. Chill at least 1 hour to firm up, then lift out with parchment and slice. Enjoy.

Equipment Needed

1. 9×13 inch baking pan lined with parchment (leave an overhang)
2. Heatproof bowl plus a small saucepan for a double boiler, or a microwave-safe bowl for melting chocolate
3. Mixing bowls (at least 2)
4. Electric hand mixer or a whisk and a sturdy wooden spoon
5. Rubber spatula and an offset spatula to spread the batter and cookie dough
6. Measuring cups, spoons and a kitchen scale for accuracy
7. Fine mesh sieve or sifter for the flour and cocoa powder
8. Baking sheet for heat-treating the flour
9. Wire cooling rack and a toothpick or skewer to test doneness

FAQ

Q: What pan size and bake time should I use? A: Use a 9 by 13 inch pan. Bake the brownie layer at 350 F (175 C) for about 25 to 30 minutes, until the edges are set and a toothpick comes out with moist crumbs not wet batter, then let it cool before you add the cookie dough.

Q: Is the cookie dough safe to eat raw? A: Yes the cookie dough in this recipe has no raw egg so that helps, but you must treat the flour first. Heat treat the flour in the microwave in 30 second bursts stirring in between until it reaches about 165 F (74 C) or spread it on a baking sheet and bake at 350 F (175 C) for about 5 minutes, then cool it. Do that and its safe to eat.

Q: My cookie dough sank into the brownies, what went wrong? A: You probably put the dough on while the brownies were still too warm. Cool the brownies completely or at least 30 minutes, then press the cookie dough on top and chill to firm. If the brownie is hot the dough will melt and sink, so be patient.

Q: Can I make this ahead or freeze it? A: Yep, you can. Chill the whole pan until firm, then wrap tightly and freeze up to about three months. Thaw in the fridge overnight before serving, or slice and thaw single pieces at room temp for about 30 minutes.

Q: Can I swap the chocolate or make this gluten free? A: Sure, swap semisweet for milk or dark chocolate to suit your taste, just know darker chocolate will taste less sweet. For gluten free use a one to one gluten free flour blend in the cookie dough, results may vary a bit but it works fine most of the time.

Q: Any tips to get the perfect texture? A: Dont overbake the brownies, they should still be fudgy in the middle. Chill the assembled bars at least one hour so the cookie dough firms up, and if you like tiny pockets of extra chocolate toss extra mini chips into the dough, they add a nice hit.

Chocolate Chip Cookie Dough Brownies Recipe Substitutions and Variations

Unsalted butter (1 cup) – swap with 1 cup melted coconut oil for similar texture and a touch of coconut, or about 3/4 cup neutral oil (canola/veg) if you don’t want extra flavor; if you only have salted butter, just cut the recipe salt by ~1/4 tsp.
8 oz semisweet chocolate – use the same weight of bittersweet or chocolate chips 1:1 (bittersweet = less sweet, milk chocolate = sweeter), they’ll melt/bake the same way.
2 cups granulated sugar – replace 1:1 with light brown sugar for a chewier, caramel note, or coconut sugar 1:1 for a less processed option; if using liquid sweeteners like honey use 3/4 cup honey per 1 cup sugar, reduce other liquids by about 2 tbsp and lower oven temp 25 F.
4 large eggs – try flax “eggs” (1 tbsp ground flax + 3 tbsp water per egg), or 1/4 cup applesauce per egg for extra fudginess, or 3 tbsp aquafaba (chickpea liquid) per egg for better lift.

Pro Tips

1) Dont rush the melted chocolate combo, let it cool a little before you add the eggs or you risk little cooked bits in the batter. Stir gently and fold the dry stuff in just until you cant see streaks, overmixing makes the brownies go cakey.

2) Heat treat the flour for the cookie dough until its really cooled down before you touch it to the dough, that step matters for safety and texture. If you want a shortcut buy heat treated flour or microwave small batches in short bursts then let it sit a while.

3) If the cookie dough is too soft to press evenly, chill it for 10 to 20 minutes or lightly oil your hands and a spatula, press in sections instead of trying to force it all at once, this helps avoid holes and uneven thickness.

4) For clean slices chill the whole slab until firm, then run a sharp knife under hot water, dry it and slice, wiping the blade between cuts. Room temp slices will smear, fridge or brief freezer time gives nicer bars.

5) Leftovers keep great chilled, wrap tightly to avoid fridge odors. You can also freeze squares for longer storage, just thaw slowly in the fridge so the cookie layer doesnt get soggy.

Chocolate Chip Cookie Dough Brownies Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I recreated Chocolate Chip Cookie Dough Brownies after spotting them in a Maine bakery years ago, and there's one simple, surprising trick I used that you won't expect.

Servings

servings

Calories

546

kcal

Equipment: 1. 9×13 inch baking pan lined with parchment (leave an overhang)
2. Heatproof bowl plus a small saucepan for a double boiler, or a microwave-safe bowl for melting chocolate
3. Mixing bowls (at least 2)
4. Electric hand mixer or a whisk and a sturdy wooden spoon
5. Rubber spatula and an offset spatula to spread the batter and cookie dough
6. Measuring cups, spoons and a kitchen scale for accuracy
7. Fine mesh sieve or sifter for the flour and cocoa powder
8. Baking sheet for heat-treating the flour
9. Wire cooling rack and a toothpick or skewer to test doneness

Ingredients

Brownie layer:
1 cup (226 g) unsalted butter
8 ounces (225 g) semisweet chocolate, chopped
2 cups (400 g) granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup (125 g) all purpose flour
3/4 cup (75 g) unsweetened cocoa powder
1/2 teaspoon kosher salt
1 cup (170 g) semisweet chocolate chips, optional
cookie dough layer:
1/2 cup (113 g) unsalted butter, softened
1/2 cup (100 g) light brown sugar, packed
1/4 cup (50 g) granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups (150 g) all purpose flour
3/4 cup (130 g) mini semisweet chocolate chips
1/4 teaspoon fine salt

Directions

Preheat oven to 350 F (175 C). Line a 9×13 inch pan with parchment leaving an overhang and lightly grease the parchment so brownies lift out easy.
Melt 1 cup (226 g) butter and 8 oz (225 g) chopped semisweet chocolate together until smooth, either in a heatproof bowl over simmering water or in 20-30 second microwave bursts stirring between each. Let it cool a minute.
Stir in 2 cups (400 g) granulated sugar, then whisk in 4 large eggs one at a time, mixing well after each. Add 1 teaspoon vanilla.
Sift or whisk together 1 cup (125 g) all purpose flour, 3/4 cup (75 g) unsweetened cocoa powder and 1/2 teaspoon kosher salt. Fold dry ingredients into chocolate mixture just until combined. Fold in 1 cup (170 g) semisweet chips if using. Don't overmix or you'll get cakey brownies.
Spread batter evenly into the prepared pan and bake 25 to 30 minutes, until edges are set and the center is just slightly fudgy when jiggled. A toothpick will come out with a few moist crumbs. Cool completely in the pan on a wire rack.
While brownies cool, heat treat the 1 1/4 cups (150 g) flour for the cookie dough so it's safe to eat raw: spread on a baking sheet and bake at 350 F (175 C) for 5 to 7 minutes, stirring once, or microwave in a microwave-safe bowl in 30 second bursts stirring between, until the flour reaches 165 F (74 C). Let it cool.
Beat 1/2 cup (113 g) softened unsalted butter with 1/2 cup (100 g) packed light brown sugar and 1/4 cup (50 g) granulated sugar until fluffy. Mix in 2 tablespoons milk and 1 teaspoon vanilla.
Stir in the cooled heat-treated flour and 1/4 teaspoon fine salt until a soft dough forms, then fold in 3/4 cup (130 g) mini semisweet chocolate chips. Taste it quick, adjust texture with a splash more milk if too dry.
Press the cookie dough evenly over the cooled brownie layer. Sprinkle extra mini chips or a pinch of flaky sea salt on top if you want. Chill at least 1 hour to firm up, then lift out with parchment and slice. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.