Cookie Dough Brownies

There’s a particular hush that falls over a kitchen when a wedge of warm, fudgy brownie is broken open and the sweet, raw-milk scent of cookie dough peeks through—velvety chocolate meeting buttery, nostalgic dough in one irresistible bite. I know many home cooks hesitate before attempting layered desserts like these: concerns about timing, whether the dough will bake through, or if the flavors will feel muddled. I promise this Cookie Dough Brownies recipe strips away the fuss and delivers a restaurant-quality result that feels indulgent yet utterly attainable; it’s the kind of bake that elevates weeknight dessert into a moment. If you enjoy exploring more cookie-forward treats, I also recommend browsing my collection of cookie and bar recipes for further inspiration.

A Quick Look at This Cookie Dough Brownies Recipe

This is a two-texture dessert that pairs a deeply chocolate, slightly fudgy brownie base with pillowy, safe-to-eat cookie dough dollops studded with chocolate chips. The standout ingredients are dark chocolate, which brings a rich, sophisticated cocoa backbone, and brown sugar in the cookie dough, which adds caramelized warmth and chew. The primary benefit is contrast—smooth, dense chocolate against tender, sweet dough—making the presentation both dramatic and approachable for serving. While it reads like a bakery treat, the technique is straightforward and forgiving for home bakers, so you’ll feel confident making it for family dinners or an elegant dessert platter. Keep reading to learn the small swaps and timing tips that make these Cookie Dough Brownies shine.

Ingredients You’ll Need for Cookie Dough Brownies

I like to think of the ingredients as two complementary teams: the brownie base and the cookie-dough topping. Choosing quality ingredients here—good dark chocolate, fresh eggs, and real butter—will reward you with deeper flavor and better texture.

Essentials

• 170g unsalted butter, melted — Provides a glossy, tender brownie texture; use good-quality butter for flavor.
• 125g dark chocolate, melted and cooled slightly — Choose 60–70% cocoa for an elegant bitterness that balances the dough.
• 250g caster sugar — For fine, even sweetness in the brownie.
• 2 large eggs — Room temperature eggs create a silkier batter and better rise.
• 100g plain (all-purpose) flour — The structure for the brownie; measure with the spoon-and-level method.
• 30g cocoa powder — Adds concentrated chocolate depth; use Dutch-process or natural based on availability.
• 1 tsp salt — Enhances chocolate flavor and balances sweetness.
• 80g chocolate chips — Folded into the brownie for a melty surprise (use semi-sweet or dark).
• 100g unsalted butter, softened — For the cookie dough layer; softened, not melted.
• 125g light brown sugar — Gives the cookie dough its toffee-like depth and chewy bite.
• 1 egg yolk — Instead of a whole egg, the yolk provides richness while reducing liquid (safer than raw egg white in no-bake dough).
• 1 tsp vanilla extract — Elevates aroma and rounds flavors.
• 110g plain (all-purpose) flour — For the cookie dough’s structure.
• 1/2 tsp baking powder — Light lift so the dough bakes tenderly around the brownies.
• 75g chocolate chips — For the cookie dough; I like mini chips for even distribution.
• Extra chocolate chips for topping — Optional, for a dramatic finish.

Optional Add-ons

• Flaky sea salt — A light sprinkle on top before baking amplifies flavor contrast and looks striking.
• Espresso powder (1/2 tsp) — Dissolved into the melted chocolate for an extra boost of chocolatey complexity.
• Toasted chopped pecans or walnuts (30–40g) — Folded into either layer for crunch and nutty warmth.
• Brown-butter variation — Brown the butter for the cookie dough to introduce nutty, caramelized notes.
• Vanilla bean paste — Swap for extract to intensify vanilla aroma.
• A smear of caramel or dulce de leche — Spread a thin layer between the brownie and dough for an indulgent twist (add sparingly).

Substitutions and Shortcuts

I want you to feel confident making smart swaps without losing that elevated result.

• Unsalted butter: You can use salted butter; omit the pinch of added salt, then taste and adjust. I prefer unsalted to control seasoning.
• Dark chocolate: If you only have baking chocolate or chips, use them; melt with the butter and consider adding 1 tbsp sugar if the chocolate is unsweetened.
• Caster sugar: Granulated sugar works fine—just ensure it’s well combined; superfine caster dissolves more quickly for a silkier crumb.
• Egg yolk: If you’re concerned about raw yolk, use a pasteurized yolk or substitute 1 tbsp heavy cream for very slightly different richness.
• Plain flour: For a tenderer cookie dough, replace 20g with cornstarch; for gluten-free, use a 1:1 gluten-free flour blend (texture will change).
• Chocolate chips: Swap half for chopped chocolate for pockets of molten chocolate, or use a mix of dark and milk chips for sweeter bites.
• Time-saving: Use a food processor to quickly combine the cookie dough if you’re short on time; pulse until just combined to avoid overworking.

For more ideas on cookies and bars that pair well with gatherings, try my curated list of cookies and bar recipes.

How to Make Cookie Dough Brownies Step-by-Step

I walk through these steps the way I work in my own kitchen—calmly and with an eye toward small techniques that make a big difference. Read the full method once, then bake with confidence.

1. Preheat and prepare the pan

• Preheat your oven to 170°C (fan). Grease an 8×8-inch (20×20 cm) square tin and line it with parchment paper, leaving a slight overhang on two sides. This lining helps you lift the entire slab from the tin for clean slicing and keeps the edges from over-browning.

2. Melt chocolate and butter

• In a heatproof bowl set over a gently simmering pan of water (or use short intervals in the microwave), combine the 170g melted butter and 125g chopped dark chocolate. Stir until smooth and glossy. Allow the mixture to cool just enough so it isn’t piping hot—warm but not hot—before adding eggs. Cooling preserves structure and prevents the eggs from scrambling.

3. Build the brownie batter

• Whisk the slightly cooled chocolate-butter with the 250g caster sugar until glossy, then whisk in the two large eggs, one at a time, until fully incorporated. Fold in the 100g plain flour, 30g cocoa powder, and 1 tsp salt with a spatula, gently bringing the batter together. The goal is a thick, fudgy batter, not an aerated cake batter. Finally, fold in the 80g chocolate chips so they are evenly distributed.

Why this matters: Melting together the chocolate and butter creates a smooth emulsion that yields a shiny, dense brownie. Cooling prevents egg coagulation and preserves a silky texture.

4. Pour into the prepared tin

• Scrape the brownie batter into the lined tin and smooth the top gently with a spatula, creating an even layer for the cookie dough to sit upon.

5. Make the safe cookie dough

• In a medium bowl, beat the 100g softened unsalted butter with the 125g light brown sugar until the mixture is creamy and pale—about 2–3 minutes with an electric mixer. Add the 1 egg yolk and 1 tsp vanilla, beating briefly until combined. Stir in the 110g plain flour and 1/2 tsp baking powder until the dough comes together; fold in the 75g chocolate chips.

Why I use only the yolk: It gives richness and helps the dough bind without adding as much liquid as a whole egg. If you prefer to avoid raw flour, you can quickly heat-treat the flour: spread it on a baking sheet and bake at 160°C for 5–7 minutes, then cool before using.

6. Dollop the cookie dough

• Using a small cookie scoop or two spoons, drop even dollops of cookie dough across the brownie layer, spacing them so they have room to spread slightly. The dollops will create pockets of cookie dough that bake to tender, set islands rather than a solid cookie top.

Technique tip: Pressing a light thumb into the center of each dollop before baking can flatten them into more even discs, which helps with slicing later.

7. Top and bake

• Scatter extra chocolate chips over the cookie dough dollops for a pretty finish. Bake in the preheated oven for about 30 minutes. You’re aiming for the brownie to be set around the edges with a slight, non-wobbly center—this indicates a fudgy interior rather than a raw one.

8. Cool carefully

• Remove the pan and let it cool fully on a wire rack. Cooling is crucial: it allows the layers to firm up so slices hold their shape. For the neatest slices, refrigerate the slab for a few hours or up to overnight; chilled brownies slice cleaner and the cookie dough firms to a pleasant, chewable texture.

9. Slice and serve

• Lift the slab from the pan using the parchment overhang and transfer to a cutting board. Use a sharp knife warmed under hot water and wiped dry between each cut for smooth edges. Cut into squares and enjoy. These are rich, so I like them in small squares—perfect for serving with coffee or a glass of milk.

Why the timing matters: Slight underbaking yields fudgy brownies; overbaking dries them out. The cookie dough will bake just enough on the outside to be pleasant while remaining tender and slightly chewy—this juxtaposition is the signature of the recipe.

Common Mistakes to Avoid

Every baker has faced small missteps that feel discouraging the first time. I view these mistakes not as failures but as lessons that help refine technique and timing—especially with a dual-texture bake like Cookie Dough Brownies. Below are the three most common pitfalls and how to avoid them.

Mistake 1: Overheating the chocolate or batter

Allowing melted chocolate to be too hot when you add eggs can scramble them, resulting in grainy texture. I always cool the melted chocolate and butter until it’s warm, not hot, and then whisk in the eggs gently. If you see small bits of cooked egg, stop and cool further; a quick strain can rescue the batter in some cases.

Mistake 2: Using room-temperature eggs or chilled butter incorrectly

Room-temperature eggs are ideal, but softened butter for the cookie dough should not be greasy or melting. If your butter is too warm, the cookie dollops will spread excessively and may blur into the brownie layer. Conversely, cold eggs can prevent a smooth emulsion in the brownie batter. Aim for butter that yields slightly when pressed and eggs taken out of the fridge 20–30 minutes before baking.

Mistake 3: Slicing while too warm

Cutting brownies before they’ve cooled traps a fudgy, gooey interior that can smear and look messy. I know the temptation to cut into them while still warm, but chilling for a few hours ensures clean slices and better texture. Warm the knife between cuts for the best presentation.

Serving Suggestions for Cookie Dough Brownies

These brownies look as impressive as they taste; a little thought about plating and accompaniments will take them from “great bake” to “restaurant-worthy dessert.”

I love serving these squares slightly chilled with a warm contrast, or at room temperature with a small flourish—a few simple additions elevate the experience without overpowering the flavors.

Elegant plated dessert

Place a single warm or room-temperature square on a small plate. Add a quenelle or scoop of good-quality vanilla bean ice cream, drizzle a teaspoon of warm salted caramel, and finish with a scattering of toasted hazelnut crumbs. The hot-cold contrast and textural layers feel luxuriously curated.

Casual gathering

Arrange small squares on a wooden board with a bowl of fresh berries and a few mint sprigs. The fruit brightens the rich chocolate and cuts through the sweetness, while the presentation invites guests to graze and discuss.

Coffee or tea service

Serve mini squares with espresso or a robust brewed coffee. The bitter notes from the coffee will accent the dark chocolate, and the creamy cookie dough offers a sweet counterpoint. For afternoon gatherings, provide small plates and coffee spoons so guests can savour each layered bite.

Conclusion

I designed this Cookie Dough Brownies recipe to give you a show-stopping dessert that feels elevated but remains comfortably within a home baker’s reach. The key is quality ingredients, gentle technique, and a little patience during cooling—resulting in a fudgy chocolate base punctuated by tender, sweet dough that looks as stunning as it tastes. If you want to compare technique or draw inspiration from other bakers, I find it useful to review Sugar Spun Run’s Cookie Dough Brownies for variations on dolloping and chilling, or to see how another baker balances sweetness, consult Bakerita’s Cookie Dough Brownies for a complementary approach. Make it your own—experiment with a few add-ins, serve it with a scoop of ice cream, and enjoy the confident applause from friends and family.

FAQs About Cookie Dough Brownies