Cookie Dough Brownies
Deliciously layered brownies with a fudgy chocolate base topped with safe-to-eat cookie dough and chocolate chips, ideal for any dessert occasion.
Ingredients
Brownie Base
- 170 g unsalted butter, melted Provides a glossy, tender brownie texture; use good-quality butter for flavor.
- 125 g dark chocolate, melted and cooled slightly Choose 60–70% cocoa for an elegant bitterness that balances the dough.
- 250 g caster sugar For fine, even sweetness in the brownie.
- 2 large eggs Room temperature for a silkier batter.
- 100 g plain (all-purpose) flour The structure for the brownie; measure with the spoon-and-level method.
- 30 g cocoa powder Adds concentrated chocolate depth; use Dutch-process or natural.
- 1 tsp salt Enhances chocolate flavor and balances sweetness.
- 80 g chocolate chips Folded into the brownie for a melty surprise.
Cookie Dough Layer
- 100 g unsalted butter, softened Not melted; for the cookie dough layer.
- 125 g light brown sugar Gives the cookie dough its toffee-like depth and chewy bite.
- 1 tsp vanilla extract Elevates aroma and rounds flavors.
- 110 g plain (all-purpose) flour For the cookie dough’s structure.
- 1/2 tsp baking powder Light lift so the dough bakes tenderly.
- 75 g chocolate chips For the cookie dough; mini chips are preferred.
Optional Toppings and Add-ins
- Extra chocolate chips for topping For a dramatic finish.
- Flaky sea salt Amplifies flavor contrast.
- 30-40 g toasted chopped pecans or walnuts Folded for crunch.
Instructions
Preparation
- Preheat your oven to 170°C (fan). Grease an 8x8-inch (20x20 cm) square tin and line it with parchment paper, leaving an overhang.
- In a heatproof bowl, combine melted butter and dark chocolate over simmering water; stir until smooth and glossy. Cool slightly.
Brownie Batter
- Whisk cooled chocolate-butter with caster sugar until glossy, then add eggs one at a time, whisking until incorporated.
- Fold in flour, cocoa powder, and salt until just combined. Finally, fold in chocolate chips.
- Pour the brownie batter into the prepared tin, smoothing the top with a spatula.
Cookie Dough
- In a medium bowl, beat softened butter and light brown sugar until creamy. Add egg yolk and vanilla, mixing until combined.
- Stir in flour and baking powder until dough comes together, then fold in chocolate chips.
Assembly and Baking
- Drop dollops of cookie dough over brownie batter, spacing slightly. Sprinkle with extra chocolate chips if desired.
- Bake for about 30 minutes, until the brownie is set around the edges with a slight, non-wobbly center.
- Cool fully on a wire rack until firm, refrigerate for cleaner slices if desired.
- Use a sharp knife to slice into squares and enjoy.
Notes
For the best texture, allow brownies to cool completely before slicing. Consider serving with vanilla ice cream or fresh berries for an enhanced experience.