These cookie dough brownies are pure dessert bliss. A rich, fudgy brownie base gets a thick layer of eggless, edible cookie dough and is finished with a glossy chocolate ganache. Made from scratch with no mixes, this elevated brownie is perfect for serious dessert lovers.
Once you try this recipe you may never go back. The combination of fudgy brownie, soft cookie dough, and silky ganache delivers contrast in texture and layers of chocolate and caramel-like flavor.
Ingredients & Substitutions
Below are a few ingredient notes and swaps that work across the brownie, cookie dough, and ganache components.
- Semisweet chocolate – use chips, bars, or discs for melting; any form works.
- Salted butter – unsalted butter is fine if you prefer.
- All-purpose flour – swap in an all-purpose gluten-free blend to make the recipe gluten-free.
- Whole milk – heavy cream can be used in the cookie dough if you want a richer texture.
- Mini chocolate chips – recommended for the cookie dough layer for the best texture; regular chips will work but minis distribute better.
How to Make Cookie Dough Brownies
The recipe has three components: a fudgy brownie, an eggless cookie dough layer, and a chocolate ganache. Each part is simple and worth the effort.
Make the Brownie Layer
Preheat the oven to 350°F (177°C). Line a 9×9″ baking dish with parchment paper, leaving overhang “handles” for easy removal. In a small bowl combine flour, cocoa powder, and salt and set aside.
Melt the semisweet chocolate and butter together in short bursts in the microwave or over low heat on the stovetop, stirring until smooth. Let cool slightly. Meanwhile, beat the eggs on high speed for 1 minute until pale and thick. Add the granulated sugar and beat another minute; this helps produce a shiny, thin crust on the brownies.
Add the melted chocolate and vanilla to the egg mixture and mix on low until smooth. Fold in the dry ingredients until fully combined. Spread the batter evenly in the prepared pan and bake 25–30 minutes, until the top is set and the center is slightly jiggly. Cool completely on a wire rack before adding the cookie dough layer.
Make the Cookie Dough Layer
If you’re concerned about raw flour, heat-treat it to 160°F (71°C) by baking or microwaving before using. In a mixer fitted with the paddle attachment (or with a handheld mixer), beat the butter, brown sugar, and granulated sugar for 1 minute. Add the milk and vanilla and mix until combined.
Add the flour, baking soda, baking powder, and salt and beat until incorporated. The leavening agents aren’t needed to rise here, but they add authentic cookie flavor. Stir in the mini chocolate chips. The dough should be slightly softer than typical cookie dough so it spreads easily over the brownies.
Spread the cookie dough carefully over the cooled brownie layer without pressing hard. If desired, chill or briefly freeze the brownies before spreading to make assembly easier.
Make the Ganache
Heat the heavy cream until it just begins to simmer. Remove from heat and whisk in semisweet chocolate and vanilla until smooth and glossy. Let the ganache cool and thicken for 5–10 minutes before spreading over the cookie dough.
Gently spread the cooled ganache over the cookie dough layer. Refrigerate until the ganache is set, then remove and cut into 16 squares. These brownies are rich, so smaller squares are satisfying. Serve slightly chilled or at room temperature.
Serve
These brownies make an impressive dessert. Optionally finish with a light sprinkle of flaky sea salt to enhance the chocolate. For clean slices, chill at least 1 hour before cutting and wipe the knife between cuts or dip it in hot water for the neatest edges.
Store & Freeze
Store leftover brownies in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month. Thaw slowly and bring to room temperature before serving. Do not microwave.
Recipe FAQs
Yes. If you prefer, use your favorite boxed brownie mix and follow the package directions, then continue with the cookie dough and ganache layers.
No. The cookie dough layer is added after the brownies have baked and cooled and acts like a frosting layer.
The FDA advises against eating raw flour because it can carry bacteria. To be safe, heat-treat the flour used for the cookie dough as described below.
Heat to 160°F (71°C) to kill bacteria. Spread flour on a baking sheet and bake at 350°F (177°C) for 5–10 minutes, or microwave it in a microwave-safe bowl on high for 60–65 seconds, checking the temperature. Let it cool before using.
Chill for at least 1 hour before slicing. Use a sharp knife wiped clean between cuts or briefly dip the knife in hot water and dry it for smooth edges.
If you try this recipe and enjoy it, leave a comment and rating for the recipe. The layered texture and combination of flavors make these cookie dough brownies a standout treat.
Ingredients
Brownies
- 1 cup (6 oz) semisweet chocolate
- ½ cup salted butter
- 2 large eggs
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- ¾ cup all-purpose flour
- 1 Tbsp cocoa powder
- ¼ tsp fine sea salt
Cookie Dough
- ½ cup salted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ¼ cup whole milk (or heavy cream)
- 1 tsp vanilla extract
- 1½ cups all-purpose flour (heat-treat if desired)
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp fine sea salt
- ½ cup mini chocolate chips
Chocolate Ganache
- ½ cup heavy cream
- 1 cup (6 oz) semisweet chocolate
- ¼ tsp vanilla extract
Instructions
Make the Brownie Layer
- Preheat oven to 350°F (177°C). Line and lightly grease a 9×9″ pan with parchment paper.
- Whisk together flour, cocoa powder, and sea salt; set aside.
- Melt chocolate and butter together until smooth; let cool slightly.
- Beat eggs 1 minute, add sugar and beat 1 more minute. Add melted chocolate and vanilla and mix on low until smooth.
- Fold in dry ingredients until combined. Spread batter in pan and bake 25–30 minutes until top is set and center is slightly jiggly. Cool completely.
Make the Cookie Dough Layer
- Beat butter, brown sugar, and granulated sugar 1 minute. Add milk and vanilla and beat until combined.
- Add flour, baking soda, baking powder, and salt; mix until incorporated. Stir in mini chocolate chips.
- Spread cookie dough over cooled brownie, taking care not to press too hard. Chill if necessary to make spreading easier.
Make the Ganache
- Heat heavy cream until simmering. Remove from heat and whisk in chocolate and vanilla until smooth.
- Let ganache cool 5–10 minutes to thicken, then gently spread over the cookie dough layer.
- Refrigerate until ganache is set. Cut into 16 squares and serve slightly chilled or at room temperature.
Notes
- Substitutions: unsalted butter for salted; gluten-free all-purpose flour for a gluten-free version; heavy cream in place of milk in the cookie dough; mini chips preferred in the cookie dough.
- Store in an airtight container in the refrigerator up to 5 days or freeze up to 1 month. Thaw slowly before serving.