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Chocolate Chip Cookie Dough Brownies

Indulge in our homemade Chocolate Chip Cookie Dough Brownies, blending the richness of brownies with the creamy texture of cookie dough, packed with chocolate chips for a double dose of decadence. Perfect for dessert lovers!

Once upon a time, in a charming bakery nestled in the heart of Maine, my eyes caught the sight of the most delectable creation: Chocolate Chip Cookie Dough Brownies. It was love at first bite. The moment I returned home, I set out on a culinary quest to recreate that magic. In my kitchen, I whisked, mixed, and baked with a sprinkle of nostalgia and a whole lot of chocolate chips. Each bite now takes me back to that quaint bakery and the sweet serendipity of discovering a recipe that’s now a cherished tradition in my family.

These Chocolate Chip Cookie Dough Brownies are not your ordinary dessert. First, they offer a dual-layer delight, combining the gooey, chocolaty goodness of brownies with a velvety layer of edible cookie dough. Second, the recipe is perfected with a careful balance of sweetness and texture, ensuring every bite is as satisfying as it is mouth-watering. Lastly, the ease of preparation makes it a go-to treat that looks and tastes as if it came straight from a gourmet bakery.

After you’ve had your fill of these chocolate treasures (or if you’re one of those “save some for later” types), you’ve got options! Stash them in an airtight container at room temperature to keep them fresh for a few days. If you’ve got more willpower than most, they’ll keep in the fridge for up to a week—just let them sit out for a bit before serving, so they return to their fudgy glory. For the long haul, these babies can be frozen for a couple of months. Just make sure to wrap them up snug so they don’t get freezer burn. Defrosting in the fridge overnight works like a charm!


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For the Brownie Layer:

4 ounces of unsweetened chocolate finely chopped
1 cup equivalent to 2 sticks of salted butter, in a melted state
2 cups of light brown sugar firmly packed
4 large eggs
2 teaspoons of vanilla extract
1 cup of all-purpose flour
1/2 cup of miniature chocolate chips

For the Cookie Dough Layer:

3/4 cup equivalent to 1 and 1/2 sticks of salted butter, at room temperature
3/4 cup of packed light brown sugar
3/4 cup of granulated white sugar
3 tablespoons of milk
1 and 1/2 teaspoons of vanilla extract
1 and 1/2 cups of all-purpose flour refer to NOTES
1 and 1/2 cups of miniature chocolate chips

For the Optional Topping:

1/2 cup of semisweet chocolate chips
1 teaspoon of shortening


Preparation of the Brownie Layer:

Preheat the oven to a temperature of 325 degrees Fahrenheit. Employ a nonstick spray on a 9×13-inch baking pan to ensure a non-adhesive surface.
Utilize a medium glass bowl to melt the chocolate. This should be achieved through intermittent heating in a microwave for 30-second durations, stirring after each interval. Once the chocolate is melted and possesses a smooth consistency, set it aside to allow a slight decrease in temperature.
In a capacious mixing bowl, combine the melted butter with the light brown sugar by whisking them together. Proceed to incorporate the eggs and vanilla extract into this mixture, whisking thoroughly.
Introduce the melted chocolate into the mixture, ensuring a homogeneous blend. Subsequently, incorporate the flour, taking care to mix only until the ingredient is just combined to avoid over-mixing. Conclude by folding in the miniature chocolate chips.
Transfer the batter into the prepared pan and proceed to bake for a duration of 25 to 35 minutes. It is critical to monitor the baking process closely and remove the pan from the oven when a toothpick inserted into the center emerges clean. Allow the brownie layer to cool completely.

Preparation of the Cookie Dough Layer:

In a medium-sized mixing bowl, utilize an electric mixer to blend the room temperature butter, light brown sugar, and white sugar until the mixture is light and fluffy. Incorporate the milk and vanilla extract into this mixture.
Gently mix in the flour until just combined, ensuring not to overwork the mixture. Note the recipe’s NOTES concerning the flour’s preparation. Fold in the miniature chocolate chips.


Once the brownie layer has cooled, spread the cookie dough layer evenly over it. Place in a refrigerator to solidify the dough, making it firm. Alternatively, to expedite the firming process, the assembly may be placed in a freezer.
Utilizing a sharp knife, cut the firmed brownies into squares. It may be necessary to clean the knife with a paper towel intermittently to maintain a neat cut, due to the dough’s tendency to adhere.

Final Touch (Optional Topping):

If a chocolate drizzle is desired, melt the semisweet chocolate chips with shortening in a microwave; stirring the mixture until smooth consistency is achieved.
Decant the melted chocolate into a small zip-sealed bag, trimming off a corner to create an opening. Apply pressure to the bag to drizzle the chocolate atop each brownie. If desired, extra chocolate chips may be sprinkled on top as a finishing garnish.

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