Delicious Chocolate Chip Cookie Dough Brownies
Indulge your sweet tooth with these irresistibly rich Chocolate Chip Cookie Dough Brownies—a dessert lover's dream come true! This decadent recipe combines two all-time favorites: fudgy chocolate brownies and a creamy, no-bake cookie dough layer. The brownie base is loaded with semi-sweet chocolate and cocoa for a deep, luscious flavor, while the cookie dough topping, made with heat-treated flour and studded with mini chocolate chips, is perfectly safe to eat raw. With just 30 minutes of prep time, these layered delights strike the perfect balance of gooey and soft, making them an ideal treat for parties, potlucks, or an indulgent night in. Refrigerate them to set and slice into 16 squares of pure bliss that will have everyone begging for more!
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Ingredients
- 225 grams unsalted butter
- 200 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 100 grams light brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 260 grams all-purpose flour
- 30 grams cocoa powder
- 0.5 teaspoons salt
- 100 grams mini chocolate chips
- 115 grams cream cheese
- 115 grams unsalted butter (for cookie dough layer)
- 120 grams powdered sugar
- 150 grams all-purpose flour (for cookie dough layer)
- 2 tablespoons milk
- 1 teaspoon vanilla extract (for cookie dough layer)
Directions
Step 1
Preheat your oven to 175°C (350°F) and grease or line a 9x9 inch (23x23 cm) baking pan with parchment paper.
Step 2
Melt 225g unsalted butter and 200g semi-sweet chocolate chips together in a heatproof bowl over a saucepan of simmering water or in the microwave in short bursts, stirring frequently. Let the mixture cool slightly.
Step 3
In a large mixing bowl, whisk together 200g granulated sugar, 100g light brown sugar, and the melted chocolate-butter mixture.
Step 4
Add 3 large eggs, one at a time, beating well after each addition. Stir in 2 teaspoons of vanilla extract.
Step 5
Sift in 260g all-purpose flour, 30g cocoa powder, and 0.5 teaspoons of salt. Gently fold the dry ingredients into the wet ingredients until just combined.
Step 6
Spread the brownie batter evenly into the prepared baking pan and bake for 25-30 minutes, or until the edges are set and the center is slightly underbaked (a toothpick inserted should come out with moist crumbs). Allow the brownies to cool completely in the pan.
Step 7
While the brownies cool, prepare the cookie dough layer. First, heat-treat 150g of all-purpose flour by spreading it evenly on a baking sheet and baking it at 175°C (350°F) for 5-7 minutes, ensuring it reaches at least 74°C (165°F). Let it cool completely.
Step 8
In a medium-sized mixing bowl, beat 115g unsalted butter, 115g cream cheese, and 120g powdered sugar until light and fluffy.
Step 9
Mix in the heat-treated flour, 2 tablespoons milk, and 1 teaspoon vanilla extract until a soft dough forms. Fold in 100g mini chocolate chips.
Step 10
Spread the cookie dough evenly over the cooled brownies, smoothing the top with a spatula.
Step 11
Refrigerate the brownies for at least 1 hour before cutting into 16 squares. Serve and enjoy!
Nutrition Facts
| Serving size | (1810.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7722.5 |
| Total Fat 428.8g | 0% |
| Saturated Fat 252.9g | 0% |
| Polyunsaturated Fat 1.9g | |
| Cholesterol 1426.1mg | 0% |
| Sodium 1847.5mg | 0% |
| Total Carbohydrate 965.3g | 0% |
| Dietary Fiber 42.4g | 0% |
| Total Sugars 586.8g | |
| Protein 98.4g | 0% |
| Vitamin D 192.7IU | 0% |
| Calcium 529.1mg | 0% |
| Iron 33.6mg | 0% |
| Potassium 1491.8mg | 0% |
Source of Calories