Description
Indulge in these rich and decadent Chocolate Chip Cookie Dough Brownies, featuring a fudgy brownie base topped with luscious edible cookie dough and a smooth chocolate ganache. Perfect for chocolate lovers looking for a delightful layered dessert that’s easy to make and sure to impress.
Ingredients
Scale
Brownie Layer
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Cookie Dough Layer
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 cup all-purpose flour, heat-treated
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
Topping
- 1 cup semisweet chocolate chips
- 1 tablespoon butter
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, ensuring easy removal of the brownies.
- Melt butter and combine brownie ingredients: Melt 1/2 cup unsalted butter until fully liquid. In a large bowl, stir together the melted butter, 1 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract until the mixture is smooth and silky.
- Mix dry ingredients for brownie batter: Add 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder to the wet mixture. Stir until just combined; avoid overmixing to maintain a tender brownie texture.
- Bake the brownie layer: Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake for 18 to 22 minutes, or until the brownies are set but still moist. Remove from oven and let cool completely in the pan.
- Prepare cookie dough layer: In a separate bowl, cream together 1/2 cup softened unsalted butter and 3/4 cup brown sugar until light and fluffy. Stir in 1 teaspoon vanilla extract and 2 tablespoons milk. Gradually mix in 1 cup heat-treated all-purpose flour and 1/4 teaspoon salt until a smooth dough forms. Fold in 1/2 cup mini chocolate chips.
- Assemble cookie dough layer: Once the brownie layer has cooled completely, evenly spread the prepared cookie dough over the top, pressing gently to create a smooth surface.
- Melt topping ingredients: In a microwave-safe bowl, combine 1 cup semisweet chocolate chips and 1 tablespoon butter. Heat in short intervals, stirring between each, until melted and smooth.
- Pour topping over cookie dough: Pour the melted chocolate and butter mixture evenly over the cookie dough layer, spreading smoothly with a spatula.
- Chill and set: Place the pan in the refrigerator for about 1 hour, allowing the chocolate topping to firm up completely for clean slicing.
- Serve: After chilling, slice into 16 squares and serve. Store leftovers refrigerated to maintain texture and freshness.
Notes
- Heat-treat the flour by baking it at 350°F for 5 minutes to eliminate any harmful bacteria and make it safe to eat raw in the cookie dough.
- Store the brownies in the refrigerator to preserve the texture of the cookie dough layer and prevent melting of the chocolate topping.
- Allow brownies to come to room temperature briefly before serving if you prefer a softer texture.
- You can substitute mini chocolate chips with regular chocolate chips if unavailable, but mini chips distribute more evenly in the cookie dough.
