Cookie Dough Topped Brownies
I thought about naming these Cookie Dough Brownies, but then I realized people would get the impression that they were like those chocolate chip cookie bars whose recipe is on the package. Those are fine, of course, but these are fudgy, chewy brownies “frosted” in edible cookie dough and, personally, I think that is infinitely better.
You can also choose to make one or the other and just eat that. I mean sometimes you might just be having a bad week and need to dig into a dish of cookie dough – but without the raw eggs to make you super sick. You might also be having a bad week (are you noticing a pattern here?) and need a 9” pan of gooey brownies. No judging.
It’s cookie dough. It’s brownies. It’s both.
Enjoy!
Cookie Dough Topped Brownies
Fudgy Brownies Topped with Edible Cookie Dough
Ingredients
- 1/2 cup butter softened to room temperature
- 2 4-oz semisweet chocolate bar chopped
- 1/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1 cup softened butter This begins the edible cookie dough ingredients.
- 1/3 cup granulated sugar
- 2/3 cup brown sugar
- 2 tsp vanilla extract
- 1/4 cup milk
- 3/4 cup flour
- 1 1/4 cups mini chocolate chips
Instructions
- Start by making the brownies.
- Melt the 1/2 cup of butter and the chopped chocolate pieces together. I did 30 seconds in the microwave, mixed, did 20 more, mixed one final time.
- Let the melted chocolate cool a bit.
- Preheat the over to 350 degrees.
- Line a 9" square baking pan with aluminum foil, letting the edges hang over the sides of the dish.
- Spray very lightly with non-stick cooking spray.
- Mix the cooled melted chocolate, 1/4 cup of granulated sugar, and 3/4 of brown sugar together. I used a mixer and blended until well combined. You can mix by hand if necessary.
- Add the 2 eggs, one at a time, mixing well.
- Add 1 tsp of vanilla extract.
- Add 1/2 cup of flour and mix until combined. Be sure to scrape the bottom of the bowl.
- Spread the mixture into the prepared pan.
- Bake for 30-35 minutes. The edges will pull away from the sides of the pan and a toothpick inserted into the center will have a few fudgy crumbs when cooked.
- Let the brownies cool and get started on the edible cookie dough.
- Bake your flour! Raw flour can give you a stomachache, so place the 3/4 cup of flour on a rimmed baking sheet (I lined mine with parchment paper) and bake at 350 degrees for five minutes.
- Mix the butter with the 1/3 cup of granulated and 2/3 cup of brown sugar until fluffy and well combined.
- Mix in the 2 teaspoons of vanilla.
- Mix in the 1/4 cup of milk. I used 1% milk.
- Mix in the 3/4 cup of baked flour. Be sure to scrape up from the bottom so that everything gets combined.
- Mix in the 1 1/4 cups of mini chocolate chips.
- Feel free to dot the surface with additional chocolate chips, pressing them in slightly.
- When the brownies are cool, spread 1 to 1 1/2 inches of edible cookie dough evenly over the top.
- Put the completed brownie-cookie dough combo into the fridge covered with some foil or plastic wrap so that the cookie dough can firm up.
- You will probably have a bit of cookie dough left over. You can either frost the brownies with more or, as I did, you can save it in the fridge – for emergencies.
