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These cookie dough brownies bring together two beloved treats in one irresistible dessert. The combination of fudgy chocolate brownies sandwiching a layer of edible cookie dough creates the ultimate indulgence that satisfies both brownie lovers and cookie dough fanatics alike.
I first made these brownies for a potluck where I wanted to bring something special. They disappeared faster than any dessert I've ever made, with people literally scraping crumbs off the plate and begging for the recipe.
Ingredients
- Unsweetened chocolate: provides the deep chocolate foundation that makes these brownies intensely rich
- Dark chocolate chips: add extra chocolate flavor and create that perfect fudgy texture
- Butter: delivers richness and helps create that signature crackly brownie top
- Room temperature eggs: crucial for proper emulsification and texture
- Salt: enhances all the flavors and balances the sweetness
- Sugar: provides sweetness but also contributes to the structure
- Vanilla extract: adds depth and warmth to the chocolate flavor
- Flour: provides just enough structure while keeping the brownies fudgy rather than cakey
- Soft room temperature butter: ensures a smooth cookie dough without lumps
- Brown sugar: adds that classic cookie dough flavor with its molasses notes
- Vanilla extract: provides warmth and the traditional cookie flavor
- Salt: balances the sweetness and enhances all other flavors
- Powdered sugar: helps create the proper consistency without grittiness
- Chocolate chips: give you those beloved chocolate chunks in every bite of cookie dough
Step-by-Step Instructions
- Prepare the Baking Pan:
- Line your 15x10 pan with parchment paper, leaving some overhang on the sides for easy removal later. The parchment is crucial as it allows you to lift the entire brownie out for perfect assembly and cutting.
- Create the Chocolate Base:
- Melt the unsweetened chocolate, dark chocolate chips, and butter together over low heat, stirring constantly to prevent scorching. This slow melting process ensures a smooth mixture without burning the chocolate. Allow this mixture to cool completely to room temperature before proceeding to prevent cooking the eggs.
- Incorporate the Eggs:
- Beat the eggs and salt into the cooled chocolate mixture until just incorporated. For denser, fudgier brownies, mix minimally. If you prefer cakier brownies, beat longer until the mixture becomes lighter and more aerated.
- Complete the Batter:
- Stir in the sugar and vanilla, mixing until completely combined. Then gently fold in the flour using a spatula, stopping once no dry streaks remain. Overmixing at this stage can lead to tough brownies.
- Bake to Perfection:
- Spread the batter evenly in your prepared pan, using an offset spatula to smooth the top. Bake until the top is shiny and set, about 20 minutes. A toothpick test will still show moist batter, which is perfect for fudgy brownies. The brownies will continue setting as they cool.
- Prepare the Cookie Dough:
- Cream together the softened butter and brown sugar until completely combined and slightly fluffy. Add the vanilla and salt, mixing thoroughly. Gradually incorporate the powdered sugar to avoid lumps, then fold in the chocolate chips until evenly distributed throughout the dough.
- Assemble the Brownies:
- Once the brownies have chilled overnight, lift them from the pan using the parchment paper. Cut the brownie slab in half across the width, creating two equal pieces. Spread the cookie dough filling evenly over one half, then place the other half on top with the shiny side facing up, creating a sandwich.
- Slice and Serve:
- Press down gently to secure the layers, then use a sharp knife to cut into small squares. These brownies are incredibly rich, so smaller pieces are ideal for serving.
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These brownies became the official birthday dessert request in our household after I first made them for my daughter's 16th birthday. There's something magical about that layer of cookie dough that transforms an already excellent brownie into something truly unforgettable.
Storage Tips
These brownies keep beautifully in the refrigerator for up to a week when stored in an airtight container. The chilled texture actually improves over the first couple of days as the flavors meld together. If you need to store them longer, cut them into individual squares, wrap each in plastic wrap, and freeze in a sealed container for up to three months. Thaw in the refrigerator overnight before serving.
Substitution Options
If dark chocolate seems too intense, you can substitute semi-sweet chocolate chips in the brownie base for a slightly sweeter flavor. For the cookie dough filling, try using different mix-ins like mini M&Ms, white chocolate chips, or chopped nuts to customize the flavor. You can also add a teaspoon of espresso powder to the brownie batter to enhance the chocolate flavor without adding coffee taste.
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Serving Suggestions
While these brownies are divine on their own, try warming individual squares for 10 seconds in the microwave and serving with a scoop of vanilla ice cream for an extraordinary dessert. For special occasions, drizzle the tops with a simple chocolate ganache or caramel sauce just before serving. If you're including these on a dessert platter, cut them into smaller, bite-sized pieces to allow guests to sample other treats as well.
Frequently Asked Questions
- → Can I make these brownies ahead of time?
Yes! These brownies are perfect for making ahead. The flavors improve after chilling in the refrigerator overnight.
- → How should I store cookie dough brownies?
Store them in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best texture.
- → Can I freeze these brownies?
Yes! Wrap individual slices tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before serving.
- → What type of chocolate is best for the brownie base?
Use unsweetened chocolate and dark chocolate chips for the best balance of richness and sweetness.
- → Can I substitute ingredients in the cookie dough filling?
Yes, you can use semi-sweet or milk chocolate chips instead of dark chocolate. You may also adjust the sweetness by reducing the powdered sugar slightly.