Cookie Dough Brownies

Cookie Dough Brownies are your new favourite thing! Ultra fudgy chocolate brownies with pockets of safe to eat, homemade cookie dough pieces.

Finishing off a stressful week in style with these cookie dough brownies is exactly what we all need. Let’s celebrate!

I am on a massive brownie kick at the moment! Every recipe idea I have seems to centre around brownies. I’m not complaining, I just hope you love brownies as much as I do! You do don’t you?

The base recipe of these brownies are adapted from my cookies and cream brownies. I’ve made a few adjustments here and there but otherwise it is the same base recipe. I think it has become my favourite brownie recipe, closely followed by my never-fail triple chocolate flourless brownies of course.

But what makes this brownie recipe so special?

Brownie Tips

• These brownies use a higher brown sugar to sugar ratio to increase moisture and add extra chew and depth of flavour. All my edge piece lovers will appreciate that added chew on the edges!
• Only two eggs are used rather than four or sometimes six in other brownie recipes. I cannot stand the ‘eggy’ flavour some brownies have.
• We use melted dark chocolate and cocoa powder for added richness.
• Slightly under-bake the brownies for the fudge like texture!
• No added raising agents to ensure fudgy brownies. No cakey brownies here!
• Baking these in a 9″x9″ baking pan instead of a 9″x13″ pan ensures thick brownies!

The idea of cookie dough brownies has been on my mind for a number of weeks now so one night – around 10pm – I couldn’t take it any longer and I made cookie dough brownies! As we need to freeze the cookie dough balls so they don’t bake in the oven, you can imagine that I didn’t finish making these until well over midnight. They turned into a fun, midnight treat!

This is how you ‘adult’ right?…

Right?

Okay, so making brownies at midnight and sitting and eating them straight from the pan in the early hours of the morning probably isn’t the greatest, but hey, I can do what I want. Besides, how can you resist cookie dough?

I used my homemade and safe to eat cookie dough recipe. This recipe contains no eggs and gives options for using oat flour in place of regular flour or a method for cooking the flour first if you find eating raw flour gives you a belly ache like me.

I hope you enjoy these Cookie Dough Brownies and I truly hope you give this recipe a go and remember to rate and report back your results in the comments below. I love reading your comments! Also #lightscamerabake on Instagram for a chance to be featured!

Print

Cookie Dough Brownies

Prep Time

30 mins

Cook Time

25 mins

Total Time

55 mins

 

Cookie Dough Brownies are your new favourite thing! Ultra fudgy chocolate brownies with pockets of safe to eat, homemade cookie dough pieces.

Course: Dessert, Snack

Cuisine: American

Keyword: BEst Fudgy Brownies, Brownies, Cookie Dough, Cookie Dough Brownies, Fudgy Cookie Dough Brownies

Servings: 16 Pieces

Calories: 300 kcal

Author: Emma Burton

Ingredients

Brownies;

• 190 g Dark Chocolate
• 170 g Butter (3/4 Cup)
• 2 Large Eggs
• 1/3 Cup Sugar
• 2/3 Cup Brown Sugar
• 1 tsp Vanilla Extract
• 1 Cup All Purpose Flour
• 1/3 Cup Cocoa Powder

Cookie Dough;

• 100 g Butter, Partially Melted (1/2 Cup)
• 1/3 Cup Brown Sugar
• 1/4 Cup Sugar
• 1 tsp Vanilla Extract
• 2 Tbsp. Milk
• 1 Cup All Purpose Flour
• 3/4 Cup Mini Chocolate Chips

Instructions

Cookie Dough;

1. You can use regular flour or oat flour for these. If you want to heat treat you regular flour, place the flour on a tray in the oven at 180°C (350°F) for 10 minutes.

2. Beat the super soft or partially melted butter, brown sugar and sugar together.

3. Beat in the vanilla extract and milk.

4. Mix in the flour and chocolate chips.

5. Roll into balls, some large and some small, and place on a plate lined with non stick paper.

6. Place in the freezer for at least half an hour but preferably an hour or more.

Brownies;

1. Preheat the oven to 180°C (350°F) and line a 9'x9' baking tin with baking paper.

2. Melt the butter and dark chocolate together.

3. Mix the eggs, sugar, brown sugar and vanilla extract together until the mixture becomes a light golden colour.

4. Mix in the chocolate mixture.

5. Stir in the flour and cocoa until just combined.

6. Spread the mixture into the prepared pan in an even layer.

7. Dot the cookie dough balls around the mixture and press into the batter.

8. Bake for 20-25 minutes. The top and sides will be set and the middle will have crumbs attached to a skewer inserted but should not be wet.