Cookie Dough Brownies have a fudgy layer of brownie, a thick layer of cookie dough, and a chocolate glaze. So thick you might have to eat them with a fork!
It’s finally flip-flop weather in South Carolina! My long lost friend, the sun, is back and that makes me so happy.
And when I’m happy, I want brownies and these aren’t just any ordinary brownies. They are special enough for celebrating the arrival of spring.
Three Delicious Layers
Super thick Cookie Dough Brownies are brownies for cookie dough lovers. On the bottom is a fudgy layer of brownie. To make it easy, I used a box of Ghirardelli Brownie Mix.
Once the brownies are baked, a layer of cookie dough is spread on top. It doesn’t get cooked, but don’t worry. It doesn’t contain eggs. The cookie dough has bunches of mini chocolate chips throughout.
These Cookie Dough Brownies are finished with a layer of chocolate glaze on top. Because you can NEVER have too much chocolate.
Recipe Tips
There is a small chance that raw flour can contain E. Coli. If you have a weakened immune system, it may be best to skip this recipe.
Once the brownies are set, they can be kept at room temperature for 2 days or in the refrigerator for 4 to 5 days.
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If you are a cookie dough lover, be sure to try this Deep-Fried Cookie Dough recipe.
More Brownie Recipes
- Peanut Butter Mississippi Mud Brownies
- Easy Macaroon Brownies
- Bittersweet Chocolate Brownies
- Nutella Brownies
- Lunch Lady Brownies
Cookie Dough Brownies
Ingredients
- 1 box brownie mix
- ingredients on back of brownie box
- 1 cup butter,, room temperature
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 4 tablespoons milk
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 3/4 cups mini chocolate chips
Chocolate Glaze
- 1 cup semi-sweet chocolate chips
- 2/3 cup heavy cream
- 1 tablespoon butter
Instructions
- Make brownies in a 9×13-inch pan according to package instructions. Let cool completely.
- To make cookie dough, beat butter, brown sugar and granulated sugar with an electric mixer until combined. Beat in milk and vanilla extract. Mix in flour and salt just until combined. Stir in chocolate chips.
- Spread cookie dough layer on top of cooled brownies. Refrigerate or freeze until firm.
- To make glaze, place chocolate chips in a small bowl. Bring cream and butter to a simmer in a small saucepan and pour over chocolate chips. Let sit 15 seconds and then stir until smooth. Pour glaze on top of cookie dough layer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published March 13, 2015.
Recipe adapted from Recipe Girl
More Brownie Recipes
Slow Cooker Triple Chocolate Brownies
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I agree you can never have too much chocolate.. 😀 these brownies look gorgeous!
Haha, it’s totally NOT flip flop weather here! But I’ll go for a pan of these because I still have a little time til swim suit season! Lol
It’s not flip flop weather here yet, but the snow is all gone and I’ve put away my heavy coat- I’ll take it! Those brownies look so good! You are absolutely correct- you can never have too much chocolate! 🙂
Yay for flip flop weather! And just when I didn’t think brownies could get any better, you added a layer of cookie dough. Perfection!
I love that it is finally warmer out! I say these are a great way to celebrate!
I am with Galye—-sign me up for these brownies! I am not much of one for brownies, but this one is THE exception to the brownie rule.
YUM! I need these now!
Cookie dough on top of a brownie sounds like a great idea! I need to try this ASAP. Have a great weekend, Christin!
I am sooooooo happy spring is right around the corner! Break out those flip flops! These cookie dough brownies are the perfect way to celebrate! I’ll have 12 please!
Cookie dough brownies?! Sign me up! These look amazing! Love the mashup!