These cookie dough brownies give you the best of both worlds – gooey and fudgy flourless brownies hidden under a layer of thick and creamy edible cookie dough.
When I was a kid, I liked to sneak into the kitchen while my mom was baking and have some raw dough of her heavenly delicious sweet baked goods.
Now I know why it was such a health hazard. But I still absolutely love how raw cookie dough tastes. This is the exact reason why I came up with my edible cookie dough recipe. I make it whenever I have the peculiar urge to eat raw cookie dough.
This recipe takes edible cookie dough to the next level. It combines two of my favorite humble desserts in the most decadent way possible. These cookie dough brownies feature my flourless brownies covered with a generous layer of my iconic chocolate chip cookie dough.
Table of Contents
- You can make it gluten-free. There is no flour in the brownie batter. As for the cookie dough, you can easily make it gluten-free by using gluten-free all-purpose flour.
- It has the best texture. The brownies are a given, being fudgy and gooey. The creamy cookie dough topping takes it to another level.
- You can freeze it for later. I often make a big batch of these brownies for my family and save portions to enjoy later. I mean, it’s always a treat to find a ziplock bag of them in the freezer.
You will need to make brownies and cookie dough for this recipe. Hence the slightly lengthy ingredient list. Here’s everything you’ll need for this recipe.
For the brownies:
- Coconut oil. If you don’t have any diet restrictions, you can use butter instead of coconut oil.
- Sugar. White sugar and coconut sugar both work for this recipe.
- Eggs. The eggs bind all ingredients together, add moisture, and help achieve the needed fudgy texture.
- Cocoa powder. Unsweetened cocoa powder. I love rich and dark flavors so I sometimes sub this out for dark cocoa powder.
- Cornstarch. This ingredient works well for thickening this flourless brownie batter. You can swap it for arrowroot or tapioca starch.
- Chocolate. Because I’m already using sugar, I like to keep the chocolate on the darker side (at least 70%).
For the edible cookie dough:
- Salted butter. Because a touch of salt is needed to balance out the sweet flavors. If you only have unsalted butter, add 1/4 teaspoon.
- Sugar. I use both brown and white sugar for this recipe. Either of the two will work.
- Milk. Use any milk of your choice.
- Flour. All-purpose flour, regular or gluten-free.
- Vanilla extract. To enhance all flavors.
- Chocolate chips. Use dark, semi-sweet, or milk chocolate chips.
Find the printable recipe with measurements below.
How to make cookie dough brownies
As you would expect, making this cookie dough brownie is a multi-step process. But it’s fairly easy.
Step 1- Make the brownie batter. Chop the chocolate. Add the coconut oil to it and melt them together in the microwave. Add the sugar to the chocolate mixture and whisk until smooth. Next, add the eggs and whisk. Sift in the cocoa powder and arrowroot powder and mix well until a smooth batter remains.
Step 2- Bake the brownie. Transfer the brownie batter to an 8×8-inch baking dish lined with parchment paper and bake in the oven preheated to 350F degrees for 20-25 minutes.
Step 3- Cool. Once baked, remove the brownies from the oven and allow them to cool in the pan.
Step 4- Heat treat flour. While the brownie cools, make the edible cookie dough. To do it, first, heat-treat the flour in the oven or in the microwave. Whether you are using the oven or the microwave, the flour should be heated to 160-165F degrees to be safe to consume raw.
Step 5- Make the cookie dough. Cream the butter and sugar for 2-3 minutes. Add the milk and vanilla extract and continue mixing. Slowly add the flour and mix until a thick and creamy mixture remains. Fold in the chocolate chips.
Step 6- Combine. Spread the cookie dough on the cooled brownie in an even layer. Refrigerate for 30 minutes before slicing.
Recipe tips and variations
- Make sure the brownies have cooled completely. Adding the cookie dough over warm brownies will cause it to melt.
- Use mini chocolate chips for the cookie dough. Mini chocolate chips make it easier to slice the cookie dough brownies. They are also not overwhelming as there is enough chocolate in the brownies.
- Make this recipe vegan by using an egg replacer for the brownie batter and vegan butter for the cookie dough.
- Cut the sugar by swapping the granulated sugar in the brownie and cookie dough recipes for granulated monk fruit sweetener.
- You can add all kinds of mix-ins to cookie dough, including chopped nuts, candies, and sprinkles. You can also make chocolate cookie dough to top the brownies.
To store. Store sliced brownies in an airtight container in the fridge for up to a week. Keep them in a tightly sealed container or cover them with a layer of food wrap to prevent the brownies from drying out.
To freeze. Wrap the sliced brownies with parchment paper or food wrap, put the slices into an airtight bag or container, and freeze them for up to 2 months.
Frequently asked questions
Using more fat than flour creates fudgy brownies. As there is no flour at all in this brownie recipe, it turns out extra fudgy and gooey.
Heat-treating flour is an important step for making edible cookie dough as it kills harmful bacteria. If you are using eggs to make an edible dough, make sure they are pasteurized.
More brownie recipes to try
- Chocolate Chip Cookie Bars
- Flourless Monster Cookies
- Strawberry Fudge Brownies
- Cookie Dough Fat Bombs
Cookie Dough Brownies
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper.
- In a microwave-safe bowl, combine the coconut oil and chocolate and melt together. Add the sugar and eggs and whisk well. Add the cocoa powder and cornstarch and mix until smooth.
- Transfer the brownie batter to the lined pan and bake for 25-30 minutes, or until a toothpick comes out mostly clean. Let the brownies cool in the pan completely.
- While the brownie cools, make the cookie dough. Heat treat the flour by placing it on a lined baking sheet and baking in the oven for 15 minutes. Let it cool.
- In a large mixing bowl, use a hand mixer to cream together the butter and sugar, until fluffy. Add the milk and vanilla extract, then fold through the flour. Using a rubber spatula, fold through the chocolate chips.
- Spread the cookie dough over the brownies then chill for 10 minutes. Use a sharp knife to slice into pieces.
Recipe originally published May 2019 but updated to include new information and photos for your benefit.
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