Cookie Dough Brownies

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.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings Brownies

Calories 284kcal

Author Arman Liew

Ingredients

1/2 cup + 2 tablespoons coconut oil
1 cup chocolate chopped
3/4 cup sugar
2 large eggs
2 tablespoons cocoa powder
3 tablespoons cornstarch

Cookie dough layer

1 cup all-purpose flour
1/2 cup butter
1/2 cup light brown sugar
3 tablespoons white sugar
1 teaspoon vanilla extract
1 tablespoon milk
1/2 cup chocolate chips

Instructions

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.

Video

Notes

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.

Nutrition