Cookie Dough Brownies

I have many different things that I love to top my basic brownie recipe with (you can check them out at the end of this recipe), but cookie dough has proven to be one of my family's favorites. I have been making these cookie dough brownies for many years now. How many years? Well, my index card has gone from bright white to a faded yellowish brown, so at least 17 years at the time of this post.

Looking for hints on how to cut the perfect brownie?  Below you will find asterisks with additional information on how to make "picture perfect" brownies to serve to your friends and family. These steps are optional, but they will make for some beautiful brownies verses some not as pretty ones you cut and lifted out of the baking pan.

I hope you enjoy them as much as my family has over the years!

Cookie Dough Brownies
((Printable Recipe))

Ingredients:

For the Brownies:
1/2 cup unsalted butter
1/4 cup semi sweet chocolate chips
1 cup sugar
2 eggs
1 teaspoon vanilla
1/3 cup cocoa
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder

For the Cookie Dough
2 cups flour
1 cup (2 sticks) salted butter
1 cup brown sugar
1/2 cup granulated sugar
1/4 cup whole milk
2 teaspoons vanilla
1 bag (2 cups) mini semi sweet chips, divided

Directions:

1. Preheat the oven to 350 degrees F.  Line an 8x11 inch pan with foil and grease it lightly with cooking spray. *The foil is optional, but it will help with removing the brownies and cutting off the edges later on.

2. In a small bowl, whisk together the flour, cocoa powder, salt, and baking powder.

3. Melt the butter.  Pour into a large bowl and whisk in the chocolate chips until melted.  Whisk in the sugar and then the eggs. Stir in the dry ingredients.

4. Pour into the prepared pan and bake for 20-25 minutes. Cool completely. *When the brownies are cool, chill them in the refrigerator until they are cold and firm- about 6 hours or longer. This step is optional, but will help in the cutting processes at the end.

5. For the cookie dough topping, beat the butter with both sugars until light and fluffy. Add in the milk and flour. Remove a 1/2 cup of the mini chocolate chips and reserve those for later. Stir in the remaining chips.

6. Remove the cold brownies from the pan, lifting them out by the foil. Turn the brownies upside down onto a cutting board and remove the foil. Flip the brownies right side up and cover the brownies with the cookie dough topping using an offset spatula. This step would obviously be skipped if you baked the brownies directly in the pan. Just go ahead and add the cookie dough right on top of your brownies. *Chill the brownies again for several more hours. Again, this step is optional but will allow you to make beautifully cut brownies for serving.

7. After the dough is cold, remove them from the refrigerator and trim the edges with a large chef's knife. *Go ahead and enjoy those pieces yourself. You deserve it after waiting all this time for the brownies to chill down! Cut the remaining brownies into squares.

8. Remove 1/3 cup of the reserved 1/2 cup chips and melt the 1/3 cup chips in a double boiler. Fill a small ziplock bag with the melted chocolate and snip off a tiny piece of the corner of the bag with scissors. Drizzle the chocolate over the cookie dough and top each brownie with a few of the remaining chocolate chips.

Additional brownie recipes you may enjoy:
Candy Cane Brownies
Chocolate Drizzled Pretzel Brownies
Dark Chocolate Cherry Cordial Brownies
Dark Chocolate Sea Salt Brownies 
Peanut Butter Chocolate Pretzel-Topped Brownies
Peanut Butter Cookie Dough Brownies
Shortbread Brownie Bites

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