Description
Whipping up cookie dough brownies brings pure chocolate happiness straight to your dessert plate. Chocolate lovers can layer rich brownie base with creamy eggless cookie dough for an indulgent treat that disappears faster than you can slice.
Ingredients
Scale
Base Components:
- 3 oz unsweetened chocolate
- 2 oz semisweet chocolate
- 14 tablespoons unsalted butter
- 3 large eggs
- ½ cup granulated sugar
- ⅔ cup brown sugar
Dry Ingredients:
- ⅔ cup all-purpose flour
- ¼ cup Dutch-processed cocoa powder
- 2 tablespoons cornstarch
- 1 teaspoon sea salt
Flavor Enhancers:
- 2 teaspoons vanilla extract
Cookie Dough Frosting Base Components:
- ½ cup unsalted butter
- ¾ cup brown sugar
- ¾ cup mini chocolate chips
Cookie Dough Frosting Dry Ingredients:
- 1 cup all-purpose flour
- ¼ teaspoon sea salt
Cookie Dough Frosting Liquid Components:
- 4–5 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Set your oven to 350°F and line an 8×8 inch pan with parchment paper, ensuring edges are fully covered.
- Combine 3 oz unsweetened chocolate and 2 oz semisweet chocolate with 14 tbsp butter in microwave, heating 30 seconds at a time and stirring between intervals.
- Whisk ½ cup granulated sugar and ⅔ cup brown sugar into melted chocolate mixture until smooth and glossy.
- Crack 3 large room-temperature eggs and add 2 tsp vanilla extract, beating vigorously for 2 full minutes to create a rich texture.
- Sift ⅔ cup flour, 2 tbsp cornstarch, 1 tsp sea salt, and ¼ cup cocoa powder into chocolate mixture, stirring until just combined.
- Transfer batter to prepared pan, smoothing surface evenly with a spatula.
- Bake at 350°F for 30-35 minutes, checking doneness with a toothpick that should emerge with minimal moist crumbs.
- Allow brownies to cool completely at room temperature for approximately 1-2 hours.
- Cream ½ cup butter with ¾ cup brown sugar until light and fluffy using an electric mixer.
- Mix ½ tsp vanilla, ¼ tsp salt, and 1 cup heat-treated flour into butter mixture.
- Gradually incorporate 4-5 tbsp milk until frosting reaches spreadable consistency.
- Gently fold ¾ cup mini chocolate chips into frosting.
- Spread frosting evenly across cooled brownies using an offset spatula.
- Refrigerate brownies for 30 minutes to set frosting before slicing into squares.
Notes
- Always use room temperature eggs for the best brownie texture and even mixing.
- Heat-treat flour by microwaving it to 165°F to ensure food safety when making the cookie dough frosting.
- Let brownies cool completely before frosting to prevent the topping from melting or sliding off.
- For gluten-free version, substitute regular flour with a cup-for-cup gluten-free flour blend in both brownie and frosting layers.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Brownies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 370 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg