Easy Cookie Dough Brownies

 Fudgy gooey chocolate fudge brownies. Rich and creamy chocolate chip cookie dough. Two of the most delicious foods ever! Hey, let’s put them together and double the awesomeness! I particularly love these brownies (which of course you COULD make without ever putting any cookie dough on top) for their unbelievably fudgy centres and crackly top. Perfect for holding all that cookie dough!

{By the way the easy in the title isn’t -intentionally- a play on the slutty brownies that are very similar to these (Slutty brownies have cookie dough and oreo’s baked into the batter whereas these have raw cookie dough on top!).}

My Easy Cookie Dough Brownies are just that – flippin’ easy! We’ll whip up the brownies in a stand mixer (or by hand if you prefer) – combining eggs, butter, sugar, vanilla, sea salt, melted dark chocolate and flour. This recipe is less expensive that other brownie recipes as it only uses 300g of chocolate, but don’t worry – that’s totally enough for an incredibly rich and fudgy chocolate flavour (I’ve tested with 200g and that’s not enough so follow the recipe, pls!).


For the brownies

250g unsalted butter

350g brown sugar (light, dark or even caster sugar will work - use whatever you have or you prefer. Darker sugar will give fudgier more flavourful brownies).

6 medium free range eggs

1 tbsp vanilla bean paste

1 tsp sea salt

300g dark chocolate (I used Tesco everyday value)

350g plain flour

For the cookie dough topping

175g unsalted butter

180g light brown sugar

50g caster sugar

300g plain flour

350g chocolate chips or chunks

10 tbsp whole milk (or use almond milk, coconut milk, etc)

2 tbsp vanilla bean paste

1 tsp sea salt


For the brownies

Preheat your oven to 160 degrees / gas mark 3 / 325F and prepare a very large (or two smaller) baking trays. I used one that was 18 inches by 9 inches, or you could use 2 9x9 inch brownie pans.

In the bowl of your stand mixer, or in a large bowl by hand, combine the butter (it needs to be VERY soft) and sugar and beat well for 2-3 minutes, until it's pale and fluffy. Add the eggs one at a time with the mixer running, and then scrape down the sides and bottom of the bowl. Add the vanilla bean paste and salt.

In the microwave, melt the 300g of chocolate in 30 second bursts, stirring between each time. Let cool slightly, then pour the melted chocolate into your mixing bowl and mix gently to incorporate. Finally, add the flour with the mixer running on slow, then turn off and work by hand to incorporate any remaining flour and chocolate from the bottom of the bowl.

Scoop the chocolate batter into the tin, and bake on the middle shelf of the hot oven for approx 45 mins - 1 hour. This is an extremely fudgy and gooey mixture baked in a big tin, so don't worry if it seems to be taking a long time.

Obviously - if you bake your brownies in two smaller tins, they won't need as long. Start checking for doneness after 25 minutes if that's the case. Since you want your brownies to be incredibly fudgy you don't want a skewer to come out clean - the signs for doneness you're looking for are a crunchy top and the brownies pulling away from the sides of the tin slightly. There should also be zero wobble if you give the tray a shake.

For the cookie dough topping

In a bowl, combine the butter and two sugars and beat together. Add the vanilla, salt and milk, and incorporate the flour before adding your chocolate chips.

To combine

Allow the brownies to cool to room temperature (if you add the cookie dough to warm brownies the butter will melt and it won't be fun) and then spread the cookie dough mixture evenly on top of the brownies, in the same pan/s. Cover with clingfilm or foil and refrigerate, ideally overnight.

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