This mashup dessert is a magnificent combination. Rich and fudgy brownies, made with a brownie mix are topped with edible cookie dough and milk chocolate frosting. The end result is an Easy Cookie Dough Brownie that dreams are made of!
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Why this Recipe Works
The real reason this Brownie works is because it is a combination of two of America’s favorite desserts, brownies and cookies!
Both are wonderful by themselves but combined they create a luxurious and luscious recipe perfect for anyone with a sweet tooth.
Using a brownie mix to make fudgy brownies that only require 4 ingredients keeps the recipe simple, like these Brownie Mix Cookies.
The easy to make edible cookie dough works in harmony with the chocolate brownie. It also is great as a Cookie Dough Cookie Bite or Cookie Dough Cheesecake!
Finally, the thin layer of chocolate frosting ties the entire confection together for the perfect bite.
What Goes Into This Recipe
Brownie Layer:
- Fudge Brownie Mix: There are different varieties of brownie mix but the fudge mix will give you a wonderful texture.
- Butter: Most brownie mixes will call for vegetable oil but use melted butter for a rich flavor.
Cookie Dough Layer:
- Butter or Margarine: I have used both butter and margarine and both work great. In fact, I feel like margarine gives it more flavor.
- Brown and Granulated Sugar: Equal amounts of both sugars give the dough just the right amount of sweetness.
- Mini Chocolate Chips: Using mini chocolate chips instead of regular sized chocolate chips give the brownies just the right amount of chocolate and crunch.
See recipe card for full information on ingredients and quantities.
How to make Cookie Dough Brownies
1. Begin by combining the brownie mix, melted butter, eggs and milk in a large bowl. Mix together using a hand held mixer {or by hand} until everything is incorporated. Pour the batter into a prepared 9×9 baking pan and spread into an even layer.
2. Bake the brownies in a 350 degree oven for 37-40 minutes or until a toothpick comes out with large clumps. Once baked, remove the pan from the oven and allow the brownies to cool completely.
3. Once the brownies are cool, begin by creaming together the butter, sugars and vanilla extract. Then add the dry ingredients {see how to treat raw flour in the recipe} and mix until you have a thick dough. Finally add the mini chocolate chips and stir into the dough until evenly distributed. Add the cookie dough onto the brownies and spread into an even layer.
4. The final step is the addition of a super thin layer of store bought milk chocolate frosting. The key is to give it another layer of flavor but not overwhelm the brownie. Add the frosting to the top of the cookie dough and spread into an even thin layer.
Expert Tips
- Line the pan with parchment paper. This step allows you to pull the entire square of brownies out at one time and cut them into perfect squares. I use the same step in my Cake Mix Brownie recipe.
- Flour is a raw ingredient and can contain bacteria. To help with that you can microwave or bake the flour to reduce the risk. To microwave, add 1 cup of flour in a large bowl for 1 minute and 15 seconds, stirring after every 15 second interval. Cool for 5 minutes before adding to the Edible Cookie Dough. To bake in the oven, preheat the oven to 350 degrees and spread 1 cup of flour out onto a cookie sheet. Cook for 4-5 minutes, stirring every minute. Cool for 5 minutes before adding to the Edible Cookie Dough.
- If you use regular sized chocolate chips, chop them down into smaller pieces. Having smaller pieces of chocolate in the cookie dough keeps all of the proportions just right.
- Use a plastic knife to cut your brownies once they are completely cooled and frosted. Plastic knives are naturally nonstick, and they won’t tear the brownies when you cut them like a metal knife can do.
Recipe FAQs
If you are looking for fudgy brownies then there are a few ways to tell if they are done. One way to tell is when the brownies pull away from the sides of the pan and have a nice shiny layer on top.
Another great way is using a toothpick to poke in the center. The toothpick should have a few clumps of brownie on it and not be clean but also not have any wet batter.
In most cases it isn’t good to eat raw cookie dough. In this recipe however you CAN eat it because it is eggless and the flour is cooked in the microwave {or oven} to remove any harmful bacteria it may have.
Yes! These brownies freeze wonderfully for up to 3 months.
The great thing about brownies is that they stay fresh for 4 days at room temperature or up to a week in the refrigerator.
Do you love amazing desserts? Try these recipes…
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Easy Cookie Dough Brownies
Ingredients
Brownie Layer
- 1 box fudge brownie mix
- 1/2 cup butter {melted}
- 2 eggs
- 3 tbsp milk
Cookie Dough Layer
- 3/4 cup butter or margarine {I prefer margarine} {I prefer margarine}
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 tsp vanilla extract
- 1 cup all purpose flour
- 1/2 cup mini semi-sweet chocolate chips
Top Layer
- 1/4 cup milk chocolate frosting
Instructions
Brownie Layer
- Preheat the oven to 350°. Prepare a 9×9 baking pan by either spraying liberally with nonstick cooking spray or lining it with parchment paper.
- In a medium bowl combine the brownie mix, melted butter, eggs and milk. Mix with a hand held mixer {or by hand} until everything is combined. Pour the brownie batter into the prepared 9×9 pan and spread out into an even layer.
- Bake for 37-40 minutes or until the brownie has a shiny layer on the top and a toothpick inserted near the center comes out with a few large clumps. Remove from the oven and allow the brownies to cool.
Cookie Dough Layer
- Once the brownies are cooled, combine the butter/margarine, sugars and vanilla in a medium bowl with a hand held {or by hand} until creamy. Add flour {that has been cooked to remove any bacteria, see notes below *} and stir until combined. Add mini chocolate chips and stir until they are evenly distributed.
Assembling the Cookie Dough Brownies
- Add the cookie dough to the top of the baked brownies and spread into an even layer. Add a thin layer of milk chocolate frosting to the top of the cookie dough and spread it out into an even layer.
- When you are ready to cut the brownies you can either cut them in the pan or if you used parchment paper you can lift the entire pan of brownies out of the pan and cut on a cutting board. Store in an airtight container on the counter for up to 4 days or refrigerate for a week. These brownies also freeze well for up to 3 months.
Notes
- Line the pan with parchment paper. This allows you to remove the entire pan of brownies at one time which helps you cut them into even squares.
- If you use regular sized chocolate chips, chop them down into smaller pieces. This keeps everything in perfect proportions.
- Use a plastic knife to cut nice clean brownie squares. The natural nonstick works better than a metal knife.
Nutrition
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