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5 from 4 votes

Easy Cookie Dough Brownies

Easy brownies {made from a mix} are topped with edible cookie dough for a drool worthy dessert that everyone will go crazy for.
Prep Time20 minutes
Cook Time40 minutes
Cooling Time1 hour
Total Time2 hours
Course: Dessert
Cuisine: American
Servings: 16 brownies
Calories: 413kcal

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 9x9 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 9x9 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

*Flour is a raw ingredient and can contain bacteria.  To help with that you can microwave or bake the flour to reduce the risk.
Microwave:  Microwave the 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.
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 at least 5 minutes before adding to the Edible Cookie Dough.
  • 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

Serving: 1brownie | Calories: 413kcal | Carbohydrates: 50g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 225mg | Potassium: 83mg | Fiber: 1g | Sugar: 34g | Vitamin A: 481IU | Calcium: 23mg | Iron: 2mg