Cookie Dough Brownies

Fudgy brownies topped with edible chocolate chip cookie dough make the ultimate dessert bar! Serve as is or with a scoop of ice cream and chocolate drizzle on top.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 25

Chilling time 30

Total Time 1 15

Servings bars

Calories 251kcal

Author Toni Dash

Ingredients

Brownies

½ cup unsalted butter melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
½ cup all-purpose flour regular or gluten-free measure-for-measure flour blend
¼ teaspoon salt
¼ teaspoon baking powder

Cookie Dough Layer: (Follow heat treatment for flour before mixing this layer: instructions below for this part)

½ cup butter softened (1 stick)
½ cup powdered sugar
1 cup all-purpose flour (regular or gluten-free measure-for-measure flour blend) Spoon the flour into the measuring cup, not dipping the cup into the flour
2 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 cup mini chocolate chips
Optional: 2-3 tablespoons cream or milk This would be used only if needed to achieve a spreadable consistency of the dough (see instructions)

Instructions

Brownies

Preheat oven to 350 degrees. Prepare an 8-inch square baking pan with nonstick cooking spray. Optional: Line the pan with foil or parchment paper for easier removal.
In a large mixing bowl, mix the melted butter, sugar, eggs, and vanilla until combined.
½ cup unsalted butter, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
In a small bowl, whisk the cocoa powder, flour, salt, and baking powder.
Pour the flour mixture into the wet ingredients (butter-sugar mixture) and mix until combined.
1/3 cup unsweetened cocoa powder, ½ cup all-purpose flour, ¼ teaspoon salt, ¼ teaspoon baking powder
Spread the batter evenly in the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the middle comes out clean.
Remove the brownies from the oven and allow them to completely cool.
Once cooled, prepare the cookie dough.
Start by treating the flour to make it safe for eating:

Heat treating the flour (to make it safe for eating)

Place the flour in a microwave safe bowl. Heat the flour in 30 second intervals, stirring in between intervals, until the temperature reaches 165 F (measure with a food thermometer).
This will take 2-4 rounds in the microwave. Allow the flour to cool before continuing.

Cookie Dough

In a large bowl, using a hand mixer or stand mixer fitted with a paddle attachment, cream together the butter and sugar until well combined.
½ cup butter, ½ cup powdered sugar
Add the flour, vanilla, and salt. Continue mixing until well combined.
NOTE: If the mixture is dry and needs moisture, add milk or cream 1 tablespoon at a time until the desired consistency has been reached. The dough should not be super dry/thick nor runny, but a spreadable consistency.
1 cup all-purpose flour (regular or gluten-free measure-for-measure flour blend), 2 teaspoon pure vanilla extract, 1/2 teaspoon salt, Optional: 2-3 tablespoons cream or milk
Mix in the chocolate chips.
1/2 cup mini chocolate chips

Assemble

Spread the cookie dough on top of the cooled brownies layer. Top with a few extra chocolate chips, if desired.
Chill, covered, for 30 minutes. Slice and serve.

Notes

Be sure to follow the heat treating instructions for the flour in the edible cookie dough to ensure it's safe to eat.

Store covered in the refrigerator for up to 1 week. Chilled bars can also be frozen (well wrapped in an airtight container or freezer bag) for up to 3 months. Thaw in the refrigerator.

Nutrition