Description
Indulgent chocolate chip cookie dough brownies blend classic dessert favorites into one irresistible treat. Chocolate lovers will savor layers of rich brownie base topped with creamy, egg-free cookie dough for the ultimate sweet experience.
Ingredients
Scale
- 2 cups (340 g) light brown sugar (firmly packed)
- 1 cup (227 g) salted butter, melted
- 4 large eggs
- 1 cup (120 g) all-purpose flour
- 4 oz (113 g) unsweetened chocolate, finely chopped
- 2 tsp vanilla extract
- 1/2 cup (85 g) miniature chocolate chips
- 3/4 cup (170 g) salted butter, room temperature
- 3/4 cup (150 g) granulated white sugar
- 3/4 cup (165 g) light brown sugar (packed)
- 1 1/2 cups (180 g) all-purpose flour
- 1 1/2 cups (255 g) miniature chocolate chips
- 3 tbsps milk
- 1 1/2 tsp vanilla extract
- 1/2 cup (85 g) semisweet chocolate chips
- 1 tsp shortening
Instructions
- Prepare the oven by heating to 325°F and coat a 9×13-inch baking pan with nonstick spray.
- Melt chocolate in a glass bowl using 30-second microwave intervals, stirring between each cycle until smooth. Allow to cool slightly.
- Whisk melted butter with light brown sugar in a large mixing bowl. Add eggs and vanilla extract, mixing thoroughly.
- Fold melted chocolate into the butter mixture. Gently incorporate flour, mixing just until combined. Fold in miniature chocolate chips.
- Pour batter into prepared pan and bake for 25-35 minutes. Test doneness by inserting a toothpick into the center – it should come out clean. Cool completely.
- Using an electric mixer, cream room temperature butter with light brown and white sugars until fluffy. Mix in milk and vanilla extract.
- Gently incorporate flour until just combined. Carefully fold in miniature chocolate chips.
- Spread cookie dough evenly over cooled brownie layer. Refrigerate or freeze until firm.
- Cut into squares using a sharp knife, wiping blade clean between cuts to maintain neat edges.
- For chocolate drizzle, melt semisweet chocolate chips with shortening in microwave until smooth.
- Transfer melted chocolate to a zip-sealed bag, snip a corner, and drizzle over brownies. Optional: Sprinkle additional chocolate chips on top for garnish.
Notes
- Ensure all ingredients are at room temperature to achieve a smooth, well-incorporated batter that blends seamlessly.
- Avoid overbaking by checking the brownies early and removing them from the oven when a toothpick comes out with a few moist crumbs.
- Substitute all-purpose flour with a gluten-free flour blend to make the recipe suitable for those with gluten sensitivities.
- Refrigerate the brownies for at least an hour before cutting to create clean, precise squares and prevent the cookie dough from crumbling.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 308 kcal
- Sugar: 28 g
- Sodium: 84 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 44 mg