These cookies dough brownies give you the best of both worlds!

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BIG NEWS EVERYONE.

I’ve found a way to improve on brownies.

Not possible, they said. How do you make brownies better??

Topping them with cookie dough, that’s how.

These rich, decadent brownies are topped with rich, heavenly chocolate chip cookie dough. For those times when you just can’t decide which one you want to bake.

Plus, the cookie dough is eggless, so it’s safe to eat raw!

Start with the brownie batter. Melt the butter & chocolate together. I went with dark chocolate chips to add some depth – cookie dough is aways very sweet & sugary, so I wanted the brownie to be a little less sweet for balance.

Whisk in sugars, eggs, vanilla, salt.

Finally, gently whisk in the flour. The batter is rich and thick.

Transfer the batter into a greased 9×9 dish with greased parchment paper lining it. Bake for 30-40 minutes, until a toothpick comes out clean.

While the brownies are baking, let’s make cookie dough! Beat butter & sugars, then add vanilla, salt, milk and flour.

Stir in the chocolate chips gently, then chill for at least an hour. Or overnight! When the brownies finish, throw them in the fridge to speed the cooling.

When everything has chilled, use your hands to spread the cookie dough on top of the brownie. To avoid stickiness, spray your hands with PAM or get them wet.

Cover with Saran wrap and chill for another hour to let the cookie dough set. They need to chill so the layers stick when you cut them.

Look at those layers!

I cut small pieces because these babies are rich.

They’re a great finish to the meal. Or with a cup of coffee. Or anytime at all, basically. Based on this recipe, with a few adjustments.

Cookie Dough Brownies

Ingredients:

Brownie layer

• 1 1/2 cups dark chocolate chips
• 3/4 cup unsalted butter
• 1 cup white sugar
• 1/2 cup light brown sugar
• 4 eggs
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 cup all-purpose flour

Cookie dough layer

• 3/4 cup unsalted butter (room temperature)
• 3/4 cup light brown sugar
• 3/4 cup white sugar
• 1/4 tsp salt
• 2 tbsp milk
• 1 1/2 tsp vanilla extract
• 1 cup all-purpose flour
• 1 cup miniature chocolate chips, plus more for garnish

Steps:

1. Preheat the oven to 350°F. Grease a 9×9 pan, then cut a piece of parchment paper to line the bottom and sizes and grease that too.
2. Brownie layer: In a large mixing bowl, melt the chocolate and butter together. You can do this by putting the bowl over a pot of boiling water, or by microwaving at 20 second intervals. Your choice, but either way pay close attention.
3. Whisk in the white & brown sugar, then the eggs, vanilla and salt. Sift the flour in and stir until just combined.
4. Scrape the batter into the parchment-lined dish, and bake for 30-35 minutes. It’s done when a toothpick comes out clean. To speed up the cooling, put the dish in the fridge.
5. Cookie dough layer: In another large bowl, cream the butter with an electric mixer. Add the sugars and salt and beat for a couple of minutes. Mix in the milk and vanilla.
6. Add the flour and stir on low until mostly combined, then add the chocolate chips and hand-stir. Let this cool in the fridge if the dough is warm.
7. If you pause here overnight, get the cookie dough out for an hour before you try this next step. You want the dough malleable but not warm.
8. Wet your hands, then spread the cookie dough on top of the brownies in the pan. Press the dough evenly across with your hands. I find that covering the dough with Saran wrap, then pressing it out for a flat surface gives me the most even layer.
9. Put it back in the fridge for an hour before cutting. If the knife picks up crumbs as it cuts, wipe the blade between each slice. Best if kept chilled until ready to eat!

Two of my absolute favorite things, together. Does life get any better?

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