Cookie Dough Brownies

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Cookie dough brownies are a dream come true for dessert lovers. These treats mix two favorites – fudgy brownies and creamy cookie dough – into one amazing bar. You’ll love the mix of textures and flavors in each bite, from the rich chocolate base to the sweet cookie dough center and smooth chocolate topping.

Want to make these at home? It’s easier than you might think! With some basic baking skills and about an hour of time, you can whip up a batch of 16 servings. The prep takes around 30 minutes, and they bake for another 30. At 480 calories each, they’re a decadent treat perfect for sharing with friends and family.

Exact Ingredients List

Here’s what you’ll need to make these yummy cookie dough brownies:

For the Brownies:

• 2/3 cup unsalted butter, cubed
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 3/4 cup unsweetened cocoa powder
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup semi-sweet chocolate chips

For the Cookie Dough:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2-3 tablespoons milk
• 1/2 cup mini chocolate chips

For the Chocolate Topping:

• 1 cup semisweet chocolate chips
• 1 tablespoon shortening or coconut oil

Make sure you have all these ingredients ready before you start baking. It’s always best to measure everything out first. This way, you won’t forget anything or have to stop mid-recipe to run to the store!

Instructions

Preheat your oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later.

Start with the brownie layer. Melt the butter in a saucepan over low heat. Add sugars and cocoa powder, then mix well. Let it cool for 10 minutes.

Beat in eggs one at a time, then add vanilla. Stir in flour and salt until almost combined. Fold in chocolate chips.

Pour the batter into your pan and spread it evenly. Bake for 25-30 minutes. A toothpick should come out with a few moist crumbs. Let the brownies cool completely in the pan.

For the cookie dough, heat-treat the flour first. Spread it on a baking sheet and bake at 350°F for 5 minutes. Let it cool before using.

Beat butter and sugars until fluffy. Mix in vanilla, salt, and milk. Add the cooled flour and mix. Fold in mini chocolate chips.

Spread the cookie dough over your cooled brownies.

For the topping, melt chocolate and shortening in the microwave. Stir every 20 seconds until smooth. Let it cool for 5 minutes, then spread over the cookie dough.

Chill the brownies for at least an hour before cutting. Use a sharp knife and wipe it clean between cuts. Enjoy your tasty treat!

Possible Substitutes List

Can’t find all the ingredients? No worries! Here are some swaps you can try:

Brownies:

• Use margarine instead of butter
• Replace semi-sweet chips with dark chocolate chunks
• Swap all-purpose flour for whole wheat flour

Cookie Dough:

• Try almond flour instead of all-purpose flour
• Use coconut sugar in place of brown sugar
• Swap mini chips for chopped nuts or dried fruit

Chocolate Topping:

• Use chocolate bars instead of chips
• Replace shortening with butter

For a healthier twist, you can try:

• Applesauce instead of some butter in the brownies
• Greek yogurt in place of some butter in the cookie dough
• Stevia or monk fruit sweetener to replace some sugar

Remember, these swaps may change the texture and taste a bit. But they’ll still be yummy!

How To Make It Diabetes-Friendly

To make these cookie dough brownies more diabetes-friendly, you can try a few simple swaps. Use a sugar substitute like stevia or erythritol instead of regular sugar in both the brownie and cookie dough layers. This cuts down on carbs and helps manage blood sugar levels.

Replace some of the all-purpose flour with almond flour or coconut flour. These options have fewer carbs and more fiber. For the chocolate chips, pick a sugar-free brand or use chopped dark chocolate with at least 70% cocoa content.

Try these ingredient swaps:

• 1 cup sugar substitute instead of granulated sugar
• 1/2 cup almond flour + 1/4 cup coconut flour instead of all-purpose flour
• Sugar-free chocolate chips

You can also make smaller portions. Cut the brownies into 32 pieces instead of 16 to reduce the carb count per serving. Remember to check with your doctor or dietitian before making big changes to your diet.

Tips, Tricks & Storing

For the best results, use room temperature ingredients. This helps everything mix together smoothly. Don’t overmix the brownie batter – stop when you see no more flour streaks.

Line your pan with parchment paper, leaving some overhang. This makes it easy to lift out the whole batch for cutting. Use a sharp knife and wipe it clean between cuts for neat squares.

To store your cookie dough brownies, keep them in an airtight container. They’ll stay fresh at room temperature for up to 4 days. For longer storage, put them in the fridge for up to a week.

You can also freeze these treats. Wrap each piece individually in plastic wrap, then place in a freezer bag. They’ll keep for up to 3 months. Thaw in the fridge overnight before eating.

For a fun twist, try different mix-ins. Add nuts to the brownie batter or swap the chocolate chips in the cookie dough for colored candies. You can even drizzle extra melted chocolate on top for more decadence.