Is there anything better than fudgy brownies topped with creamy cookie dough frosting? This easy recipe for cookie dough brownies is guaranteed to be a huge hit!
Brownies are a staple dessert around here. There is nothing better than having a warm brownie with all the toppings to make the day amazing.
We all know how much I think cookie dough is the best thing ever. The only thing I don’t get is why it took me forever to make cookie dough brownies like this.
Why they work
These brownies are a combination of fudgy brownies with chewy edges and creamy cookie dough frosting. The brownies are deeply chocolaty while the frosting tastes like just edible chocolate chip cookie dough but in a creamy, spreadable form. It’s the kind of brownie you reach for to treat yourself and everyone else.
How to make
It doesn’t matter if you start with the frosting or the brownie because you will need to wait for the brownies to cool completely before you can even top them with the frosting. I like to make the brownies first so I have something to do while I am waiting for the brownies to cool.
You don’t need a mixer for this recipe which is great because I am guilty of wanting to bring my mixing bowl to the living room so I am not missing out on anything during my current Netflix binge.
- Start by preheating your oven and lining your baking pan with parchment paper.
- Melt the butter and chocolate, then add in the sugar, egg, and other wet ingredients.
- Stir in the dry and give it a good whisk for a couple of minutes.
- Bake up your brownies.
- While they’re baking, whisk together the butter and sugar. Add in the flour, cream, and finally the chocolate chips. Whisk until just combined.
- When the brownies are cool, slather them with the frosting, and cut.
A lot of the same ingredients repeat in the brownie and cookie dough layers which is great. The main ingredients we use are:
- Butter – It adds flavor and creaminess. The foundation for all good desserts.
- Flour – The flour is needed to add structure for the brownies and to thicken and give that cookie dough feeling in the frosting.
- Cocoa powder – It gives a great chocolate flavor. You can use any cocoa you prefer, I like to use Rodelle Dutch-processed cocoa.
- Chocolate/chocolate chips – For depth and fudginess in your brownies, you need chocolate! Experiment with types of chocolate. I usually use a mix of dark and semi-sweet chocolate. And you’ll also need some chocolate chips for your frosting, otherwise, it won’t be a cookie dough frosting!
- Sugar – What’s dessert without any sweetness? I use both granulated and brown sugar, but feel free to use just brown sugar!
- Eggs – They add structure to your brownies so you can get the perfect slice!
- Bowl – You need at least one bowl to make this recipe. Most people use two, but I use one because I like to wash the same bowl I make the brownies in before I make the frosting. The brownies are baking for about half an hour, so I have time, and I’d rather wash the same bowl twice than have two separate bowls to wash.
- Mixer – You can use a hand mixer or a stand mixer. I use a hand mixer just because it allows me to stick with just using the same bowl when making both parts of the recipe.
- Double boiler (maybe) – You don’t need a double boiler, but I used to use one all the time for the brownies to melt the chocolate and butter. Lately, I’ve been using the microwave to melt them. `
- Baking pan – You should use an 8 x 8 baking pan, but a 9 x 9 would work, too. I do not recommend using a glass pan because it takes longer for you to bake your brownies.
- Parchment paper – You could grease and flour your pan, or use aluminum foil, but I prefer parchment paper for easy removal of the brownies when baking.
Keep the brownies stored in an airtight container. I recommend storing the brownies in the refrigerator, with parchment paper between the layers. You can store the brownies in the freezer. Thaw them by placing them in the refrigerator for a couple of hours.
If you are into cookie dough, you will have to try my edible chocolate chip cookie dough, edible brownie batter, edible sugar cookie dough, and edible cake batter cookie dough. Brownie lovers must try my Oreo brownies, pecan pie brownies, and peanut butter brownies.
For the brownies
- 3 ounces unsweetened chocolate, chopped fine
- 2 ounces semisweet chocolate
- 14 tablespoons unsalted butter
- 1/2 cup granulated sugar,
- 2/3 cup brown sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2/3 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon sea salt
- 1/4 cup Dutch-processed cocoa powder
For the frosting
- 1/2 cup unsalted butter, room temperature
- 3/4 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1 cup all-purpose flour
- 4 - 5 tablespoons milk
- 3/4 cup mini chocolate chips (or to taste)
- Preheat the oven to 350°F. Line an 8x8 baking pan with parchment paper.
- Mix together the chocolate and butter. Heat, using your preferred method (I recommend using the microwave in 30-second increments) stirring frequently until they are both melted and combined.
- Stir in the sugars and whisk well.
- Add in the eggs and vanilla, then whisk vigorously for about 2 minutes.
- Add in the flour, cornstarch salt, and cocoa powder together into the wet ingredients. Stir until fully combined and pour into the baking pan.
- Bake for 30 - 35 minutes, or until a toothpick comes out nearly clean, with just a few crumbs sticking to it.
- While the brownies are cooling, beat the butter and sugar together until well combined.
- Stir in the vanilla, salt, and flour. Mix until just combined.
- Add in some milk, just until the mixture reaches your desired spreadable consistency.
- Stir in chocolate chips.
- Once the brownies are fully cooled, spread the frosting over the top of the brownies and cut into squares.
Amount Per Serving: Calories: 446Total Fat: 27gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 88mgSodium: 218mgCarbohydrates: 49gFiber: 3gSugar: 33gProtein: 5g