Out of all the brownies I’ve ever eaten, these cookie dough brownies are one of the tastiest treats to pass my lips. I’m not even kidding!! These divinely inspired little gems are quite literally one of the BEST things I have ever eaten in my life… you have just GOT to try them!
I literally love everything about this cookie dough brownies recipe – not exaggerating. Fudgy melt-in-your-mouth brownie texture, plenty of sweet creamy chocolate chip cookie dough, and a slightly crispy chocolate glaze to top it all off. Capital YUM! These just might, literally, redefine your relationship with brownies altogether!
All those delicious brownie flavor memories culminate right here at the intersection of chocolate perfection and delight. These little babies are gorgeous on a tray between scrumptious cosmic brownies and peanut butter brownies. They’re like that perfect fudge brownie recipe on cookie dough steroids.
Dry Stuff: When mixing up these brownies, you’ll notice the directions call for you to combine the dry ingredients separately. There are two main reasons for this. First, it disperses ingredients evenly for a consistent flavor profile. Secondly, it requires less mixing when you add the wet stuff. Overmixing produces a tough leathery product.
Filling: The cookie dough filling requires unsalted room temperature butter for the creaming process. This will make it light and fluffy and addictingly delicious.
If the butter is too soft, it won’t aerate One last thing – using unsalted butter allows you to control the amount of salt in the recipe. In the right proportions, salt actually enhances sweetness for an Ah-ma-zing flavor!
Resting Time: Your cookie dough brownies will taste better if they’ve had a couple of hours resting time in the icebox to set up, so all the flavors have adequate time to mingle.
BUT, you’ll want to let them sit on the counter and come close to room temperature before cutting. That way the chocolate glaze doesn’t break apart.
How Long Can You Keep This In The Fridge?
These little beauties will stay fresh and yummy in the fridge for at least 4 days. They do need to stay in the icebox because of the milk in the raw cookie filling. You can either cover them tightly with aluminum foil or transfer them to an airtight container.
Can You Freeze These Cookie Dough Brownies?
Absolutely! These freezes really well and it’s a great reason to make a double batch. You’ll want to let them cool completely before preparing them for the freezer.You can either freeze the entire pan or cut them and freeze individual pieces.
Make Ahead Tips
You have a couple of options here. Since the brownie base needs to cool completely before adding the cookie dough layer, you can bake that early and let it set up overnight in the fridge. I do find it best to spread the cookie batter immediately after it’s mixed.
Of course, you can always make the whole cookie dough brownies recipe the day before you need it – if you can keep people out of it.
- Add a red dye. A little red food coloring and a couple of substitutions will give you red velvet brownies.
- Add a Christmas theme. Trade the chocolate chips for cocoa powder and whip up some royal icing to create insanely delicious Christmas tree brownies with cute little googly eyes.
- Add caramel. A few simple swaps and some extra chocolate chips will give you crazy scrumptious caramel brownies that’ll rock your world.
Cookie Dough Brownies
- 4 eggs large
- 1 cup vegetable oil
- 2 cups sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa
- 1/2 teaspoon instant coffee granules
- 1/2 teaspoon salt
- 1/2 cup walnuts chopped
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/2 cup sugar
- 4 tablespoons milk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup mini chocolate chips
- 2 cups milk chocolate chips
- 2 tablespoons shortening
- 3/4 cup walnuts chopped
- In a large bowl, beat the eggs, oil, and sugar. Stir in vanilla. Combine flour, cocoa, coffee, and salt; gradually add to egg mixture. Stir in walnuts.
- Pour into a greased 9 x 13 baking pan. Bake at 350°F for 30 minutes or until the brownies toothpick test is done. Cool completely.
- In a large bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually beat in flour. Stir in mini chocolate chips.
- Spread over brownies (works best to just press out with clean hands.); chill until firm.
- In a microwave-safe bowl, melt chocolate chips and shortening in 30-second intervals, stirring after each time, until smooth.
- Spread over-filling. Immediately sprinkle with nuts, pressing down slightly.
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