Name: Chocolate Chip Cookie Dough Brownie
Prep time: 15 min
Cook time: PT-488829H42M37S
Total time: 1 h 50 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter (for brownie batter); 3/4 cup granulated sugar; 3/4 cup brown sugar; 2 large eggs; 1 tsp vanilla extract; 1 cup all-purpose flour; 1/2 cup cocoa powder; 1/2 tsp baking powder; 1/4 tsp salt; 3/4 cup semi-sweet chocolate chips (for brownie batter); For the cookie dough: 1/4 cup unsalted butter, softened; 1/4 cup brown sugar; 2 tbsp granulated sugar; 1/2 tsp vanilla extract; 2 tbsp milk; 1/2 cup all-purpose flour (heat-treated); 1/2 cup mini chocolate chips

This Chocolate Chip Cookie Dough Brownie is the perfect indulgence for anyone who loves the rich, fudgy texture of brownies combined with the irresistible bite of raw cookie dough. I love how these two classic treats come together to create a dessert that’s both chewy and creamy with bursts of chocolate in every bite. Chocolate Chip Cookie Dough Brownie

Why You’ll Love This Recipe

I love this recipe because it combines the best of both worlds: the dense, chocolatey goodness of a brownie with pockets of soft, sweet cookie dough inside. It’s a treat that satisfies any sweet tooth craving without being overly complicated. Plus, it’s fun to make and impresses guests with its unique twist on traditional brownies.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Granulated sugar
Brown sugar
Eggs
Vanilla extract
All-purpose flour
Cocoa powder
Baking powder
Salt
Semi-sweet chocolate chips (for brownie batter)
For the cookie dough:
- Unsalted butter (softened)
- Brown sugar
- Granulated sugar
- Vanilla extract
- Milk
- All-purpose flour (heat-treated if using raw)
- Mini chocolate chips

directions

Preheat the oven to 350°F (175°C) and grease or line a baking pan with parchment paper.
Prepare the brownie batter: cream together butter and sugars until fluffy, then add eggs and vanilla extract.
Sift in flour, cocoa powder, baking powder, and salt; gently fold to combine. Stir in chocolate chips.
In a separate bowl, prepare the cookie dough by creaming softened butter with sugars, then adding vanilla, milk, and heat-treated flour. Mix in mini chocolate chips.
Spread half of the brownie batter evenly in the pan.
Drop spoonfuls of the cookie dough evenly over the brownie layer.
Spread the remaining brownie batter gently on top, covering the cookie dough as much as possible.
Bake for 30-35 minutes or until a toothpick inserted near the edge comes out with moist crumbs (avoid overbaking).
Let cool completely before slicing to allow layers to set.

Servings and timing

This recipe makes about 16 brownies, depending on how large I cut the pieces. It takes roughly 15 minutes to prepare and about 30-35 minutes to bake, plus cooling time of at least 1 hour before serving.

Variations

I sometimes add chopped nuts like walnuts or pecans to the brownie batter for extra crunch.
Using dark chocolate chips instead of semi-sweet gives a richer chocolate flavor.
For a peanut butter twist, I mix a few tablespoons of peanut butter into the cookie dough.
To make it gluten-free, I swap the all-purpose flour for a gluten-free flour blend in both the brownie and cookie dough.
I’ve also tried swapping mini chocolate chips for white chocolate chips in the cookie dough for a different flavor profile.

storage/reheating

I store leftover brownies in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I freeze them wrapped tightly in plastic wrap and then in a freezer bag for up to 3 months. To reheat, I let them thaw at room temperature and warm briefly in the microwave for about 10-15 seconds.

FAQs

Can I eat the cookie dough raw?

I use heat-treated flour in the cookie dough to make it safe for raw consumption. This way, you get that delicious raw cookie dough taste without worrying about harmful bacteria.

Can I make this recipe dairy-free?

Yes, I substitute the butter with a dairy-free margarine or coconut oil, and use dairy-free chocolate chips to keep it fully dairy-free.

What if I don’t have mini chocolate chips?

I use regular-sized chocolate chips chopped into smaller pieces, or just whole chips—they work just fine for the cookie dough.

Can I make this recipe ahead of time?

Absolutely! I like to prepare it a day in advance so the flavors meld together perfectly. Just keep it covered tightly at room temperature or in the fridge.

How do I know when the brownies are done?

I check by inserting a toothpick near the edge of the pan. It should come out with moist crumbs but not wet batter. The center can be a bit gooey, which adds to the fudgy texture.

Conclusion

I find the Chocolate Chip Cookie Dough Brownie to be a show-stopping dessert that’s easy to make and impossible to resist. Combining two beloved treats into one is always a win in my book, and this recipe never disappoints when I’m craving something rich and sweet with a fun twist. Whether for a party, a family treat, or just a special indulgence, it’s a recipe I keep coming back to.