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Can’t decide between brownies and cookies? These cookie dough brownies are the best of both! Rich, fudgy brownies packed with cookie dough chunks.
Why You’ll Love These Cookie Dough Brownies
If you’ve ever been stuck choosing between brownies or cookies, this recipe is the perfect solution. These cookie dough brownies combine the best of both worlds—thick, fudgy brownies loaded with soft chunks of chocolate chip cookie dough baked right in.
They have crisp, crackly edges, a gooey, fudgy centre, and soft pockets of cookie dough throughout. Plus, they’re easy to make and only require one baking tin!
The Secret to the Best Cookie Dough Brownies
The secret to making these brownies extra fudgy is whipping the eggs until thick and fluffy. This helps create tall, chewy brownies with that signature shiny top.
For the cookie dough, I keep it soft and buttery so it bakes perfectly into the brownie layer. The result? The best brownies you’ve ever had!
Ingredients for Cookie Dough Brownies
For the Brownie Batter:
- 170g unsalted butter, melted & cooled slightly (6oz)
- 250g caster sugar (1¼ cups granulated sugar)
- 2 large eggs
- 125g dark chocolate (at least 50%), melted & cooled slightly (4.5oz)
- 100g plain flour (¾ cup all-purpose flour)
- 30g cocoa powder (¼ cup)
- 1 tsp salt
- 80g milk or dark chocolate chips (½ cup)
For the Cookie Dough:
- 75g unsalted butter, softened (⅓ cup unsalted butter)
- 95g light brown sugar (½ cup packed light brown sugar)
- 1 egg yolk
- 1 tsp vanilla extract
- 80g plain flour (⅔ cup all-purpose flour)
- ½ tsp baking powder
- 70g chocolate chips + extra for topping (½ cup)
How to Make Cookie Dough Brownies
Step 1: Prep Your Baking Tin
Preheat your oven to 190C (170C fan) / 375F and line an 8×8-inch baking tin with baking paper.
Step 2: Make the Brownie Batter
In a large mixing bowl, whisk together the melted butter and caster sugar until fully combined. This should take about 2 minutes using an electric whisk.
Add the eggs and whisk on high speed until the mixture becomes super thick and fluffy. This helps create chewy, fudgy brownies with a shiny top. It can take around 5 minutes sometimes longer.
Whisk in the melted dark chocolate until just combined.
Sift in the plain flour, cocoa powder, and salt, then fold them in gently using a spatula. Try to keep as much air in the mix as possible.
Fold in the chocolate chips, making sure they’re evenly distributed.
Pour the batter into your lined baking tin and smooth it out evenly.
Step 3: Make the Cookie Dough
In a large bowl, cream together the softened butter and light brown sugar until smooth. You can do this with a rubber spatula or an electric whisk.
Mix in the egg yolk and vanilla extract until just combined.
Fold in the plain flour and baking powder until no streaks of flour remain.
Stir in the chocolate chips until evenly distributed.
Step 4: Add the Cookie Dough to the Brownie Batter
Roll the cookie dough into small balls (about 1 tablespoon each). They don’t have to be perfectly even.
Press the dough balls gently into the brownie batter, leaving some gaps so the brownie layer can still be seen. The cookie dough will spread slightly as it bakes.
Sprinkle some extra chocolate chips on top for an extra chocolatey finish.
Step 5: Bake the Brownies
Bake at 190C (170C fan) / 375F for 30 minutes, or until the edges are set, the cookie dough is lightly golden, and the brownie no longer wobbles in the centre.
Let the brownies cool completely in the tin, then refrigerate for at least 3 hours before slicing. Refrigerating overnight gives the best fudgy texture!
Cut into 16 squares and enjoy.
Tips for the Best Cookie Dough Brownies
- Whip the Eggs Well: This is key for thick, fudgy, crackly-topped brownies. The eggs should be whipped until thick and fluffy.
- Cool the Chocolate Slightly: Adding hot melted chocolate to the eggs could scramble them, so let it cool for a few minutes before mixing.
- Use Dark Chocolate: A dark chocolate with at least 50% cocoa solids will give the best flavour.
- Chill the Brownies Before Slicing: This makes them easier to cut and gives them a denser, fudgier texture.
- Don’t Overbake: The brownies should still be slightly soft in the centre when they come out. The toothpick test won’t work here. They’ll firm up as they cool.
Why These Cookie Dough Brownies Are So Good
These cookie dough brownies are the ultimate mix of rich, fudgy brownies and soft chocolate chip cookie dough. They have a chewy edge, gooey centre, and the perfect balance of chocolate and vanilla flavour.
They’re perfect for any occasion, whether you’re baking for family, friends, or yourself. Plus, they store well and taste even better the next day!
Watch My Step-by-Step Video
Want to see exactly how I make these cookie dough brownies? Watch my full step-by-step video on my YouTube channel.
For more baking inspiration, follow me on Instagram @fitwafflekitchen and TikTok @fitwaffle!
Other Recipes You’ll Love
If you love chocolatey desserts, try these recipes from Fitwaffle Kitchen:
- Super Fudgy Triple Chocolate Brownies – Rich, dense, and packed with milk, white and dark chocolate chips.
- Nutella Brownies – Extra fudgy brownies packed with Nutella.
Both are chocolate-lover approved and easy to make!
Cookie Dough Brownies
Ingredients
Brownie:
- 170 g unsalted butter melted & cooled slightly
- 250 g caster sugar
- 2 large eggs
- 125 g dark chocolate (at least 50%) melted & cooled slightly
- 100 g plain flour
- 30 g cocoa powder
- 1 tsp salt
- 80 g milk or dark chocolate chips
Cookie dough:
- 75 g unsalted butter softened
- 95 g light brown sugar
- 1 egg yolk
- 1 tsp vanilla
- 80 g plain flour
- 1/2 tsp baking powder
- 70 g chocolate chips + extra chocolate chips for the topping
Instructions
For the brownie
- Preheat the oven to 190C/170C (fan) and line an 8x8 tin with non-stick baking paper
- In a large mixing bowl, using an electric whisk, whisk together the melted butter and caster sugar until fully combined (about 2 minutes)
- Whisk in the eggs until super thick and fluffy. The mix should treble in size. This can take around 5 minutes on a high speed
- Add the melted chocolate and whisk until fully combined
- Sift in the flour, cocoa powder and salt, then fold these in with a wooden spoon or rubber spatula until just combined
- Fold in the chocolate chips
- Pour the batter in your prepared tin and smooth it out evenly
For the cookie dough
- In a large mixing bowl, cream together the softened butter and light brown sugar to form a paste. You can either do this with a wooden spoon or an electric whisk
- Mix in the egg yolk and vanilla until just combined
- Fold in the flour and baking powder until no streaks of flour remain
- Add the chocolate chips and fold these in
- Roll the cookie dough into small balls about a tablespoon of dough for each, but they don't have to be even
- Press the dough balls into the top of the brownie, leaving some gaps so you can still see the brownie batter. Remember the cookie dough will spread
- Sprinkle some more chocolate chips over the top
- Bake in the oven for 30 minutes or until the cookie dough is lightly golden, the edges of the brownie are cracked and it no longer wobbles in the middle
- Let the brownie cool to room temperature, then refrigerate for at least 3 hours for a firmer brownie and a clean cut. I left mine in the fridge overnight.
- Cut into 16 squares and enjoy!
Notes
- Store in an airtight container at room temperature or in the fridge for up to 5 days
- You can also bake these in a 9x9" tin
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