Cookie dough brownie stack

Cookie dough brownie stack

Cookie Dough Brownies

When you can't decide between cookies and brownies... Make these super fudgy brownies that are packed with chocolate chips and big chunks of cookie dough throughout. Best brownies ever!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: British
Keyword: Brownies, Cookie Dough, Cookies, Fudgy brownies
Prep Time: 30 minutes
Cook Time: 30 minutes
Chilling time: 4 hours
Total Time: 5 hours
Servings: 16
Calories: 336kcal



  • 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


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!


  • 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


Calories: 336kcal | Carbohydrates: 39g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 180mg | Potassium: 150mg | Fiber: 2g | Sugar: 26g | Vitamin A: 436IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg
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