Fudge Brownies with Chocolate Chip Cookie Dough

Sharing is caring!

There are few things in life more indulgent than a rich, fudgy brownie. Add a layer of creamy, buttery chocolate chip cookie dough, and you’ve got a dessert that borders on legendary. This recipe for Fudge Brownies with Chocolate Chip Cookie Dough isn’t just a sweet treat—it’s a full-blown experience. We’re combining two classic favorites into one crave-worthy bite that’s sure to be the star of any dessert table.

Imagine biting into a dense, gooey brownie with a silky smooth layer of cookie dough resting on top. The texture contrast is incredible: the brownie base is chewy and deeply chocolaty, while the cookie dough layer is soft, with bursts of chocolate chips in every bite. There’s no baking the cookie dough here; it’s a safe-to-eat, eggless version that sits proudly atop the fudgy brownie base.

Whether you’re baking for a party, a potluck, or just a quiet night at home, these brownies are a guaranteed crowd-pleaser. They pack easily, store well, and offer that homemade charm that pre-packaged desserts can never match.

This recipe is also incredibly customizable. Want to mix in some nuts? Go for it. Prefer dark chocolate chips to semisweet? Absolutely. You could even swirl a little peanut butter into the cookie dough layer for extra decadence.

These brownies are also a great introduction to baking for beginners. They don’t require any fancy tools or techniques—just a mixing bowl, a baking pan, and a good appetite.

One of the best things about this recipe is the make-ahead factor. The brownies actually taste even better the next day after the flavors have had a chance to meld. You can also freeze them for future cravings.

Unlike some brownie recipes that dry out quickly, the high fat content from the butter and chocolate helps keep these moist and tender for days.

And let’s talk about presentation: that smooth cookie dough topping looks incredible when sliced cleanly into squares. They make fantastic gifts too, just wrap them up in parchment and a bit of twine.

Kids love them, adults adore them, and they disappear faster than you’d believe. It’s the kind of recipe you’ll be asked to share repeatedly—and you’ll be happy to.

Servings:

Makes 16 brownies

Time:

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Chill Time: 1 hour
• Total Time: 1 hour 50 minutes

Ingredients:

For the Brownie Base:

• 1 cup (2 sticks) unsalted butter
• 8 oz semi-sweet chocolate, chopped
• 1 1/4 cups granulated sugar
• 3/4 cup brown sugar
• 4 large eggs
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp salt

For the Cookie Dough Topping:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 tbsp milk
• 1 tsp vanilla extract
• 1 cup all-purpose flour (heat treated)
• 1/4 tsp salt
• 3/4 cup mini chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides.
2. Make the brownie base: In a saucepan over low heat, melt the butter and chopped chocolate together, stirring until smooth. Let cool slightly.
3. Whisk in the sugars, then add the eggs one at a time, beating well after each addition. Stir in the vanilla.
4. Sift together the flour, cocoa powder, and salt. Fold into the chocolate mixture just until combined.
5. Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes, or until a toothpick inserted comes out with a few moist crumbs.
6. Cool completely in the pan on a wire rack.
7. Make the cookie dough topping: In a large bowl, cream together the butter and both sugars until light and fluffy. Add milk and vanilla, beating until smooth.
8. Add the heat-treated flour and salt, mixing until incorporated. Fold in the chocolate chips.
9. Spread the cookie dough evenly over the cooled brownies. Chill for at least 1 hour before slicing.
10. Cut into 16 squares and serve cold or at room temperature.

Tips:

• To heat-treat flour, spread it on a baking sheet and bake at 350°F (175°C) for 5 minutes to kill any potential bacteria.
• For clean cuts, use a hot knife and wipe it clean between slices.
• Store in the fridge for up to 5 days or freeze for up to 2 months.

Why You’ll Love This Recipe:

It’s everything you want in a dessert: rich, creamy, chewy, and chocolatey. The contrast of textures between the fudge brownie and the cookie dough is unbeatable. It satisfies your sweet tooth without going overboard and feels like a bakery-quality treat made right at home.

These Fudge Brownies with Chocolate Chip Cookie Dough are an irresistible two-in-one dessert. Easy to make, wildly delicious, and freezer-friendly, they’re perfect for any occasion.