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Fudge Brownies with Chocolate Chip Cookie Dough Recipe

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.
Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Servings 16

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
 

  • Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang on the sides.
  • Make the brownie base: In a saucepan over low heat, melt the butter and chopped chocolate together, stirring until smooth. Let cool slightly.
  • Whisk in the sugars, then add the eggs one at a time, beating well after each addition. Stir in the vanilla.
  • Sift together the flour, cocoa powder, and salt. Fold into the chocolate mixture just until combined.
  • 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.
  • Cool completely in the pan on a wire rack.
  • 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.
  • Add the heat-treated flour and salt, mixing until incorporated. Fold in the chocolate chips.
  • Spread the cookie dough evenly over the cooled brownies. Chill for at least 1 hour before slicing.
  • Cut into 16 squares and serve cold or at room temperature.

Notes

  • 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.