Brown sugar, white chocolate, mini chocolate chips, flour, butter, and vanilla come together in these nostalgic, indulgent Chocolate Chip Cookie Dough Brownies.
Can I just say… these brownies were never supposed to happen.
You ever have one of those days where you open the pantry, stare at the random chaos inside, and hope something inspired jumps out at you? That was me—3 p.m., messy bun, toddler napping (thank the snack gods), and a craving so specific I couldn’t shake it. I wanted cookie dough. But also, I wanted brownies. And maybe a nap, but that felt less realistic.
So I did what any overly ambitious and slightly sleep-deprived person would do—I made both. At the same time. Layered together. And, well… wow. These Chocolate Chip Cookie Dough Brownies were born in that moment of snack-fueled chaos, and let me tell you, they saved my mood. They’re messy, sweet, indulgent, and unapologetically extra. Basically, everything I aspire to be during the holidays. Or, honestly, on a random Tuesday.
Why You’ll Love This Chocolate Chip Cookie Dough Brownies Recipe?
Listen, if you’ve ever stood in the kitchen spooning cookie dough from a mixing bowl while a tray of brownies baked in the oven, then you and I? We’re the same. And you already get why these are genius.
You’ve got that dense, rich brownie base—slightly chewy, just the right level of chocolate. And then… you hit the cookie dough. Cold, creamy, soft. Studded with mini chips and perfectly sweet. No eggs, no baking that part. It’s just dough. And it’s glorious.
They’re indulgent, a little dramatic, and not trying to be anything they’re not. No kale, no substitutions, just straight-up dessert therapy in bar form. If desserts could sing, these would belt out a Mariah Carey whistle note.
Ingredient Notes:
I didn’t shop for anything fancy. These came together with what I already had—which is part of the charm.
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Unsweetened Chocolate – I used Baker’s chocolate because it was the last lonely box in the back of my baking drawer. You could use any brand, but I wouldn’t swap it with cocoa powder here. The melted texture just makes the base.
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Salted Butter – Yes, salted. I know the baking police say unsalted, but the salty-sweet combo here is 10/10. I’m standing by it.
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Brown Sugar – You need it for that chewy texture and warm flavor. Light brown is what I had, so that’s what went in. You could probably mix light and dark if you’re feeling wild.
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Mini Chocolate Chips – I love minis because they don’t make the dough chunky. But if all you’ve got is regular chips, chop ‘em a bit and you’re good to go.
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Vanilla Extract – I may or may not have eyeballed this. Definitely used more than the recipe said. No regrets.
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Milk – Just a few tablespoons help the dough come together. If you’ve only got almond or oat milk? You’ll survive.
How To Make Chocolate Chip Cookie Dough Brownies?
This isn’t a one-bowl, five-minute miracle. It’s a bit of a process—but the kind that feels kinda therapeutic. Like organizing your spice drawer while waiting for laundry to finish. Only this ends in chocolate.
Step 1: Brownie Base
Preheat to 325°F. Grease up your 9×13 with whatever spray you’ve got (mine had a tiny nozzle clog, so it kind of misted and dripped… still worked).
Melt your unsweetened chocolate—slowly. Don’t nuke it on full blast or it’ll turn into lava. I did 30-second bursts and stirred in between.
In a big ol’ bowl, mix melted butter and brown sugar. Add eggs and vanilla. Then stir in your melted chocolate. Add the flour and mini chips last, stirring just enough so it’s mixed, not overworked.
Pour it into the pan and bake for 25–35 mins, depending on your oven’s mood. The edges should be set, center slightly soft. Let it cool completely. I didn’t wait the first time. It was chaos. Delicious chaos.
Step 2: Cookie Dough Layer
Beat together softened butter and sugars until fluffy-ish (mine looked more like paste because my toddler distracted me, but it still turned out). Add in vanilla and milk, stir again, then fold in flour and mini chips.
Want To Save This Recipe?
Spread this glorious dough over the cooled brownies. It helps to use your hands. Or an offset spatula. Or a spoon if you’re in a hurry. It doesn’t have to be perfect—it’s cookie dough, not frosting.
Optional Drizzle:
Melt a handful of chocolate chips with a teaspoon of shortening. Drizzle it over the top in wild zigzags or neat lines. Or just splatter it Jackson Pollock-style. Honestly? No one’s judging.
Pop the whole pan in the fridge until the top firms up. I left mine overnight and cut them the next day with a hot knife (wiping between slices = those clean cuts).
Storage Options:
These are fridge brownies. The dough layer stays firm and sliceable that way. Store in an airtight container and they’ll be fine for 4–5 days. If you like ‘em softer, leave a piece out for 5–10 minutes before eating.
Freezer? Yes. Wrap individual bars in plastic wrap and freeze them in a container. Thaw in the fridge. Or don’t. I may have eaten one straight from the freezer during a stressful Zoom call. Still amazing.
Variations and Substitutions:
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Nut lover? Throw in walnuts or pecans to the brownie layer.
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No mini chips? Chop regular ones or use whatever is lurking in your pantry.
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Mint version? Add a drop or two of peppermint extract to the dough. Feels like winter.
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No milk? Use half-and-half, almond milk, oat milk—whatever’s open.
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No shortening for drizzle? Use coconut oil or skip it entirely. These brownies do not need extra glam.
What to Serve with Chocolate Chip Cookie Dough Brownies?
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Hot coffee – Like, strong. These brownies are rich, so coffee keeps it grounded.
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Vanilla ice cream – Cliché but necessary.
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Berries – Strawberries or raspberries make you feel slightly less indulgent.
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Friends – Or don’t share. Honestly, solo brownie time hits different.
Frequently Asked Questions:
Wait, raw flour? That’s safe?
Look, officially you’re supposed to toast flour in the oven at 350°F for 5 minutes to kill bacteria. I’ve done it. I’ve also not done it. Your kitchen, your call.
Can I skip the drizzle?
Totally. The drizzle is extra. Good extra, but not essential.
Can I make this ahead of time?
Yes, and you should. They slice better when chilled overnight. Also: flavor magic happens in the fridge.
These Chocolate Chip Cookie Dough Brownies are indulgent, slightly chaotic, and absolutely worth every single step. They’re not perfect. They’re not minimalist. But they’re everything good about being in the kitchen—messy, nostalgic, and straight-up joyful.
Make them. Eat them. Share if you want, or stash the last one behind the yogurt so no one finds it. Been there. Lived that life.
If you try ‘em, tell me how it went. Did you follow the recipe? Did you wing it? Did you eat half the dough before it hit the pan? (I would have.) Can’t wait to hear your brownie stories.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chocolate Chip Cookie Dough Brownies
Ingredients
For the Brownie Layer:
- 4 large eggs
- 2 tsp vanilla extract
- 1 c all-purpose flour
- 4 oz unsweetened chocolate finely chopped
- 1 c 2 sticks salted butter, melted
- 2 c light brown sugar firmly packed
- 1/2 c miniature chocolate chips
For the Cookie Dough Layer:
- 1 and 1/2 tsp vanilla extract
- 1 and 1/2 c all-purpose flour
- 1 and 1/2 c miniature chocolate chips
- 3/4 c 1 and 1/2 sticks salted butter, at room temperature
- 3/4 c packed light brown sugar
- 3/4 c granulated white sugar
- 3 tbsp milk
For the Optional Topping:
- 1/2 c semisweet chocolate chips
- 1 tsp shortening
Instructions
Preparation for the Brownie Layer:
- Preheat your oven to 325°F (163°C).
- Use nonstick spray to coat a baking pan measuring 9x13 inches.
- Take 4 oz of chocolate. Melt it then set it aside to cool slightly.
- In a bowl combine 1 cup of butter with 2 cups of light brown sugar.
- Stir in 4 eggs. Add 2 tsp of vanilla extract.
- Mix in the chocolate thoroughly.
- Gently fold in 1 cup of flour and half a cup of chocolate chips.
- Pour the mixture into the pan. Bake for approximately 25 to 35 minutes.
- Allow the brownie layer to cool completely.
Preparation for the Cookie Dough Layer:
- In a bowl beat together 3/4 cup of butter, 3/4 cup light brown sugar and 3/4 cup white sugar until fluffy.
- Add in 3 tbsp milk and 1 and a half tsp vanilla extract mixing well.
- Stir in 1 and a half cups of flour until just combined.
- Gently fold in another batch consisting of an amount. That's another one and a half cups of miniature chocolate chips.
- Spread this cookie dough layer evenly over the cooled brownie layer on top.
- Refrigerate everything until firmly set.
Assembly:
- Cut into squares once the dough has become firm enough to hold its shape after refrigeration
- Ensure you clean your knife after each cut so that you can achieve squares.
Optional Topping:
- If desired melt half a cup of semisweet chocolate chips along, with one shortening.
- Drizzle this melted mixture over your brownies.
- Allow it time to set before serving.
- Indulge, in the goodness of Chocolate Chip Cookie Dough Brownies!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
