Brownies with Cookie Dough Topping

Posted on December 7, 2010

I learned to bake by watching my mom, the Original Baker.  Most of my memories are of standing next to her at the kitchen counter as she measured ingredients and put them together effortlessly.  I’d help pour the sugar into the bowl or turn on the mixer, and sometimes even crack the eggs.  The best part, of which I have many memories, was getting a beater fresh off the mixer with “extra” chocolate chip cookie dough.

Luckily I never got sick from eating the raw dough! Sometimes I doubt that is even possible because I have a lot of experience licking cookie dough, brownie batter and other delicious pre-baked desserts full of raw eggs off of spatulas.  If I didn’t get sick from copious amounts of raw cookie dough, who has?

But just in case you can in fact get sick from raw eggs, no-bake (eggless) cookie dough is a kid’s dream!  Now, imagine slathering that cookie dough onto rich chocolate brownies?  Oh yes.  Cookie Dough Topped Brownies is a dessert any kid would dream about, and well, any adult too;-)

First thing to do is make your brownies.  I used the tried and true Baker’s recipe that is also used for my Chocolate Lover’s Bites.

Melt butter and chocolate in large sauce pan over low to medium heat

Stir until smooth

Remove from heat and stir in sugar

Your batter will get nice and thick*

Stir in eggs and vanilla

Then the vanilla

Whisk in flour until smooth

Batter will get nice and thick

Pour into a 9×13 pan lined with foil and greased or sprayed with cooking spray and bake

While brownie is cooling, make your cookie dough

Combine your butter and sugars

Then add a little bit of milk

Mix in some flour

And of course I have a 6-pound bag of chocolate chips

Add them in

Stir until the chips are mixed throughout the dough

Now it’s time to spread your cookie dough

Wait until your brownie is completely cool, it wouldn’t hurt to freeze the brownie first since the dough is very thick

A long strong spatula is good for spreading

Once finished, keep your brownies in a cool place; they also freeze very well


Cookie Dough Topped Brownies

Makes 36 brownies


Brownie (recipe from Baker’s)

4 ounces unsweetened chocolate

3/4 cup unsalted butter (1 1/2 sticks)

2 cups sugar

3 large eggs

1 teaspoon vanilla

1 cup all purpose flour

Cookie Dough (Adapted from the Blue-Eyed Bakers)

1 cup unsalted butter (2 sticks), softened

1/2 cup granulated sugar

1 cup light brown sugar, firmly packed

4 tablespoons milk (I use skim)

1 1/2 cups all purpose flour

1/4 tsp salt

2/3 cup chocolate chips



Pre-heat oven to 350 degrees

Melt butter and chocolate in large sauce pan over low to medium heat

Stir in sugar

Stir in eggs and vanilla

Whisk in flour until smooth

Pour into a 9×13 pan lined with foil and greased or sprayed with cooking spray

Bake for ~30 minutes or until knife comes out clean

Cookie Dough

Beat butter and sugar until fluffy

Mix in milk

Gradually mix in flour and salt

Stir in chocolate chips

Allow brownies to cool completely (might be easier if they are frozen) and then spread cookie dough over the top

Store in refrigerator (or freeze)


cooke dough brownies

*While I was making these, I accidentally added too much sugar.  In an upcoming post I’ll tell you how I rectified that and ended up with another delicious dessert.

Do you eat raw cookie dough?

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