My Cookie Dough Brownies are perfect when you can decide if you want to cookie or brownies…now you can have both! If you’ve ever wished you could eat cookie dough straight from the bowl—without the gritty sugar or raw flour worries—these Cookie Dough Brownies are your dream dessert. They start with a rich, fudgy brownie base and are topped with a thick layer of ultra-smooth, edible cookie dough made without crunchy sugar or eggs. It’s the perfect mix of indulgent and nostalgic, giving you all the joy of raw cookie dough and a gooey chocolate brownie in one bite.
Why you will love these cookie dough brownies?
You’ll love these cookie dough brownies because they’re the best of both worlds. The base is a rich, fudgy brownie with spoonfuls of Nutella. On top? A thick layer of smooth, edible cookie dough—with no crunchy sugar and no eggs. It’s completely safe to eat raw and spreads like chocolate chip frosting. Perfect for birthdays, movie nights, or when you need a comfort dessert. You can also customise them with chocolate chips, sprinkles, or a swirl of peanut butter.
How to heat treat flour to make it safe for edible cookie dough?
To safely enjoy raw cookie dough, it’s important to heat-treat your flour to kill any potential bacteria. Simply spread your plain (all-purpose) flour out in an even layer on a baking tray, and bake it in a preheated oven at 160°C (320°F) for about 8–10 minutes, stirring halfway through. The flour should reach at least 74°C (165°F) to be safe. Let it cool completely before using in your recipe. Alternatively, you can microwave the flour in a heatproof bowl in 30-second bursts, stirring between each, until it reaches the same temperature.
Ingredients
Brownies
- 160g butter
- 170g dark chocolate (use dark chocolate between 50%-60% cocoa)
- 170g plain flour
- 30g cocoa powder
- 3 medium eggs
- 200g caster sugar
- 60g soft light brown sugar
- 1tbsp vanilla extract
- 1/4 tsp salt
- 7 heaped tbsp Nutella
Cookie dough
- 230g salted butter (room temperature )
- 3 tbsp smooth peanut butter (you can leave it out if you can not eat nuts)
- 160g icing sugar/powdered sugar
- 100g soft light brown sugar (optional)
- 1.5tbsp vanilla extract
- Pinch of salt
- 340g plain flour, heat-treated
- 60ml milk, added gradually (you may not need all)
- 160g milk or dark chocolate chips
Other items needed
- 150g milk or dark chocolate to drizzle in top of brownies
- 50g milk or dark chocolate chips to sprinkle on top
Instructions
Brownie
- Line a 20x20cm brownie tin with baking paper.
- Melt the dark chocolate and butter in the microwave, 20 secs at a time. Mix together, make sure the melted chocolate and butter are well combined. This stops the brownie batter from splitting. Set aside.
- Mix the eggs, sugar & vanilla extract in a separate bowl with an electric beater/stand mixer for 3 mins until creamy.
- Fold in the melted chocolate and butter mix with a spatula.
- Sift half the flour, cocoa and salt into the wet ingredients, fold in with a spatula. Repeat with the remaining dry ingredients until combined.
- Spread slightly less than half the brownie batter in the tin, use a spatula to make sure it's even.
- Spoon the tablespoons of the Nutella on top of the brownie layer, leaving spaces in between.
- Spread the remaining brownie mix on top.
- Bake @170c fan for 25 minutes.
Cookie dough
- Beat the butter until creamy, then mix in the peanut butter.
- Sift the icing sugar, and brown sugar, vanilla and salt, mix until smooth and creamy.
- Sift in the heat-treated flour, mix until combined.
- Gradually add milk until the mixture is soft, creamy, and spreadable (you may not need all of it).
- Stir in chocolate chips with a spatula.
- Spread over the completely cooled brownies using an offset spatula or back of a spoon.
- Melt 150g of chocolate, drizzle on top of the cookie dough layer, then sprinkle 50g chocolate chips.
