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These Cookie Dough Brookies take the classic brownie-cookie combination to the next level. With a chocolate chip cookie base, a rich fudgy brownie layer and a layer of silky dark chocolate ganache, they’re finished with little scoops of creamy edible cookie dough for the ultimate indulgent bite. If you love brownies, cookies and cookie dough, this is the dessert that combines all three.
Ingredients
Cookie base & cookie dough topping
- 165g unsalted butter, softened
- 100g soft light brown sugar
- 65g soft dark brown sugar
- 70g caster sugar
- 60g milk
- 2 tsp vanilla extract
- 300g plain flour (heat-treated and cooled)
- ½ tsp salt
- 200g dark chocolate chips
Brownie layer
- 150g unsalted butter
- 140g dark chocolate (55% cocoa)
- 200g plain flour
- 25g cocoa powder
- 220g caster sugar
- 50g light brown sugar
- 3 medium eggs
- 1 tbsp vanilla
- ¼ tsp salt
Chocolate ganche
- 200g dark chocolate
- 180ml double cream
- 3-4tbsp golden syrup (or syrup of your choice)
Instructions
Cookie dough
- Heat-treat the flour: spread the flour over a baking tray and bake at 160°C fan for 8–10 minutes. Cool completely.
- Beat the softened butter, brown sugar and caster sugar for 3–4 minutes until creamy and well combined.
- Beat in the vanilla and milk.
- Mix in the cooled flour and salt until you have a thick cookie dough.
- Fold through the dark chocolate chips.
- Separate 320g of cookie dough which you will use for the cookie dough balls on top of the brookies.
- Push the remaining into the bottom of a 8" x 8" brownie tin.
- Place in the fridge whilst ypu make the brownie layer.
Brownie layer
- Melt butter and dark chocolate in microwave in 20-second bursts, stirring between, until smooth. Set aside to cool slightly.
- Beat eggs, caster sugar, light brown sugar, and vanilla extract for 3 minutes until creamy.
- Fold in melted chocolate and butter mixture.
- Sift half the flour, cocoa powder, and salt into the wet ingredients and fold in gently. Repeat with remaining dry ingredients until just combined.
- Pour on top of the cookie layer.
- Bake for 28 minutes at 170c fan.
Chocolate ganache layer
- Once the brownies have cooled completely, make the chocolate ganache.
- Chop the dark chocolate into very small pieces and put into a bowl.
- Heat the cream on its own in the microwave for 40 seconds. Once hot, pour over the chocolate.
- Let it sit for 1 min, then stir to combine. (if the chocolate has not completely melted, put heat in the microwave for 10 seconds at a time until melted.)
- Let the ganache cool until it becomes a thicker spreadable consistency.
Assemble
- Spread the cooled chocolate ganache on top of the cooled brookies.
- Use a small ice cream scoop (1.5") to scoop 9 cookie dough balls. (they should weigh 30g-35g each)
- Place them on top of the brownies, one of each brownie square.
Did You Make This Recipe?
Let's see! Tag me on Instagram at @emsfoodiefix.
