These Brownies with Cookie Dough are the ultimate layered dessert. A thick, rich chocolate brownie base holds a soft, sweet cookie dough center that stays tender and slightly gooey after baking. Each bite melts in your mouth with deep cocoa flavor and bursts of chocolate chips.

Brownies with cookie dough.

If you love brownies and chocolate chip cookies, this recipe gives you both in one pan. Made with almond flour, these bars are naturally gluten free and stay moist for days!

  • Two classic desserts in one
  • Thick, bakery style texture
  • Soft cookie dough layer that does not disappear
  • Deep chocolate flavor from cocoa powder and chocolate chips
  • Gluten free with almond flour
  • Perfect for slicing clean layers
  • The secret is freezing the cookie dough before layering. This keeps it soft while the brownie bakes around it.
  • Try my Cookie Dough Topped Brownies too!

Ingredients You Will Need

Brownie Batter

1 ¼ cups coconut sugar, or white sugar
3 eggs
¾ cup melted unsalted butter
1 ¼ cups almond flour
⅔ cup dark cocoa powder
½ tsp ssea salt
1 tsp vanilla extract
1 cup dark chocolate chips

Stack of gooey brownies.

¼ cup coconut sugar
4 tbsp unsalted butter, room temperature
1 egg
½ tsp vanilla extract
¾ cup almond flour
½ tsp baking soda
⅔ cup mini dark chocolate chips

Step by Step Instructions

  • First, make the cookie dough layer. Line an 8 inch or 9 inch square pan with parchment paper.
  • In the bowl of a stand mixer, add the butter and coconut sugar. Beat until combined.
  • Then, add in the egg and vanilla. Stir together.
  • Next, stir in the almond flour and baking soda. Stir.
  • Fold in the mini chocolate chips.
  • Press this dough into the parchment lined pan. Smooth into an even layer. Place this pan in the freezer for at least 30 minutes, until frozen.
  • While that freezes, preheat your oven to 350 degrees Fahrenheit. Line another 8 or 9 inch pan with parchment paper.
  • Make the brownie batter. In a mixing bowl, add the coconut sugar and eggs. Whisk vigorously for 2 minutes, until light and frothy.
  • Then, add in all remaining ingredients except chocolate chips. Stir to combine.
    Fold in chocolate chips. Batter may be slightly thicker than traditional brownie batter.
  • Pour half of this brownie batter into the lined pan. Remove the cookie dough layer from the freezer. Gently remove from the pan and carefully place on top of the brownie batter in the pan.
  • Pour the remaining batter on top of the cookie dough. Bake for 35 to 40 minutes, until a toothpick inserted comes out mostly clean with a few moist crumbs.
  • Finally, remove from the oven. Allow these brownies to fully cool before slicing.
Frozen dough.
Brown batter in square pan.
Frozen cookie dough in pan.

Texture Breakdown

LayerTextureFlavor
Brownie BaseDense and fudgyDeep chocolate
Cookie Dough CenterSoft and tenderSweet and buttery
Top LayerSlightly cracklyRich cocoa finish

Whisk eggs and sugar well to create structure.

Do not skip freezing the cookie dough.

Use good quality cocoa powder for stronger chocolate flavor.

Cool these brownies with cookie dough completely before slicing for clean squares.

Thick brownie batter in glass bowl.

Pan Size Guide

Pan SizeResult
8-inch SquareThick, tall bars with a gooey center
9-inch SquareSlightly thinner bars with a more even bake

Choose 8 inch if you want bakery style thickness.

Flavor Variations

Add chopped pecans for crunch.

Swap mini chips for white chocolate chips.

Use peanut butter cookie dough for a chocolate peanut butter version.

Add a drizzle of melted chocolate on top after cooling.

Squares of dark cocoa dessert.

Storage Instructions

Store in an airtight container at room temperature for up to 4 days.

For longer storage, refrigerate these brownies with cookie dough for up to 1 week.

Freeze individual slices for up to 2 months. Thaw at room temperature before serving.

Frequently Asked Questions

Can I use all purpose flour instead of almond flour?

No, they are not direct substitutes. You will need less all purpose flour than almond flour. You can use any brownie recipe and any cookie recipe instead!

Can I use store bought cookie dough?

Yes. Freeze it first before layering.

Why did my cookie layer bake fully?

It was not frozen long enough before baking.

Can I double the recipe?

Yes. Use a 9 by 13 inch pan and increase bake time slightly.

Cookie dough in the middle of brownies.

You May Also Like

If you make these brownies with cookie dough, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Brownies with cookie dough.
At a Glance:
Prep Time: 20 minutes
Cook Time: 35 minutes
Chill Time: 30 minutes
Total Time: 1 hour 25 minutes

Get the Recipe: Brownies with Cookie Dough

These brownies with cookie dough are double the chocolate, double the joy! Thick, fudgy brownies stuffed with a buttery cookie dough layer. Soft, melty, and rich – the ultimate dark chocolate dessert.
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Ingredients

9 brownies

Brownie Batter

Cookie Dough

Instructions 

  • First, make the cookie dough layer. Line an 8 inch or 9 inch square pan with parchment paper.
  • In the bowl of a stand mixer, add the butter and coconut sugar. Beat until combined.
  • Then, add in the egg and vanilla. Stir together.
  • Next, stir in the almond flour and baking soda. Stir.
  • Fold in the mini chocolate chips.
  • Press this dough into the parchment lined pan. Smooth into an even layer. Place this pan in the freezer for at least 30 minutes, until frozen.
  • While that freezes, preheat your oven to 350 degrees Fahrenheit. Line another 8 or 9 inch pan with parchment paper.
  • Make the brownie batter. In a mixing bowl, add the coconut sugar and eggs. Whisk vigorously for 2 minutes, until light and frothy.
  • Then, add in all remaining ingredients except chocolate chips. Stir to combine.
  • Fold in chocolate chips. Batter may be slightly thicker than traditional brownie batter.
  • Pour half of this brownie batter into the lined pan. Remove the cookie dough layer from the freezer. Gently remove from the pan and carefully place on top of the brownie batter in the pan.
  • Pour the remaining batter on top of the cookie dough. Bake for 35 to 40 minutes, until a toothpick inserted comes out mostly clean with a few moist crumbs.
  • Finally, remove from the oven. Allow these brownies to fully cool before slicing.

Notes

  • This recipe can work with any cookie dough and brownie batter!
  • Feel free to use store bought dough and brownie mix to save time.
  • Make sure the cookie dough layer is frozen. This allows it to maintain the cookie dough texture while baking.
  • Store any leftovers in an airtight container for up to 4 days.
Calories: 482kcal, Carbohydrates: 43g, Protein: 10g, Fat: 46g, Saturated Fat: 23g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 127mg, Sodium: 279mg, Potassium: 215mg, Fiber: 7g, Sugar: 23g, Vitamin A: 735IU, Vitamin C: 0.1mg, Calcium: 118mg, Iron: 3mg
Author: Addison LaBonte
Course: Dessert
Cuisine: American