Cookie Dough Brownies
These cookie dough brownies are mind blowing! They are over the top delicious and have the best texture and flavor. This recipe is the perfect mix between fudge brownies and edible cookie dough. They look fancy and sophisticated, but this recipe is easy to make!
Why You’ll Love This Recipe
- These cookie dough brownies are insanely delicious.
- This recipe is much easier than it looks.
- Perfect to satisfy both brownie cravings and cookie dough cravings.
- They are the ultimate dessert.
- Great for birthdays, holidays, Christmas and more.
- They are easily made gluten free and dairy free.
- As written, this recipe is gluten free, dairy free, and nut free.
- This recipe is based off these Dairy Free Brownies and this Vegan Cookie Dough.
- To save time, feel free to use boxed brownie mix.
- For another great idea, check out these Paleo Brownies.
Ingredients & Substitutions
These are the main ingredients and substitutions for cookie dough brownies. Scroll down to the recipe card for full ingredients list and instructions.
Melted coconut oil acts as the baking fat in the brownie layer. Feel free to substitute melted butter for a non dairy free option.
Mix melted coconut oil with chocolate chips. Any type of chocolate chips work, but I caution against using sugar free chocolate chips. Sugar free chocolate does not create that shiny crackly top.
Light brown sugar adds sweetness to both layers. In addition, a little granulated sugar adds to the cookie dough layer.
Eggs help bind the brownies together. I do not recommend using an egg replacement in this specific recipe. For egg free brownies, check out these Eggless Brownies.
Cocoa powder makes the brownies extra chocolaty. Both regular and dark cocoa powder work.
Vanilla extract is used in both layers. It creates a rich homemade flavor.
Tapioca flour or cornstarch helps thicken the brownie batter. In addition, arrowroot powder may be substituted directly. I do not recommend any other flours.
For the cookie dough layer, use gluten free 1 to 1 flour or all purpose flour. Heat treat it to remove any harmful bacteria.
Vegan butter (or regular butter) helps add the buttery flavor to the top layer. Coconut oil may be used, but does not add the buttery flavor.
To help slightly thin out the cookie dough, add 1 teaspoon milk. I used oat milk to keep this recipe nut free and dairy free.
Mini chocolate chips are a great addition to the cookie dough. Feel free to use regular sized if desired.
Taste & Texture
These cookie dough brownies taste like both fudge brownies and edible cookie dough. No flavor surprises here!
The texture is super fudge like, gooey and delicious. Due to the cookie dough, the texture seems slightly under baked.
How to Make
First, make brownies. Preheat your oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch square pan with parchment paper.
Add melted coconut oil and chocolate chips to a bowl. Stir until chocolate chips have completely melted.
In the bowl of a stand mixer, add light brown sugar and eggs. Beat for 2 to 3 minutes or until light and frothy.
Pour melted chocolate mixture into bowl. Stir to combine.
Then, add in cocoa powder, vanilla extract and tapioca flour. Stir to combine.
Next, pour brownie batter into lined pan.
Bake for 23 to 25 minutes or until toothpick inserted comes out clean. While brownies are baking, make the cookie dough.
First, heat treat the flour. Place flour on a lined baking pan. Bake at 350 degrees Fahrenheit for 5 minutes. Then remove from oven.
In a clean bowl of a stand mixer, beat cold butter, brown sugar and granulated sugar. Beat until no clumps of butter remain.
Then, add in heat treated flour, vanilla and milk. Stir to combine.
Fold in chocolate chips. Set cookie dough aside.
Finally, remove brownie pan from oven. Allow brownies to completely cool before topping with cookie dough layer.
Spread cookie dough into one even layer. Lastly, slice and serve.
Expert Tips & Tricks
For the brownie layer, mix melted coconut oil and chocolate chips until fully creamy and smooth.
Additionally, beat eggs and sugar until light and frothy. This process usually takes 2 to 3 minutes. This creates the shiny crackly top.
Bake brownies until a toothpick inserted comes out clean.
To save time, feel free to use a boxed brownie mix. The gluten free mix from Trader Joe’s is great.
Make the cookie dough layer while the brownies bake.
Beat butter and sugars until no clumps of butter remain.
Wait until brownies are completely cooled before topping with cookie dough.
If you refrigerate the dough until the brownies have cooled, it can become slightly firm. Allow the cookie dough to warm up to room temperature before carefully spreading over the brownies.
Flavor Variations & Add Ins
Consider these fun add ins.
Add a drop of mint extract to the brownies.
Sprinkle in a pinch of espresso powder to the brownie batter.
Add chocolate chips or chocolate chunks to the brownie batter.
Top these cookie dough brownies with a layer of melted chocolate.
Use white chocolate chips in the cookie dough layer.
Add in a pinch of cinnamon to either or both layers.
How to Serve & Store
Serve cookie dough brownies with a tall glass of milk, coffee or hot chocolate.
Store leftovers in the fridge for up to 5 days.
Frequently Asked Questions
Sure! Any boxed brownie mix works. For gluten free, Trader Joe’s gluten free brownie mix is delicious.
This cookie dough is egg free and uses heat treated flour.
Sure! Be sure the store bought cookie dough is safe to eat. Allow cookie dough to sit at room temperature until soft enough to spread over brownies.
Yes. Store these in the fridge. Otherwise, they become too gooey and soft.
You May Also Like
- Cookie Dough Bites
- Gluten Free Cookie Dough
- Gluten Free Brownies
- Cassava Flour Brownies
- Gluten Free Dairy Free Brownies
If you make this recipe, 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.
Get the Recipe: Cookie Dough Brownies
- ½ cup melted coconut oil, or melted butter
- 1 cup chocolate chips
- 1 cup light brown sugar, loosely packed
- 2 eggs
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- ¼ cup tapioca flour, or cornstarch
- 1 cup flour, gluten free 1 to 1 or all purpose
- ½ cup Vegan butter, or regular butter
- ½ cup light brown sugar, tightly packed
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 tsp milk of choice
- ⅓ cup mini chocolate chips
- First, make brownies. Preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch square pan with parchment paper.
- Add melted coconut oil and chocolate chips to a bowl. Stir until chocolate chips have melted and completely smooth and creamy.
- In the bowl of a stand mixer, add light brown sugar and eggs. Beat for 2 to 3 minutes or until light and frothy.
- Pour melted chocolate mixture into bowl. Stir to combine.
- Then, add in cocoa powder, vanilla extract and tapioca flour. Stir to combine.
- Pour brownie batter into lined pan.
- Bake for 23 to 25 minutes or until the middle of the brownies is barely set. While brownies are baking, make cookie dough.
- First, heat treat flour. Place flour on a lined baking pan. Bake at 350 degrees Fahrenheit for 5 minutes. Then remove from oven.
- In a clean bowl of a stand mixer, beat cold butter, brown sugar and granulated sugar. Beat until no clumps of butter remain.
- Then, add in heat treated flour, vanilla extract and milk. Stir to combine.
- Fold in chocolate chips. Set cookie dough aside.
- Finally, remove brownie pan from oven. Allow brownies to completely cool before topping with cookie dough layer.
- Spread cookie dough into one even layer. Then slice and serve. They are gooey!
- For the brownies, both melted coconut oil and melted butter work well. Stir melted coconut oil or butter with chocolate chips until completely smooth.
- For the brownies, beat brown sugar and eggs for 2 to 3 minutes. This creates the best texture.
- I do not recommend under baking the brownies. They need to be able to hold up the cookie dough. Mine were perfect at 24 minutes.
- For the cookie dough, heat treat flour. This kills off harmful bacteria found in raw flour.
- Both gluten free 1 to 1 flour and all purpose flour work well.
- For the cookie dough, beat butter and sugars for 2 to 3 minutes. Beat until no clumps of butter remain.
- Allow brownies to fully and completely cool before topping with cookie dough.
- These brownies are gooey! Slice and serve carefully.
- Due to the cookie dough, I highly recommend storing leftovers in the fridge.
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2 Comments on “Cookie Dough Brownies”
Wow! These brownies are so unique and look so yummy. The texture makes it enticing and tempting. Loved it!
Melt in your mouth delicious in every bite!