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.
Ingredients
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 sea salt
- 1 tsp vanilla extract
- 1 cup dark chocolate chips
Cookie Dough
- 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
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