Get the Recipe: Cookie Dough Brownies
These cookie dough brownies are gooey, fudge like and so delicious! They are rich, decadent and chocolaty. The brownie layer is gooey and the cookie dough layer is to die for!
Ingredients
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
Cookie Dough
- 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
Instructions
- 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!
Notes
- 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.
Calories: 296kcal, Carbohydrates: 38g, Protein: 2g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 21mg, Sodium: 62mg, Potassium: 56mg, Fiber: 1g, Sugar: 23g, Vitamin A: 308IU, Vitamin C: 1mg, Calcium: 27mg, Iron: 1mg