Cookie Dough Brownies

I’m one of those people who loves to eat raw cookie dough. Not quite as much as my brother A who has been known to eat a whole package of cookie dough without baking any of it, but I definitely like to take a swipe every time I’m making cookies. And of course, Hubby loves cookie dough. He actually prefers chocolate chip cookie dough raw vs baked into a cookie. Being a good wife, I always let him lick the beater.

If you’re a raw cookie dough lover like most of the people in my life, you have to make these brownies. I’m serious. As in, tonight, make these brownies. You won’t regret it.

Imagine taking a great chocolatey brownie with chocolate chips, topped with raw chocolate chip cookie dough. They’re simply amazing. In fact, looking back at these pictures really makes me want to make them again tonight.

And don’t worry the cookie dough topping has no raw eggs in it, so it’s completely safe to eat. It’s basically like a cookie dough frosting that I could literally eat with a spoon. I used regular chocolate chips in the cookie dough layer because I’m not a fan of mini chocolate chips. I’m not sure if it’s just in my head, but I feel like they have a different flavor than the regular sized chips.

Print Save

Cookie Dough Brownies


For the Brownies
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 cups chocolate chips

For the Cookie Dough
3 sticks butter, softened
1 1/2 cup brown sugar
2/3 cup sugar
9 tbsp milk
3 cups flour
3 cups mini chocolate chips - I used regular chips


Prepare Brownies
Preheat the oven to 350ยฐF. Lightly grease a 9" x 13" pan

In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it's hot, but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

Transfer the sugar mixture to a medium-sized mixing bowl, if you've heated it in a saucepan. Stir in the cocoa, salt, baking powder, espresso powder, and vanilla.

Whisk in the eggs, stirring until smooth.

Add the flour and chips, again stirring until smooth.

Spoon the batter into a lightly greased 9" x 13" pan.

Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool completely on a rack.

For cookie dough
Cream the butter and sugars until light and fluffy. Beat in milk. With mixer on low, add flour and mix until well combined. Stir in mini chocolate chips.

To assemble
Spread the cookie dough onto the cooled brownies (I put the pan into the freezer for about 30 minutes).

Chill the brownies until the cookie dough is firm. Cut into bars and serve.

Cookie dough recipe from Lovin' from the Oven
Brownie recipe from King Arthur Flour

    Pin It

21 Responses to “Layered Marshmallow Brownies”

  1. #
    Xiaolu — March 3, 2010 at 1:24 pm

    Oh these look so yummy! Love the crackly looking top.

  2. #
    yumventures — March 3, 2010 at 1:59 pm

    They look soooo good! Thanks for the tip about the sweetness factor…I love having a little bite of something completely decadent!

  3. #
    KRISTINA CIPOLLA PHOTOGRAPHY — March 3, 2010 at 3:15 pm

    AH…these look heavenly….mmm…thanks for sharing! ๐Ÿ™‚

  4. #
    bakingblonde — March 3, 2010 at 3:18 pm

    Wow, those look great! I love those

  5. #
    KV — March 3, 2010 at 4:42 pm

    I’m not sure it is possible to be “too sweet” but these look very good!

  6. #
    Miss Yunks — March 3, 2010 at 6:18 pm

    These looks so good! Can’t wait to try!

  7. #
    Memรณria — March 3, 2010 at 6:26 pm

    I’m not crazy about marshmallows, but these brownies look amazing!!

  8. #
    Justin — March 3, 2010 at 6:26 pm

    “nice and thick”… wow, you aren’t kidding. that was a bold move switching the pan though. glad it worked out in the end.

  9. #
    Kristen — March 3, 2010 at 10:20 pm

    MMMMMMM those sound awesome!!

  10. #
    Candi — March 3, 2010 at 10:26 pm

    oh my word! those look delicious!

  11. #
    CB — March 3, 2010 at 10:38 pm

    I can’t stop looking at your picture. I think that means I need to make these brownies. I’m not sure if I should thank you for shake my fist at you ๐Ÿ˜›

  12. #
    Brisbane Baker — March 4, 2010 at 12:14 am

    Blaspemy!! Nothing is TOO sweet ๐Ÿ™‚

    I love these! Might give em a go when a occasion comes up ๐Ÿ˜€

  13. #
    Brisbane Baker — March 4, 2010 at 12:17 am

    This comment has been removed by the author.

  14. #
    nutmegnanny — March 4, 2010 at 9:44 pm

    These look awesome! I would love to have one of these sitting in my kitchen right now ๐Ÿ™‚

  15. #
    Ashley — March 4, 2010 at 11:08 pm

    These look AMAZING! I feel like I need to go to the gym just looking at them. ๐Ÿ™‚

  16. #
    Erin — March 5, 2010 at 2:57 am

    These look delicious! I love anything with marshmallows!

  17. #
    Kat — March 5, 2010 at 3:39 am

    I wish I could reach through the computer and grab these! They look awesome!!

  18. #
    Ingrid — March 6, 2010 at 6:52 pm

    I make something similar but cheat and use a boxed brownie mix. The frosting I use doesn’t have marshmallows in it which helps with the sweet factor.

    That’s a great idea baking these in a smaller pan. I would prefer the brownie part a bit thicker.

  19. #
    Jes — March 11, 2010 at 5:50 am

    Um…I guess I didn’t let my icing cool enough and it melted the marshmallow completely…it looked like Mt. Vesuvius erupted on my counter ha ha! I wish I could post a picture! They still tasted yummy though =)

  20. #
    Caryn — April 17, 2013 at 7:28 pm

    I made these, but the chocolate topping turned out not great, not dissolved and gritty. – I think you mean “icing sugar” don’t you, when you say sugar for the frosting?

    • beantownbaker — April 18th, 2013 @ 11:28 am

      I used granulated sugar for the frosting. When it is cooking on the stove, it should completely dissolve the sugar.

Leave a Comment