Cookie Dough Brownies

Posted Feb 11, 2026

5 from 1 vote

This post may contain affiliate links. Please read our disclosure policy.

These cookie dough brownies are dessert heaven. A rich and fudgy brownie is topped with a thick layer of edible cookie dough and a luscious chocolate ganache. An easy, bakery-quality, from-scratch brownie recipe for serious dessert lovers!

a stack of two cookie dough brownies with a fudgy chocolate brownie on the bottom, edible chocolate chip cookie dough in the middle, and a glossy chocolate ganache on top on parchment paper. Surrounded by other cookie dough brownies and chocolate chips

Let me introduce you to your new favorite brownie recipe – cookie dough brownies.

I’m not exaggerating when I say that of the thousands of recipes I have created, this is one of the very best. I took my favorite fudgy brownies and leveled them up by adding a layer of the most delicious edible cookie dough and a silky-smooth chocolate ganache. Every component is made from scratch, no boxes or mixes required!

The result is total dessert bliss. A brownie so good your taste buds won’t believe it.

3 cookie dough brownies with a fudgy chocolate brownie on the bottom, edible chocolate chip cookie dough in the middle, and a glossy chocolate ganache on top on parchment paper. Surrounded by other cookie dough brownies and chocolate chips

Some ingredients are used in multiple components of the recipe, so I’ll share some substitutions that work across the board!

overhead photo of the ingredients in this cookie dough brownies recipe all in bowls and labeled like flour, chocolate chips, butter, cocoa powder, sugar, etc.

Semisweet chocolate – for the brownies and ganache you can use chips, bars, discs, etc. because the chocolate is melted.
Salted Butter. unsalted butter works great in this recipe too.
All-purpose flour. To make this recipe gluten-free, use an all-purpose gluten-free baking flour.
Whole milk. heavy cream works great in place of whole milk.
Mini chocolate chips. These are in the cookie dough layer and I don’t recommend substitutions. Sure, regular size chips work fine – but the mini chips just work so much better.

Ok, so we are making three different components in this recipe – but each one is straightforward and I promise it’s worth it!

Make the Brownie Layer

We start with the brownie layer because it has to cool before adding the other two layers. Begin by lining a 9×9″ baking dish with parchment paper. I like to cut “handles” in the paper on each side (see the photo below) so the brownies are easy to remove from the pan and slice after assembling.

a white 9" square ceramic baking dish lined with brown parchment paper

Then, combine the flour, cocoa powder and salt in a small bowl. Technically you could cut out this step and just add these ingredients to the wet mixture if you’d like.

making cookie dough brownies - flour, cocoa powder and salt in a white ceramic bowl with a brown rim before mixing

Then, melt the chocolate and butter together in the microwave or on the stovetop. Stir until it’s smooth and glossy then set it aside to cool slightly.

making cookie dough brownies - a stick of butter and chocolate chips in a glass bowl

making cookie dough brownies - melted chocolate and butter in a glass bowl with a metals spoon

While the chocolate is cooling, beat the eggs on high speed for 1 minutes. Do not underestimate the importance of beating the ingredients thoroughly when you make brownies, it creates the shiny, crunchy top that makes brownies so good!

making cookie dough brownies - two eggs in a glass mixing bowl

making cookie dough brownies - beaten eggs in a glass mixing bowl

After 1 minute, add the granulated sugar and beat for an additional 1 minute – set a timer don’t guess!

making cookie dough brownies - granulated sugar added to the beaten eggs in a glass mixing bowl before mixing

making cookie dough brownies - beaten eggs and sugar in a glass mixing bowl after mixing

Then, add the melted chocolate and vanilla and beat on medium speed until smooth.

making cookie dough brownies - melted chocolate, butter and vanilla added to the beaten egg mixture in a glass mixing bowl before mixing

making cookie dough brownies - wet ingredients mixed together in a glass mixing bowl

Next, add the dry ingredients and beat until fully incorporated.

making cookie dough brownies - dry ingredients added to the wet ingredients before mixing

final cookie dough brownies batter in a glass mixing bowl with the paddle attachment int he batter

Spread the brownie batter evenly into the prepared baking sheet and bake the brownies for 25 to 30 minutes, or until the top is set and they are only slightly jiggly. Then let them cool completely on a wire cooling rack while you make the other two layers.

cookie dough brownie batter spread into the parchment lined baking dish before baking

brownies in a parchment lined baking dish after baking

Once the brownies are cooled, it’s time to make the cookie dough layer. Note – if you’re worried about the flour – you can heat treat the flour by microwaving it for 1 minute, or until it reaches 160 degrees Fahrenheit (71 degrees Celsius) (see my edible cookie dough recipe for more information).

Begin by beating the butter and sugars together for one minute.

making cookie dough brownies - butter, white sugar and brown sugar in a nixing bowl before mixing.

making cookie dough brownies - butter-sugars mixture in a glass mixing bowl after beating with the paddle attachment in the bowl

Then add the milk and vanilla and beat until combined.

making cookie dough brownies - vanilla and milk added to the butter-sugars mixture before mixing in a glass mixing bowl with the paddle attachment in the bowl

making cookie dough brownies - wet ingredient mixture in a glass mixing bowl with the paddle attachment in the bowl.

Next, add the flour, baking soda, baking powder and salt and beat to combine.

Why do you add baking soda/powder?

If we’re not baking the cookie dough, why do we need the leavening agents? The answer: is because it imparts the most authentic cookie dough taste! If you really don’t want to use them it’s ok – but they do make a difference in the overall taste of the cookie dough.

making cookie dough brownies - dry ingredient mixture added to the wet ingredient mixture in a glass mixing bowl with the paddle attachment int he bowl before mixing

making cookie dough brownies - cookie dough without chocolate chips in a glass mixing bowl with the paddle attachment in the bowl

Then, stir in the mini chocolate chips. Note – the dough should be a little wetter than regular cookie dough so it’s easy to spread over the brownies.

making cookie dough brownies - chocolate chips added to the cookie dough in a glass mixing bowl with a blue spatula.

edible cookie dough in a glass bowl with a blue spatula to be used as the cookie dough layer in cookie dough brownies

Next, spread the cookie dough over the cooled brownies. Be very careful not to press or spread too hard or you run the risk of making a mess of the brownie layer. NOTE: you could even freeze or refrigerate the brownie layer to make it easier to assemble the cookie dough brownies.

assembling cookie dough brownies - a silver spoon beginning to spread cookie dough over the brownie layer

assembling cookie dough brownies - cookie dough spread over the brownie layer

Make the Ganache Layer

Next, it’s time to make the chocolate ganache. Begin by heating the heavy cream until it’s simmering.

Once it’s simmering, remove the cream from the heat and whisk in chocolate chips and vanilla until smooth and glossy.

Then, let it cool for at least 10 minutes to thicken before putting it on the brownies.

making chocolate ganache - ingredients in a pot before mixing

chocolate ganache for cookie dough brownies in a white pot with a whisk stirring the ganache

Once the ganache has cooled, gently spread it over the cookie dough layer.

assembling cookie dough brownies - a silver spoon beginning to spread chocolate ganache over the cookie dough layer

assembling cookie dough brownies - chocolate ganache spread over the cookie dough layer

Transfer the brownies to the refrigerator until the ganache is set.

Then, cut into 16 squares (trust me they are rich) and serve slightly chilled or at room temperature. It’s easier to cut them when they are cold, but I like eating them close to room temperature.

chilled cookie dough brownies in a white ceramic square baking dish lined with parchment paper

chilled cookie dough brownies on parchment paper cut into 16 squares.

Serve

Serve these brownies for dessert and everyone will be floored with how delicious they are. You could add a sprinkle of flaky sea salt on top if you feel so inclined.

two cookie dough brownies turned on their side with a fudgy chocolate brownie on the bottom, edible chocolate chip cookie dough in the middle, and a glossy chocolate ganache on top on parchment paper. Surrounded by other cookie dough brownies.

Store/Freeze

Store leftover cookie dough brownies in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.

Let them come to room temperature slowly before serving – do not microwave the brownies.

close up photo of a stack of two cookie dough brownies with a fudgy chocolate brownie on the bottom, edible chocolate chip cookie dough in the middle, and a glossy chocolate ganache on top on parchment paper. The top brownie has a bite taken out fo it. Surrounded by other cookie dough brownies and chocolate chips

Can I use a box mix to make the brownies?

Yes, you can use your favorite box and follow the instructions if you’d prefer.

Do I bake the cookie dough layer?

No. The cookie dough layer is added after the brownies have baked and cooled, kind of like frosting.

Is it safe to eat raw flour?

The FDA recommends avoiding the consumption of raw flour because there is a risk that it could be contaminated with bacteria. If you are worried about eating raw flour, you can heat treat the flour used in the cookie dough layer in this recipe.

How do you heat-treat flour?

The main goal of heat-treating flour is to ensure that it reaches 160 degrees Fahrenheit (71 degrees Celsius), which is the temperature that kills bacteria. There are two methods to heat treat flour to make it safe to use in this recipe.
1. Bake it. Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius) and spread the flour evenly on a large baking sheet. Bake for 5-10 minutes or until the temperature reaches 160 degrees Fahrenheit (71 degrees Celsius).
2. Microwave it. Place the flour in a microwave-safe bowl and heat it on high for 60-65 seconds, or until it reaches 160 degrees Fahrenheit (71 degrees Celsius).
Let the flour cool while you’re mixing the wet ingredients, then use it in the cookie dough.

How do I get clean slices of cookie dough brownies?

Chill the brownies for at least 1 hour before slicing, and use a sharp knife wiped clean between cuts for neat layers. You can also dip the knife in hot water between cuts.

stack of two cookie dough brownies with a fudgy chocolate brownie on the bottom, edible chocolate chip cookie dough in the middle, and a glossy chocolate ganache on top on parchment paper. The top brownie has a bite taken out fo it. Surrounded by other cookie dough brownies and chocolate chips

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!