Dessert Recipe: Chocolate Chip Cookie Dough Brownies

18 Mar



Sometimes happiness smells a lot like chocolate.


This recipe is the product of a morning without kids in the house, and a hankering for brownies without any nuts in the house, either.

It turns out, chocolate chip cookie dough is the most excellent subsitute for nuts in the world, at least when it comes to brownie filling. Just try it and you’ll see.

I should note that this recipe makes enough batter for incredibly tall brownies (see photo) if cooked all in one 9×13 pan, or enough batter to split between two 8×8 pans if you want some brownies for home and some more to give away. 🙂

I was very pleased that despite their height, I didn’t have any trouble with a soggy middle, even with all that batter! That’s the wonder of baking powder brownies for you.


Cross-lining the pan with foil or parchment means easy lift-out later.


Preheat oven to 350 degrees and coat desired cooking pan(s) with nonstick spray. If you like, you can cross-line the pan with parchment paper like I did, so you can lift the whole batch out as one piece to cut into formal, stand-alone squares later. (Or not.)

Here’s what you’ll need for the Brownie Batter:

  • 2-1/2 c. granulated sugar
  • 1-3/4 c. all-purpose flour
  • 3/4 c. unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1-1/4 c. vegetable oil
  • 5 eggs
  • 1 tablespoon vanilla
  • 1 cup  (or half a bag) chocolate chips


Brownie Batter.


In a large mixing bowl, combine the eggs, oil, sugar, and vanilla. Stir well.

In a second bowl, blend the flour, cocoa, salt & baking powder. Add dry mixture to wet mixture in 1-2 cup intervals, stirring just until all ingredients are blended. Add the chocolate chips last.

Next, prepare the Cookie Dough Batter (in a separate bowl). Here’s what you’ll need:

  • 3/4 cup brown sugar (firmly packed)
  • 1/4 cup granulated sugar
  • 3 tablespoons milk
  • 1 egg
  • 1 teaspoon vanilla
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup (or other half of the bag) chocolate chips


    Cookie Dough Batter.


Mix together brown sugar, granulated sugar, milk, egg and vanilla. Sift together flour, salt and baking powder; add to sugar mixture. It will be a bit goopy, which is good. You don’t want it to be tough like regular cookie dough. Stir in the chocolate chips.


Spoon all of the cookie dough batter over the first half of the brownie batter.


Spoon half of the brownie batter into the bottom of the pan. Smooth it out as well as you can with the back of your spoon.

Next, add all of the cookie dough batter to the pan, one spoonful at a time. Try not to disturb the brownie layer as you add the second layer. Just get it as well distributed as you can — no big deal if it’s not quite even.


Top with the remaining brownie batter.


Finally, add the remaining half of the brownie batter to the top, again trying not to disturb the lower layers. Place in the oven and bake at 350. Start checking it at 30 minutes.

It’s okay if your toothpick doesn’t come out of the center completely clean at that point — just don’t let it go so long that the edges burn. You can always pull it out of the oven and let it cool in the pan for a while at room temperature to get the middle finished the rest of the way.


I love how tall they are!


When cooled, frost and slice as desired. The inner cookie layer is a wonderful contrast to the spongey brownie outside.


I loved these and will be making them again soon for the family — my husband and four-year-old have already launched a campaign for the reprise.

Chocolate Chip Cookie Dough Brownies on Foodista


I’d much rather make these than do my taxes. Or just about anything else.


Can’t say I blame them! (Yum.)


I just piped a little bit of store-bought ALDI chocolate frosting on top. Delicious!




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