If you’re anything like me and love the combo of rich brownies and dreamy cookie dough, then you have to try this Cookie Dough Brownie Delight Recipe. It’s that perfect sweet treat that’s fudgy, chewy, and loaded with a luscious layer of edible cookie dough on top. This recipe is seriously fan-freaking-tastic—once I made it, my family went crazy and I bet you’ll love how it comes together just like a magic dessert hug.
Why You’ll Love This Recipe
- Double the Sweetness: Combining fudgy brownies with creamy cookie dough gives you a texture and flavor party in every bite.
- Easy to Make: Using a boxed brownie mix saves time without sacrificing that homemade charm.
- Edible Cookie Dough: Heat-treating the flour makes the cookie dough safe to eat raw, so no worries there!
- Crowd Pleaser: I’ve made this for gatherings and it vanished in minutes—trust me, everyone will ask for seconds.
Ingredients You’ll Need
These ingredients work beautifully together to create that classic brownie and cookie dough combination. I recommend softening the butter well for the cookie dough layer – it really helps with that creamy texture.
- Fudge brownie mix: I always use Betty Crocker because it’s reliable and gives the perfect fudgy base.
- Eggs: Use room temperature eggs for smoother batter and better texture.
- Vegetable oil: Keeps the brownies moist and tender.
- Water: Helps mix everything evenly in the brownie batter.
- All-purpose flour: Heat treating it is a must for safe edible cookie dough.
- Salted butter: Softened to room temp, it creams perfectly with sugars for that rich cookie dough taste.
- Light brown sugar: Adds moisture and a subtle caramel flavor to the dough.
- Granulated sugar: Balances out the sweetness and adds a slight crunch.
- Vanilla extract: Elevates the flavor to something special.
- Heavy cream: The secret to silky-smooth cookie dough.
- Salt: Just a pinch enhances all the flavors.
- Mini semi-sweet chocolate chips: Adds little bursts of chocolate joy throughout.
- Mini M&M’s candies: For that fun, colorful crunch on top.
Variations
This Cookie Dough Brownie Delight Recipe is my little canvas for dessert creativity. Feel free to make it your own and experiment with flavors and mix-ins. Here’s what I’ve tried and loved:
- Nutty Twist: Adding chopped toasted walnuts or pecans to the brownie layer gives a great crunch and a nice contrast to the soft cookie dough.
- Peanut Butter Swirl: I once swirled in some peanut butter into the brownie batter before baking—totally indulgent and a hit with the peanut butter lovers in the family.
- Gluten-Free: You can swap the all-purpose flour in the cookie dough for a gluten-free blend that’s heat-treatable, but just be sure to test the texture first.
- Flavor Boost: Try mixing in some espresso powder to the brownie batter to deepen the chocolate flavor.
How to Make Cookie Dough Brownie Delight Recipe
Step 1: Ready Your Pan and Heat Oven
Preheat your oven to 350°F—this is key for perfectly baked brownies. Line a 9×9 metal baking pan with parchment paper, leaving an overhang on the sides so you can easily lift the brownies out later. Don’t forget to spray the pan with baker’s spray for extra non-stick help.
Step 2: Mix and Bake the Brownie Layer
Mix the brownie batter by combining the fudge brownie mix, eggs, vegetable oil, and water in a big bowl. Use a whisk or spoon and mix for about 1-2 minutes until smooth. Pour the batter evenly into your prepared pan and bake for 30-33 minutes. Here’s a little trick: the toothpick should come out just barely clean—some moist crumbs are perfect. Overbaking means dry brownies, and no one wants that!
Step 3: Cool the Brownies Before the Cookie Dough
After baking, take the pan out and reduce your oven temperature to 300°F, which you’ll need for heat-treating your flour. Let the brownies cool completely while you prepare the cookie dough layer.
Step 4: Heat Treat the Flour
Spread the flour evenly on a parchment-lined 9×13 sheet pan. Bake it for 5-7 minutes at 300°F to “heat treat” it, which means killing any bacteria so your cookie dough is safe to eat. Keep an eye on it—you don’t want it browning or burning. Let the flour cool completely before using it.
Step 5: Make the Cookie Dough
In a large bowl, beat softened butter with brown sugar, granulated sugar, and vanilla extract until fluffy — about 1-2 minutes. Then mix in heavy cream and salt on a low speed. Gradually add the cooled heat-treated flour ½ cup at a time, mixing until just combined (no flour streaks!). Finally, fold in those mini semi-sweet chocolate chips for a little chocolate explosion in every bite.
Step 6: Spread the Cookie Dough on the Brownies
Once your brownies are completely cool, use a large cookie scoop to drop dollops of cookie dough evenly across the surface. With a small offset spatula, gently smooth the dough out carefully so the layers don’t mix. Press the dough lightly—this step requires a bit of a delicate touch, but it pays off!
Step 7: Add the Mini M&M’s and Chill
Sprinkle mini M&M’s evenly on top of the cookie dough, then press them down so they stick lightly. Pop the whole thing into the fridge for about 30 minutes to let the cookie dough set up. After chilling, use the parchment paper to lift your Cookie Dough Brownie Delight out of the pan and slice to serve.
Pro Tips for Making Cookie Dough Brownie Delight Recipe
- Softened Butter is Key: I learned the hard way that cold butter makes cookie dough lumpy and difficult to spread.
- Don’t Overbake Brownies: Pull them out when the toothpick has moist crumbs for that perfect fudgy texture.
- Heat Treat Flour: This safety step keeps your cookie dough edible and enjoyable without worries.
- Gentle Spreading: Use a small offset spatula and light pressure to keep cookie dough and brownie layers distinct and beautiful.
How to Serve Cookie Dough Brownie Delight Recipe
Garnishes
I love topping this with a light dusting of powdered sugar or even a drizzle of chocolate ganache when serving for extra wow-factor. Fresh berries add a nice tart contrast too if you want to balance sweetness.
Side Dishes
A scoop of vanilla ice cream on the side is my go-to—it melts into the brownies and cookie dough for an unforgettable dessert experience. A hot cup of coffee or cold milk pairs perfectly, too.
Creative Ways to Present
For birthdays or parties, I’ve arranged these brownies on a large wooden board with dollops of whipped cream and colorful sprinkles. You can cut them into bite-sized squares and serve on skewers for a fun dessert party appetizer that’s sure to impress!
Make Ahead and Storage
Storing Leftovers
Store your Cookie Dough Brownie Delight leftovers in an airtight container in the fridge where they’ll stay fresh for 4-5 days. I like to line the container with parchment between layers to keep them looking perfect.
Freezing
Freeze these brownies tightly wrapped in foil or plastic wrap for up to a month. When I froze leftovers, I found freezing before slicing worked best to keep them moist and doughy.
Reheating
To reheat, I like to warm up a slice gently in the microwave for about 20 seconds. This softens the brownie and cookie dough layers without melting the candies, which is just the right balance.
FAQs
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Can I use homemade brownie recipe instead of boxed mix?
Absolutely! I personally tested this recipe with Betty Crocker mix for convenience, but a homemade fudge brownie recipe that’s not cake-like will work wonderfully. Just remember to bake it in a 9×9 metal pan and aim for a fudgy texture to support the cookie dough layer on top.
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Why do I need to heat treat the flour for the cookie dough?
Raw flour can contain harmful bacteria, so heat treating it by baking at 300°F for a few minutes kills those bacteria and makes your edible cookie dough safe to eat. It’s a quick safety step I never skip!
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Can I skip the mini M&M’s on top?
Definitely! The mini M&M’s add a fun, colorful crunch, but you can swap them out for sprinkles, chopped nuts, or even extra chocolate chips if you prefer. It’s your dessert playground!
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How do I know when the brownies are done baking?
Insert a toothpick into the center of the brownies—when it comes out with just a few moist crumbs (not wet batter), they’re perfectly baked. Overbaking dries them out, and underbaking makes them too gooey to hold the cookie dough.
Final Thoughts
From the first bite, this Cookie Dough Brownie Delight Recipe feels like a special celebration in your mouth. I love how it combines two all-time favorites into one effortless treat that impresses every time. Whether you’re making it for a family dinner or a last-minute party, this recipe will become your go-to for sharing smiles and sweet moments. Give it a try—you won’t regret turning your kitchen into a dessert haven!
Print
Cookie Dough Brownie Delight Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour and 15 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in decadence with these Cookie Dough Brownies, featuring a rich fudge brownie base topped with a luscious layer of edible cookie dough studded with mini chocolate chips and colorful mini M&M’s. Perfectly baked and chilled, these treats offer a delightful contrast of textures and flavors, combining the classic fudgy brownie with safe-to-eat cookie dough for an irresistible dessert experience.
Ingredients
Brownie Layer
- 16.3 ounces box of Betty Crocker fudge brownie mix
- 2 large eggs, room temperature
- ½ cup vegetable oil
- 2 tablespoons water
Cookie Dough Layer
- 1¾ cups all-purpose flour
- 1 cup salted butter, softened to room temperature
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 1½ teaspoons vanilla extract
- 2 tablespoons heavy cream
- ¼ teaspoon salt
- 1½ cups mini semi-sweet chocolate chips
- ⅓ cup mini M&M’s candies
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Line a 9×9-inch straight-sided metal baking pan with parchment paper, ensuring the paper overhangs the sides for easy removal. Spray the pan lightly with baker’s spray and set aside.
- Make Brownie Batter: In a large mixing bowl, whisk together the brownie mix, eggs, vegetable oil, and water by hand for 1-2 minutes until smooth and well combined.
- Bake Brownie Layer: Spread the brownie batter evenly in the prepared pan and bake for 30-33 minutes. Check doneness with a toothpick; it should come out just barely clean with a few moist crumbs to avoid overbaking and toughness.
- Cool Brownie Layer and Lower Oven Temperature: Remove the brownies from the oven and reduce the oven temperature to 300°F. Let the brownies cool completely at room temperature on the counter as you prepare the cookie dough.
- Heat Treat Flour: Spread the all-purpose flour evenly on a parchment-lined 9×13-inch quarter sheet pan. Bake for 5-7 minutes at 300°F, watching closely to avoid burning. This process kills any bacteria in the raw flour. Allow the flour to cool completely before use.
- Cream Butter and Sugars: In a large bowl, use a hand mixer on medium speed to beat the softened butter, light brown sugar, granulated sugar, and vanilla extract for 1-2 minutes until the mixture is light and fluffy.
- Add Cream and Salt: Reduce mixer speed to low and incorporate the heavy cream and salt into the butter and sugar mixture until fully combined.
- Mix in Flour: Add the cooled, heat-treated flour to the wet ingredients in ½ cup increments, mixing on low speed just until no white streaks remain. Be careful not to overmix.
- Fold in Chocolate Chips: Stir in the mini semi-sweet chocolate chips evenly using a wooden spoon or rubber spatula.
- Spread Cookie Dough over Brownies: Once the brownie layer is completely cooled, use a large cookie scoop to dollop the cookie dough evenly over the brownies. Gently spread the dough into an even layer with a small offset spatula without pressing too hard to prevent mixing layers.
- Add M&M’s Topping: Sprinkle mini M&M’s candies evenly over the cookie dough layer and press lightly to adhere them to the dough.
- Chill and Slice: Refrigerate the layered brownies for 30 minutes to firm up the cookie dough. Use the parchment overhang to carefully lift the brownies from the pan, then slice and serve.
Notes
- Storage: Store brownies in an airtight container in the refrigerator for 4-5 days to maintain freshness.
- Freezing: Wrap tightly in aluminum foil and freeze for up to 1 month. Thaw thoroughly in the refrigerator before serving.
- Brownie Mix: Use the Betty Crocker brand fudge brownie mix or follow the box directions for your preferred brand, adjusting ingredient quantities and baking times accordingly.
- Parchment Paper: Lining the pan with parchment ensures easy removal and clean slicing.
- Don’t Overbake: A toothpick with a few moist crumbs indicates perfect brownies—overbaking will make them tough.
- Heat Treat Flour: This step is crucial since the cookie dough is edible and contains raw flour which must be treated to eliminate bacteria.
- Butter Temperature: Ensure butter is softened to room temperature for proper creaming with sugars.
- Homemade Brownie Substitute: You can use a homemade fudge brownie recipe as a substitute but avoid cake-like brownie recipes for best results.
- Do Not Bake Cookie Dough: The cookie dough layer contains no leavening and is not intended to be baked.
Nutrition
- Serving Size: 1 piece (approximately 2 inch square)
- Calories: 290 kcal
- Sugar: 22 g
- Sodium: 160 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
