Layers of fudgy brownie, eggless chocolate chip cookie dough, and topped off with a decadent dark chocolate glaze.
I’ve told you before how much of a weakness brownies are for me…I just love love love them, and seriously could eat them every single day for the rest of my life! And these Cookie Dough Brownie Bars take my weakness up to another whole level…You start with a base of dark chocolate fudge brownies, add on a layer of raw eggless chocolate chip cookie dough, and finish it all off with a perfect dark chocolate glaze on top. I mean, you won’t be able to get enough of these babies!
As much as I wish that I could take full credit for the idea of this insane brownie recipe, I’ve gotta give it all to Lindsay Landis, the author of one of my very favorite cookbooks, The Cookie Dough Lover’s Cookbook. My recipe below switches up a few things from her recipe, so it’s not exactly the same, but I wanted to leave most of the ideas as-is…because this recipe is just so darn delicious!
The recipe does take place in three separate stages, so it takes a little time from start to finish, but the actual hands-on time is actually pretty short. You’ll just need to plan in some time between each delicious layer for cooling or chilling. If you rush through or skip any of the resting time, the brownies WILL NOT hold together correctly and you’ll end up with a squishy mess of chocolate and cookie dough (which, actually, would still taste delicious!! But it won’t look quite as pretty).
As I like to do with all my baked good recipes, these brownies may be made with either regular, wheat-based, All-purpose flour, OR with Better Batter Gluten Free All Purpose Flour. They will turn out with identical results with either of these types of flour. Any other brand of gluten free flour will not give you the same end results, so proceed at your own risk!
These brownies will get you raving compliments at potlucks, and they make fantastic gifts! But, chances are, that after one taste, you’ll want to keep the entire pan all for yourself!!
- BROWNIE LAYER:
- ½ cup All-Purpose Flour OR Better Batter Gluten Free Flour
- 1 Tablespoon Dark Cocoa Powder
- ½ teaspoon Salt
- 3 and ½ ounces Dark Chocolate Bar, chopped*
- ⅓ cup Butter, cut into 4-6 pieces
- ⅔ cup Light Brown Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- COOKIE DOUGH LAYER:
- ½ cup (1 stick) Butter, softened to room temperature
- ¼ cup Granulated Sugar
- ½ cup Light Brown Sugar
- 2 Tablespoons milk (any variety will work: cow’s, almond, coconut, etc.)
- ½ teaspoon Vanilla Extract
- ¾ cup All-Purpose Flour OR Better Batter Gluten Free Flour
- ¼ teaspoon Salt
- ½ cup Mini Chocolate Chips or Chunks
- CHOCOLATE GLAZE LAYER:
- 3 and ½ ounces Dark Chocolate Bar, chopped
- 2 Tablespoons Butter, cut into 4 pieces
- Line a square (8x8-inch OR 9x9-inch) baking pan with foil, leaving overhang on each side. Spray with nonstick cooking spray; set aside.
- Preheat oven to 350 degrees F.
- BROWNIE LAYER:
- In a medium bowl, whisk together Flour, Dark Cocoa Powder, and salt. Set aside.
- In a double boiler** over a couple inches of lightly boiling water, melt together butter and chopped Dark Chocolate, stirring constantly until smooth and fully melted together. (You may alternatively melt butter and chocolate in the microwave: In a microwave-safe bowl, microwave butter and dark chocolate for 20 seconds; stir well. Repeat the 20 second/stir steps until butter and chocolate are fully melted together and smooth. DO NOT overcook.)
- Remove melted chocolate from heat and whisk in brown sugar until fully mixed and slightly gritty in texture. Whisk in eggs, one at a time, mixing well after each addition. Whisk in vanilla. With a large spoon or rubber spatula, slowly stir dry ingredients into chocolate mixture until JUST combined. Do not overmix.
- Pour batter into prepared baking pan and bake for 18-22 minutes, until toothpick comes out clean or with a few moist crumbs attached.
- Allow brownies to cool fully on a wire rack, about 1 hour.
- COOKIE DOUGH LAYER:
- Using a hand-held electric mixer on medium speed, cream together room-temperature Butter, Granulated Sugar, and Light Brown Sugar until light and fluffy. Add in Milk and Vanilla, and continue to mix until fully incorporated, scraping down the sides of the bowl as needed with a rubber scraper. Using a large spoon or rubber spatula, stir in Flour and Salt until JUST combined. Do not overmix. Fold in chocolate chips/chunks.
- With a knife, carefully spread the cookie dough evenly over the fully cooled brownies (Be sure to do this very gently, so that you don’t pick up any part of the brownies with the dough or the knife while spreading.)
- Refrigerate brownies until you are ready to add the glaze.
- CHOCOLATE GLAZE LAYER:
- In a double boiler** over a couple inches of lightly boiling water, melt chopped Dark Chocolate and Butter, stirring constantly until fully melted and smooth. (You may alternatively melt butter and chocolate in the microwave: In a microwave-safe bowl, microwave butter and dark chocolate for 20 seconds; stir well. Repeat the 20 second/stir steps until butter and chocolate are fully melted together and smooth. DO NOT overcook.)
- Remove brownies from refrigerator. Pour melted chocolate over cookie dough layer. Using a knife, gently spread glaze evenly over cookie dough.
- Refrigerate brownies until set, about 45 minutes-1 hour.
- When ready to serve, using both hands to grasp the overhanging foil, pull brownies straight up out of pan and transfer to a cutting board. Using a sharp knife, cut brownies into squares. Brownies should easily peel off foil. Store brownies in a tightly sealed container, in the refrigerator, for up to 1 week.
- Makes 16 brownies.
**You can improvise a double boiler if you do not have one. Simply set a heat-safe glass bowl on top of a saucepan of lightly boiling water. Boiling water should not touch the bottom of the bowl; only 2-3 inches of water is needed. The heat and steam from the boiling water will slowly melt the ingredients inside the heat-safe bowl. Be sure to stir continuously so that the ingredients will melt evenly.
Adapted from Lindsay Landis' The Cookie Dough Lover's Cookbook
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