Brownies with cookie dough frosting are like getting two desserts in one. A rich fudgy brownie topped with a cookie dough frosting for the perfect combination when a brownie is just not enough.
While a fudgy brownie is pretty hard to beat, for those occasions when you want something over the top, make some brownies with cookie dough frosting. Buttery brown sugar edible cookie dough frosting is hard to beat.
While plain Jane brownies are fabulous (especially topped with vanilla ice cream), I like to change it up a bit and make peanut butter brownies, raspberry brownies, brownies with coconut, brownies with pralines and brownies with pretzels, just to name a few. All of those brownie recipes are scrumptious depending on what you’re in the mood for.
For all you cookie dough lovers, If you really want a decadent dessert, then top fudgy brownies with this amazing edible cookie dough frosting.
Before Natalie went back to school one year, we wanted to make something yummy for her to take back with her to get her through sorority rush. The girls have always loved eating raw cookie dough, and it’s all the rage now. I can’t wait to try Cookie Do NY, next time I’m in the city. So we decided to add some edible cookie dough to a brownie.
For the brownie layer, I used a basic fudgy brownie recipe. If you don’t want to make brownies from scratch, you can use a brownie mix for the bottom layer, no judgement, but honestly they’re so easy to make from scratch.
For the cookie dough layer, you need to make a cookie dough without raw eggs. However, in order to be thick enough, it has to have flour which can contain pathogens.
To be safe, you should heat the flour first. To do this spread out the flour on a rimmed baking sheet and bake at 350º for about 7 minutes until a thermometer reads 160º.
Why you’ll love it
- Brownies aren’t that sweet by themselves, so adding frosting doesn’t make them too sweet.
- While it’s a little extra work, the outcome is pretty special.
- Great if you’re trying to impress.
- They taste amazing with both brownie and cookie flavors in every bite.
The cookie dough is not as soft as a typical butter frosting, but it will get soft if you leave it out at room temperature. Keep these in the fridge or freezer in an airtight container. Store leftovers in the freezer.
The topping is still thick, with mini chocolate chips, so it tastes like chocolate chip cookies. The brownies also have chocolate chips folded into the batter so you get chocolate chips in both places.
What you’ll need
- Unsweetened cocoa powder
- Dark chocolate chips
Edible Cookie Dough
- Brown sugar
- Mini choc chips
Pro tip: To cut frosted brownies cleanly, let them refrigerate until the frosting is cold before cutting.
How to make brownies
In a large mixing bowl, combine melted butter and cocoa powder and sugar and whisk until combined, then whisk in vanilla and eggs. Gently fold in flour and salt mixing just until combined.
Fold in chocolate chips and spread the brownie batter into the bottom of a 9 X 13 pan lined with parchment paper, using an offset spatula to get an even layer.
Bake for about 25 minutes.
How to make edible chocolate chip cookie dough frosting
In the bowl of a stand mixer, cream the butter with the sugars until light and fluffy, then mix in milk and vanilla. You can also use a hand mixer. Once combined, add flour, salt and mini chocolate chips and mix until combined.
One the brownies have cooled, use an offset spatula to spread the eggless cookie dough on top of the brownies. It will be a very thick layer of cookie dough. Refrigerate until the frosting has chilled to make it easier to cut.
If you’re looking for something to take to a bake sale, potluck or holiday party consider these dessert bars.
FAQs and tips
You can eat raw cookie dough as long as it doesn’t have eggs and you heat the flour.
A fudgy brownie has a higher fat to flour ratio – meaning more butter and/or chocolate. With two kinds of chocolate and butter, these are amazing!
There is a risk of pathogens in raw flour, so to be on the safe side, you should heat the flour.
Frosted brownies will stay fresh in the fridge in an airtight container for 3-5 days and will dry out after that.
MORE chocolate desserts
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Cookie Dough Brownies
- 18 tablespoons butter melted
- 1 ½ cups flour
- ½ teaspoon salt
- ½ cup cocoa powder plus 1 tablespoon
- 2 ½ cups sugar
- 3 eggs lightly beaten
- 1 tablespoon vanilla
- 1 cup dark chocolate chips
- 1 cup butter softened
- ½ cup sugar
- ⅔ cup brown sugar
- ¼ cup milk
- 2 teaspoons vanilla
- ¾ cup flour
- ¼ teaspoon salt
- 1 cup mini choc chips
- Preheat oven to 350º. Line 9 X 13 pan with parchment paper and spray the sides with cooking spray.
- Place melted butter in a large bowl and whisk in cocoa powder and sugar. Add eggs and vanilla and whisk until smooth. Gently fold in the flour mixture, mixing just until combined. Fold in chocolate chips.
- Pour the brownie mixture into prepared pan smooth with an offset spatula. Bake for 25-30 minutes, until just done in the center, the edges should just begin to pull away from the sides o the pan. Don’t over bake. Allow to cool on wire rack before adding frosting.
- First bake the flour on a rimmed cookie sheet at 350º for 7 minutes until it reaches 160º to kill any pathogens.
- With an electric mixer, combine butter and sugars and mix on medium high until light and fluffy. Add milk and vanilla and mx. Add flour and salt and mini chocolate chips and mix until combined.
- Once brownies have cooled, spread cookie dough on top.
Barbara’s Tips + Notes
- You can use any brownie recipe you like or even use a boxed brownie mix.
- Make sure the brownies are cooled before adding the frosting or it will melt.
- Store these in the refrigerator.