Cookie Dough Brownies
Prep time
Cook time
Total time
I particularly like these brownies slightly chilled as the brownie layer will be a bit more fudgy. If the brownies are served straight out from the refrigerator, the cookie dough layer will be pretty tough, so either leave it at room temperature for a while before serving or if you can't wait, microwave on full power for about 10 seconds to slightly warm up and soften the cookie dough layer.
Yield: Makes one 8-inch brownie (serves 12 to 16)
  • 125 grams dark chocolate (minimum 70% cocoa solids), finely chopped
  • 115 grams unsalted butter, at room temperature, cut into chunks
  • 170 grams caster sugar (3/4 cup)
  • 2 large eggs, at room temperature
  • ½ teaspoon vanilla
  • 65 grams all-purpose flour (1/2 cup)
  • 2 tablespoons finely chopped fresh mint (optional)
  • ¼ teaspoon salt
Cookie Dough
  • 45 grams unsalted butter, at room temperature
  • 65 grams brown sugar (1/3 cup packed)
  • 55 grams caster sugar (1/4 cup)
  • 1 large egg
  • ½ teaspoon vanilla
  • 85 grams all-purpose flour (2/3 cup)
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 85 grams chocolate chips
Prep Work
  1. Preheat oven to 175C / 350F (non fan-assisted).
  2. Grease an 8-inch square tin with butter and line with parchment paper, leaving an overhang on 2 sides so that it's easier to remove the brownies. Set aside.
  1. Combine dark chocolate and butter in a heatproof bowl and melt over a double boiler or microwave (for a detailed description, see here).
  2. Once the chocolate and butter has melted, whisk in the sugar - the sugar will not dissolve completely and the mixture will still be a bit grainy but it's okay.
  3. Whisk in the first egg until fully incorporated, then whisk in the second egg and vanilla until fully incorporated.
  4. Add in flour, mint (if using) and salt and whisk until just combined. Use a spatula and scrape the bottom of the bowl a few times to make sure everything is well-mixed together.
  5. Scrape the brownie batter into the tin and spread it evenly. Set aside.
Cookie Dough
  1. Using an electric mixer, cream the softened butter, brown sugar and caster sugar until light and fluffy on medium speed, scrapping down the sides occasionally. This will take about 5 minutes.
  2. Add in egg and vanilla and beat on medium speed until incorporated, about 1 minute.
  3. Add in flour, baking soda and salt and beat on low speed until just incorporated. Use a spatula and scrape the bottom of the bowl a few times to make sure everything is well-mixed together. Mix in the chocolate chips with the spatula.
  4. Drop spoonfuls of cookie dough on top of the brownie batter. Use the spatula and gently spread it evenly over the brownie batter.
Bake and Serve
  1. Bake for 45 to 55 minutes until the cookie top is deep golden brown and a thin knife inserted into the brownie layer comes out with very little streaks of chocolate - you definitely don't want to overbake the brownie layer! If the top is browning too fast, tent it with an aluminum foil.
  2. Transfer the tin onto a wire rack and let the brownies cool completely.
  3. Cut the brownies into 12 or 16 pieces and serve with whipped cream or better still, ice cream! Store leftover brownies in an airtight container for up to 1 week.
Naggy Notes
- You can choose to add in about 60 grams (1/2 cup) of toasted, chopped nuts like walnuts or pecans into the brownie batter for some additional crunch.

- Adapted from Dorie Greenspan's Chipster-Topped Brownies (from the book "Baking: From My Home to Yours")
Recipe by Foodie Baker at