Let me just start off by saying that these are delicious. I started with my fudge brownie recipe and then experimented with the cookie dough top until it came out how I wanted.
This weekend is prom, so when I was trying to decide what I was going to make for our post prom bonfire, I decided it had to be something chocolate-y and classic. And thus cookie dough topped fudge brownies were born!
I taste tested one today (just to make sure they weren’t poisonous, of course) and they were delicious! I know my friends will approve. Plus, they were so simple to make so they’re great for a last minute dessert for a pot luck or a party.
Check out the end for vegan and gluten free options!
They make about 15 big brownies, but they are super rich so I would make them smaller, maybe about 24 squares. It really is hard to finish a whole one.
3/4 c. cocoa powder
1/4 c. vegetable oil
1/2 c. semi sweet chocolate chips
1 1/2 sticks butter
2 c. sugar
1-1 1/2 tsp. vanilla
1 c. flour
3/4 c. nuts, chocolate chips, etc. (optional)
1 stick butter
3/4 c. white sugar
1/4 c. brown sugar
1 tsp. vanilla
1/2 c. flour
1 pinch salt
1 Tbs. milk (if needed)
1/2 c. chocolate chips
Preheat the oven to 350* F. In a small bowl, combine the cocoa powder and oil until it resembles melted chocolate.
In a microwave safe bowl, melt the butter and chocolate chips until smooth. Add the cocoa powder mix until incorporated. Stir sugar in the butter and chocolate until it starts to slightly dissolve.
Mix eggs and vanilla into the mixture until it’s not separated. Whisk in flour and nuts/chocolate chips if you’re adding any. I personally did not.
Spoon into greased 9×13 pan and smooth until it is even.
Bake for about 25-30 minutes depending on your oven.
Meanwhile, for the cookie dough, combine butter and sugars. Cream until the sugar is almost completely dissolved. Here’s where it gets tricky. If you don’t want it to be grainy, you will have to mix it for quite a while. However, since most of the cookie dough that we love eating straight from the bowl is grainy, it will taste more genuine if you don’t. I like mine slightly grainy because it reminds me of baking cookies with my mom when I was little, but of course go with your preference.
Next add the vanilla, flour, and salt. If it’s too thick, add the milk.
Fold in the chocolate chips.
To assemble, you can do like I did, cut the brownies, and just spoon a few blobs of cookie dough on there. You could also spread it out across the whole brownie pan and then cut it. Either way rocks! Garnish with more chocolate chips.
I’m not kidding when I say that these are the most chocolate-y fudgy brownies ever. They’re my go to recipe for any brownie recipe and everyone always love them. Plus, with cookie dough. Yes. (By the way, the last picture was my attempt to show you how truly fudgy they are. I don’t know if it worked, but at least take my word!
- Gluten Free: Replace AP flour with rice flour, coconut flour, quinoa flower, etc.
- Vegan/Vegetarian: Replace eggs with applesauce or tofu. Replace dairy milk with coconut milk. Use vegan chocolate chips in place of regular.
And a Happy Mother’s Day to all you wonderful moms out there! I know I wouldn’t be anywhere without mine and I’m so grateful that I have her. I can’t wait to give her the gift she’s been wanting and spend the day with her! What do you guys do for Mother’s Day?
Also, let me know how you guys like this recipe!