Cookie Dough Brownies Recipe

Cookie Dough Brownies recipe layers a thick fudgy brownie bottom topped with creamy, cheesecake cookie dough, all covered in a rich, chocolate topping. This cream cheese brownie recipe includes gluten free and brownie mix adaptations.

Prep Time 15

Cook Time 35

refrigeration 1

Total Time 1 50

Servings

Author Melissa Erdelac

Ingredients

Brownies:

¾ cup (150 g) sugar
⅓ cup (75.67 g) butter cubed
2 tablespoons (2 tbsp.) water
1 cup (180 g) semisweet chocolate chips
2 (2) large eggs lightly beaten
1 teaspoon (1 tsp.) vanilla extract
¾ cup (93.75 g) all purpose flour traditional or gluten free (I recommend Cup 4 Cup gluten free flour )
2 tablespoons unsweetened cocoa powder
¼ teaspoon (0.25 tsp.) baking soda
¼ teaspoon (0.25 tsp.) salt

Cookie Dough:

6 ounce (8 oz.) cream cheese, softened
4 tablespoons (113.5 g) unsalted butter softened
½ cup (55.44 g) light brown sugar
½ cup (100 g) powder sugar
2 teaspoons (2.5 tsp.) vanilla extract
¼ teaspoon (0.5 tsp.) salt
½ cup (135 g) miniature chocolate chips

Chocolate Topping:

¾ cup (135 g) semisweet chocolate chips
4 tablespoons (0.5 tbsp.) unsalted butter, chopped

Instructions

Brownies:

Preheat the oven to 350ºF. Grease a 8X8 baking pan and set aside.
In a large saucepan, combine the sugar, butter, and water. Bring to just a boil, stirring constantly. Remove from the heat and stir in 1 cup chocolate chips. Cool slightly, about 10 minutes, stirring occasionally.
¾ cup sugar, ⅓ cup butter, 2 tablespoons water, 1 cup semisweet chocolate chips
Stir eggs and vanilla into the saucepan. Add the flour, cocoa, baking soda, and salt. Stir until well combined.
2 large eggs, 1 teaspoon vanilla extract
Pour into prepared baking pan and bake at for 30-32 minutes or until toothpick inserted in center comes out clean. Cool completely on a wire rack.
¾ cup all purpose flour, 2 tablespoons unsweetened cocoa powder, ¼ teaspoon baking soda, ¼ teaspoon salt

Cookie Dough:

In a large bowl beat together cream cheese, butter, brown sugar, powdered sugar, vanilla and salt until well combined and smooth, about 1-2 minutes.
6 ounce cream cheese,, 4 tablespoons unsalted butter, ½ cup light brown sugar, ½ cup powder sugar, 2 teaspoons vanilla extract, ¼ teaspoon salt
Stir in the miniature chocolate chips. Spread cookie dough on the cooled brownies and refrigerate for 45 -60 minutes.
½ cup miniature chocolate chips

Chocolate topping:

Place the chocolate chips and butter in microwave safe bowl. Microwave for 45-60 seconds, stirring every 15 seconds. Remove from microwave before chips are fully melted and continue stirring until chocolate is smooth.
¾ cup semisweet chocolate chips, 4 tablespoons unsalted butter,
Spread the chocolate on top of cream cheese layer. Chill for 15 minutes before cutting and serving. Refrigerate any leftovers.

Notes

Storing / Freezing

These bars need to be refrigerated because of the cheesecake layer. However, they may sit out up to 4-6 hours before having to transfer them to a refrigerator.

The entire pan or individual brownies may be wrapped securely and frozen up to 3 months in an airtight container. Thaw in the refrigerator when ready to serve.

Nutrition