These Cookie Dough Brownies with Chocolate Chunks bring together two of my favourite bakes. Essentially you make half a brownie batter, and half a batch of cookie dough. You pour the brownie batter into a tin, add in the cookie dough, dispersed randomly – then bake! The result is something that is a real showstopper but also isn’t too complicated!
This is a terrific bake to make when you want something that levels up a brownie, that brings big flavour. It is a great one when you have friends coming over, makes a great dessert when warm, or wonderful as a competitor in your next office bake off. These will keep in an airtight container for about 3 days.
As is common on my site, this is a mega versatile recipe. You could absolutely sub the chocolate for alternatives but I feel this is the best combination. I prefer milk chocolate chunks but chips work well too! This is a great cookie dough to make ahead and keep in the fridge or freezer (wrap air tight) until needed!
For the brownie layer, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. You could make these for a bake sale – and the recipe is easily doubled. They keep well in an airtight container for a few days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!
TOP TIPS FOR THE BEST Cookie Dough Brownies with Chocolate Chunks
- Melted Butter: This is what gives brownies that oh so Instagrammable shiny, crisp top. Don’t skip this step!
- Sugars: The combination of light brown and granulated sugars really contributes to a chewy centre and perfect bake.
- Filling: I roughly chop a few bars of milk chocolate for a chunkier texture. Milk chocolate chips will work too.
- Cocoa Powder: As this is a key component, I do recommend a decent quality cocoa powder – but don’t stress if you don’t have any!
- Chill Time: Not needed at all, despite normally being required for lots of my cookie recipes!
- Bake Time: It should get dark on top but avoid over-baking to prevent the inside from getting dry!
For these Cookie Dough Brownies with Chocolate Chunks, I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Chocolate and Peanut Butter Brownies. For videos and baking inspiration, head on over to my Instagram.
Cookie Dough Brownies with Chocolate Chunks
Ingredients
For the Brownie Batter
- 50 g Dark Chocolate Melted
- 85 g Unsalted Butter Melted
- 50 g Light Brown Soft Sugar
- 50 g Granulated Sugar
- 1 Medium Free Range Egg
- 1 tsp Vanilla Extract
- 45 g Plain Flour
- 15 g Cocoa Powder
For the Cookie Dough
- 65 g Unsalted Butter Melted
- 60 g Light Brown Soft Sugar
- 50 g Granulated Sugar
- 1 Medium Free Range Egg
- 150 g Plain Flour
- 1.5 tsp Baking Powder
- 2 tsp Vanilla Extract
- 100 g Milk Chocolate Roughly Chopped
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line an 8 inch square tin.
For the Brownie Batter
- Make the brownie batter first: Melt the dark chocolate in the microwave in 20 second intervals. Set aside. In a large bowl/the bowl of a stand mixer, combine the melted butter and both sugars. Add the egg and vanilla and mix again. Slowly incorporate the melted chocolate until everything is fully combined.
- Fold in the flour and cocoa powder until just combined. Pour into the lined tin.
For the Cookie Dough
- Make the cookie dough: combine the melted butter and both sugars. Add in the egg and vanilla and mix. Fold in the flour and baking powder. Then finally, add the chopped chocolate pieces.
- Randomly place pieces of the dough over the brownies, so the chocolate brownie batter is not entirely covered (I like the marbled look).
- Bake for 30-35 minutes, until golden brown! Let cool before slicing and serving.
