Cookie Dough Brownies

Cookie Dough Brownies combine fudgy brownies with a creamy edible cookie dough topping and colorful mini M&M's. It's an indulgent treat that's great for any occasion, and bakes up perfectly every time!

Prep Time15

Cook Time30

Chill Time30

Total Time1 15

Servings:

Calories: 509kcal

Ingredients

For the Brownie Layer

16.3 ounces fudge brownie mix,
2 large eggs, room temperature
½ cup vegetable oil
2 tablespoons water

For the Cookie Dough Layer

1¾ cups all-purpose flour
1 cup salted butter, softened to room temperature
¾ cup light brown sugar, packed
½ cup granulated sugar
1½ teaspoons vanilla extract
2 tablespoons heavy cream
¼ teaspoon salt
1½ cups mini semi-sweet chocolate chips
⅓ cup mini m&m’s candies

Instructions

Preheat oven to 350°F. Line a 9x9 straight-sided metal baking pan with a piece of parchment paper, leaving enough of the parchment paper to overhang the sides of the pan, then spray the pan with baker’s spray. Set aside.
To make the brownie layer, add the fudge brownie mix, eggs, vegetable oil, and water to a large mixing bowl. Whisk by hand for 1-2 minutes or until the batter is smooth.
Spread the brownie batter into an even layer in the prepared baking pan. Bake for 30-33 minutes or until a toothpick inserted into the center comes out just barely clean. A couple of moist crumbs are okay, as you do not want to overbake your brownies, or they will be tough.
Remove the baked brownies from the oven and reduce the oven temperature to 300°F. Allow the brownies to cool completely on the counter. While the brownie layer is cooling, you can make the cookie dough layer.
Line a 9x13 quarter sheet pan with parchment paper. Spread out the all-purpose flour into an even layer on the prepared sheet pan and bake for 5-7 minutes. This is heat treating the flour to kill any potential bacteria. Keep a close eye on the flour, as you do not want it to burn.
Remove the heat-treated flour from the oven and let it cool completely on the counter. Once cooled, it can be added to the remaining ingredients.
In a large mixing bowl, using a hand mixer on medium speed, beat the butter, light brown sugar, granulated sugar, and vanilla extract for 1-2 minutes or until light and fluffy.
Lower the mixer speed to low and add the heavy cream and salt. Mix until the heavy cream is fully incorporated.
Add the cooled flour, ½ cup at a time, to the cookie dough batter and mix just until incorporated and no white streaks of flour remain.
Using a wooden spoon or rubber spatula, stir in the mini semi-sweet chocolate chips until they are evenly distributed in the dough.
Once the brownie layer has cooled completely, use a large cookie scoop to scoop the cookie dough out of the bowl and place the scoops evenly over the surface of the brownie layer.
Using a small offset spatula, very gently spread the cookie dough into a smooth and even layer. Be careful not to press too hard as you spread the cookie dough as you want to keep the two layers from mixing.
Sprinkle the mini M&M’s evenly over the cookie dough layer and gently press them down just enough for them to lay flat and stick to the cookie dough.
Refrigerate the cookie dough brownies for 30 minutes. Once the cookie dough has chilled, carefully lift the brownies out of the pan using the overhanging parchment paper and slice to serve.

Notes

Make sure your butter and other cold ingredients are at room temperature when you begin to bake. Your brownie and cookie dough recipes will both work out much better, without lumps, and with more rise and moisture.
These brownies are best when they're fudgy, so try not to overbake them, otherwise, they can become dry. Check them before the baking time is up, around the 25 minute mark, and remove them from the oven when an inserted toothpick comes out with just a few moist crumbs on it.
It may seem tempting to skip the step where you heat-treat your flour, but it's much safer to bake it, as it removes any bacteria in the flour. It also removes the 'floury' taste and makes your cookie dough taste even better.
If your cookie dough seems really sticky, you can add a touch more flour, and refrigerate it for 10-15 minutes to allow it to firm up before trying to spread it.
If you don't press the M&M candies into the cookie dough, they won't stick, and they'll fall off when you try to eat them.
Don't try to cut your brownies while they're warm. They'll crumble apart, so wait until they're cooled fully. You may also prefer to refrigerate them before serving.

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