Description
Indulge in these decadent Cookie Dough Brownies that combine rich, fudgy brownies with a luscious layer of edible, heat-treated cookie dough topped with mini chocolate chips and colorful M&M’s. Perfectly baked and chilled, these treats offer a delightful contrast of textures and flavors for brownie and cookie dough lovers alike.
Ingredients
Brownie Layer
- 16.3 ounces box of fudge brownie mix (Betty Crocker brand)
- 2 large eggs (room temperature)
- ½ cup vegetable oil
- 2 tablespoons water
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 and Prepare Pan: Preheat oven to 350°F. Line a 9×9 straight-sided metal baking pan with parchment paper, allowing an overhang on the sides, then spray with baker’s spray. Set aside.
- Make Brownie Batter: In a large bowl, whisk together the fudge brownie mix, eggs, vegetable oil, and water by hand for 1-2 minutes until the batter is smooth.
- Bake Brownies: Spread the brownie batter evenly in the prepared pan and bake for 30-33 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Avoid overbaking to keep brownies tender.
- Cool Brownies & Adjust Oven: Remove brownies from oven and reduce temperature to 300°F. Let brownies cool completely on the counter while preparing the cookie dough layer.
- Heat-Treat Flour: Spread the all-purpose flour evenly on a parchment-lined 9×13 sheet pan. Bake for 5-7 minutes to heat treat the flour, making it safe to eat raw. Watch carefully to prevent burning, then let flour cool completely.
- Prepare Cookie Dough Base: In a large bowl, use a hand mixer on medium speed to beat softened butter, light brown sugar, granulated sugar, and vanilla extract for 1-2 minutes until light and fluffy.
- Incorporate Liquids: Reduce mixer speed to low and add heavy cream and salt. Mix until smoothly combined.
- Add Flour: Gradually add the cooled, heat-treated flour in ½ cup increments, mixing just until no white streaks remain to avoid overmixing.
- Fold in Chocolate Chips: Gently stir in mini semi-sweet chocolate chips using a wooden spoon or spatula to evenly distribute them throughout the dough.
- Assemble Layers: Once brownies are completely cooled, scoop the prepared cookie dough evenly over the brownies using a large cookie scoop.
- Spread Cookie Dough: Carefully spread cookie dough into an even layer with a small offset spatula. Avoid pressing too hard to keep brownie and cookie dough layers distinct.
- Add M&M’s: Sprinkle mini M&M’s evenly on top of the cookie dough layer and gently press them down so they stick and lay flat.
- Chill and Serve: Refrigerate the assembled brownies for 30 minutes to firm the cookie dough. Use the parchment overhang to lift brownies out of the pan, slice into 16 squares, and serve.
Notes
- Heat treating the flour is essential to ensure the cookie dough layer is safe to eat.
- Do not overbake the brownies to maintain a fudgy texture beneath the cookie dough.
- Allow the brownie layer to cool completely before adding cookie dough to prevent melting.
- Gently spread cookie dough to keep distinct layers and avoid mixing.
- Chilling helps set the cookie dough layer for clean slices.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
