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Cookie Dough Brownies Recipe
Cookie Dough Brownies Recipe photo by Taste of Home

Cookie Dough Brownies Recipe

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4.5 50
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When I take these rich brownies to any get-together, I carry the recipe, too, because it always gets requested. Children of all ages love the tempting "cookie dough" filling. This special treat is typically the first to be gone from the buffet table—even before the entrees! —Wendy Bailey, Elida, Ohio
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min. + cooling
MAKES: 36 servings

Ingredients

  • 4 eggs
  • 1 cup canola oil
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts, optional
  • FILLING:
  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 2 tablespoons 2% milk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • GLAZE:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 tablespoon shortening
  • 3/4 cup chopped walnuts

Nutritional Facts

1 serving (1 each) equals 221 calories, 13 g fat (4 g saturated fat), 31 mg cholesterol, 68 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. Preheat oven to 350°. In a large bowl, beat eggs, oil, sugar and vanilla until well blended. Combine flour, cocoa and salt; gradually beat into egg mixture. Stir in walnuts if desired.
  2. Pour into a greased 13x9-in. baking pan. Bake 30 minutes or until a toothpick insert in center comes out with moist crumbs. Cool completely.
  3. For filling, in a large bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually beat in flour. Spread over brownies; chill until firm.
  4. For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread over filling. Immediately sprinkle with nuts, pressing down slightly. Let stand until set. Yield: 3 dozen.
Originally published as Cookie Dough Brownies in Taste of Home October/November 1995, p29

Nutritional Facts

1 serving (1 each) equals 221 calories, 13 g fat (4 g saturated fat), 31 mg cholesterol, 68 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Cookie Dough Brownies

AVERAGE RATING
   (62)
RATING DISTRIBUTION
5 Star
 (44)
4 Star
 (10)
3 Star
 (3)
2 Star
 (2)
1 Star
 (3)
MY REVIEW
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MY REVIEW
Reviewed Jul. 21, 2015

"Really, really rich! Great to take to a bake sale or potluck because they cut into squares easily."

MY REVIEW
Reviewed Jun. 8, 2015

"I made 2 pans last week, 1 for a function and another for myself. The whole pan was gone quickly at the function. I also have very strict dietary restrictions due to allergies and I was able to make this without dairy, eggs and soy which was a definite plus for me. We just subbed apple sauce for eggs, and used soy free dairy free butter, almond milk and dairy free chocolate chips. I was a bit skeptical of how they would turn out but boy was I surprised how great they were. Wonderful dessert and we will be making these again soon!"

MY REVIEW
Reviewed Jun. 6, 2015

"I baked the brownies only 20 minutes so would not be dry. Still the brownie was nothing special. I doubled the filling like many other posters had stated and divided the filling adding mini chocolate chips to half and mint chips to the other half before spreading it over the brownies. It was too much filling for the amount of brownie, my fault. I did like the filling that had the mint chips in it. The glaze was too hard, thus making it hard to cut. Glaze broke up in chunks, I do not plan on making them again."

MY REVIEW
Reviewed Apr. 24, 2015

"We omitted the nuts, but followed the rest of the recipe. We had to double the ingredients for the cookie dough mixture. It was absolutely amazing!"

MY REVIEW
Reviewed Mar. 22, 2015

"I recall making these back in the late 90's and I made them again this afternoon! I've omitted the nuts but added 1/2 to 3/4 cup mixed peanut butter/chocolate chips mixed with 2 Tbsp. all-purpose flour to the batter. For filling, I'd blended in a cup of mixed milk chocolate/peanut butter chocolate chips along with the cookie dough mixture. For glaze, I'd used the mixture of 1 cup mixed peanut butter & chocolate chips along with the shortening. I allowed brownies to cool quite a while, and while brownies had baked, I'd made the filling and placed it in a container. Once the brownies cooled off, I'd spread over the brownies, then made the glaze and just spread that over the cookie dough filling and chilled the whole pan of brownies. I did bake 30 minutes and brownies tested done. I purposely did not sprinkle with walnuts.

This recipe is from my Crate 0' Recipes-TOH 3rd Edition!
Having the Crate 0' Recipes has been very handy for me as I can see the product I'm preparing! I greased and floured my baking pan! This works best for me and allows me to remove the brownies/bars much more easily from the pan! I used a double boiler to make the glaze. This has worked well for me, too!
This way, the mixture stays at a warm temperature and I think it keeps its liquid consistency until ready to spread! Thank you for sharing this recipe! I plan to take it and present these brownies to
people connected with the hospital where I volunteer!
delowenstein"

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