Description
A decadent dessert combining fudgy brownies with a soft, sweet cookie dough center that stays gooey and irresistible. Perfect for special occasions or any time you crave a rich, chocolatey treat.
Ingredients
- 1 cup (225g) unsalted butter, for brownie base
- 1 ½ cups (300g) granulated sugar
- ½ cup packed (110g) brown sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (125g) all-purpose flour
- ¾ cup (75g) unsweetened Dutch-processed cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (170g) chocolate chips, semi-sweet or milk chocolate, divided
- ½ cup (115g) unsalted butter, softened, for cookie dough
- ½ cup packed (110g) brown sugar, for cookie dough
- ¼ cup (50g) granulated sugar, for cookie dough
- 1 teaspoon vanilla extract, for cookie dough
- 1 ¼ cups (155g) all-purpose flour, heat-treated, for cookie dough
- ¼ teaspoon salt, for cookie dough
- 2 tablespoons (30ml) milk, for cookie dough
- ½ cup (85g) mini chocolate chips, for cookie dough
Instructions
- Heat-treat the cookie dough flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes or microwaving in a microwave-safe bowl for 1 minute, stirring halfway. Let cool completely.
- Make the cookie dough: Cream softened butter, brown sugar, and granulated sugar until light and fluffy. Add vanilla and milk. Gradually mix in heat-treated flour and salt. Fold in mini chocolate chips. Set aside.
- Prepare the brownie batter: Melt butter and whisk in granulated and brown sugars until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Gradually add dry ingredients to wet, stirring just until combined. Fold in half the chocolate chips.
- Grease a 9×13-inch pan or line with parchment paper. Spread half the brownie batter evenly in the pan. Dollop large spoonfuls of cookie dough across the batter. Spread remaining brownie batter carefully over cookie dough. Sprinkle remaining chocolate chips on top.
- Bake in a preheated 350°F (175°C) oven for 30 to 35 minutes. Edges should be set and shiny; center should look slightly underbaked and gooey. Use a toothpick near edges to check doneness; it should come out with a few moist crumbs.
- Cool brownies completely in the pan for at least 30 minutes before slicing to allow the gooey center to set.
Notes
Heat-treat the flour for cookie dough to make it safe to eat raw. Chill cookie dough before layering to prevent melting. Use parchment paper for easy removal. Do not overmix brownie batter to keep fudgy texture. Cool brownies completely before slicing for clean layers. Store in airtight container at room temperature up to 3 days or refrigerated up to 5 days. Slightly warm before serving for gooey texture. Freezing is not recommended as it affects cookie dough texture.
- Prep Time: 25 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (approxima
- Calories: 320
- Sugar: 24
- Sodium: 150
- Fat: 17
- Saturated Fat: 10
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
Keywords: cookie dough stuffed brownies, gooey brownies, chocolate dessert, fudgy brownies, cookie dough center, easy brownies, special occasion dessert