Cookie Dough Brownies

5 from 3 votes

Cookie Dough Brownies are a Little Caesars copycat (without the cellophane wrapper, of course)! A fudgy brownie base covered with edible cookie dough and decorated with colorful candy.

Prep Time15

Cook Time30

Chill Time30

Total Time1 15

Course: Dessert

Cuisine: American

Servings: (approximately 2¼ x 2¼ inch) pieces

Calories: 568kcal

Author: Jennifer Fishkind

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 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.
16.3 ounces box of fudge brownie mix, 2 large eggs, ½ cup vegetable oil, 2 tablespoons water
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.
1¾ cups all-purpose flour
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.
1 cup salted butter, ¾ cup light brown sugar, ½ cup granulated sugar, 1½ teaspoons vanilla extract
Lower the mixer speed to low and add the heavy cream and salt. Mix until the heavy cream is fully incorporated.
2 tablespoons heavy cream, ¼ teaspoon salt
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.
1½ cups mini semi-sweet chocolate chips
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.
⅓ cup mini m&m’s candies
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

Storage:

To Store: These cookie dough brownies should be stored in an airtight container in the refrigerator for 4-5 days.
To Freeze: These brownies can be frozen, tightly wrapped in aluminum foil, for up to 1 month. Thaw the brownies completely in the refrigerator before serving.

Tips:

Betty Crocker brand fudge brownie mix was used to develop this recipe, and the box calls for 2 eggs, ½ oil, and 2 tablespoons water. If the brand of boxed fudge brownie mix you are using calls for different amounts of these ingredients, you will need to follow the directions and ingredients called for on the box of your brand of brownie mix. You will also bake as directed for a 9x9 metal pan.
I like to line my pan with parchment paper so you can easily remove the brownies from the pan to slice.
Your brownies are done baking when 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.
If you have a favorite homemade fudge brownie recipe, you can certainly use it for this recipe in place of the boxed brownie mix. You do not want to use a “cake-like” brownie recipe for this recipe, though.
This is an edible cookie dough therefore, the heat treating of the flour is an important step to ensure that no bacteria is in the flour when you add it to your cookie dough.
You may want to let the refrigerated brownies warm to room temperature before serving to allow the brownie layer to soften slightly.
Since this cookie dough does not contain any leavening ingredients, it is not recommended to bake it into cookies.
Make sure that your butter has softened to room temperature to properly cream with the sugar.

Nutrition