COOKIE DOUGH FROSTED BROWNIES
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Cookie Dough Frosted Brownies. Every bite of these chocolate, dense, fudgy brownies is rich and luscious. They are topped with icing that tastes just like chocolate chip cookie dough.
Truly a decadent treat!
When the boys and I make cookies, we eat so much dough we barely have enough dough to bake the actual cookies. With that in mind, I decided to top brownies with cookie dough for Lincoln’s birthday ‘cake’.
It was a big hit!
The brownies are very dense and fudgy. They would be great without any frosting. But more is more, especially for a birthday dessert!
I do love a good brownie. I’ve shared these brownies with you previously: Rocky Road Brownies, Salted Caramel Candy Brownies, Praline Brownies, Three Musketeer Brownies, Toblerone Brownies, Red Velvet Brownies, and Peppermint Red Velvet Brownies.
For the icing, I omitted the eggs in traditional chocolate chip cookie dough. It didn’t affect the great cookie dough flavor.
Cookie Dough Frosted Brownies
I recommend using mini chocolate chips. I did not, but they would be much better than the big chunk of chocolate. Also, any flavor of chocolate – dark, milk, or bittersweet – would be good. My boys prefer milk so that’s what I used.
You could do so much with this Chocolate Chip Cookie Dough Frosting. First of all, how about icing your favorite chocolate cake with it? A tall three-layer cake would be stunning. Try sandwiching it between two double chocolate cookies instead of ice cream! Finally, swirl it through ice cream. Chocolate or vanilla ice cream with a hefty cookie dough swirl would be spectacular!
For the Cookie Dough Frosting
This cookie dough frosting is egg-free and needs to be made with heat-treated flour. Raw flour can be a carrier of E. coli unless it is heated to kill the bacteria.
How to Heat Treat Flour
- You can heat-treat your entire bag of flour or just treat the amount you need in a recipe. If you’re heating just enough for the recipe, add an extra 1/2 to 1 cup so you’ll have enough.
- Place the flour in a microwave-safe bowl and heat on high for 30-second intervals. Stop to stir after each interval. Stir well. Use an instant-read thermometer to test the flour in several places to make sure it has reached 165°F. If you get a lower reading in one area, stir and heat again for 30 seconds and test.
- Measure the amount of flour you need and use in the recipe, then let it cool completely.
While you’re here, check out these recipes
- Easy Strawberry Cake
- Pecan Cobbler
- Million Dollar Pound Cake
- S’mores Crack Candy Recipe
- Martha Washington Candy
- Chocolate Chip Cookie Dough Truffles
- Buckeye Chocolate Peanut Butter Truffle Spoons
- Peppermint Truffles
- Kentucky Bourbon Balls
- Kit Kat Truffles
- Raisin Peanut Clusters
Cookie Dough Frosted Brownies
Ingredients
FOR THE BROWNIES
- ¾ cup butter melted
- 2 and ¼ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 3 large eggs at room temperature
- ¾ cup unsweetened cocoa powder
- 1 cup dark chocolate chips or your favorite chocolate chips
- ½ teaspoon salt
- 1 and ¼ cup all-purpose flour
COOKIE DOUGH FROSTING
- ¾ cup real butter softened
- ½ cup granulated sugar
- ⅔ cup brown sugar packed
- ¼ cup whole milk
- 2 teaspoons pure vanilla extract
- ¾ cups all-purpose flour heat-treated (see post above)
- ¼ teaspoon salt
- 1 and ½ cups semi-sweet chocolate chips mini
Instructions
BROWNIES
- Preheat oven to 350 degrees.
- Spray a 13×9 inch pan with non-stick cooking spray.
- In a large bowl, whisk butter, sugar, vanilla, and eggs.
- Add the cocoa powder, chocolate chips, and salt.
- Whisk until combined.
- Add the flour and whisk until just combined.
- Bake 25 to 28 minutes or just until done in the center.
- Remove and cool on a rack until no longer hot.
COOKIE DOUGH FROSTING
- In a large bowl, cream the butter and both sugars until they are lighter in color and fluffy about 2 minutes.
- Add the milk and vanilla and mix until combined.
- Add the flour and salt and mix until combined.
- When the mixture is smooth, fold in the 1 cup of the chocolate chips by hand.
- Spread the cookie dough onto the cooled brownies.
- Sprinkle the remaining 1/2 cup chocolate chips over the top of the cooking dough frosting and lightly press into the icing.
- Serve immediately.
- Refrigerate up to 5 days.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
These look AMAZING! The perfect weekend treat, for sure. Trying out the recipe won’t be the problem here though, it’ll be keeping myself from eating all the frosting before it gets to the brownies! Love!
Did I understand it correctly? The cookie dough layer does not need to be baked at all? This will be my first time for a no-bake flour recipe. 🙂
Yes, that’s correct. It is uncooked. Not typical, but for it to taste like real cookie dough it is not cooked. I was skeptical too, but I love cookie dough so I gave it a try. I like it, basically it’s cookie dough without the eggs.
I haven’t tried such brownies! They look just great!