These cookie dough brownies are the ultimate dessert mashup: a rich, fudgy brownie base topped with a thick layer of edible chocolate chip cookie dough.

Close-up of a fudgy cookie dough brownie showing the thick brownie base and creamy cookie dough layer topped with chocolate chips.

There's no baking required for the top layer. The cookie dough layer is made without raw flour and is egg free so it's completely safe to eat! Perfect for raw cookie dough lovers.

If you want to learn more about making a batch of safe edible chocolate chip cookie dough, check out my post "Edible Cookie Dough"

You can make the brownie base from scratch as provided in this recipe or keep it simple with your favorite boxed mix. Either way, the result is indulgent and irresistible. And if you can't get enough brownie-cookie combos, check out my brookie recipe where the cookie dough gets baked on top instead.

Rows of cookie dough brownies lined up on a serving tray, each topped with a layer of edible cookie dough and mini chocolate chips.

Why You'll Love These Brownies

A fudgy, chocolate-packed base (made from scratch or with a boxed mix shortcut).
A safe-to-eat cookie dough frosting made with rolled oats ground into safe to eat flour.
Easy to double if you're baking for a crowd or bake sale.
A dessert mashup that will wow anyone who tries them.

Ingredients For Cookie Dough Brownies

For the brownie layer

Unsalted butter: butter makes everything taste better!
Granulated sugar: for sweetness.
Eggs: Help bind everything together and give structure.
Dutch-process cocoa powder: for that deep chocolate flavor.
Espresso powder: enhances the chocolate even more.
Vanilla extract: a flavor boost.
Salt: to balance the sweetness
Baking powder: to give the brownies a rise.
All purpose flour: just enough for structure without losing fudginess.
Mini semi sweet chocolate chips: small bits of chocolate in every bite.

SHORTCUT! You can absolutely use your favorite boxed brownie mix for the base layer if you're short on time. Just bake it in an 8x8 square pan, let it cool, and move straight on to the cookie dough layer.

For the cookie dough frosting

Rolled oats: ground into homemade oat flour to make the dough free of raw all purpose flour and safe to eat. Do not use ready ground oat flour. Rolled oats are heat treated and safe raw.
Light brown sugar: gives that classic cookie dough taste.
Unsalted butter: soft and creamy for a spreadable frosting.
Milk: added as needed for the perfect consistency.
Corn syrup: a little secret for soft texture.
Vanilla extract: flavor booster.
Mini semi sweet chocolate chips: because cookie dough isn't complete without them.

Slices of cookie dough brownies arranged on a white plate, showing the distinct layers of brownie and cookie dough.

How to Make Cookie Dough Brownies

Start by preparing your pan. Grease an 8x8-inch metal pan, line it with parchment paper (leaving overhang on two sides so you can lift the brownies out later), then grease the parchment too.

Melt the butter in a large saucepan over low heat. Once it's melted, stir in the sugar and cook for just a minute or two until it looks glossy.

In a mixing bowl, whisk the eggs together with the cocoa powder, salt, baking powder, espresso powder (if using), and vanilla until smooth. Stir in the butter-sugar mixture, then gently fold in the flour and mini chocolate chips with a spatula.

Mixing bowl filled with glossy chocolate brownie batter ready to be poured into a baking pan

Pour the batter into your prepared pan and bake at 350°F for about 25-28 minutes, or until a toothpick inserted in the center comes out clean. Let the brownies cool completely before adding the cookie dough layer.

This brownie recipe is based on my classic brownie recipe. (If you want a stand-alone brownie recipe, head there!)

Bowl of edible chocolate chip cookie dough frosting with a spatula folded into the mixture.

While the brownies are cooling, make the cookie dough frosting. Start by grinding rolled oats in a food processor until fine, then sift them. You will need 135g (about 1 ⅓ cups) of smooth oat flour. In a large bowl, beat together the softened butter, brown sugar, vanilla, corn syrup, and salt until light and creamy.

Slowly add the oat flour, mixing on low. If the mixture feels too stiff, splash in milk a tablespoon at a time until it's spreadable. Fold in the mini chocolate chips.

Spread the cookie dough evenly over the cooled brownies with an offset spatula. Chill the whole pan in the refrigerator for about 30 minutes so the frosting can firm up.

Offset spatula spreading a thick layer of edible cookie dough frosting over cooled brownies in a pan

When you're ready to serve, run a plastic knife along the edges without parchment, then lift the whole slab out using the paper flaps. Cut into squares, drizzle with chocolate if you wish and enjoy.

Tips for Success

Don't skip the chilling step. It helps the cookie dough layer set and makes slicing neat and easy.
Recipe can easily be doubled and baked in a 9x13 pan if you're serving a crowd.
Save any leftover oat bits from the food processor for smoothies or pancakes.
For the chocolate drizzle, melt chopped chocolate in the microwave in 10-20 second increments until smooth, stirring in between. Drizzle with a fork or spoon or transfer melted chocolate to a piping bag or small squeeze bottle for neat piping. I use a quick DIY piping bag made with parchment paper.

Storage

Store leftovers in an airtight container in the fridge for up to 5 days. These brownies also freeze well for up to three months.

Cookie dough brownie slab wrapped in double plastic for freezing.

Store the uncut brownie slab by tightly double wrapping in plastic. Let it thaw slightly before cutting. Cut brownies should be stored in an airtight container.

More Brownie Recipes:

If you love these chocolate chip cookie dough brownies, you might also want to check out my full collection of creative brownie recipes.

Cookie Dough Brownies

Yield: 16 two inch brownies

A rich, fudgy brownie base topped with a thick layer of edible chocolate chip cookie dough. No baking required for the frosting layer. Perfect for raw cookie dough lovers.

Ingredients

For the brownie batter

½ cup (112g) unsalted butter, plus extra for greasing pan
1 cup (200g) granulated sugar
2 eggs
½ cup plus 2 TBS (64g) Dutch process cocoa powder
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon espresso powder (optional)
½ Tablespoon vanilla extract
¾ cups (90g) all purpose flour
½ cup (100g) semi sweet mini chocolate chips

For the cookie dough frosting:

2 cups (200g) rolled oats (You will not use all of it!)
1 cup (200g) light brown sugar, packed
8 tablespoons (112g) unsalted butter, cubed and room temperature
1-2 Tablespoons milk
1 Tablespoon light corn syrup
1 Tablespoon vanilla extract
¼ teaspoon salt
¾ cup (150g) mini chocolate chips

Instructions

Preheat the oven to 350F. Prepare a 8x8 metal pan by greasing the bottom and sides with butter. Line the bottom with parchment paper large enough for it to overhang on two of the sides. Grease the parchment.
Heat the butter in a large saucepan over low heat. Once the butter has melted, add the sugar, increase the heat to medium and stir until the mixture is smooth and shiny. This should take 1-2 minutes. Let it cool off the heat.
In a large bowl, beat the eggs, cocoa powder, salt, baking powder, espresso powder and vanilla until smooth.
Add the butter-sugar mixture and stir with a spatula until smooth.
Add the flour and mix in the chocolate chips. Stir with a spatula until incorporated. Transfer the batter to the baking pan.
Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. Let the pan cool completely. Prepare the cookie dough topping while the brownies are baking and cooling.
Grind the oats in a food processor until you have flour-like consistency. This will take about 2 minutes. Using a fine mesh strainer, sift the flour over a bowl to eliminate any large pieces. You will need 135g or 1 ⅓ cup of oat flour. If you need to, re-process the large pieces until you have the right amount of oat flour. I processed the oats 3 times to get the right amount. Save the larger oat pieces for another use.
In a large mixing bowl, combine the butter pieces, sugar, vanilla extract, corn syrup and salt and beat with an electric mixer until well combined, scraping down the sides of the bowl as needed.
Gradually add the oat flour while mixing on a low speed. Mix until blended.
If the dough seems stiff, add milk 1 tablespoon at a time until you reach the desired consistency: Looser if you want it spreadable, stiffer if you want to make small edible bites that hold their shape.
Fold in the chocolate chips with a spatula. Spread the cookie dough over the cooled brownies using an offset spatula.
Cool the entire brownie pan the refrigerator for 30 minutes so the frosting can firm up.
Gently use a plastic knife around the edge of the pan to release brownie that may be stuck to the sides with no parchment.
Use the two parchment paper flaps to lift the brownie slab out of the pan. Cut into squares and serve.

Notes

These brownies are best served chilled because the cookie dough will taste better chilled.
Metal binder clips can hold the parchment paper to the sids of the pan while baking. (Use ONLY all metal clips!)
To freeze brownies, tightly wrap the entire brownie slab uncut in plastic and store for up to 3 months. Let it thaw slightly before cutting. If you want to freeze cut pieces, store in an airtight container.

Nutrition Information:

Yield: 16 Serving Size: 1 brownie
Amount Per Serving: Calories: 178Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 177mgCarbohydrates: 22gFiber: 1gSugar: 12gProtein: 3g

This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.

Cookie Dough Brownie Recipe (Cookie Dough Frosted)

Why You'll Love These Brownies