Chocolate Chip Cookie Dough Brownie with Melted Chocolate Drizzle (Print version)

Fudgy brownies topped with safe chocolate chip cookie dough and a glossy melted chocolate drizzle.

# Ingredients:

For the brownie base

01 - 1/2 cup (113 g) unsalted butter, melted
02 - 1 cup (200 g) granulated sugar
03 - 2 large eggs
04 - 2 teaspoons vanilla extract
05 - 1/2 cup (45 g) unsweetened cocoa powder
06 - 3/4 cup (90 g) all-purpose flour
07 - 1/2 teaspoon fine salt
08 - 1/2 cup (85 g) semi-sweet chocolate chips

For the cookie dough layer

09 - 1 cup (120 g) all-purpose flour, heat-treated and cooled
10 - 1/2 cup (113 g) unsalted butter, softened
11 - 3/4 cup (160 g) packed light brown sugar
12 - 2 tablespoons heavy cream, plus more if needed
13 - 1 teaspoon vanilla extract
14 - 1/4 teaspoon fine salt
15 - 3/4 cup (130 g) mini semi-sweet chocolate chips

For the chocolate drizzle

16 - 1/2 cup (85 g) semi-sweet chocolate chips
17 - 1 teaspoon neutral oil or coconut oil

# Instructions:

01 - Heat the oven to 350 F. Line an 8x8-inch metal baking pan with parchment, leaving overhang on two sides. Spread the flour for the cookie dough on a small baking sheet and bake until it reaches 160 F, about 5 minutes. Let it cool completely.
02 - Whisk melted butter and granulated sugar until glossy. Whisk in eggs and vanilla, then stir in cocoa powder, flour, and salt until no dry streaks remain. Fold in the chocolate chips.
03 - Spread the batter in the prepared pan. Bake for 25-28 minutes, until a toothpick inserted near the center comes out with moist crumbs. Cool completely, then chill for 30 minutes.
04 - Beat softened butter and brown sugar until smooth and creamy. Mix in heavy cream, vanilla, salt, and the cooled heat-treated flour. Fold in the mini chocolate chips. If the dough feels dry, add a little more cream.
05 - Press the cookie dough evenly over the cold brownie base. Use an offset spatula or lightly greased hands to smooth the top. Chill for at least 1 hour, until firm.
06 - Melt the chocolate chips with the oil in short microwave bursts, stirring until smooth. Drizzle over the chilled slab, let set for 10 minutes, then lift from the pan and cut into 16 squares.

# Good to know:

01 - Plan for at least 1 hour 30 minutes of cooling and chilling time before slicing.
02 - Serve chilled for the cleanest layers or slightly cool room temperature for a softer bite.

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