Yum, yummy, yum yum… This is a spectacular recipe, I could not have chosen a better one to be our first official brownie post! When you have chocolate, chocolate, and a little more chocolate, plus raw cookie dough (sans eggs, so no worries about salmonella) there really isn’t much more you can say. I used to doubt the people out there (you know who you are) who would insist on putting frosting on their brownies. I am the type of person who believes, if you have a great brownie recipe there is no need for frosting…

… well I wouldn’t say I was completely wrong… I still have a slight hesitation to it, but these delectable brownies have converted me (at least for the time-being) into a frosted brownie believer!

These brownies are impressive and are definitely a jaw dropping sight to bring to any party or serve at any function.


Double Chocolate Cookie-Dough Brownies
  • Double Chocolate Brownies
  • 12 tablespoons unsalted butter
  • 6 ounces bittersweet chocolate
  • 2 ounces unsweetened chocolate
  • 1½ cups sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 1 cup flour
  • ¾ teaspoon salt
  • Cookie Dough Frosting
  • ¾ cup (1½ sticks) unsalted butter, room temperature or almost melted
  • ¾ cup granulated white sugar
  • ¾ cup packed light brown sugar
  • ¼ teaspoon salt
  • 2 tablespoons milk or cream
  • 1½ teaspoons vanilla extract or vanilla bean paste
  • 1 cup all-purpose flour
  • 1 cup miniature chocolate chips
  • additional miniature chocolate chips, if desired (to garnish the top)
  1. Preheat oven to 350 degrees F. Lightly grease a 13x9 inch baking pan and set aside, or line with parchment.
  2. Place the butter, bittersweet, and unsweetened chocolate in the top of a double boiler. Set over medium heat and bring water to a simmer. Stir the chocolate mixture until melted and smooth. Cool at least 5 minutes.
  3. Add the sugar and extract to the cooled chocolate mixture, mix well. Stir in the eggs, one at a time, mixing well after each egg.
  4. Add the flour and salt and stir until just combined.
  5. Transfer the batter to the prepared pan. Bake 25-28 minutes, or until a tester when inserted into the center comes out with some moist crumbs. Cool Completely.
  6. Prepare the cookie dough layer: In a large bowl, use an electric mixer to combine the butter, sugars and salt until soft and creamy (1 to 2 minutes). Mix in the milk and vanilla. Sprinkle in the flour and mix in until combined. Stir in the 1 cup of mini-chocolate chips.
  7. To assemble: Scoop the cookie dough onto the top of the brownies and spread across the brownie layer. It is easier to do this if the brownie layer is chilled and firm. Sprinkle additional mini-chocolate chips on top.
For easy, clean cutting, chill the brownies 1 to 2 hours or up to 2 days. Also good with nuts!