Description
Deliciously rich brownies topped with a creamy edible cookie dough frosting, combining the fudgy texture of classic brownies with the nostalgic flavor of cookie dough. Perfect for parties or any dessert craving, this treat serves 30 and is baked to perfection with a safe-to-eat frosting that requires no additional baking.
Ingredients
Brownies
- 18 tablespoons butter (melted)
- 1 ½ cups flour
- ½ teaspoon salt
- ½ cup cocoa powder
- 1 tablespoon cocoa powder (additional)
- 2 ½ cups sugar
- 3 eggs (lightly beaten)
- 1 tablespoon vanilla extract
- 1 cup dark chocolate chips
Edible Cookie Dough Frosting
- 1 cup butter (softened)
- ½ cup sugar
- ⅔ cup brown sugar
- ¼ cup milk
- 2 teaspoons vanilla extract
- ¾ cup flour (to be baked)
- ¼ teaspoon salt
- 1 cup mini chocolate chips
Instructions
- Preheat Oven: Set your oven to 350ºF. Line a 9×13-inch baking pan with parchment paper and spray the sides with cooking spray to prevent sticking.
- Prepare Brownie Batter: In a large bowl, whisk together the melted butter, ½ cup cocoa powder, and sugar until well combined. Add the lightly beaten eggs and vanilla extract, whisking until the batter is smooth. Gently fold in the flour and salt mixture just until combined, then carefully fold in the dark chocolate chips.
- Bake Brownies: Pour the brownie batter into the prepared pan and smooth the surface with an offset spatula. Bake for 25 to 30 minutes until the center is just set and the edges start pulling away from the pan. Avoid overbaking for a fudgy texture. Allow brownies to cool completely on a wire rack before frosting.
- Prepare Cookie Dough Flour: Spread the ¾ cup of flour on a rimmed cookie sheet and bake at 350ºF for 7 minutes or until it reaches 160ºF to eliminate any pathogens, making it safe to consume raw.
- Make Edible Cookie Dough Frosting: Using an electric mixer, beat softened butter with sugar and brown sugar on medium-high speed until light and fluffy. Add milk and vanilla extract, mixing to combine. Gradually add the baked flour and salt, mixing until well incorporated. Fold in mini chocolate chips.
- Frost Brownies: Once the brownies have fully cooled, evenly spread the edible cookie dough frosting over the top. Slice and serve.
Notes
- Do not overbake the brownies to maintain a fudgy texture.
- Baking the flour for the edible cookie dough is essential to make it safe to eat.
- Use an offset spatula for smooth brownie batter spreading and frosting application.
- Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- For an extra chocolate flavor, use dark cocoa powder if available.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
