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Decadent Stuffed Cookie Dough Brownies

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A rich, fudgy brownie with a soft, chewy cookie dough center, perfect for chocolate lovers craving an indulgent yet easy homemade treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, melted (for brownie batter)
  • 1 ½ cups (300g) granulated sugar (for brownie batter)
  • ½ cup (100g) brown sugar, packed (for brownie batter)
  • 3 large eggs, room temperature (for brownie batter)
  • 2 teaspoons vanilla extract (for brownie batter)
  • 1 cup (125g) all-purpose flour, sifted (for brownie batter)
  • ¾ cup (75g) unsweetened cocoa powder, preferably Dutch-processed (for brownie batter)
  • ½ teaspoon baking powder (for brownie batter)
  • ¼ teaspoon salt (for brownie batter)
  • ½ cup (90g) semi-sweet chocolate chunks (for brownie batter)
  • ½ cup (113g) unsalted butter, softened (for cookie dough filling)
  • ½ cup (100g) brown sugar, packed (for cookie dough filling)
  • ¼ cup (50g) granulated sugar (for cookie dough filling)
  • 1 teaspoon vanilla extract (for cookie dough filling)
  • 1 cup (125g) all-purpose flour, heat-treated (for cookie dough filling)
  • Pinch of salt (for cookie dough filling)
  • ½ cup (90g) mini chocolate chips (for cookie dough filling)

Instructions

  1. Prepare the cookie dough filling: In a bowl, cream together ½ cup softened unsalted butter, ½ cup brown sugar, and ¼ cup granulated sugar until light and fluffy (about 2-3 minutes).
  2. Add 1 teaspoon vanilla extract and mix.
  3. Gradually stir in 1 cup heat-treated flour and a pinch of salt until combined.
  4. Fold in ½ cup mini chocolate chips.
  5. Roll the dough into small balls, about 1 tablespoon each, and place on a parchment-lined tray.
  6. Pop them in the fridge for at least 30 minutes to firm up.
  7. Make the brownie batter: Preheat the oven to 350°F (175°C) and grease your 8×8 inch pan.
  8. In a large bowl, whisk together 1 cup melted unsalted butter, 1 ½ cups granulated sugar, and ½ cup brown sugar until smooth.
  9. Add 3 room temperature eggs one at a time, beating well after each addition.
  10. Mix in 2 teaspoons vanilla extract.
  11. Sift together 1 cup flour, ¾ cup cocoa powder, ½ teaspoon baking powder, and ¼ teaspoon salt.
  12. Gradually fold the dry ingredients into the wet mixture until just combined.
  13. Stir in ½ cup semi-sweet chocolate chunks.
  14. Assemble the brownies: Spread half of the brownie batter evenly into the prepared pan.
  15. Place chilled cookie dough balls evenly across the surface, leaving some space between each.
  16. Carefully spoon the remaining brownie batter over the cookie dough, covering them gently but fully.
  17. Smooth the top with a spatula to ensure even baking.
  18. Bake for 35-40 minutes or until the edges are set and a toothpick inserted near the edge comes out with moist crumbs (avoid poking the cookie dough centers).
  19. Let the brownies cool completely in the pan on a cooling rack for about 1 to 1.5 hours.
  20. Cut into squares and serve.

Notes

Chill cookie dough balls for at least 30 minutes before embedding in brownie batter to prevent melting. Avoid overmixing the batter after adding flour to keep brownies fudgy. Start checking for doneness at 35 minutes to avoid drying out. Refrigerate brownies after cooling for cleaner slicing. Heat-treat flour for cookie dough to make it safe to eat raw.

Nutrition

Keywords: brownies, cookie dough, chocolate dessert, stuffed brownies, easy dessert, homemade brownies, chocolate lovers

Find it online: https://prismtaste.com/decadent-stuffed-cookie-dough-brownies-recipe-easy-homemade-chocolate-lover-treats/