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Cookie Dough Brownies: Fudgy Brownies Topped with Edible Cookie Dough and Colorful M&M’s Recipe

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4.4 from 185 reviews

  • Author: Mary & Susan
  • Total Time: 1 hour 15 minutes
  • Yield: 16 brownies (approximately 4x4 grid)

Description

Cookie Dough Brownies combine a fudgy brownie base with a creamy, edible cookie dough topping, inspired by Little Caesars but without the cellophane wrapper. This decadent treat features a rich brownie layer topped with a smooth, heat-treated flour cookie dough studded with mini chocolate chips and colorful mini M&M’s, making it perfect for birthdays, parties, or any sweet craving.

Ingredients

Brownie Layer

  • 16.3 ounces box of fudge brownie mix (Betty Crocker brand)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil
  • 2 tablespoons water

Cookie Dough Layer

  • 1¾ cups all-purpose flour
  • 1 cup salted butter, softened to room temperature
  • ¾ cup light brown sugar, packed
  • ½ cup granulated sugar
  • 1½ teaspoons vanilla extract
  • 2 tablespoons heavy cream
  • ¼ teaspoon salt
  • 1½ cups mini semi-sweet chocolate chips
  • ⅓ cup mini M&M’s candies

Instructions

  1. Prepare the Pan and Preheat Oven: Preheat your oven to 350°F. Line a 9×9 straight-sided metal baking pan with parchment paper, ensuring enough overhang on the sides to easily lift the finished brownies out. Spray the pan with baker’s spray and set aside.
  2. Make the Brownie Batter: In a large bowl, whisk together the brownie mix, eggs, vegetable oil, and water until smooth, about 1-2 minutes by hand.
  3. Bake Brownie Layer: Spread the brownie batter evenly in the prepared pan and bake for 30-33 minutes. Test doneness by inserting a toothpick; it should come out with a few moist crumbs. Avoid overbaking to keep brownies fudgy.
  4. Cool Brownies and Adjust Oven Temperature: Remove from oven and reduce oven temperature to 300°F. Allow brownies to cool completely on the counter while preparing the cookie dough.
  5. Heat Treat the Flour: Spread the all-purpose flour evenly on a parchment-lined 9×13 quarter sheet pan and bake for 5-7 minutes. Watch carefully to prevent burning. Remove and cool completely.
  6. Cream Butter and Sugars: In a large bowl, using a hand mixer on medium speed, beat the softened butter, light brown sugar, granulated sugar, and vanilla extract until light and fluffy, about 1-2 minutes.
  7. Add Heavy Cream and Salt: Lower mixer speed to low and mix in heavy cream and salt until fully incorporated.
  8. Incorporate Flour: Add the cooled, heat-treated flour to the wet ingredients in ½ cup increments, mixing just until combined with no visible flour streaks.
  9. Fold in Mini Chocolate Chips: Using a spatula or wooden spoon, gently fold in the mini semi-sweet chocolate chips until evenly distributed.
  10. Assemble the Layers: Once brownies are completely cooled, use a large cookie scoop to place dollops of cookie dough evenly over the brownie layer. Carefully spread the cookie dough into an even layer using a small offset spatula without pressing too hard to avoid mixing layers.
  11. Add Mini M&M’s: Sprinkle mini M&M’s evenly over the cookie dough layer, pressing gently to make them stick and lay flat.
  12. Chill and Serve: Refrigerate the assembled brownies for 30 minutes to set the cookie dough. Lift brownies out using the parchment overhang, slice, and serve.

Notes

  • Store in an airtight container in the refrigerator for 4-5 days.
  • Freeze wrapped tightly in aluminum foil for up to 1 month; thaw in refrigerator before serving.
  • If using a different brand of brownie mix, follow that box’s egg, oil, and water instructions accordingly.
  • Lining the pan with parchment paper makes it easier to remove brownies for slicing.
  • Test brownies with a toothpick—slightly moist crumbs ensure fudgy texture.
  • Heat treating the flour in cookie dough is essential for food safety, as it kills bacteria.
  • Butter should be softened to room temperature to properly cream with sugars.
  • This cookie dough is meant to be edible only and should not be baked into cookies due to lack of leavening agents.
  • Allow refrigerated brownies to come to room temperature before serving for a softer texture.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://mysimpledish.com/cookie-dough-brownies-fudgy-brownies-topped-with-edible-cookie-dough-and-colorful-mandms-recipe/