Brownie Cookie Dough Swirl Recipe
Introduction
These brownies feature a delicious twist by combining rich brownie batter with sweet cookie dough on top. The result is a decadent, fudgy treat with a delightful contrast of textures that’s perfect for any dessert craving.
Ingredients
- Brownie batter (enough to fill your baking pan)
- Cookie dough (enough to cover the brownie batter)
Instructions
- Step 1: Spread the brownie batter evenly in a prepared baking pan.
- Step 2: Gently top the brownie batter with cookie dough, spreading it evenly over the surface.
- Step 3: Bake in a preheated oven until the brownies are set and a toothpick inserted comes out with moist crumbs.
Tips & Variations
- Use homemade cookie dough for extra flavor, or add chocolate chips to either batter for added texture.
- Try swirling the cookie dough into the brownie batter for a marbled effect.
- Chill the cookie dough slightly before spreading to prevent it from melting into the brownie layer.
Storage
Store cooled brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Reheat gently in the microwave to soften before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought brownie mix and cookie dough?
Yes, store-bought mixes and dough work well for convenience and still yield delicious brownies with minimal effort.
How do I know when the brownies are done?
Check by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter.
PrintBrownie Cookie Dough Swirl Recipe
A delectable layered dessert combining the rich fudginess of brownies with the sweet, chewy texture of cookie dough. This easy-to-make treat features a brownie base topped with a layer of cookie dough, baked together to create a delightful fusion of two classic favorites.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Brownie Batter
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (35g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Cookie Dough
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (150g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (175g) chocolate chips
Instructions
- Prepare the Brownie Batter: In a medium bowl, combine melted butter and sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract. In a separate bowl, whisk together cocoa powder, flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, gently folding until well combined.
- Spread Brownie Batter in Pan: Lightly grease an 8×8-inch baking pan. Pour the prepared brownie batter into the pan and spread it evenly using a spatula to cover the bottom completely.
- Prepare the Cookie Dough: In a separate bowl, cream together softened butter, brown sugar, and granulated sugar until fluffy. Beat in the egg and vanilla extract. In another bowl, whisk flour, baking soda, and salt, then gradually mix into the wet ingredients. Fold in chocolate chips evenly.
- Top Brownie Batter with Cookie Dough: Dollop the cookie dough over the brownie batter in the baking pan. Use a spatula or clean hands to gently spread and flatten the cookie dough layer evenly over the top of the brownie batter.
- Bake Until Set: Preheat the oven to 350°F (175°C). Place the pan in the oven and bake for 30 to 35 minutes, or until the cookie dough layer is golden and a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.
- Cool and Serve: Remove the pan from the oven and let it cool on a wire rack for at least 20 minutes. Once cooled, cut into squares and serve.
Notes
- For an extra chocolatey brownie, add 1/2 cup of chocolate chips to the brownie batter.
- You can substitute the chocolate chips in the cookie dough with chopped nuts or white chocolate chips for variation.
- Make sure not to overbake to keep the brownies fudgy and the cookie dough soft.
- Allow the dessert to cool completely before cutting to maintain clean edges.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Keywords: brownie, cookie dough, layered dessert, chocolate dessert, easy bake
