Cookie Dough Brownies – Jane’s Patisserie

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Deliciously fudgy cookie dough brownies with a chocolate chip brownie, chocolate chip cookie dough and chocolate ganache!

So I know its January and many people are thinking healthier and wanting to start a bit more afresh… and I agree, so do I! However, these beauties?! They couldn’t wait. These cookie dough brownies are just on a whole new level and needed posting as soon as possible! Just look at them!


I love my brownie recipes, as you all know. A mixture of dark chocolate, butter, sugar, flour, eggs and cocoa powder makes the dreamiest of dreamy brownies and I will not argue with anyone about this.

Six ingredients can create such thick and fudge brownies and they’re all simple ingredients

  • Chocolate – I always use 70%+ cocoa content chocolate when making my brownies as it creates the best bake by father – don’t worry, the brownies don’t taste ‘dark’ – stick to it!
  • Butter – I use unsalted butter, but all baking spreads work well for a brownie mixture
  • Flour – In brownies, you only ever want to use plain flour – self raising flour will create a cake like texture which you don’t want.
  • Cocoa powder – I find the cocoa powder increases how chocolatey the brownies are and I adore it. I use strong cocoa powder (100%!) but any cocoa powder works well.
  • Eggs – I always used medium eggs in baking these days, but if you wanted to use large you can use 3 large eggs instead.
  • Sugar – I switch between using caster sugar and light brown soft sugar in my brownies as it depends on what mood I am in, or even what I have in the cupboard – but both work well.


For the cookie dough, it’s quite simple – as it’s a no bake cookie dough! However, for safety – you do have to bake the flour separately before using. You essentially need to kill off any bacteria in the raw flour before using in the cookie dough.

The cookie dough consists of:

  • Butter – For this you can easily get away with actual butter at room temperature, or even a baking spread
  • Sugar – I used light brown sugar as I used it in the brownie mix, but also I love the flavor and color it brings to the raw cookie dough
  • Flour – plain flour is best – and to bake it off spread it onto a tray and bake at 160ºfan for 5 minutes and then cool before using.
  • Vanilla – Delicious flavor as always
  • Milk – I always use whole milk, but the milk is there to help bind the cookie dough
  • Chocolate Chips – I used chocolate chips in both the brownies and the cookie dough, and to make it easier I used milk chocolate in both


The ganache is here to create a delicious topping for the cookie dough brownies. It’s a thick and luxurious topping to the already slightly over the top brownie and cookie dough combo, but I adore it.

Of course, you can leave the ganache off, and the recipe will still work 100% so there are no worries there. However, it really does level it up!

I used a mix of dark chocolate, milk chocolate and double cream to create a wonderfully thick ganache that would look super easy. I therefore used less cream than a normal ganache would, but it works – trust me! I just spread it onto the brownies, and then let it sit along with the brownies and cookie dough.


When baking the brownies you have to stick to the rules of brownie baking – skewer tests don’t work, don’t ruin your mix by using a mixer instead of folding the ingredients in, don’t use chocolate with too low a cocoa content .

I always bake my brownies until there is a small wobble in the middle of the tin, and then I let them cool fully. As you are topping them with cookie dough and ganache, the fridge will help set the brownies perfectly.

Once the brownies are cooled, I press the cookie dough on top. You don’t want the brownie to be too hot otherwise pushing the cookie dough on may go slightly wrong.

I then level off the cookie dough, pour over the ganache, and set in the fridge for several hours – but often overnight as you get the best results this way.

Tips & Tricks

  • These brownies will last for 3-4+ days, preferably in the fridge
  • These brownies will freeze for 3+ months
  • I use dark chocolate that is 70%+ cocoa content
  • I sat down this baking tin


  • 200 g dark chocolate
  • 200 g unsalted butter
  • 4 medium eggs
  • 275 g light brown soft sugar
  • 100 g plain flour
  • 50 g cocoa powder
  • 150 g chocolate chips (optional)

Cookie dough

  • 125 g unsalted butter
  • 150 g light brown soft sugar
  • 175 g plain flour
  • 1 tsp vanilla extract
  • 30 mm whole milk
  • 150 g chocolate chips (optional)


  • 100 g dark chocolate
  • 100 g milk chocolate
  • 100 mm double cream


  • Preheat the oven to 180ºc/160ºc fan and line a deep 9″ square tin with parchment paper

  • Add the dark chocolate and butter to a bowl and melt together until smooth. Leave this to cool for 10 minutes.

  • Add the eggs and sugar to a new bowl, and whisk together for a few minutes until thickened, doubled in volume and the whisk leaves a trail in the mixture when you lift it out

  • Fold through the melted chocolate and butter carefully, and then fold through the plain flour and cocoa powder as well.

  • If you are using chocolate chips, fold them through now.

  • Pour the mixture into the prepared tin, and bake for 25-28 minutes in the oven – look for a small wobble in the middle of the mixture to know that they are ready.

  • Leave the brownies to cool for an hour.

Cookie Dough

  • To treat your flour – sprinkle it onto a baking tray, and bake in the oven for 5 minutes. Let it cool before using.

  • Add the unsalted butter and light brown soft sugar to a bowl and mix together

  • Add the flour, vanilla, milk and chocolate chips and mix together

  • Spread and press this over the cooled brownies


  • Add the dark chocolate, milk chocolate and double cream to a bowl and heat in short bursts until the mixture has melted and combined.

  • Spread the ganache over the cookie dough and then put the cookie dough brownies in the fridge for several hours (but overnight is best!).

  • Portion, and enjoy!

  • These brownies will last for 3-4+ days, preferably in the fridge
  • These brownies will freeze for 3+ months
  • I use dark chocolate that is 70%+ cocoa content
  • I sat down this baking tin


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