Cookie Dough Frosted Brownies. Every bite of these chocolate, dense, fudgy brownies are rich and luscious. They are topped with icing that tastes just like chocolate chip cookie dough.
Truly a decadent treat!
When the boys and I make cookies, we eat so much dough we barely have enough dough to bake the actual cookies. With that in mind, I decided to top brownies with cookie dough for Lincoln’s birthday ‘cake’.
It was a big hit!
The brownies are very dense and fudgy. They would be great without any frosting. But, more is more especially for a birthday dessert!
I do love a good brownie. I’ve shared these brownies with you previously: Rocky Road Brownies, Salted Caramel Candy Brownies, Praline Brownies, Three Musketeer Brownies and even Red Velvet Brownies and Peppermint Red Velvet Brownies.
For the icing, I omitted the eggs in traditional chocolate chip cookie dough. It didn’t affect the great cookie dough flavor.
Cookie Dough Frosted Brownies
I recommend using mini chocolate chips. I did not, but they would be so much better instead of the big chunk of chocolate. Also, any flavor chocolate, dark, milk, bittersweet would be good. My boys prefer milk so that’s what I used.
You could do so much with this Chocolate Chip Cookie Dough Frosting. First of all, how about icing your favorite chocolate cake with it? A tall three-layer cake would be stunning. Try sandwiching it between two double chocolate cookies instead of ice cream! Finally, swirl it through ice cream. Chocolate or vanilla ice cream with a hefty swirl of cookie dough would be spectacular!
For the Cookie Dough Frosting
This cookie dough frosting is egg-free and needs to be made with heat-treated flour. Raw flour can be a carrier of E. coli unless it goes through a heating process to kill the bacteria.
How to Heat Treat Flour
- You can heat treat your entire bag of flour or just treat the amount you need in a recipe. If you’re heating just enough for the recipe, add an extra 1/2 to 1 cup so you’ll have enough.
- Place the flour in a microwave-safe bowl and heat on high for 30-second intervals. Stop to stir after each interval. Stir well. Use an instant-read thermometer to test the flour in several places to make sure it has reached 165°F. If you get a lower reading in one area, stir and heat again for 30 seconds and text again.
- Measure the amount of flour you need and use in the recipe, then let it cool completely.
While you’re here, check out these recipes
- Easy Strawberry Cake
- Pecan Cobbler
- Million Dollar Pound Cake
- S’mores Crack Candy Recipe
- Martha Washington Candy
- Chocolate Chip Cookie Dough Truffles
- Buckeye Chocolate Peanut Butter Truffle Spoons
- Peppermint Truffles
- Kentucky Bourbon Balls
- Kit Kat Truffles
- Raisin Peanut Clusters
Cookie Dough Frosted Brownies
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FOR THE BROWNIES
- Preheat oven to 350 degrees.
- Spray a 13x9 inch pan with non-stick cooking spray.
- Add the cocoa powder, chocolate chips, and salt.
- Whisk until combined.
- Add the flour and whisk until just combined.
- Bake 25 to 28 minutes or just until done in the center.
- Remove and cool on a rack until no longer hot.
COOKIE DOUGH FROSTING
- In a large bowl, cream the butter and both sugars until they are lighter in color and fluffy about 2 minutes.
- Add the milk and vanilla and mix until combined.
- Add the flour and salt and mix until combined.
- When the mixture is smooth, fold in the 1 cup of the chocolate chips by hand.
- Spread the cookie dough onto the cooled brownies.
- Sprinkle the remaining 1/2 cup chocolate chips over the top of the cooking dough frosting and lightly press into the icing.
- Serve immediately.
- Refrigerate up to 5 days.
If you like this recipe, you may also like the other pound cake recipes in my Pound Cake Series. Check them out below. Click the photo for the recipe.