Cookie Dough Brownies

  • 1 ¼ cups all purpose flour
  • 1 tsp salt
  • 2 TB cocoa powder
  • 11 oz chocolate chips
  • 8 oz butter
  • 1 ½ cups sugar
  • ½ cup brown sugar
  • 5 eggs
  • 2 tsp vanilla

Cookie Dough Topping

  • 12 oz butter, softened
  • 1 ½ cups sugar
  • 1 ½ cups brown sugar
  • 6 TB milk
  • 1 TB vanilla
  • 3 cups all purpose flour
  • 3 cups mini chocolate chips

Chocolate Ganache

  • 8 ounces good semisweet chocolate chips
  • 1/2 cup heavy cream
  • 1 teaspoon instant coffee granules

A favorite from our bake shop!

Combine flour, salt and sifted cocoa powder in a large bowl. In a medium bowl, combine butter and chocolate chips. Place over a pan of boiling water and melt until smooth. Whisk in the sugar and brown sugar while still over simmering water. Then remove from heat and add three of the eggs. Whisk until completely incorporated. Add the remaining two eggs and the vanilla, whisk until smooth. Fold in the dry ingredients.  Spray a 9”x13” pan with cooking spray, evenly spread batter in pan. Bake at 325°F 10-15 minutes, or until a toothpick inserted in the center comes out with a few crumbs adhering. Do not over bake. Let cool.


Cream butter and sugars until fluffy. Add the milk and vanilla and mix well. Add the flour and mix until completely incorporated. Add the chocolate chips. Drop batter onto brownies and press into an even layer. Press a piece of plastic wrap onto surface and chill. When cold spread with warm ganache (recipe follows), chill, remove from pan and cut into squares.


Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.