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The Best Cookie Dough Brownies

Published: Last Updated: by 1398 words. | About 7 minutes to read this article.

A layer of dark fudgy brownies is covered with a rich, buttery cookie dough that's full of pecans and toffee bits. A rich, shiny chocolate ganache is spread over the whole thing. When you want and indulgent dessert this should be your go to!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Jump to Recipe

If you’re a fan of edible cookie dough, then you’re in for a treat with this decadent cookie dough brownies recipe!

Imagine a fudgy brownie layer topped with a thick layer of safe, edible, egg-free cookie dough mixed with buttery-crunchy toffee pieces and toasted pecans.

It's so rich and delicious, you’ll be reaching for seconds before you know it.

A brownie with a layer of cookie dough and a layer of ganache with a fork cutting into it.
Table of Contents

Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.

🗝️ Key takeaways: why this recipe is your new favorite

  • These cookie dough brownies combine the best of both worlds: rich, fudgy chocolate brownies and a thick layer of creamy, edible cookie dough all topped with a silky chocolate ganache.
  • Perfect for any occasion! It's always a hit with both kids and adults.
  • You’ll also learn how to make safe-to-eat cookie dough using heat-treated flour and no raw eggs, so you can indulge without worry.

Whether you’re a seasoned baker or this is your first time making homemade brownies, you’re about to take your love for cookie dough to a whole new level of decadence.

🧾 Gather your ingredients: what you'll need

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

How to heat treat flour

I recommend heat treated flour for the edible cookie dough part of this recipe.

Heat-treating flour is an important step when making recipes like edible cookie dough or other no-bake desserts.

Raw flour can contain harmful bacteria, such as E. coli, that are typically killed during the baking process. When flour isn’t baked or cooked, these bacteria can remain, posing a risk of foodborne illness.

Heat-treating flour at home is a simple process that ensures your recipes are safe to eat without altering the flavor or texture of your flour.

  1. Preheat the oven to 350°F.
  2. Spread the flour evenly on a baking sheet lined with parchment paper or aluminum foil.
  3. Bake the flour for 5-7 minutes.
  4. Important! Stir it halfway through to prevent any burning.
  5. Check the temperature with an instant-read thermometer to ensure it reaches at least 165°F throughout.
  6. Let the flour cool completely before using it in your recipe.

This easy process makes raw flour safe to use in all your no-bake treats!

📖 Make it your own: yummy variations

  1. Salty: Try a sprinkle of sea salt on top.
  2. Nutty: Use walnuts or macadamia nuts in place of the pecans.
  3. Peanut Buttery: Use ½ cup butter and ½ cup peanut butter in the raw cookie dough instead of all butter.

🔪 Step-by-step guide: instructions for success

This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.

Follow the instructions to bake the brownie layer. Cool.

Mix the cookie dough layer. Chill for 30 minutes.

Add the ganache and smooth across the top.

Sprinkle with chopped pecans and refrigerate overnight.

🤫 Marye's secret for zhuzhing it up -

For an extra special touch, sprinkle some flaked sea salt on top of the ganache layer before chilling. It balances the sweetness and adds a gourmet feel to your brownies.

zhuzh: verb. To make something more interesting or attractive

🍴Must have tools: essential equipment

  1. Stand mixer or hand mixer
  2. Parchment paper
  3. Large mixing bowl
  4. Medium bowl
  5. 13x9-inch baking pan

Store leftovers in an airtight container in the refrigerator for up to 5 days. These brownies taste even better the next day when the flavors have had time to meld together.

They also freeze well. Cut them, but leave them in the pan. Flash freeze, then pop them in individual-sized storage bags and freeze for up to 3 months.

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Marye's Tip o' the day

Line your baking pan with parchment paper or aluminum foil for easy removal of the brownies. It also makes cutting clean squares much simpler.

💭 Insider tips: things to know

  1. Make sure to use heat-treated flour in the edible cookie dough to make it safe for eating.
  2. Let the brownies cool completely before adding the cookie dough layer to prevent melting.
  3. Make sure you use a good brand of real chocolate chips for the ganache. They will melt better.
  4. Chill at least 8 hours or overnight for best results and clean cuts.
  5. After adding the cookie dough layer, chill the brownies in the refrigerator for at least 30 minutes before adding the ganache layer.

👩‍🍳 Let's answer those questions: FAQs

Have other questions? Ask me in the comments!

How do I cut the brownies neatly without the cookie dough sticking?

For clean cuts, chill the brownies in the refrigerator for at least 8 hours before slicing. Use a sharp knife, heat the blade up with hot water, dry it, and wipe it clean between cuts to prevent sticking.

Can I add mix-ins to the cookie dough layer?

Absolutely! You can add mini chocolate chips, nuts, or even sprinkles to the cookie dough layer for extra texture and flavor. Just fold them in gently after mixing the dough.

⏲️ Marye's time saving hacks -

You can use a boxed brownie mix for the brownie layer if you're short on time. This easy recipe still delivers on flavor with minimal effort!

I love bars and brownie recipes! They're usually quick and easy to make - great for potlucks and feeding crowds of feral teenagers.

📞 Wrapping it up: the last word

Pecan toffee cookie dough brownies are the cure for the largest, most imposing sweet tooth out there.

A fudgy, chewy brownie layer is covered with buttery cookie dough that has pecans and toffee bits stirred in. The entire thing is topped with a creamy, rich chocolate ganache then sprinkled with chopped pecans.

It's thick, it's gooey, and it's amazingly good. This cookie dough brownie recipe was originally published in 2008, and included in my first book, Everything Cookies and Brownies (affiliate link - As an Amazon Associate, I earn commission from qualifying purchases.) which was published in 2009.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Closeup of a cookie dough brownie with a fork in it.

Pecan Toffee Cookie Dough Brownies

5 from 8 votes
Print Pin Recipe Save Recipe Rate Recipe
A layer of dark fudgy brownies is covered with a rich, buttery cookie dough that's full of pecans and toffee bits. A rich, shiny chocolate ganache is spread over the whole thing. When you want and indulgent dessert this should be your go to!
Course Bar cookies
Cuisine American - Southern
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings:24
Calories:502
Author:Marye Audet-White

Ingredients

Brownie Layer

  • 2 cups sugar
  • 1-½ cups flour
  • ½ cup dark cocoa powder
  • ½ teaspoon kosher salt
  • 1 cup butter, melted
  • 4 eggs
  • 2 teaspoons vanilla

Cookie Dough Layer

  • 1 cup butter
  • 1 cup brown sugar
  • ½ cup sugar
  • 2 teaspoons vanilla
  • 1 cup toffee bits
  • 1 cup pecans, chopped and toasted
  • 2 tablespoons heavy cream
  • 2 cups flour, heat treated*

Ganache Layer

  • 1 cup heavy cream
  • 12 oz bittersweet chocolate

Instructions

Brownies

  • Combine the flour, cocoa, and salt.
  • Combine the oil, eggs, sugar and vanilla and mix for 3 minutes on medium speed.
  • Stir in the flour mixture until well blended.
  • Spread n a greased 9×13 pan and bake at 350f for 25-30 minutes.
  • Do not over-bake.
  • Cool completely.

Cookie Dough

  • Mix in mixer until smooth.
  • Spread over cooled brownies.
  • Refrigerate until ready to use.

Ganache

  • Bring cream to simmer.
  • Add chocolate and stir until melted and glossy.

Assembly

  • Spread cookie dough layer on cooled brownies.
  • Top with ganache.
  • Keep refrigerated.

Notes

*Be sure to read the section in the post above on how to heat treat flour and why you should.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 5 days.
They also freeze well. Cut them, but leave them in the pan. Flash freeze, then pop them in individual-sized storage bags and freeze for up to 3 months.
Tips:
  1. Make sure to use heat-treated flour in the cookie dough to make it safe for eating.
  2. Let the brownies cool completely before adding the cookie dough layer to prevent melting.
  3. Make sure you use a good brand of real chocolate chips for the ganache. They will melt better.
  4. Chill at least 8 hours or overnight for best results and clean cuts.
 
You'll find more helpful tips and variations in the body of the post.

Nutrition Facts

Calories: 502kcal | Carbohydrates: 56.7g | Fat: 30.6g | Cholesterol: 90.4mg | Sodium: 79.3mg | Fiber: 2.4g | Sugar: 39.8g | Vitamin A: 1150IU | Calcium: 40mg | Iron: 1.3mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

First published: February 7, 2008 Last Updated: September 1, 2024 with a new url, new images and better instructions, tips, and information.

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About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them. She's been around the culinary block more than once, turning simple ingredients into mouthwatering masterpieces. With a sprinkle of humor and a dash of wit, she makes cooking feel like a piece of cake (which she can also teach you to bake perfectly). When she's not conjuring up delicious dishes, you might find her sharing laughs with her family, reading by the fire, or scribbling down her next big recipe idea. Marye believes that a good meal and a hearty laugh are the best parts of life. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

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