Cookie Dough Brownie

Pre-Heat Oven 170C ( fan assisted) | 8 inch square pan (Greased and lined with baking paper that is slightly over hanging.)



  • 110g Dark Choc (70% is best)

  • 110g Unsalted Butter

  • 220g Caster Sugar

  • 2 Eggs

  • 80g Plain Flour

  • 30g Cocoa Powder

  • 1/2 tsp Salt

  • 1/2 tsp Baking Powder

Edible Cookie Dough:

  • 100g Plain Flour

  • 95g Caster Sugar

  • 45g Brown Sugar

  • 1/2 tsp Salt

  • 120g Soft Unsalted Butter

  • 1/2 tsp Vanilla Extract

  • 2 tbsp Plain Yogurt or sour cream

  • 50g Dark Choc Chips


  • 100g Dark Choc (50%)

  • 100ml Heavy cream



Start by melting the butter and chocolate in a heat proof glass bowl over a bain-marie or in a microwave in 30 seconds increments, stirring in between. Keep stirring until it is smooth. Once that's done, put the bowl aside to cool.

In a large mixing bowl add the sugar and eggs. You can use a hand electric mixer, a stand mixer or whisk by hand but that will take some time. Whisk the sugar and eggs together until pale light colour. I whisk this part for 4-5 minutes.

Pour the butter chocolate mixture into the sugar egg mixture and fold it together with a spatula or spoon. Then sift in your dry ingredients which are the flour, cocoa powder, salt, and baking powder. Fold it in until just combine and you don't see any more dry flour.

Pour the batter into a 8x8 inch tin thats been lined and greased. Make sure your oven has been pre-heating at 170C and bake the brownie for 20-25 mins for gooey texture. You can leave it for a little longer if you like cakey texture. For a gooey brownie, when inserting a skewer to check for doneness, there should be a little bit of brownie batter. For cakey it could come out clean.

Once it's come out of the oven let it cool completely in the pan. Before you shut off the oven, spread the flour for the Edible Cookie Dough on to a small sheet tray and let it cook in the oven for 5 mins. This is to kill any bacteria in the flour.

Edible Cookie Dough

In a medium bowl, add the cooked flour, caster sugar ( or granulated), brown sugar, salt, soft unsalted butter, vanilla extract, plain yoghurt, Dark chocolate chips and mix until well combined. Spread the cookie dough evenly with a spatula on the cooled brownie and then rest it in the fridge.

Make sure the brownie is completely cool before spreading the cookie dough on top.


Method 1 : Melt the heavy cream and dark chocolate over a bain-marie and stir until fully combined and then spread in on top of the cookie dough layer evenly. Put it back in the fridge and let it set for half an hour.

Method 2 : Heat the cream in a small pot until small bubbles appear and then pour it over the chocolate in a heat proof bowl. Stir until combined then spread onto the cookie dough layer. Let it set in the fridge for half an hour.

Cut into the sizes you prefer and enjoy eating these delicious brownies!