Description

This Cookie Dough Brownies recipe combines the rich, fudgy texture of classic brownies with a creamy, edible cookie dough layer topped with mini M&M’s for a playful and indulgent dessert. Featuring a boxed fudge brownie base and a heat-treated flour cookie dough that’s safe to eat raw, this easy-to-make dessert is perfect for satisfying sweet cravings with a fun twist.

Ingredients

Scale

Brownie layer

16.3 ounces box of fudge brownie mix (Betty Crocker brand)
2 large eggs, room temperature
½ cup vegetable oil
2 tablespoons water

Cookie dough layer

1¾ cups all-purpose flour
1 cup salted butter, softened to room temperature
¾ cup light brown sugar, packed
½ cup granulated sugar
1½ teaspoons vanilla extract
2 tablespoons heavy cream
¼ teaspoon salt
1½ cups mini semi-sweet chocolate chips
⅓ cup mini M&M’s candies

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Instructions

Preheat oven and prepare pan: Preheat your oven to 350°F. Line a 9×9-inch straight-sided metal baking pan with parchment paper, ensuring enough overhang on the sides for easy removal later, then spray the pan lightly with baker’s spray. Set aside.
Make the brownie batter: In a large mixing bowl, combine the fudge brownie mix, eggs, vegetable oil, and water. Whisk by hand for 1-2 minutes or until the batter is smooth and well combined.
Bake brownie layer: Spread the brownie batter evenly in the prepared baking pan. Bake for 30-33 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Avoid overbaking to keep brownies soft and fudgy.
Cool brownies and lower oven temp: Remove the brownies from the oven and reduce the oven temperature to 300°F. Allow the brownies to cool completely on the counter before adding the cookie dough layer.
Heat-treat the flour: Spread all-purpose flour evenly on a parchment-lined 9×13-inch quarter sheet pan. Bake in the 300°F oven for 5-7 minutes to kill any potential bacteria. Watch closely to prevent burning. Remove and let flour cool completely.
Cream the sugars and butter: In a large bowl, use a hand mixer on medium speed to beat the softened butter, light brown sugar, granulated sugar, and vanilla extract for 1-2 minutes until light and fluffy.
Add cream and salt: Lower the mixer speed to low and add the heavy cream and salt, mixing until fully incorporated.
Incorporate flour: Gradually add the cooled heat-treated flour, about ½ cup at a time, mixing just until no white streaks remain. Be careful not to overmix.
Fold in chocolate chips: Using a wooden spoon or rubber spatula, gently stir the mini semi-sweet chocolate chips into the dough until evenly distributed.
Spread cookie dough over cooled brownies: Once the brownie layer is completely cooled, use a large cookie scoop to drop cookie dough scoops evenly over the brownie surface.
Even out cookie dough layer: Use a small offset spatula to gently spread the cookie dough into a smooth, even layer. Avoid pressing too hard to keep the layers distinct.
Add mini M&M’s topping: Sprinkle mini M&M’s candies evenly over the cookie dough and lightly press them into the dough to adhere.
Chill and serve: Refrigerate the layered brownies for at least 30 minutes to set the cookie dough. Carefully lift the brownies from the pan using the parchment overhang, slice, and serve.

Notes

Storage: Store in an airtight container in the refrigerator for 4-5 days.
Freezing: Wrap tightly in aluminum foil and freeze for up to 1 month. Thaw completely in the refrigerator before serving.
Brownie mix substitution: Use Betty Crocker fudge brownie mix or follow the mixing instructions on your box. Baking times and ingredient ratios may vary by brand.
Parchment lining: Lining the pan with parchment paper allows easy removal and clean slicing.
Baking tips: Brownies are done when a toothpick comes out with a few moist crumbs—avoid overbaking to maintain a soft texture.
Homemade brownie base: You may substitute a rich fudge brownie recipe, but avoid cake-like brownies.
Heat treating flour: This step is crucial for safety since the cookie dough is not baked.
Do not bake cookie dough: The cookie dough layer is intended to be eaten raw and contains no leavening.
Butter temperature: Ensure butter is softened to room temperature for proper creaming with sugar.

Nutrition

Serving Size: 1 piece (1/16 of recipe)
Calories: 320
Sugar: 28g
Sodium: 160mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 3g
Cholesterol: 45mg