Karen's Cookie Dough Brownies

Karen's Cookie Dough Brownies


"Combining cookie dough with rich chocolate brownies will give you a new twist on your two favorite indulgences. The raw cookie dough does not contain any eggs, so you can enjoy this treat without fear. Just don't think about the calories. The recipe is my own creation using the brownie recipe my mother has been using for decades."


2 h 25 m servings 296 cals
Serving size has been adjusted!

Original recipe yields 40 servings



  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 38.3g
  • 12%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour an 11x17 inch baking pan.
  2. Melt vegetable oil, 3/4 cup margarine, and cocoa in a large pot over medium heat. Remove from heat, and stir 2 1/2 cups sugar and the salt into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then add the vanilla. Stir 1 3/4 cup flour into the chocolate mixture. Spread the batter evenly into the prepared pan.
  3. Bake for 20 minutes in the preheated oven. Allow to cool completely.
  4. Beat 1 cup margarine, 1 cup brown sugar, and 1 cup white sugar with an electric mixer in a large bowl until smooth. Add milk and 2 teaspoons vanilla extract; beat well. Mix in the flour until just incorporated.
  5. Place chunks of the cookie dough over the cooled brownies; then place a piece of plastic wrap between your hand and the dough and squish it down into place. This gives an even layer of dough and helps "stick" it to the top of the brownies. Refrigerate until firm, about 30 minutes.
  6. Melt the chocolate chips with the shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until the chocolate is warm and smooth, 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Spread over the chilled brownies. Refrigerate uncovered until set, about 30 minutes, before cutting into squares.


  • Cook's Note
  • You must make this in the large baking pan/cookie sheet indicated (11"x17"x1") to ensure even cooking.
  • If you cut the brownies before the chocolate glaze has set, the brownies come out messy. Refrigerate too long before cutting and the glaze will crack up.
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  1. 13 Ratings


This recipe is soooooo yummy! But beware it is also very very rich. The only changes I made to the recipe was to bake the brownies for 30 minutes instead of 20. When I went to take them out of t...

These were a hit at my party! They almost didn't make it out of my house because my friend and fam bam all wanted me to reserve them a slice. Used box brownie mix instead cuz I was too lazy to p...

Overall, good recipe but I found the brownies to be too cake-y for my taste. I prefer a more fudge-y brownie. Also, don't refrigerate these for too long or else the chocolate on top completely...