Gooey Cookie Dough Brownie Bars
Gooey Cookie Dough Brownie Bars are the perfect treat for anyone who loves a mix of soft brownie, melty chocolate, and that irresistible cookie dough flavor all in one bite.…
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Gooey Cookie Dough Brownie Bars are the perfect treat for anyone who loves a mix of soft brownie, melty chocolate, and that irresistible cookie dough flavor all in one bite. With a rich chocolate brownie base and a thick layer of sweet, dreamy cookie dough on top, these bars deliver a double dose of chocolatey goodness and chewy, gooey texture that’s hard to beat.
I love making these bars when I want to satisfy a serious sweet tooth because they’re fun to eat and so simple to pull together. The cookie dough layer stays soft and a little gooey right in the center, which makes every bite feel like a special treat. I also like to press some chocolate chips right into the cookie dough before baking—it’s a little trick I picked up that really takes them up a notch.
These bars are great to share at gatherings or just to keep on hand for a cozy night in. I usually cut them into big squares because they’re rich and filling, but if you want just a taste, smaller pieces work perfectly too. Serve them with a cold glass of milk or a scoop of vanilla ice cream for a totally satisfying dessert experience!
Key Ingredients & Substitutions
Butter: It’s key in both layers for richness and chewiness. Unsalted butter lets you control salt easily. If needed, you can use margarine or dairy-free butter for a vegan twist.
Cocoa Powder: Unsweetened cocoa adds deep chocolate flavor for the brownie. Dutch-processed cocoa works too and gives a milder taste.
Flour (Cookie Dough Layer): Heat treating flour is important to make it safe to eat raw. If you prefer, you can use specially made “heat-treated flour” available online or substitute almond flour for a gluten-free option but texture will change.
Chocolate Chips: Mini chocolate chips melt nicely and keep the layers gooey. You can swap for regular size chips or chunks if mini chips aren’t available, but distribute them evenly to avoid clumping.
How Do You Keep the Cookie Dough Layer Soft and Gooey?
The trick is to bake just until the edges set but the center is still soft. Here’s how I do it:
- Use softened butter and sugars well creamed for a smooth dough.
- Don’t overbake — check at 25 minutes and test the center gently. It should wiggle slightly but not be liquid.
- Let bars cool completely in the pan. This helps the dough firm up just enough but stay chewy.
Also, heat-treat your flour before mixing to ensure the cookie dough layer is safe to eat raw. This step is simple but important for no-bake dough like this.
Equipment You’ll Need
- 8×8-inch baking pan – perfect size for even baking and easy cutting of bars.
- Parchment paper – helps you lift the bars out easily without sticking.
- Mixing bowls – handy to keep brownie and cookie dough layers separate.
- Hand mixer or whisk – makes creaming butter and sugar quick and smooth.
- Spatula – great for spreading batter and cookie dough evenly in the pan.
Flavor Variations & Add-Ins
- Mix peanut butter chips into the cookie dough for a nutty twist that pairs well with chocolate.
- Add chopped nuts like walnuts or pecans into the brownie layer for extra crunch and flavor.
- Replace mini chocolate chips with toffee bits for a caramel surprise in every bite.
- Swirl in some caramel sauce into the brownie batter before baking for a gooey caramel layer.
Equipment You’ll Need:
- 8×8-inch (20×20 cm) baking pan – for perfect-sized bars.
- Parchment paper – makes it easy to lift the bars out of the pan.
- Mixing bowls – separate bowls for brownie batter and cookie dough.
- Hand mixer or whisk – for creaming butter and sugar smoothly.
- Rubber spatula – handy for spreading the layers evenly.
- Sieve or sifter – to evenly combine dry ingredients.
Variations to Try:
- Nutty Upgrade: Add 1/3 cup chopped walnuts or pecans to the brownie or cookie dough layers for crunch.
- Chocolate Twist: Substitute half of the mini chocolate chips with white chocolate or peanut butter chips.
- Caramel Swirl: Drizzle caramel sauce on the brownie batter before spreading cookie dough for gooey caramel pockets.
- Peanut Butter Delight: Stir 2 tablespoons creamy peanut butter into the cookie dough layer for a rich flavor.
- Gluten-Free: Use gluten-free all-purpose flour for both layers, making sure to heat treat flour for cookie dough safety.
Can I Use Store-Bought Cookie Dough Instead of Making My Own?
Yes, you can! Just make sure to use edible cookie dough that’s safe to eat raw (no eggs and heat-treated flour). Spread it evenly over the brownie layer before baking.
How Should I Store Leftover Gooey Cookie Dough Brownie Bars?
Store them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. For a fudgier texture, refrigerate; let them come to room temperature before serving.
Can I Freeze These Bars?
Absolutely! Wrap the cut bars tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight before enjoying.
What’s the Best Way to Tell When They’re Done Baking?
Look for set edges and a cookie dough layer that still jiggles slightly in the middle. The center should not be liquid — this ensures a gooey but fully cooked bar.
