Brownies with Cookie Dough Frosting are two decadent desserts combined into one! A fudgy chocolate brownie is frosted with a smooth, creamy cookie dough frosting. Each bite will have you guessing: Is it a brownie? Or a cookie? BOTH!
Imagine: gliding your fork through a sea of cookie dough frosting down into a rich brownie base. This dessert will rock your world.
Why KJ Loves Brownies with Cookie Dough Frosting
How can you not like two desserts in one? It’s the best of both worlds! I love how happy these brownies make people. You can’t not smile when you take in a bite of these decadent brownies. I love cookie dough and I love brownies, so putting them together was a no-brainer! Bake up the ultimate indulgence!
Making homemade brownies can seem like a hassle. But compared to a boxed brownie, it is SO worth it.
Let’s break it down:
01) First, you make the brownie batter—nothing fussy here, just chocolatey goodness. Whip up the butter and sugars. Then add the flour, cocoa powder, and baking soda.
02) Spread brownie batter evenly into a greased 9×9 pan. Smooth it out evenly with a rubber spatula. The brownie batter will be thick, but don’t worry! It bakes up to be perfectly fudgy and delicious. You can also line the baking pan with parchment paper to easily remove the brownies for slicing and serving.
03) Then, bake the brownies to perfection. Make sure to cool the brownies completely before frosting, or you will have a gooey mess!
It’s that simple.
The key to a really delicious brownie?
I swear by Dutch-processed cocoa powder. It adds the ultimate, rich chocolate flavor that I love. Plus, it makes the brownies look ultra dark and decadent. If you can’t find Dutch-processed cocoa powder, use 100% cocoa powder.
These brownies are scrumptious on their own, but you can’t say no to a cookie dough frosting!
Cookie Dough Frosting
Brown sugar, vanilla extract, and chocolate chips give this frosting the classic “cookie dough” taste. I recommend semi-sweet or dark chocolate chips.
This frosting also calls for flour—if you are concerned about consuming raw flour, simply spread the flour out on a baking sheet and bake at 350° for a few minutes. Then, resume the frosting recipe as normal once the flour has cooled.
Personally, I’m going to take my chances, ha! But I’m also the one who is swiping my finger through regular cookie dough when I’m baking cookies, so…it’s just in my nature!
Heavy cream gives the cookie dough frosting a light, airy texture. It will also make the frosting easier to spread! To get a nice, light, and fluffy frosting, make sure to whip it until airy.
Frost the brownies after they have cooled completely. And good luck trying to resist taste-testing. In all honesty here, I may have taken a few finger swipes through this smooth cookie dough frosting while the brownies cooled.
Slice the brownies and serve right away. Or, if you’re serving them later, store the frosted brownies in the refrigerator. Take them out a little before serving to bring them to room temperature.
Setting out a delicious pan of this dessert and watching everyone’s jaw drop.
Sitting on your couch late at night in your jammies, sinking your teeth into one of these chocolatey treats.
Either way, they are bound to disappear!
But don’t take my word for it. Check out the spectacular success other home cooks had with this recipe:
Brownies With Cookie Dough Frosting FAQ:
How should I store the frosted brownies?
Cover the brownies and store them in the refrigerator to get the most life out of them. Since the frosting will naturally harden in the cool refrigerator, bring the brownies back to room temperature prior to serving.
Can you make the frosting without flour?
I haven’t tried the frosting recipe without it, and it does help give the frosting the “cookie dough” feel.
Can I substitute whole milk for heavy cream?
Heavy cream adds richness and decadence to the frosting. But you can substitute whole milk if you don’t have cream on hand. Add less to begin with, as milk can thin out the frosting more.
Share the love!
If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂
Thanks for following and cooking along with me!
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Recipe originally posted on January 17, 2020 – updated on September 16, 2022.