Homemade brownies with edible brown butter cookie dough balls

Fudgy Brownies with Brown Butter Cookie Dough


The ultimate fudgy brownie recipe with huge chunks of brown butter edible cookie dough. The brown butter cookie dough is so flavorful and I love that it keeps its doughy texture even through the brownie bake!

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Homemade brownies with edible brown butter cookie dough balls, and a hand pressing in cookie dough into the batter

Fudgy Brownies with Edible Brown Butter Cookie Dough Recipe

If you love brownies and cookie dough, you're in for a treat! These ultra-fudgy brownies packed with chunks of brown butter edible cookie dough are everything you’ve been dreaming of. They have a rich, gooey texture and an irresistible flavor combo. Made with a mix of white and brown sugar, pure vanilla extract, and semisweet chocolate chunks, these brownies are so good you'll want to make them all the time!
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes

Equipment

  • 1 heatproof bowl
  • 2 medium bowls
  • 1 Baking sheet
  • 1 Cookie scoop
  • 1 Measuring Cups and Spoons
  • 1 9×9-inch square baking pan
  • 1 medium-large bowl
  • 1 Spatula
  • Parchment paper

Ingredients
  

Brown Butter Edible Cookie Dough:

  • 1/2 cup + 1 tablespoon brown butter (start with about 3/4 cup of butter to brown)
  • 2/3 cup superfine sugar (AKA Baker's Sugar or Caster Sugar)
  • 1/8 teaspoon salt
  • 2 tablespoons warm milk (you may need 3 tablespoons total depending on consistency)
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup all-purpose flour
  • 1 cup semisweet mini chocolate chips optional

Chewy-Fudgy Brownies:

  • 8 oz semi sweet chocolate bar (roughly chopped)
  • 1/2 cup unsalted butter
  • 3/4 cup white sugar
  • 1/4 cup packed light brown sugar
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 2/3 cup all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 1/4 tsp salt
  • 1 cup semi-sweet chocolate chips

Instructions
 

Brown Butter Edible Cookie Dough:

  • Heat-Treat the Flour: Preheat your oven to 350°F (175°C). Spread 1 cup all-purpose flour evenly on a baking sheet and bake for about 10 minutes. This process helps eliminate potential bacteria. Let the flour cool completely before using.
  • Prepare the Brown Butter: Start by melting 3/4 cup of unsalted butter in a saucepan over medium heat. Continue to cook, stirring frequently, until the butter foams and begins to turn a rich, golden brown, with a nutty aroma. Look for small brown specks forming on the bottom of the pan. Once browned, remove from heat and allow to cool slightly. Measure out 1/2 cup + 1 tablespoon brown butter for the recipe.
  • Combine: In a medium-sized bowl, add 1/2 cup + 1 tablespoon brown butter, 2/3 cup superfine sugar, 1/8 teaspoon salt, 1 1/2 teaspoons pure vanilla extract and 2 tablespoons warm milk. You may need a third tablespoon of warm milk, depending on the cookie dough consistency. Stir until smooth and well incorporated.
  • Add the Flour: Gradually add the heat-treated flour to the wet mixture, stirring until the dough comes together. Be careful not to overmix.
  • Add Chocolate Chips: Fold in 1 cup semisweet mini chocolate chips optional until evenly distributed.
  • Roll into edible cookie dough balls: Scoop 2 tablespoons of cookie dough and roll them into a ball. Repeat until all of the dough has been formed into balls. Chill in the refrigerator until completely cold. This is important, as it helps us maintain the cookie dough texture even while the brownies bake.

Chewy Fudgy Brownies:

  • Prep: Line a 9×9-inch baking pan with parchment paper and lightly grease it with butter for easy removal. Roughly chop 4 oz of a semi sweet chocolate bar, set aside.
  • Mix Dry Ingredients: In a medium-large bowl, whisk together 2/3 cup all-purpose flour, 2 tbsp unsweetened cocoa powder, and 1/4 tsp salt for about a minute. This helps to break up clumps while mixing the ingredients together. Set aside.
  • Melt: Place 1/2 cup unsalted butter, and chopped semi sweet chocolate in a heatproof bowl & microwave until just melted. Stir every 30 seconds to make sure you don’t overcook the chocolate.
  • Mix Wet Ingredients: Add 3/4 cup white sugar and 1/4 cup packed light brown sugar and 2 teaspoons pure vanilla extract to the melted butter and chocolate. Stir until combined. Add the eggs one at a time and whisk together until just combined.
  • Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients and stir until well combined. Be careful to not overmix.
  • Add the Chocolate: Fold in 1 cup semi-sweet chocolate chips until evenly distributed.

Assemble and Bake:

  • Assemble: Pour the brownie batter into the prepared baking pan.
    Add 9 of the edible cookie dough balls by pressing them into to the brownie batter. I like to space them out so there are three balls in each row, with a total of three rows. Providing space is helpful so the brownie batter can bake in between the edible brown butter cookie dough balls.
  • Bake: Place the pan in the preheated oven and bake for 30-35 minutes or until an inserted toothpick comes out with moist crumbs. The brownies should look set on top and be starting to crackle.
  • Cool and Serve: Allow the brownies to cool to room temperature to set before slicing. Add the remaining cookie dough on top of the baked brownies for a fun topping and added texture.

Notes

While it’s lovely to make these fully from scratch, if you’re short on time you can also add the edible brown butter cookie dough balls into box-mix brownie batter.
If you take the brownies out while they are still on the fudgier side, you will maintain the doughy texture of the edible cookie dough. But if you don’t love your brownies fudgy, you can experiment with a longer baking timeframe.
Enjoy!

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