Description

Rich, fudgy brownies swirled with no-bake cookie dough and topped with a glossy chocolate ganache. This easy-to-make dessert is a crowd-pleaser that combines dense chocolate texture with soft, buttery cookie dough pockets.

Ingredients

Scale

1 cup (226g) unsalted butter
1 cup (170g) dark chocolate chips (semi-sweet or bittersweet)
1 ½ cups (300g) granulated sugar
½ cup (100g) light brown sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
1 cup (125g) all-purpose flour
¼ cup (25g) unsweetened cocoa powder
½ teaspoon salt
½ cup (113g) butter, softened (for cookie dough)
½ cup (100g) packed light brown sugar (for cookie dough)
¼ cup (50g) granulated sugar (for cookie dough)
1 teaspoon vanilla extract (for cookie dough)
1 ½ cups (185g) all-purpose flour (for cookie dough)
¼ teaspoon salt (for cookie dough)
½ cup (85g) mini chocolate chips (for cookie dough)
½ cup (120ml) heavy cream (for ganache)
1 cup (170g) semi-sweet chocolate chips (for ganache)

Instructions

Make the no-bake cookie dough: In a medium bowl, mix softened butter, brown sugar, and granulated sugar until creamy. Add vanilla and salt. Mix in flour until just combined, then fold in mini chocolate chips. Roll into 1-inch balls and freeze for at least 20 minutes.
Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides.
Melt butter and dark chocolate chips together in a microwave-safe bowl in 30-second intervals, stirring until smooth. Let cool slightly.
Whisk granulated sugar and brown sugar into the melted chocolate mixture vigorously for about a minute. Add eggs one at a time, whisking well after each. Stir in vanilla.
In a separate bowl, whisk flour, cocoa powder, and salt. Gently fold dry ingredients into wet ingredients until just combined. Do not overmix.
Pour batter into prepared pan. Drop frozen cookie dough balls randomly over the batter. Swirl gently with a knife or skewer to create pockets, leaving some balls whole on top.
Bake for 25-30 minutes until edges are set and center looks soft. Cool in pan for at least 30 minutes.
Make ganache: Heat heavy cream until simmering. Pour over semi-sweet chocolate chips and let sit for 2 minutes. Stir slowly from center out until smooth and glossy.
Pour warm ganache over cooled brownies. Spread evenly and refrigerate for at least 1 hour until ganache sets before cutting.

Notes

Freeze the cookie dough balls to prevent them from melting into the batter. Do not overbake; the center should remain fudgy. Quality chocolate is essential for the ganache. Store in the refrigerator to keep the ganache firm.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 420
Sugar: 38
Sodium: 180
Fat: 24
Saturated Fat: 14
Carbohydrates: 52
Fiber: 2
Protein: 5

Keywords: brownies, cookie dough, chocolate ganache, dessert, no-bake cookie dough, fudgy brownies, easy dessert, make-ahead dessert