Brownies with Cookie Dough
Addison LaBonte cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added nutrition.
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The ultimate layered dessert featuring a rich, dark chocolate brownie base stuffed with a soft, sweet cookie dough center that stays gooey after baking.
- Time
- 50 minutes
- Equipment
- Oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Tree nuts, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Preheat your oven to 350°F (180 °C) (175°C (350 °F)) and grease or line an 8x8 inch baking pan with parchment paper.
Prepare the brownie batter by whisking together the melted butter, coconut sugar, eggs, and vanilla extract in a large bowl until smooth.
Stir in the almond flour, dark cocoa powder, baking soda, and sea salt until just combined. Fold in a portion of the dark chocolate chips.
Pour approximately half of the brownie batter into the prepared baking pan and spread it into an even layer.
Top the batter with a layer of frozen cookie dough. Using frozen dough is a key tip to ensure the center stays underbaked and gooey after the brownies are finished.
Spread the remaining brownie batter over the cookie dough layer, covering it completely.
Bake for 25-30 minutes, or until the edges are set but the center remains slightly soft. Do not overbake to maintain the gooey texture.
Allow the brownies to cool significantly before slicing to let the layers set.
Notes
Freezing the cookie dough before adding it to the batter is essential; it prevents the dough from melting completely into the brownie, creating that distinct gooey center. This recipe is gluten-free as written using almond flour.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 280
- Protein
- 6 g
- Carbs
- 28 g
- Fat
- 19 g
- Fiber
- 4 g
Where the calories come from
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