Chocolate Chip Cookie Dough Brownie by Miranda Gore Browne

Chocolate Chip Cookie Dough Brownie

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Medium
  • Vegetarian
  • 4 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Recipe course: Desserts

Indulgent chocolate brownie with a scrumptious chocolate chip cookie dough base. This recipe has been developed by Miranda Gore Browne, Author of Bake Me A Cake As Fast As You Can and Great British Bake Off Finalist: "When it comes to baking, the options are endless – I’m constantly picking up new techniques and experimenting with different flavours – the important thing is to have fun and simply give it a go."


Bake me a cake as fast as you can by Miranda Gore Browne For the cookie dough base:

  • 180g butter, softened
  • 150g caster sugar
  • 60g soft light brown sugar
  • 1 large egg
  • 1 teaspoon of vanilla extract
  • 1 ½ teaspoons of baking powder
  • 250g plain flour
  • pinch of salt
  • 100g dark chocolate chips


For the brownie layer:

  • 125g dark chocolate, melted
  • 225g unsalted butter, melted
  • 150g caster sugar
  • 150g soft light brown sugar
  • 4 large free-range eggs
  • 60g plain flour
  • 50g cocoa
  • 1 teaspoon of vanilla extract
  • pinch of salt
  • ½ teaspoon of baking powder

Required: (20 x 30 cm tray-bake tin lined with non-stick baking paper)


For the cookie dough base:

  • Preheat the oven to 170 degrees (160 degrees fan) and line a tray-bake tin with non-stick baking paper.
  • Put all the ingredients except the chocolate chips into the bowl of the Kenwood Chef with the Creaming beater or K beater attached. Cream together until you have a sticky dough. Add the chocolate chips and mix gently until combined.
  • Squash into the base of the lined tray bake tin. You may need to press down with your fingers

For the brownie layer:

  • Put the chocolate and butter in a heatproof bowl and melt over a pan of barely simmering water. Remove from the heat and leave to cool whilst you get on with the rest of the recipe.
  • Put the eggs and sugar into the Kenwood Chef bowl and use the balloon whisk to whisk at high speed for about 4 minutes.
  • Sift in the dry ingredients, mix gently using the K beater or Folding tool and fold in using the fold function.
  • Then add the melted chocolate and butter and gently mix until combined.
  • Scrape the mixture on top of the cookie dough base and smooth with a spatula or palette knife
  • Put in the middle or bottom shelf of the oven and bake for about 30 -35 minutes.
  • Leave to cool in the tin, dust with cocoa powder and decorate with violas or pansies. Or, enjoy when warm with dollops of vanilla ice cream or clotted cream.



 Find more of Miranda Gore Brownes' recipes on her website:

Miranda Gore Browne's Chocolate Chip Cookie Brownies.

Your reviews:

  1. Recipe rating: 5 of 5 Recipe didn't work!

    The cookie dough base has baked into a cake texture. The brownie later is ok but the whole thing took more than a hour in the oven. The picture shows icing which is not given in the recipe... I picked up the recipe card in a shop and it included a chocolate marscapone frosting and ganache but by this time, I was losing the will to live. It states decorate with tiny bunting, flags and sprinkles. Are they shown on this picture...?!

    Posted: 18/03/2017 15:37:33 / Katie M

  2. Recipe rating: 3 of 5 took much longer to cook

    these brownies did not cook in the time suggested (30-35 mins) - they took an hour.

    Posted: 20/10/2017 19:25:36 / Rosemary Smith

Post a review

Star Ratings