I’ve seen a few variations of the cookie dough topped brownie floating around, and I wanted to try my own version because I’ve had some leftover cookie dough in the freezer. I love the addition of the chocolate covered graham cracker on the bottom of each brownie. It lends a nice crunch and almost acts like a crust.
I decided to try baking these in my square muffin tin because it is difficult to get the brownie layer baked all the way without overcooking the cookie dough on top. The individual muffins, having less “middle” than a 9 x 13 baking dish, solves this little issue. It also helps to let the brownie layer bake for eight minutes before adding the cookie dough… gives them a little head start. This recipe only uses about half of my chocolate chip cookie dough recipe, but I would just make the whole thing and put the extra in the freezer for another day.
The bottom layer is the chocolate covered graham cookie.
Then you add the brownie batter.
Break up your chocolate chip cookie dough into small pieces.
And add the crumbles of dough to your slightly baked brownies.
Triple Layer Brownies
Chocolate covered graham cookie + fudge brownie + chocolate chip cookie dough = super rich Triple Layer Brownies!
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 19 brownies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
- Boxed brownie mix
- Half recipe of chocolate chip cookie dough
- 38 Chocolate covered graham cookies
Instructions
- Prepare chocolate chip cookie dough according to directions and chill.
- Prepare brownie mix according to directions on the box. Follow the “fudge like” brownie direction if there is an option.
- Preheat oven to 350 degrees.
- Prepare a square shaped muffin tin by greasing it thoroughly. On the bottom of each section, place two chocolate covered graham cookies side by side. I used a sharp knife to trim one cookie to allow them to fit nicely together. Be careful not to squeeze them in too tightly, or it will be difficult to remove the finished brownie after baking.
- With an ice cream scoop, top each section of graham cookies with brownie batter.
- At this point, bake the brownies for 8 minutes.
- Remove from oven, and top with “crumbles” of cookie dough.
- Put them back in the oven and bake for an additional 12-15 minutes.
- Allow the brownies to cool for at least 15 minutes before trying to remove them from the pan. Loosen the edges with a toothpick or butter knife to release them from the pan.
Notes
Source: Inspired by Pinch of Yum
Better have a nice cold glass of milk nearby. These babies are rich!
I made the triple layer brownies last weekend for family visiting. They were delicious! Thank you for the recipe and inspiration!
Hi Julie! I’m so glad you were able to make them and share them with your family too. Thanks for letting me know!
How do you get these out of the pan with the chocolate-covered grahams forming the bottom layer? Seems to me like the chocolate would seal itself to the bottom of the pan and be impossible to remove without tearing the brownies apart. How do you do it?
Hi Stephanie, I admit when I first had the idea to make these, I was worried about getting them out of the pan as well, but decided to just give them a try. I sprayed the baking pan with non-stick spray, let the brownies cool completely, and then used a small serving spatula to remove them from the pan. A little bit of the chocolate from the bottom of the graham cookie did stick to the pan on some of them, but overall they were fine. Next time I might even try chilling them in the pan before removing them.
These look amazing, but we don’t have chocolate-covered graham cookies here. What could I substitute? Could I use an Oreo, Fudgee-O, or a peanut butter cream-filled cookie? Thanks
Liz, although I have not made them, I have seen similar recipes that call for Oreos, so you might try those. If you do, let me know how you like them!
Thanks for the delicious recipe.