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5 from 2 votes

No Bake Cookie Dough Brownies

These No Bake Cookie Dough Brownies are a miracle! Super fudgy, ultra rich and SO EASY!
Prep Time2 hrs 30 mins
Total Time2 hrs 30 mins
Course: Bars, Dessert, No Bake Desserts
Cuisine: American, Dessert
Servings: 9
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • FOR BROWNIES:
  • 1/2 cup evaporated milk
  • 1 cup semi-sweet chocolate chips
  • 1 (7 oz jar) marshmallow fluff
  • 1 (15 oz pkg) Oreo cookies ground into a fine powder (filling and all)
  • 1 cup powdered sugar
  • FOR COOKIE DOUGH:
  • 1/2 cup (1 stick) butter softened
  • 3/4 cup brown sugar
  • 2 tsp vanilla extract
  • 2 Tbsp heavy cream or milk
  • 1/4 tsp salt
  • cups all-purpose flour cook it if you're worried about eating raw flour, or use almond meal or another flour substitute
  • 1 cup miniature chocolate chips
  • FOR GANACHE:
  • 1 cup semi-sweet chocolate chips
  • 1/3 cup heavy cream

Instructions

  • Line an 8x8" or 9x9" square baking pan with foil, extending the sides of the foil over the edges of the pan. Spray lightly with cooking spray; set aside.
  • In a large saucepan, whisk together the evaporated milk, chocolate chips and marshmallow fluff until smooth. While it melts down, in a large bowl, combine the powdered sugar and Oreo crumbs. Pour the chocolate/mallow mixture over the Oreo crumb mixture and stir to combine. Mixture will be thick and sticky.
  • Press the mixture into the prepared pan in an even layer, using an offset spatula if needed. Refrigerate while preparing the cookie dough topping.
  • In the bowl of a stand mixer, cream together the butter and brown sugar, about 1 minute. Add in the vanilla and heavy cream, beating well. Lastly, add in the salt and flour, until combined and a soft dough forms. Fold in the mini chocolate chips.
  • Spread the cookie dough mixture evenly over the brownie base, gently smoothing it out into an even layer. Refrigerate while you make the ganache.
  • In a medium bowl, combine the chocolate chips and heavy cream. Microwave on HIGH power for about 20-25 seconds. Stir, then microwave for another 10-15 seconds or until smooth and melted. Pour over the cookie dough layer and smooth out the top. Top with additional mini chips, if desired. Refrigerate for at least 2 hours to firm up.