These Little Caesar’s Cookie Dough Brownies are rich, fudgy brownies topped with whipped cookie dough frosting, mini chocolate chips, and colorful M&M’s. A copycat bakery treat made right at home!
Fun Fact about me, in high school I worked at a Little Caesar’s, I only wish they had these brownie back then!
Aimee’s Recipe Notes
Taste & Texture: Chewy, chocolate brownies with a creamy cookie dough inspired frosting on top.
Budget Tip: Buy one bag of mini semi-sweet chocolate chips to use in the brownie and the frosting.
Frosting Tip: Beat butter and brown sugar for a full 3-4 minuts to incorporate them together, fully!
Serving Suggestions: Use a plastic knife to cut brownies and serve chilled for a flavor twist.
Storage: Keep brownies in an airtight container at room temperature for up to one week.
Pro Tip: Don’t skip the evaporated milk, it adds cookie dough flavor!
Here’s What You Need
Here are a few highlights, but be sure to scroll down to the recipe card for the full ingredient list and measurements.
- Unsalted Butter- used in both the brownie and frosting, I prefer unsalted so I can control the salt levels myself.
- Semi-Sweet Chocolate Chips- for the brownie base to create and ultra-fudgy brownie, but also I use mini chips in the frosting.
- Evaporated Milk- a key player int he frosting for that nostalgic cookie dough taste and creamy consistency (without making it loose).
- Brown Sugar- used in the frosting to make it taste like actual cookie dough!
- M&M’s- I use regular M&M candies, like the original Little Caesar’s recipe, however the baking minis work great too.
For step by step directions with photos scroll past the recipe card.
How to Make Little Caesar’s Cookie Dough Brownies
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Little Caesar’s Cookie Dough Brownies Recipe
Ingredients
For the Brownies
- 1 cup unsalted butter
- ½ cup semi-sweet chocolate chips
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- ¾ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
For the Frosting
- 1 cup unsalted butter
- ¾ cup light brown sugar, packed
- ¼ teaspoon kosher salt
- 4 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 3 Tablespoons evaporated milk
- ¾ cup mini chocolate chips
- 1 cup M&M's
Instructions
- Preheat the oven to 350 degrees F. Line a 9-inch square metal baking dish with parchment paper. Set it aside.
- In a medium sized saucepan, melt butter over medium heat. Remove from heat, then add in semi-sweet chocolate chips and the sugar. Mix until combined and chocolate is melted.
- Add in eggs, one at a time, stirring to combine. Add in vanilla extract.
- Add cocoa powder, flour, salt, and baking powder. Using big strokes, mix just until dry ingredients are incorporated to the batter.
- Pour batter into prepared baking dish and bake for 40-45 minutes. Remove from oven and cool completely before adding the frosting.
- For the frosting, beat butter with brown sugar for 3-4 minutes, until creamy. Add in salt, powdered sugar, vanilla, and evaporated milk. Beat for 3-4 minutes until light and fluffy. Fold in mini chocolate chips.
- Spread frosting over cooled brownies. Sprinkle the top with M&M's.
Notes
- Do not overmix the brownie batter. After adding the dry ingredients, mix just until you no longer see flour.
- Evaporated milk can be substituted with your favorite choice of milk. However, I find the flavor of evaporated milk mimics chocolate chip cookies best.
- Use a plastic knife when slicing the brownies for cleanest cuts.
- Refrigerate brownies before slicing if desired, but not necessary.
- Store brownies in airtight container at room temperature for up to one week.
- Freeze brownies for up to 3 months in airtight freezer safe container.
Nutrition
Make the brownie base. Using my homemade fudgy brownies recipe, make and bake the base!
For the Frosting:
- Using softened butter and brown sugar, beat together until light and fluffy. Fold in mini chips.
- Spread frosting over the cooled brownies. Sprinkle the top with M&Ms.
