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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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.
