Monday, October 28, 2013

Cookie Dough Brownies

Yes, cookie dough truffles followed by cookie dough brownies... Someone around here might be on a little bit of a kick. It's a very delicious kick, though.

These were inspired by this recipe from the Brown Eyed Baker but heavily modified so as not to give us all heart attacks after eating them. I mean, I'm all for butter--but nearly a pound in a simple brownie dessert? Seems like a bit of overkill. I'm happy to report that you can successfully cut that (and the sugar) way back and still have a seriously amazing husband- and book club-approved brownie.

One tip if you decide to try these: plan ahead. The flavors develop best if they're refrigerated for at least 24 hours.

Cookie Dough Brownies
Makes 24 brownies

For the brownies
1/2 c. (1 stick) butter, softened
1 c. light brown sugar (not packed! just poured into the measuring cup)
2 eggs
2 tsp. vanilla extract
6 oz. semi-sweet chocolate chips, melted
1 c. all-purpose flour
1/2 tsp. salt

For the cookie dough topping
3/4 c. (1 1/2 sticks) butter, softened
3/4 c. light brown sugar (again, not packed)
3/4 c. white sugar
1/4 c. milk
2 tsp. vanilla extract
1 1/2 c. all-purpose flour
1/2 tsp. salt
1 1/2 c. mini chocolate chips

Preheat oven to 350°F. Line a 9 x 13 baking dish with parchment paper that extends over the sides. (This makes a nice handle for you to lift the brownies right out of the dish before cutting.)

In a large bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla and beat until incorporated. Beat in the melted chocolate chips until dough is evenly colored. Then beat in flour and salt until combined. (NOTE: The lack of baking soda/powder is deliberate. Leaving it out keeps these brownies nice and fudgy.)

Pour batter into prepared pan and bake at 350°F for 22-25 minutes or until toothpick inserted comes out clean. Set brownies aside to cool completely (about an hour or two).

To make the cookie dough, beat butter, brown sugar and white sugar until light and fluffy. Add in milk and vanilla extract and beat to incorporate. Add flour and salt and mix until well combined. Stir in mini chocolate chips.

Spread cookie dough mixture evenly over the top of cooled brownies. Cover dish and refrigerate at least 24 hours before serving.

To cut, use parchment paper handles to pull brownies out of the pan. Cut into squares & ENJOY!
(Store leftovers in the fridge or freezer.)

1 comment:

Amy said...

oh my! What a scrumptious treat. I'm all weak when it comes to cookie dough, anything. :) Thanks for sharing yours.