Cookie Dough Brownies

cookie-dough-brownies

I don’t love brownies. It’s odd because I love chocolate more than I love Friends (the tv show), but brownies just don’t do it for me. Whoever developed the recipe for brownies was definitely on the right track – chocolatey, chewy, cake-like. But somewhere along the brownie development path I think someone got bored, and the result was a boring brownie.

I like some of the variations – cream cheese, peanut butter, frosted, etc….so I was thinking of all the other things you could add to a brownie to spice it up. Aha! Cookie dough. What’s better than cookie dough? Chocolate, but cookie dough is second.

Cooke dough brownies. These are rich, but delicious. And for sure not boring.

Recipe:
4 ounces unsweetened chocolate, finely chopped
1 cup butter, at room temperature
2 cups light brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour

Cookie Dough:
3/4 cup butter
3/4 cup light brown sugar, packed
3/4 cup granulated white sugar
3 Tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups mini chocolate chips
Prepare the brownies first. Preheat the oven to 325. Melt the chocolate in bursts of 30 seconds, until completely smooth. In a standing mixer, cream the butter and brown sugar. Add the eggs and vanilla, then mix in the melted chocolate. Finally, stir in the flour just until combined.

 

Bake the brownies in a greased 9×13 inch pan for 25-30, until a toothpick comes out clean.  Let cool completely.

Meanwhile, make the cookie dough. Cream the butter and sugars, followed by the milk and eggs, and finally the flour. When the brownies are completely cooled, spread the cookie dough on top. Refrigerate for a couple of hours, until very firm. You can also freeze them to speed up the process. It is best to cut these with a sharp knife and serve chilled. Enjoy!

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