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bake, brownies, butter, chocolate, chocolate chip, cook, cookie dough, cookie dough brownies, dessert, flour, food, Mixer (cooking), sugar, treat, Vanilla
Let’s continue the Best Bakes – USA series by joining together two of America’s greatest culinary successess – cookie dough and chocolate fudge brownies! By themselves, of course, they’re both super-awesome, but together?
Well, imagine divinely fudgy, chocolatey brownies topped with a layer of smooth, creamy cookie dough (which doesn’t contain raw egg, in case you’re of a nervous disposition). You have to try these!
This recipe makes 24 brownies-cookie dough slices – unless you’re making it for a party like I was, it’s probably best to halve the amounts below.
For the brownies – (recipe adapted from Brown Eyed Baker’s original here)
- 200g dark chocolate
- 2 cups unsalted butter
- 4 cups light brown sugar
- 6 eggs
- 2 tsp vanilla
- 2 cups plain flour
Preheat your oven to 160 degrees / gas mark 3 / 325F. Melt the dark chocolate in the microwave, stirring until smooth. In a mixer, combine your butter and sugar and beat until light and fluffy (at least 4 minutes) and then add the eggs and vanilla. Add flour and chocolate to the mix and beat until combined.
These brownies are tremendously fudgy and mine required around 45 minutes to bake – keep a close eye on yours and whip them out when you think they’re done – you can always put them back in! Allow the brownie layer to cool while you whip up your cookie dough.
For the cookie dough layer –
- 1.5 cups unsalted butter
- 1.5 cups light brown sugar
- 1 cup white sugar
- 10 tbsp whole milk
- 3 tsp vanilla
- 3 cups plain flour
- 3 cups chocolate chips
In a stand mixer, combine the butter and sugars and beat for 5 minutes. Add the milk, vanilla, and flour and the chocolate chips and mix them in. Don’t feel bad about eating a fair amount of the cookie dough at this stage, it’s scientifically impossible not to eat cookie dough!
With your brownie’s still uncut in their tin, dollop your cookie dough layer on top and smooth it out until it’s even. Pop the tin into the fridge and allow them to cool for 1-2 hours before removing and cutting into pieces – small pieces are best since this is a really rich dessert!
Cookie dough meets brownies – it’s a match made in dessert heaven! Enjoy!
x Kerry
Hi Kerry!
I’m stealing another one of your amazing recipes! This will the the 4th haha!
I am having a bake off at work and determined to win with these amazing looking brownies!
What size tin do you use? I have also found a half cup measurement hidden in my kitchen! Thank god, cups confuse me!
Also, should I allow the melted choc to cool before adding to the brownie mix? Don’t want scrambled egg brownies!
Hey Elouise! I would say let it cool slightly till its just warm not hot, but since the eggs are already incorporated into the mixture when you add the melted chocolate, you shouldn’t be at risk of scrambling 🙂
Hello! I believe it was a 10 inch square tin, but it really doesn’t matter if you use one bigger – they will just turn out slightly thinner, but then these were very tall!
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Awesome Recipe 🙂
These are great… here is another recipe you might like to try.
http://www.wascene.com/food-drink/perfect-chocolate-brownie-recipe/
Thanks for sharing,
Jill
Well, this looks FANTASTIC. Thanks for sharing, Kerry!
Thanks Jorie! The brownies were amazingly fudgy and moreish, I would definitely make them again just as brownies. And cookie dough… well you can’t go wrong really!
Oh wow they look amazing! I’m surprised any of them made it to the photo stage… the mix sounds good enough to eat on it’s own 🙂
Oh it was Jen, it was! But luckily some of it made it!
Another devilish entry. The other day I bought a HUGE brownie from a neighborhood bakery and poured peach Haagen Dazs over the top. It was pretty good, however I’m certain your ‘cookie dough meets brownie’ would have been much more superior. Kerry’s Bake Shop should open up in New York.
Thanks Susannah! Ooh that sounds amazing. Maybe one day!