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Chocolate Chip Cookie Dough Brownies

Chocolate Chip Cookie Dough Brownies – image by Brown Eyed Bakery

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