cookie dough brownies

earlier this week i was simultaneously craving ice cream and cookie dough. i’m sure most peoples’ solution to this would be to get some cookie dough flavored ice cream, but i guess i’m not most people. you see, i find myself often left disappointed by cookie dough flavored ice creams because quite frankly, i approach cookie dough with a “go big or go home” philosophy.  i mean, who wants to hunt through a pint of ice cream searching for chunky goodness, only to find just a few pieces of cookie dough and then be stuck with plain old vanilla? not me. and not that i’ve ever done that before…

of course, i have an indulgent solution for the problem: make a batch of egg-free cookie dough! it takes me five minutes and one small bowl, and i’m left with a perfectly delicious and equally indulgent ice cream accompaniment. so, when choosing what baked goodie i wanted to make next for the blog, i almost instantly decided on cookie dough brownies. i mean firstly, yum. and secondly, does there even need to be a secondly? we’re talking about cookie dough brownies here people! my kind of decadence. i got this recipe from love and olive oil‘s “cookie dough lover’s cookbook“, which is a cookbook that any cookie dough lover should have in their baking arsenal. i’ve made these brownies multiple times and i can assure you the recipe is simple to follow and yields perfectly consistent results. i hope you enjoy them as much as i do! here’s the recipe:

cookie dough brownies, adapted from the cookie dough lover’s cookbook
makes 16 brownies, or one 8-by-8-inch pan

for the brownies:

1/2 cup all-purpose flour
1 tablespoon dark or dutch-processed cocoa powder (i used hershey’s special dark)
1/2 teaspoon salt
3 1/2 ounces dark or semisweet chocolate, chopped (i used chips)
1/3 cup unsalted butter, cut into cubes
2/3 cup light brown sugar, packed
2 large eggs, lightly beaten
1 teaspoon vanilla

for the cookie dough:

1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 tablespoons milk or cream
1/2 teaspoon vanilla
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup mini chocolate chips

for the chocolate glaze:

3 1/2 ounces dark or semisweet chocolate, chopped (i used chips)
2 tablespoons unsalted butter, cut into cubes

preheat oven to 350°F. line the bottom and sides of an 8-by-8-inch pan with parchment paper, leaving a slight overhang on two sides.

to make the brownies, sift together flour, cocoa powder, and salt into a small bowl and set aside. melt chocolate and butter in a double boiler or a bowl set over a saucepan of gently simmering water. stir until smooth, the remove from heat. add brown sugar and whisk until sugar is dissolved and the mixture has cooled slightly. whisk in the eggs and vanilla. using a large rubber spatula, fold flour mixture into chocolate mixture until just incorporated. pour into prepared pan. bake for 18-20 minutes, or until a toothpick inserted into the middle comes out clean. transfer pan to a wire rack to cool completely.

to make the cookie dough, in a large mixing bowl beat together butter and sugars with an electric mixer on medium speed until light and fluffy, about 3 minutes. mix in milk and vanilla. add flour and salt and stir until incorporated. stir in chocolate chips .gently spread dough onto cooled brownies, smoothing the top into an even layer. refrigerate while you prepare the glaze.

to make the glaze, gently melt chocolate and butter together in a double boiler or a small saucepan set over low heat. stir until smooth. pour over cookie dough, carefully spreading into a thin, even layer. return pan to refrigerator and chill until set, about 30 minutes.

to remove brownies from the pan, grasp the edges of the parchment paper and lift out the entire block. place on a cutting board and use a large sharp knife to cut into 2-inch squares. refrigerated in an airtight container, brownies will keep for up to 3 days.

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2 thoughts on “cookie dough brownies

  1. Um, can you send me one of these in the post right now please? Actually, make that two… :-)

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