Cookie dough brownies! What else is there to say. The best of both worlds, right? Fudgy brownies for the base and raw egg less cookie dough for the top. I had this recipe that I had planned to share with you this week but I think its going to have to wait since I promised a few people that I would post this after sharing with my Valentines couples last weekend. I wanted something very special for Valentines weekend and this one had been calling my name for awhile. It came off of Pinterest from recipegirl.com. I give her a lot of credit for the genius idea except next time I make these I will be using my own cookie dough recipe. Why I didn’t to begin with? Well, I like trying to new things. The cookie dough is tasty but the texture is pretty grainy but I think cutting back on some of the sugar would help. Needless to say, they are quite over the top. One bite for me was enough many had seconds.
This recipe is a little putzy but only because you have to let the chill before proceeding. Other than that, its pretty easy. Yields 16 brownies.
3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups bittersweet chocolate chips. I used melting chocolate here since that is what I had on hand.
1 cup granulated white sugar
1/2 cup packed light brown sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
3/4 cup (1 1/2 sticks) unsalted butter, room temperature or almost melted
3/4 cup granulated white sugar
3/4 cup packed light brown sugar
1/4 teaspoon salt
2 tablespoons milk or cream
1 1/2 teaspoons vanilla extract or vanilla bean paste
1 cup all-purpose flour
1 cup miniature chocolate chips
additional miniature chocolate chips, if desired (to garnish the top)
Prepare the brownie layer-
1. Preheat the oven to 350 degrees F. Spray a 9×9-inch pan with nonstick spray, then line with a strip of parchment paper so that it covers the bottom and comes up two sides of the pan. Spray the parchment with nonstick spray too. (This is a must)
2. In a microwave safe bowl, microwave in 30 second bursts to melt butter and chocolate together until all is melted and smooth. Whisk in the sugars, then whisk in the eggs, vanilla and salt. Sift flour into the bowl and stir. Scrape the brownie batter into the prepared pan. Bake for 25 to 30 minutes, or until the brownie layer is cooked through (toothpick inserted into the center comes out clean). Place the pan of brownies in the refrigerator to speed up the cooling process (or cool at room temperature and add the cookie dough layer later).
Prepare the cookie dough layer:
3. In a large bowl, use an electric mixer to combine the butter, sugars and salt until soft and creamy (1 to 2 minutes). Mix in the milk and vanilla. Sprinkle in the flour and mix in until combined. Stir in the 1 cup of chocolate chips. Refrigerate dough for about an hour. When ready, scoop the cookie dough onto the top of the brownies and spread onto the brownie layer. Brownies must be cool to do this! Wet your hands or spray them with nonstick spray and pat the cookie dough on top in a even layer. Sprinkle additional chocolate chips on top to create a nicer, visual appearance. For easy, clean cutting, chill the brownies (wrap the brownies with plastic wrap and chill until firm- 1 to 2 hours).
4. Cut the brownies: Run a knife along the sides of the brownie pan and then use the parchment paper to lift the brownies from the pan and onto a cutting board. Slice the brownies with a sharp knife, wiping the knife with a paper towel between cuts. If you’d like all of your slices of brownies to look clean-cut without edges, use the knife to cut the sides of the brownies off before cutting pieces. Keep brownies slices covered and chilled until ready to serve.