Wednesday, June 27, 2012

Cookie Dough Brownies

These are a little ridiculous.

But who cares? They're delicious. I mean, two amazing things sandwiched together? What's not to love?

I've always loved to eat cookie dough (who doesn't?), but I know that you're not really supposed to. And you definitely couldn't bring someone brownies topped with the stuff and say "Here, have some brownies topped with a raw egg". That just wouldn't be acceptable.

Luckily for all of us cookie dough (and brownie) lovers out there, these brownies are topped with EGG FREE cookie dough. Yum!

Unfortunately, now that I know how to make tasty cookie dough that's safe to eat, I might just be making some. By itself. That I can eat with a spoon. 

Cookie Dough Brownies
Adapted from Buns in my Oven and Allrecipes
Makes one 9 x 13 inch tray of brownies

For the brownies:
  • 1 cup butter
  • 2 cups white sugar
  • 4 eggs
  • 2 tsp. vanilla extract
  • 2/3 cup unsweetened cocoa powder
  • 1 cup all purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
For the cookie dough:
  • 3/4 cup unsalted butter, softened
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 3 Tbsp. milk
  • 1 tsp. vanilla
  • 1 1/2 cups flour
  • 1 cup semisweet chocolate chips
To prepare brownies, preheat oven to 350.  Melt butter in a large saucepan over medium heat. Once melted, remove from heat and stir in sugar, vanilla and eggs. Beat in cocoa, flour, salt and baking powder. Pour into a greased pan and bake for 25-30 minutes.

To make cookie dough, beat softened butter with sugars. Beat in milk and vanilla. Slowly add flour. Once fully mixed, add chocolate chips (I used regular-sized chocolate chips because I had them on hand, but I think mini ones would get distributed better). 

Once brownies are completely cool (or even cold), frost with cookie dough. Spread evenly over top, then use your hands to pat it down and make it evenly cover the brownies. Wrap in plastic and refrigerate at 1-2 hours to make cutting easier.


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