One word. Cookie dough. Is there anything better, really? I've gone through countless pints of the stuff swirled in ice cream throughout the years, yet have resisted the urge to eat it when I'm baking. With all the stuff you hear on the news about the latest salmonella contaminations, it sort of takes the fun out of eating the raw dough like when we were kids. So imagine my surprise when browsing through the brown eyed baker's food blog, I came across a recipe involving not only cookie dough that is totally safe to eat by the way, but my other latest obsession...Brownies. Yep, cookie dough topped brownies.
Are you hungry yet?
Here is the recipe to one of the most interesting brownie recipes I have ever seen, heard of, or tried. Note: For those of you calorie counters, this recipe calls for a LOT of butter and sugar, but you must not substitute. It just doesn't taste as good, trust me.
Chocolate chip cookie dough topped brownies
- 2 sticks of butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 tsp vanilla extract
- 4 eggs
- 2/3 cup unsweetened cocoa powder
- 1 cup all purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
Preheat oven to 350. line a 9x13 in. pan with foil, enough covering all four sides.
In a large saucepan, melt the butter. Remove from heat. Stir in the sugar, eggs, and vanilla. Beat in the cocoa, flour, salt, and baking powder. Spread batter in pan and bake for 25-35 minutes, careful to avoid overcooking. Let cool completely.
- 3/4 cup of butter (1 and a half sticks) at room temperature
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 3 Tbs whole milk
- 1 and 1/2 tsp vanilla extract
- 1 and 1/2 all purpose flour
- 1 and 1/2 mini chocolate chips (regular size chips work fine too)
In a medium bowl, combine butter and sugars on medium speed with mixer. Add milk and vanilla until combined. Mix flour on low speed until combined. Stir in chocolate chips.
Using a butter knife, spread the cookie dough over the cooled brownies.
Refrigerate for one hour, or until dough is firm.