I bet that most of you are one of those people who like to lick the spoon or bowl after making a batch of cookies or brownies. For whatever reason, I'm not one of those people. I don't know why, but it's just never appealed to me.
Don't get me wrong - I do love some cookie dough or brownie batter ice cream, but I just am not the type of person who likes to clean off the excess batter. My husband and daughter, on the other hand, well - let's just say that they both enjoy having the honors. I foresee some fights in the not-too-distant future between the two of them to see who will get to the spatula first...
I know that I already have these fabulous
cookie dough brownies on the blog (excuse the terrible photo), but I thought that these sounded divine as well. My best friend and her family were on their way to visit us, and I wanted to make sure we had something yummy to snack on during the evening of their visit. What could be better than cookie dough brownies? They would be easy to eat (especially with our young kids) and would satisfy any chocolate fan, myself included.
I'm pleased to say that these brownies were a big hit. Addie wanted more, as usual, but the girl has a sweet tooth that rivals her mother's. My one critique is that the brownie base was a bit dry. If you make these brownies, I recommend that you check out the brownie base from the
cool mint dessert that my entire family loves and adores. Other than that, the cookie dough and chocolate glaze layers were just as I expected. These brownies definitely hit the spot and was something that both my and my best friend's families all enjoyed.
Chocolate chip cookie dough browniesBrownies- 1/2 cup all-purpose flour
- 1 TBSP cocoa powder (I used Hershey's Dark)
- 1/2 teaspoon salt
- 3.5 ounces (1 bar) dark or semisweet chocolate, chopped
- 1/3 cut unsalted butter, cut into cubes
- 2/3 cup light brown sugar, packed
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla
Cookie dough- 1/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 TBSP milk or cream
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup mini semisweet chocolate chips (regular sized chips work too)
Chocolate glaze- 3.5 ounces (1 bar) dark or semisweet chocolate, chopped
- 2 TBSP unsalted butter, cut into cubes
DirectionsPreheat your oven to 350 degrees F. Generously grease or line an 8x8 inch square pan with parchment paper with two sheets (one going vertically and one horizontally so they lay on top of each other and form an X). Make sure that there is an overhang all around. Or, you can use a silicone square pan like I did (I did not grease my pan).
To make the brownie: In a small bowl, whisk together the flour, cocoa powder and salt Set aside. In a double boiler (or in a medium bowl set over a pot of simmering water), melt the chocolate and butter together. Stir constantly until the mixture is smooth. Alternatively, you can heat the chocolate and butter in the microwave in 30 second bursts, but be sure not to scorch the chocolate.
Remove the mixture from the heat and add the brown sugar and mix until it has melted. Slowly mix in the eggs and the vanilla extract. Then slowly incorporate the flour mixture until the the batter is just incorporated - do not over mix.
Pour the batter into the prepared baking pan and bake in your preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Turn off the oven, remove the pan from the oven and allow to cool completely.
To make the cookie dough:
In the bowl of a stand mixer or in a medium to large bowl if using a handheld mixer, cream the butter and sugars together until light and fluffy. Add in the milk/cream and vanilla and mix until smooth. Slowly add the flour and salt until the cookie dough is nice and fluffy. Turn off the mixer and stir in the chocolate chips using a rubber spatula or wooden spoon. Set aside. (Note that this can be made ahead and stored in the refrigerator until you need it.)
To make the glaze: In a small saucepan set over low heat, melt the chocolate and butter together. Stir constantly until the mixture is completely smooth. Turn off the heat and set aside.
To assemble the bars: Once the brownies have completely cooled, spread the cookie dough on top and smooth with a spatula, knife or angled spatula. Make the tops as smooth as you can. At this point you can either refrigerate the bars to allow the cookie dough to set or move onto the next step. Pour the glaze directly on top of the cookie dough and smooth the top. Transfer the bars to a refrigerator to allow them to set.
Once the bars are cooled, you can cut them into squares and serve. Bars will keep in an airtight container
in the refrigerator for up to 3 days.
Yield: One 8x8 inch pan, or about 16 square bars
Source:
The Cookie Dough Lover's Cookbook, by Lindsay Landis, pages 39-40
I bet that most of you are one of those people who like to lick the spoon or bowl after making a batch of cookies or brownies. For whatever reason, I'm not one of those people. I don't know why, but it's just never appealed to me.
Don't get me wrong - I do love some cookie dough or brownie batter ice cream, but I just am not the type of person who likes to clean off the excess batter. My husband and daughter, on the other hand, well - let's just say that they both enjoy having the honors. I foresee some fights in the not-too-distant future between the two of them to see who will get to the spatula first...
I know that I already have these fabulous
cookie dough brownies on the blog (excuse the terrible photo), but I thought that these sounded divine as well. My best friend and her family were on their way to visit us, and I wanted to make sure we had something yummy to snack on during the evening of their visit. What could be better than cookie dough brownies? They would be easy to eat (especially with our young kids) and would satisfy any chocolate fan, myself included.
I'm pleased to say that these brownies were a big hit. Addie wanted more, as usual, but the girl has a sweet tooth that rivals her mother's. My one critique is that the brownie base was a bit dry. If you make these brownies, I recommend that you check out the brownie base from the
cool mint dessert that my entire family loves and adores. Other than that, the cookie dough and chocolate glaze layers were just as I expected. These brownies definitely hit the spot and was something that both my and my best friend's families all enjoyed.
Chocolate chip cookie dough browniesBrownies- 1/2 cup all-purpose flour
- 1 TBSP cocoa powder (I used Hershey's Dark)
- 1/2 teaspoon salt
- 3.5 ounces (1 bar) dark or semisweet chocolate, chopped
- 1/3 cut unsalted butter, cut into cubes
- 2/3 cup light brown sugar, packed
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla
Cookie dough- 1/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 TBSP milk or cream
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup mini semisweet chocolate chips (regular sized chips work too)
Chocolate glaze- 3.5 ounces (1 bar) dark or semisweet chocolate, chopped
- 2 TBSP unsalted butter, cut into cubes
DirectionsPreheat your oven to 350 degrees F. Generously grease or line an 8x8 inch square pan with parchment paper with two sheets (one going vertically and one horizontally so they lay on top of each other and form an X). Make sure that there is an overhang all around. Or, you can use a silicone square pan like I did (I did not grease my pan).
To make the brownie: In a small bowl, whisk together the flour, cocoa powder and salt Set aside. In a double boiler (or in a medium bowl set over a pot of simmering water), melt the chocolate and butter together. Stir constantly until the mixture is smooth. Alternatively, you can heat the chocolate and butter in the microwave in 30 second bursts, but be sure not to scorch the chocolate.
Remove the mixture from the heat and add the brown sugar and mix until it has melted. Slowly mix in the eggs and the vanilla extract. Then slowly incorporate the flour mixture until the the batter is just incorporated - do not over mix.
Pour the batter into the prepared baking pan and bake in your preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Turn off the oven, remove the pan from the oven and allow to cool completely.
To make the cookie dough:
In the bowl of a stand mixer or in a medium to large bowl if using a handheld mixer, cream the butter and sugars together until light and fluffy. Add in the milk/cream and vanilla and mix until smooth. Slowly add the flour and salt until the cookie dough is nice and fluffy. Turn off the mixer and stir in the chocolate chips using a rubber spatula or wooden spoon. Set aside. (Note that this can be made ahead and stored in the refrigerator until you need it.)
To make the glaze: In a small saucepan set over low heat, melt the chocolate and butter together. Stir constantly until the mixture is completely smooth. Turn off the heat and set aside.
To assemble the bars: Once the brownies have completely cooled, spread the cookie dough on top and smooth with a spatula, knife or angled spatula. Make the tops as smooth as you can. At this point you can either refrigerate the bars to allow the cookie dough to set or move onto the next step. Pour the glaze directly on top of the cookie dough and smooth the top. Transfer the bars to a refrigerator to allow them to set.
Once the bars are cooled, you can cut them into squares and serve. Bars will keep in an airtight container
in the refrigerator for up to 3 days.
Yield: One 8x8 inch pan, or about 16 square bars
Source:
The Cookie Dough Lover's Cookbook, by Lindsay Landis, pages 39-40
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