Check out this forecast for the next 24 hours:
However, the one saving grace of the frigid temperatures in this city for nearly 8 months of the year is that I can chill my baking in record time. This is kind of a big deal for me as I am pretty much the world's most impatient person. There's a reason I love online shopping so much; you can avoid standing in line! Of course, then you have to wait for the item to be shipped. But it's kind of like getting a Christmas present delivered to the office every time a new purchase arrives
Anyway, when I was making these brownies, I definitely put them outside to speed up the cooling time so that I could dig into the delicious chocolate/cookie dough combination faster. These brownies are definitely decadent and will satisfy any sugar craving (and then some)! It combines rich, fudgy chocolate brownies with my favorite eggless cookie dough.
Chocolate Chip Cookie Dough Brownies
For the brownie layer...
(adapted from Recipe Girl)
- 3/4 cup (1 1/2 sticks) salted butter
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 cup dark chocolate chunks
For the cookie dough layer....
(from Kevin and Amanda)
- 1 cup salted butter, softened
- 3/4 cup granulated white sugar
- 3/4 cup packed brown sugar
- 4 tablespoons milk
- 1 tablespoon vanilla
- 2 1/2 cups all purpose flour
- 1/4 tsp. salt
- 1 cup mini chocolate chips
Tip: You're going to make your brownies first, allow them to cool, then add your cookie dough layer on top. Meaning you will have to wait a couple hours before you can eat these.
Preheat your oven to 350 degrees F. Line your best brownie pan with parchment paper, leaving some coming up the sides to make it easy to get your brownies out of the pan later.
In a double boiler over simmering water, melt the butter and chocolate chips together, stirring until smooth. Make sure no moisture gets into the bowl. I’m all about convenience so I actually placed my glass kitchenaid mixer bowl over top of a pot of simmering water. Then I could just take it off the heat and straight into my mixer.
With the whisk attachment (or by hand), whisk in the brown and white sugar. Add your eggs one at a time, followed by the vanilla.
Slowly add in the flour on low speed until just incorporated and add the dark chocolate chunks. Scrape the brownie batter into your pan and bake for 25 to 30 minutes until cooked through. Allow the brownies to cool before adding the cookie dough layer.
Cream the butter and sugar together on medium-high speed until light and fluffy. Beat in the milk and vanilla on low speed until smooth. Slowly add in the flour and salt until just incorporated and stir add the mini chocolate chips.
Finally... the assembly process!
Scoop the cookie dough onto the top of the brownies and spread onto the brownie layer. I used an offset spatula to spread the cookie dough and sprayed it with non-stick spray so that the cookie dough stayed in place. Spread the cookie dough on top in a nice, even layer. If you care about appearance and can resist shoving these bad boys right into you mouth, sprinkle some additional chocolate chips.
You can make your life easier by chilling the brownies before slicing them. As you can tell from the moisture on top of my brownies, I don’t have that kind of will power to sit and wait.
I dare you not to eat three of these in one sitting.