If I was to ask you what are the two best things in the world of food, what comes to mind? carrots and kale right?
Lol I’m pretty sure I just lost a few followers there, but let me correct myself I meant chocolate and cookie dough of course!!!
Now imagine a world in which we could combine both of them together…
I present to you Cookie Dough Brownies.
I was a little hesitant at first when trying this as there is no egg involved with the cookie dough for the obvious salmonella reasons. And what are cookies without the egg in them??
But for better or worse, I decided to try these as they sounded too good to resist and boy was I happy that I did. After a little tweaking to the recipe and finagling the final product, I found out exactly what I would like to be served in heaven for dessert. Key to this dessert, is to refrigerate.
When I first put it together, the sugar which had been creamed into oblivion, was way too strong due to the absence of egg. I was expecting it to taste like genuine cookie dough in it implied, but sadly felt like I was just eating sugar on top of a brownie.
Now the kicker here is that I was out of cocoa powder at the time, so I chose to make a quick version which involved a box of Chewy Fudge Brownies. This is a good substitute for those last-minute desserts that you need when people forgot to tell you to bring something or you were put in charge of the dessert and have no time at all to make anything.
I ended up changing from unsalted butter as it gave off a bit of an oily taste to salted butter and kicked the kosher salt as a result. I also love the bite of chocolate chips in my cookie dough, so I used full-sized chips versus mini ones.
To get the dough to set properly on top of the brownie once it has fully cooled, I refrigerated it for at least an hour before trying and voila! My waistline hates me, but my mouth is overly satisfied as is the husband 😉 I have been forbidden to forget this recipe and am now required to make it at least once a month.
I seriously recommend trying these out as they are delicious and hard to resist when you have a whole pan in front of you. And if you’re like me where time is an issue, the box substitute (as long as they are the chewy fudge kind), is a life saver and a quick chocolate craving satisfaction that will have you saying yum as you eat every bite.
But if you really like to make the whole recipe by yourself, I have included the original brownie layer ingredients and directions from the original recipe provided by Sabrina over at DinnerthenDessert.com
Cookie Dough Brownies
- 3/4 cup butter (melted)
- 2 1/4 cups white sugar
- 2 teaspoons vanilla extract
- 3 eggs
- 3/4 cup unsweetened cocoa powder
- 1 cup chocolate chips
- 1 1/3 cups all-purpose flour
- 1/2 tsp salt
- 1 cup softened salted butter (2 sticks)
- 1/2 cup granulated sugar
- 2/3 cup packed brown sugar
- 1/4 cup water
- 2 teaspoons vanilla extract
- 3/4 cups all-purpose flour
- 1 1/2 cups chocolate chips
- Bake boxed brownie mix as directed on the back of the box. Set to the side and completely cool before applying cookie dough mix
Preheat oven to 350 degrees. Butter and flour or use baking spray a 13 x 9 pan.
In a large bowl, add the butter, sugar, vanilla and eggs.
Add in the cocoa powder, chocolate chips and salt and whisk until well combined.
Add in the flour and whisk until just combined (don’t overwhisk)
Bake about 25-28 minutes or just until done in the center.
Remove and cool on a rack until no longer hot.
Cookie Dough Layer:
In a medium-sized bowl, cream together butter and sugars until they are fluffy and fully combined to a light tan color
With a spatula, add with the sugar mixture the water and vanilla and mix until mixture is smooth.
Slowly add in flour and chocolate chips. Mix until all combined.
Spread the cookie dough onto the cooled brownies and sprinkle with additional chocolate chips if desired (Press them into the top very lightly so they “stick.”)
- Refrigerate for a minimum of 45min-1hr before serving.