Cookie dough is quite possibly one of my favorite things in life. My second favorite thing in life is brownies. When I saw this recipe for both I was sold! I did have to tweak the recipes a little to suite my taste. The original brownie recipe was quite cakey and I am all about the fudgy brownies so this is my spin on the recipe.
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/3 cup vegetable oil
1/2 cup boiling water
2 cups white sugar
1/3 cup vegetable oil
1 1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
For the Cookie Dough:
¾ cup unsalted butter
¾ cup light brown sugar
¾ cup granulated sugar
3 tablespoons whole milk
1½ teaspoons vanilla extract
1½ cups all-purpose flour
1½ cups mini chocolate chips
For the Brownies: Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with tin foil. Leave a small amount of tin foil hanging over the edge. Spray the tin foil lightly with cooking spray.
In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the brownies comes out clean.
Prepare the Cookie Dough: In a small sauce pan place butter over medium low heat. Melt butter and continue to cook stirring often until it starts turning a light golden brown color. This takes about 10 minutes but make sure to watch it closely so it doesn't burn. In a medium bowl, use an electric mixer on medium speed to combine the butter and both sugars. Let mixture rest for a few minutes to let the butter cool. Add the milk and vanilla and mix until combined. Reduce the speed to low and mix in the flour just until combined. Using a rubber spatula, stir in the chocolate chips.
Spread the cookie dough over the cooled brownies. Refrigerate until the dough is firm, about an hour. Use a sharp knife or a pizza cutter (my favorite way to slice brownies!) to cut the brownies. Store the brownies in an airtight container at cool room temperature or in the refrigerator.
Recipe Source: Adapted from Allrecipes and Brown Eyed Baker
Brownies + cookie dough! This is an irresistible combination...My family will love this!ReplyDelete
A match made in heaven! It looks simply delightful!ReplyDelete
Oh yum! I cant wait to try it! Thanks for sharing.ReplyDelete
Oh my god cookie dough + brownies!! LOVE this idea! Irresistible!ReplyDelete
Oh my these brownies are brilliant! All my favorites wrapped into one delicious dessert! :)ReplyDelete
Oh wow at first I thought that these were going to be like Baked's Brooksters, but its real cookie dough! This sounds so fun and yummy!ReplyDelete
I feel like every time I look at your blog I gain 5 lbs. I am OK with it though as long as you keep posting things like this. Yummy!ReplyDelete
These sound perfect, what a great idea. My husband would love these, he's a big fan of brownies!ReplyDelete
A perfect combo!!!!!!ReplyDelete
It is funny how cookie dough just makes people happy! Adding brownie to that is a great idea.ReplyDelete
Looks yummy. I finally said "I've had enough" with the heat and humidity and made brownies this week that turned into a rare recipe for my blog.ReplyDelete
So dangerous!! You had me at cookie dough, such a sucker for it!ReplyDelete
This is amazing. Double, triple, quadruple Yum!!ReplyDelete
Mmmmm these looks so dangerously amazing! This recipe is a keeper!ReplyDelete
whoaaaa this sounds like the perrrrrfect recipe for my fiance!! He loves brownies and he loves eating at least a 1/4 C of cookie dough if it's available!! haha.ReplyDelete