Sometimes I have no hope for the world. I went to Target and looked at their book section. Under the banner “Non-Fiction Best Sellers” were The Hobbit and vampire books. Under “Fiction Best Sellers” were self-help books, memoirs, and Mitt Romney’s No Apology. My husband shrugged this off as an honest mistake that anyone could make. I, dramatically, was horrified. Mistake? Mistake???! This is fifth-grade stuff, people.
Other times, I have the highest hopes and confidence in the world. Ever since I gifted myself The Cookie Dough Lover’s Cookbook, my life has been 10x better. Every recipe I’ve made thus far has been an A+ winner.
These brownies are no exception.
Oh my gosh, when I took my first bite of this brownie, I felt like I was eating a stick of butter (IN AN EXTREMELY GOOD WAY, I PROMISE!!). Now that might turn some of you healthy people off, but trust me, these brownies are fudgy-cookie-doughy heaven. (And it’s not actually quite as bad as eating a stick of butter…I don’t think anyway…)
Enjoy my pictures, and then, please, I urge you, make these for yourself.
Start by stirring up your brownie batter.
Bake for 18 minutes.
Meanwhile, make your eggless cookie dough for the topping. Spread on cooled brownies.
Refrigerate until ready to eat, then cut into bars to serve. Look how fast that was?! OK, in full disclosure, these pictures were taken over the course of 2 hours, but it was worth it.
Chocolate Chip Cookie Dough Brownies
Makes 16 brownies
1/2 cup flour
1 tablespoon dark cocoa powder
1/2 teaspoon salt
3 1/2 ounces dark or semisweet chocolate, chopped
1/3 cup unsalted butter, cut into pieces
2/3 cup light brown sugar, packed
2 large eggs, lightly beaten
1 teaspoon vanilla
For cookie dough:
1/2 cup unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 tablespoons milk
1/2 teaspoon vanilla
3/4 cup flour
1/4 teaspoon salt
1/2 cup mini semisweet chocolate chips
Preheat the oven to 350 degrees F. Line an 8-by-8-inch pan with parchment paper, leaving a one-inch overhang on each side.
To make the brownies, in a small bowl, stir together your flour, cocoa, and salt. Set aside. In a double boiler (or a heatproof bowl set over a pan of simmering water), gently heat your chocolate and butter until melted. Stir until smooth. Add the brown sugar to the chocolate mixture, and stir until the sugar is dissolved and cooled off a bit. Add the eggs and vanilla, and mix well. Pour brownie batter into prepared pan and bake for 18 to 20 minutes. Cool brownies completely.
To make the cookie dough, beat the butter and sugars until light and fluffy, about 3 minutes. Add the milk and vanilla, beat well. Add the flour and salt, and mix by hand until incorporated. Add the chocolate chips last, and stir until evenly distributed.
Once the brownies have cooled completely, layer the cookie dough on top. Spread smoothly with a knife or spatula. Refrigerate the brownies for at least 30 minutes or until ready to serve. Cut into bars, and refrigerate any leftovers. (These are best when refrigerated for a few hours or overnight because the brownie layer gets more fudgy the longer they’re in the fridge. Yum!)
Adapted from The Cookie Dough Lover’s Cookbook