Tuesday, July 24, 2012

Chocolate Chip Cookie Dough Brownies

My son and I have been on a brownie kick. Any kind of brownie, all kinds of brownies, we even have a Pinterest board just for brownies, we are a little obsessed with finding the perfect brownie recipe. We want to find that one recipe that we will make over and over again. We haven't exactly found it yet, but stay tuned on this FUN and WILD taste test as we continue to make brownie recipe after brownie recipe to find that ONE perfect one.

This brownie was a midnight creation. We are usually sitting around the living room, everyone bored, and my son wants dessert, and yep it's usually a brownie. We jump right over to our brownie board and go to town picking out a recipe.

The brownie in this recipe was soft and chewy and the cookie dough topping, WOW! If you love cookie dough, then this recipe is one that you must try.

Chocolate Chip Cookie Dough Brownies
recipe found at Darn Near Domestic

1 cup (2 sticks) unsalted butter
2-1/4 cups sugar
4 large eggs
1-1/4 cups unsweetened cocoa powder
1 tsp salt
1 tsp baking powder
1 tbsp vanilla extract
1-1/2 cups all-purpose flour
2 cups chocolate chips

Cookie Dough:
3 sticks butter, softened (at room temperature)
1-1/2 cup brown sugar
2/3 cup sugar
9 tbsp milk
3 cups flour
3 cups mini chocolate chips (or regular size)

Prepare Brownies: Preheat the oven to 350. Lightly grease a 9 x 13 pan.

In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it's hot, but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

Transfer the sugar mixture to a medium-sized mixing bowl, if you've heated it in a saucepan. Stir in the cocoa, salt, baking powder and vanilla. Whisk in the eggs, stirring until smooth. Add the flour and chips, again stirring until smooth. Spoon the batter into a lightly greased 9" x 13" pan.

Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool completely on a rack.

For cookie dough: Cream the butter and sugars until light and fluffy. Beat in milk. With mixer on low, add flour and mix until well combined. Stir in mini chocolate chips.

To assemble: Spread the cookie dough onto the cooled brownies. You can set in freezer for about 30 minutes to speed up the cooling process.

Chill the brownies until the cookie dough is firm. Cut into bars and serve.

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