Cookie Dough Brownies



Sorry about the pictures– I didn’t enough lighting to take a decent picture and it was the best I could do before I had to rush off to work. I can’t stand the shadow in the second picture and tried to brighten them up the best I could without photoshop :(

My friend, Ian, turned 23 this past week and he celebrated by having a dessert pot luck at his place after dinner at Macaroni Grill. He’s a vegan, but makes an exception for my baked goods, so I knew I had to include lots of good ol’ fatty dairy products in it :) What a good friend I am, right? Haha.

I saw this recipe on Let’s Get Cookin’! and had to give it a shot with my favorite brownie recipe. I used my favorite brownie recipe posted numerous times before here on my blog, but to make it easy for you, I’ll repost it again. You can also opt for using a brownie mix rather than making brownies from scratch to cut down on time if that tickles your fancy. This dessert is very decadent and rich. A bite was plenty for me, and I’m usually a monstrous dessert eater. Don’t get me wrong, they’re delicious.. it’s just a bit overload for me!

Brownie:

  • 1 cup butter
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup AP flour
  • ½ cup cocoa
  • ½ teaspoon salt
  1. Preheat oven to 350 degrees F. Grease 8″x8″ pan.
  2. Melt butter in saucepan over low heat. Once melted remove from heat and add sugar, vanilla, and eggs. Blend together.
  3. In separate bowl, mix together flour, cocoa, and salt. Add dry mixture to the wet and mix well.
  4. Pour into greased pan and bake for 35-40 minutes.
  • 1-1/2 sticks butter, softened
  • 3/4 cup brown sugar
  • 1/3 cup sugar
  • 4-1/2 tbsp milk
  • 1-1/2 cups flour
  • 1-1/2 cups mini chocolate chips.
  1. Prepare your brownies according to the package in a 9×13 pan. Let cool completely.
  2. Next, combine the butter, sugars, milk and flour until well combined. Then stir in the mini chocolate chips.
  3. Spread the cookie dough on the cooled brownies.
  4. Then chill the brownies until the cookie dough is firm. Cut into bars and serve.

P.S. Thanks so much for all your Seattle suggestions! I’m such a foodie and can’t wait to try out some of the restaurants/cafes/bakeries that you all have suggested. I’ll be gone the 26th-29th (Mon-Thurs), but I’ll make sure to document and keep you guys posted on all the good food!

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  1. KP says

    oooohhhh these speak to me like no other! I have a major sweet tooth as well and have always wanted to find something that is “too much” for me– here’s hoping this gives me a challenge!

  2. says

    I’m mad at you!! I just found your blog, and now I’m going to have to replace my keyboard due to drool overflow. Thank you!! Haha. Seriously though, I might have to try my hand at this one for Christmas…

  3. says

    I made these for a party last night and they were a HUGE hit. Everyone kept talking about how phenomenal they were. I made them in an 8×11″ pan just to try to get a few more out of them and they were still really tall. I think next time I might try them in a 9×13. Thanks for the recipe!

  4. Anonymous says

    I tried making these twice. The first time I used an 8×8 pan (as the brownie section suggests) but they didn’t bake in the amount of time that you suggested (35-40 mins). I didn’t realize it and took them out, cooled them, and spread the cookie dough on top. When I cut them, they were really fudgy and underbaked so I changed the name to ‘cookie dough fudge.’ The second time I made them I used an 8×8 pan but changed the temp and time and they still didn’t bake fully. They were a hit both times but I’m not sure what I am doing wrong. Did you use an 8×8 pan (as the brownie section says) or a 9×13 pan (as the cookie dough section says)? Thanks!

  5. says

    These looked so good that I tried them as soon as I saw them! They were so yummy. Nothing is better to me then brownies and cookie dough. They turned out so good. Thanks for the great recipe!

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