Chocolate Chip Cookie Dough Brownies

Raw cookie dough is better than the oven-baked end product. Always. There are no exceptions, outliers, or anomalies. Whether spattered throughout a pint of ice cream or spooned out of a mixing bowl, few things make the reward/pleasure center of your brain light up quite the way cookie dough does. Maybe you enjoy the adrenaline rush of playing Russian Roulette with salmonella , or maaaybe that teeth-sinking-into-a-hunk-of-dough feeling triggers a legitimate dopamine release that makes you feel all warm and fuzzy inside.

Now, allow the idea of cookie dough topped fudgy brownies to enter your mind. Feels good, doesn’t it?

Keep in mind that the original recipe I consulted for these brownies calls for an eggless cookie dough topping. If you have never tried eggless cookie dough, allow me to describe the experience for you in a few choice words: dry, grainy, lacking, sacrilegious, wrong. If you truly fear contracting a food borne disease from raw eggs, then I guess I can begrudgingly encourage you to explore some eggless recipe options on your own. However, your cookie dough brownies will be inferior product.

Raw eggs: separating the men from the boys, the women from the girls since the beginning of human time (according to research, we’ve been eating eggs that long).

The brownie portion of the recipe was adapted from Recipe Girl.

Chocolate Chip Cookie Dough Brownies

For the brownies:

4 ounces unsweetened chocolate, finely chopped
1 cup unsalted butter, softened
2 cups light brown sugar
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour

For the cookie dough: (I used the classic Nestle Toll House recipe, minus baking soda)

1 cup (two sticks) butter, softened
1 cup white sugar
1 cup packed light brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips

Brownies:

1. Preheat oven to 325 degrees F and grease a 9″ x 13″ pan.

2. In a medium glass bowl, melt the chocolate in the microwave in 30-second increments until melted and smooth. Be sure to stir after each increment. Set melted chocolate aside to cool slightly.

3. Mix the butter and brown sugar with an electric mixer on medium speed until light and fluffy (about 2 minutes).

4. Beat in the eggs and vanilla extract, scraping the bowl as needed.

5. Mix in the melted chocolate until combined.

6. Reduce the speed to low, add the flour and mix just until combined (don’t over-mix!). Spread the batter into the prepared pan.

7. Bake 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool COMPLETELY.

Cookie dough:

1.  Combine flour and salt in a small bowl and set aside.

2. Beat butter, granulated sugar, brown sugar and vanilla extract with an electric mixer until light and fluffy (as with the brownies).

3. Add eggs, one at a time, beating well after each addition.

4. Gradually beat in flour mixture until just combined.

5. Stir in chocolate chips by hand with a rubber spatula.

6. Spread the cookie dough evenly over the cooled brownies.

7. Refrigerate until the dough is firm  (about an hour).

8. Slice brownies and store in an airtight container. To best ensure that the raw cookie dough stays fresh, place container in FREEZER!

I know the real cookie dough with raw eggs thing is a bit unconventional (and certainly not FDA approved), but in my opinion, it will yield by far the tastiest results! These are arguably some of the richest, densest brownies you’ll ever have.

If you’re feeling creative, or simply want a fresh take on this recipe, consider topping the brownies with a different kind of cookie dough, like peanut butter, oatmeal chocolate chip, or snickerdoodle!

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2 Responses to Chocolate Chip Cookie Dough Brownies

  1. Honestly, Alton Brown would tell you that the chances of contracting salmonella from raw eggs is pretty darn slim. So EAT UP! 😉

  2. Pingback: Chocolate Chip Cookie Dough Sandwich Cookies | Kailley's Kitchen

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