Cookie Dough Brownies

Cookie Dough Brownies

from insanelygoodrecipes.com
60 min

These cookie dough brownies combine a fudgy brownie base, a creamy cookie dough center, and a rich chocolate topping. Trust me, they're too good to miss!

Ingredients

  • 2/3 cup unsalted butter, cubed
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cups semi-sweet chocolate chips
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2-3 tablespoons milk
  • 1/2 cup mini chocolate chips
  • 1 cup semisweet chocolate chips
  • 1 tablespoon shortening or coconut oil

Directions

  1. 1

    Preheat the oven to 325°Fahrenheit (165°C). Grease and line an 8x8-inch baking pan with parchment paper. Leave an overhang for easy removal.

  2. 2

    Make the Brownies: In a medium saucepan, melt the butter over low heat. Stir until melted - do not let boil.

  3. 3

    Remove the pot from the heat and immediately add the sugars and cocoa powder and mix until well combined. Set aside to cool for about 10 minutes.

  4. 4

    Beat the eggs into the cooled butter-sugar mix one at a time, followed by the vanilla. Stir very well after each addition.

  5. 5

    Stir in the flour and salt until almost fully combined. Add the chocolate chips and stir just until no streaks of flour remain.

  6. 6

    Pour the batter into the prepared pan, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

  7. 7

    Allow the brownies to cool completely in the pan. Cover and chill until firm.

  8. 8

    Make the Cookie Dough: Spread the flour onto a parchment-lined baking sheet. Bake at 350°Fahrenheit for 5 minutes or until it reaches 160°F (70°C). Let it cool completely before continuing.

  9. 9

    In a large bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy. Mix in the vanilla extract, salt and 2 tablespoons of milk.

  10. 10

    Gradually add the heat-treated flour, mixing by hand with a spatula until combined. If needed, add more milk, then fold in the mini chocolate chips.

  11. 11

    Spread the soft cookie dough evenly over the cooled brownies.

  12. 12

    Make the Topping: In a medium heat-proof bowl, combine the semisweet chocolate and shortening. Microwave in 20-second intervals, stirring after each spin, until the mixture is fully melted and smooth. Cool for 5 minutes.

  13. 13

    Pour, then spread, the chocolate topping evenly over the cookie dough layer with an offset spatula.

  14. 14

    Refrigerate the brownies for at least 1 hour to firm. Use a sharp knife to cut into squares or rectangles, wiping the blade clean between cuts. Serve and enjoy!