Yes. You read correctly. This is a recipe for fudgy brownies topped with a thick layer of safe-to-eat cookie dough. Trust me, they taste 100 times better than they look and sound, and that is certainly saying something.
When I saw these circulating on Pinterest I knew I had to make them. It just so happened that I had all the ingredients necessary already in my pantry so I didn’t have to wait long before getting in the kitchen.
Most of my family was out-of-town last week so on the night they were scheduled to return I decided to have these waiting in the fridge for them. I figured they would be a nice little treat. I expected them to be good but I grossly underestimated this recipe from BrownEyedBaker (originally adapted from RecipeGirl).
These brownies were beyond good. When I bake sweets I rarely find myself continuously eating what I’ve made but I couldn’t help it with these brownies. I can’t say how many I had, exactly, but I know it was MORE than my fair share.
Mine ended up being about 60% brownie and 40% cookie dough. It was the perfect combination neither flavor was over powering but both tasted outrageously good.
Now enough of this jibber jabber, on to the recipe!
For the Brownie:
4 ounces unsweetened chocolate, finely chopped
1 cup unsalted butter, at room temperature
2 cups light brown sugar
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
For the Cookie Dough:
¾ cup unsalted butter
¾ cup light brown sugar
¾ cup granulated sugar
3 tablespoons whole milk
1½ teaspoons vanilla extract
1½ cups all-purpose flour
1½ cups mini chocolate chips
1. Prepare the Brownies: Preheat oven to 325 degrees F. Line a 9×13-inch pan with foil, with enough to hang over all four sides. Butter the foil. In a medium glass bowl, melt the chocolate in the microwave in 30-second increments, stirring after each, until melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix the butter and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in the eggs and vanilla extract, scraping the bowl as needed. Mix in the melted chocolate until combined. Reduce the speed to low, add the flour and mix just until combined (don’t over-mix). Spread the batter into the prepared pan. Bake 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
2. Prepare the Cookie Dough: In a medium bowl, use an electric mixer on medium speed to combine the butter and both sugars. Add the milk and vanilla and mix until combined. Reduce the speed to low and mix in the flour just until combined. Using a rubber spatula, stir in the chocolate chips.
3. Spread the cookie dough over the cooled brownies. Refrigerate until the dough is firm, about an hour. Use a sharp knife or a pizza cutter (my favorite way to slice brownies!) to cut the brownies. Store the brownies in an airtight container at cool room temperature or in the refrigerator.
Not sure what to do with your edges? Simple solution. Throw them in a blender with about a cup of ice cream, a cup of milk, some ice, and blend away! I topped it with some chocolate Reddi Whip and it tasted remarkably like a cake shake from Portillo’s. SO yummy!
The perfect little treat. 🙂
NOTE: I just purchased a great new book that was released today that is all about safe-to-eat cookie dough recipes! I cannot wait to try them out. It should arrive tomorrow so if you guys are cookie dough lovers be sure to subscribe so you can get the latest updates on my cookie dough endeavors!