Chocolate Chip Cookie Dough Brownies: And A Review
These chocolate chip cookie dough brownies are layer upon layer of scrumptious decadence. If you love brownie or cookie dough, you're probably going to adore this recipe. There's a rich fudgy brownie base, a chocolate chip cookie dough filling and a chocolate cap to top it all off. What's not to love?
30gplain flour (all purpose flour)(¼ cup) (I used wholemeal flour)
Cookie Dough
75gunsalted butter
100glight muscovado sugar(just under ½ cup)
25ggolden caster sugar(⅛ cup) (I used homemade cardamom sugar)
1tbspmilk
⅛tspHimalayan pink rock salt
75gplain flour (all purpose flour)(3/8 cup)
50gmilk chocolateor chocolate chips (I used Green & Blacks 35%)
Chocolate Top
25gunsalted buttersoftened
50gdark chocolate(I used Green & Black's 70%)
Instructions
Brownie
Melt the butter in a medium sized pan over a low heat along with the chocolate.
75 g unsalted butter, 50 g dark chocolate
Remove from the heat and stir in the sugar.
100 g dark brown sugar
Add the cocoa powder and salt and stir until smooth.
½ tbsp cocoa powder, ¼ tsp Himalayan pink rock salt
Beat in the eggs and vanilla extract.
2 medium eggs, ½ tsp vanilla extract
Sift in flour and stir until it's just incorporated. If using wholemeal flour like me, discard the larger pieces of bran left in the sieve.
30 g plain flour (all purpose flour)
Pour the batter into a 2lb silicone loaf mould and bake for 15 minutes at 180℃ (160℃ fan, 350℉, Gas 4).
Leave to cool.
Cookie Dough
Cream the butter and sugars together until light in colour and fluffy in texture.
75 g unsalted butter, 100 g light muscovado sugar, 25 g golden caster sugar
Mix in the milk and salt.
1 tbsp milk, ⅛ tsp Himalayan pink rock salt
Sieve in the flour and stir until just incorporated.
75 g plain flour (all purpose flour)
Chop the chocolate into small pieces, unless using chips and add to the cookie dough. Again stir until just incorporated.
50 g milk chocolate
Spoon the dough onto the cooled brownies and try to spread it as evenly as possible.
Chocolate Top
Melt the butter in a pan over a low heat with the chocolate (G&B 70%) and stir until smooth.
25 g unsalted butter, 50 g dark chocolate
Pour this over the cookie dough and place in the fridge to set for half an hour.
Once set, turn the chocolate chip cookie dough brownies out of the mould and cut into squares with a sharp knife. I went small and made 18 x 2 ½ cm (1 inch) squares.
Notes
With their three layers of decadence, these brownies are ever so rich. I like to serve them in small bites. They're particularly good with coffee as an after dinner treat.Please note: American cup conversions are automated and have not been tested. For best results use scales.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.