Cookie Dough Brownies

Ever thought of how brownies and cookies will taste together? Well, with these cookie dough brownies, you have the perfect marriage of buttery and crispy cookie with chocolatey and fudgy brownies. Served with cream or even better still – ice cream – and it’s hard not to fall in love with them!

I saw this recipe when I was browsing Dorie Greenspan’s cookbook, “Baking: From My Home to Yours” and I knew I have to try it because seriously, how can the combination of cookie and brownies go wrong? The original recipe requires that, for the brownie part, the eggs and sugar to be whipped together until fluffy but I was lazy because this meant an additional mixing bowl (because you need another bowl to melt the chocolate and butter) and set of beaters to wash. So I made some changes so that the brownie batter is made all in one bowl.

I also left out the nuts that Dorie called for in the brownies but added some freshly chopped fresh mint instead because I had some on hand and thought that the mint taste will cut through the richness. But I think I should have used more mint as the mint taste was very subtle, almost unnoticeable.

Nevertheless, I still love how these cookie dough brownies turned out – you get a really crispy and crunchy top that is laden with chocolate chips, and a bottom that is intensely rich, fudgy and chocolatey. I especially love it when the brownies are slightly chilled, because it seems to enhance the fudginess of the brownies (does this even make sense?!) It was so good that I had one piece for breakfast (who says one can’t have chocolate for breakfast?) and one piece for tea-break everyday – bad news for my waistline but I couldn’t resist! And here’s how to make it!

Step-by-step Photos
1) Combine dark chocolate and butter in a heatproof bowl.	2) Melt over a double boiler or microwave.
3) Whisk in the sugar - the sugar will not dissolve completely and the mixture will still be a bit grainy but it's okay.	4) Whisk in the first egg until fully incorporated.
5) Whisk in the second egg and vanilla until fully incorporated.	6) Add in flour, mint (if using) and salt and whisk until just combined. Use a spatula and scrape the bottom of the bowl a few times to make sure everything is well-mixed together.
7) Scrape the brownie batter into the tin and spread it evenly. Set aside.	8) Using an electric mixer, cream the softened butter, brown sugar and caster sugar until light and fluffy on medium speed, scrapping down the sides occasionally. This will take about 5 minutes.
9) Add in egg and vanilla and beat on medium speed until incorporated, about 1 minute.	10) Add in flour, baking soda and salt and beat on low speed until just incorporated. Use a spatula and scrape the bottom of the bowl a few times to make sure everything is well-mixed together.
11) Mix in the chocolate chips with the spatula.	12) Drop spoonfuls of cookie dough on top of the brownie batter.
13) Use the spatula and gently spread it evenly over the brownie batter.	14) Bake for 45 to 55 minutes until the cookie top is deep golden brown and a thin knife inserted into the brownie layer comes out with very little streaks of chocolate - you definitely don't want to overbake the brownie layer! If the top is browning too fast, tent it with an aluminum foil.

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Cookie Dough Brownies

I particularly like these brownies slightly chilled as the brownie layer will be a bit more fudgy. If the brownies are served straight out from the refrigerator, the cookie dough layer will be pretty tough, so either leave it at room temperature for a while before serving or if you can't wait, microwave on full power for about 10 seconds to slightly warm up and soften the cookie dough layer.

By Jasline N.

Prep Time30 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 30 minutes mins

Servings: 0 Makes one 8-inch brownie (serves 12 to 16)

0.511.523

INGREDIENTS

 

Brownie

• ▢ 125 grams dark chocolate, minimum 70% cocoa solids, finely chopped
• ▢ 115 grams unsalted butter, at room temperature, cut into chunks
• ▢ 170 grams caster sugar, 3/4 cup
• ▢ 2 large eggs, at room temperature
• ▢ 1/2 teaspoon vanilla
• ▢ 65 grams all-purpose flour, 1/2 cup
• ▢ 2 tablespoons finely chopped fresh mint, optional
• ▢ 1/4 teaspoon salt

Cookie Dough

• ▢ 45 grams unsalted butter, at room temperature
• ▢ 65 grams brown sugar, 1/3 cup packed
• ▢ 55 grams caster sugar, 1/4 cup
• ▢ 1 large egg
• ▢ 1/2 teaspoon vanilla
• ▢ 85 grams all-purpose flour, 2/3 cup
• ▢ 1/4 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 85 grams chocolate chips

INSTRUCTIONS

Prep Work

• Preheat oven to 175C / 350F (non fan-assisted).
• Grease an 8-inch square tin with butter and line with parchment paper, leaving an overhang on 2 sides so that it's easier to remove the brownies. Set aside.

Brownie

• Combine dark chocolate and butter in a heatproof bowl and melt over a double boiler or microwave (for a detailed description, see here).
• Once the chocolate and butter has melted, whisk in the sugar - the sugar will not dissolve completely and the mixture will still be a bit grainy but it's okay.
• Whisk in the first egg until fully incorporated, then whisk in the second egg and vanilla until fully incorporated.
• Add in flour, mint (if using) and salt and whisk until just combined. Use a spatula and scrape the bottom of the bowl a few times to make sure everything is well-mixed together.
• Scrape the brownie batter into the tin and spread it evenly. Set aside.

Cookie Dough

• Using an electric mixer, cream the softened butter, brown sugar and caster sugar until light and fluffy on medium speed, scrapping down the sides occasionally. This will take about 5 minutes.
• Add in egg and vanilla and beat on medium speed until incorporated, about 1 minute.
• Add in flour, baking soda and salt and beat on low speed until just incorporated. Use a spatula and scrape the bottom of the bowl a few times to make sure everything is well-mixed together. Mix in the chocolate chips with the spatula.
• Drop spoonfuls of cookie dough on top of the brownie batter. Use the spatula and gently spread it evenly over the brownie batter.

Bake and Serve

• Bake for 45 to 55 minutes until the cookie top is deep golden brown and a thin knife inserted into the brownie layer comes out with very little streaks of chocolate - you definitely don't want to overbake the brownie layer! If the top is browning too fast, tent it with an aluminum foil.
• Transfer the tin onto a wire rack and let the brownies cool completely.
• Cut the brownies into 12 or 16 pieces and serve with whipped cream or better still, ice cream! Store leftover brownies in an airtight container for up to 1 week.

NOTES

- You can choose to add in about 60 grams (1/2 cup) of toasted, chopped nuts like walnuts or pecans into the brownie batter for some additional crunch.

- Adapted from Dorie Greenspan's Chipster-Topped Brownies (from the book "Baking: From My Home to Yours")

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