Cookie Dough Topped Brownies
Fudgy Brownies Topped with Edible Cookie Dough
Ingredients
- 1/2 cup butter softened to room temperature
- 2 4-oz semisweet chocolate bar chopped
- 1/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1 cup softened butter This begins the edible cookie dough ingredients.
- 1/3 cup granulated sugar
- 2/3 cup brown sugar
- 2 tsp vanilla extract
- 1/4 cup milk
- 3/4 cup flour
- 1 1/4 cups mini chocolate chips
Instructions
- Start by making the brownies.
- Melt the 1/2 cup of butter and the chopped chocolate pieces together. I did 30 seconds in the microwave, mixed, did 20 more, mixed one final time.
- Let the melted chocolate cool a bit.
- Preheat the over to 350 degrees.
- Line a 9" square baking pan with aluminum foil, letting the edges hang over the sides of the dish.
- Spray very lightly with non-stick cooking spray.
- Mix the cooled melted chocolate, 1/4 cup of granulated sugar, and 3/4 of brown sugar together. I used a mixer and blended until well combined. You can mix by hand if necessary.
- Add the 2 eggs, one at a time, mixing well.
- Add 1 tsp of vanilla extract.
- Add 1/2 cup of flour and mix until combined. Be sure to scrape the bottom of the bowl.
- Spread the mixture into the prepared pan.
- Bake for 30-35 minutes. The edges will pull away from the sides of the pan and a toothpick inserted into the center will have a few fudgy crumbs when cooked.
- Let the brownies cool and get started on the edible cookie dough.
- Bake your flour! Raw flour can give you a stomachache, so place the 3/4 cup of flour on a rimmed baking sheet (I lined mine with parchment paper) and bake at 350 degrees for five minutes.
- Mix the butter with the 1/3 cup of granulated and 2/3 cup of brown sugar until fluffy and well combined.
- Mix in the 2 teaspoons of vanilla.
- Mix in the 1/4 cup of milk. I used 1% milk.
- Mix in the 3/4 cup of baked flour. Be sure to scrape up from the bottom so that everything gets combined.
- Mix in the 1 1/4 cups of mini chocolate chips.
- Feel free to dot the surface with additional chocolate chips, pressing them in slightly.
- When the brownies are cool, spread 1 to 1 1/2 inches of edible cookie dough evenly over the top.
- Put the completed brownie-cookie dough combo into the fridge covered with some foil or plastic wrap so that the cookie dough can firm up.
- You will probably have a bit of cookie dough left over. You can either frost the brownies with more or, as I did, you can save it in the fridge - for emergencies.