Ultimate Chocolate Chip Cookie Dough Brownies: Creamy meet Fudgy

I am devoted to this one brownie recipe.

I have tried countless of recipes, cycling through them in effort to find the best of the best. And every single time, I just find myself going “stupid, stupid, stupid!” because they are never quite as amazing as this one here. Good, albeit. But not amazing. As some of you may already know, I don’t waste allotted dessert calories on shitty brownies. Only the best 🙂

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Side effects of these cookie dough brownies include guilt and self-hatred. Other symptoms may also include loss of inhibition, tummy ache, and repeat behavior or addiction.
I made these brownies for a “Triangle” themed party we were having at work. If you have squares, then you pretty much have triangles.

Done.

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To give you an idea on what some other clever guests brought:

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Bugles.. candy corn.. pita chips.. triangle grilled cheese sandwiches with tomato soup.. neon green triangle jello.. cucumber/radish buttered finger sandwiches.. toblerone 🙂 There was also pizza, cheesecake, samosas, and some other goodies.

Once you figure out your priorities, you should ready yourself for pure , childlike indulgence. The bottom layer is fudgy, though if left in the fridge, it does solidify and become denser. The top cookie dough layer’s consistency also depends on fridge time.
– For a dessert that can keep its shape while you bite into it, serve cold.
– For what I consider the best way to eat these, leave refrigerated but then let sit at room temperature for 30 mins to an hour. That way, the top layer becomes  creamy again, while the brownie part stays relatively dense, resulting in an oh so lovely balance.

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Oh and the bit of sea salt on top really makes a wow factor difference.

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Here are the brownies made without the cookie dough. The original recipe is from the bakery, Baked.

 

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I also used this base recipe as part of my Peanut Butter Pretzel Fudge Brownies post

 

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Ultimate Chocolate Chip Cookie Dough Brownies: Creamy meet Fudgy

Makes 16 brownies

Brownie Recipe:

For the brownie recipe, click here.

Cookie Dough Recipe:

3/4 cup (1 1/2 sticks) unsalted butter, softened at room temperature
3/4 cup granulated white sugar
3/4 cup packed light brown sugar
1 teaspoon salt
2 tablespoons milk
1 1/2 teaspoons vanilla extract

1 1/4 cup all-purpose flour
2/3 cup chocolate chips

Sea salt for sprinkling

Brownie

Set the oven to 350 and prime the brownie pan with parchment paper. Follow  the brownie recipe. Once fully baked, place in the fridge to let cool — this will make spreading the cookie dough layer easier.

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Cookie Dough

In a large bowl, combine the butter, sugars and salt until uniform and creamy.

Stir in the milk and vanilla.

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Mix in flour until combined, then fold in chocolate chips.

Scoop the cookie dough onto the top of the brownies and spread onto the brownie layer evenly. Sprinkle sea salt if using.

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Wrap the brownies and chill until firm.

Use the parchment paper to lift the brownies from the pan. Slice the brownies with a sharp knife, wiping the knife with a paper towel between cuts. Keep refrigerated.

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