Chocolate Chip Cookie Dough Brownies

Talk about divine inspiration! These heavenly brownies are out of this world. A thin layer of rich, intensely chocolate brownie is topped with sweet and salty chocolate chip cookie dough and capped off with a buttery rich chocolate glaze.

Reprinted with permission from The Cookie Dough Lover's Cookbook, by Lindsay Landis, copyright (c) 2012. Published by Quirk Books.
TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
YIELD: 16 brownies, or one 8-by-8-inch pan
LEVEL: --

ingredients

FOR BROWNIES:
  • 1/2 cup all-purpose flour
  • 1 tablespoon dark or Dutch-processed cocoa powder
  • 1/2 teaspoon salt
  • 3 1/2 ounces (1 bar) dark or semisweet chocolate, chopped
  • 1/3 cup unsalted butter, cut into cubes
  • 2/3 cup light brown sugar, packed
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla
FOR COOKIE DOUGH:
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 tablespoons milk or cream
FOR CHOCOLATE GLAZE:
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Directions

Preheat oven to 350 degrees F. Line the bottom and sides of an 8-by-8-inch pan with parchment paper, leaving a slight overhang on two sides.

To make the brownies, sift together flour, cocoa powder, and salt in a small bowl and set aside. Melt chocolate and butter in a double boiler or a bowl set over a saucepan of gently simmering water. Stir until smooth, then remove from heat. Add brown sugar and whisk until sugar is dissolved and mixture has cooled slightly. Whisk in eggs and vanilla. Using a large rubber spatula, fold flour mixture into chocolate mixture until just incorporated. Pour into prepared pan. Bake 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. Transfer pan to a wire rack to cool completely.

For the cookie dough, in a large mixing bowl beat together butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in milk and vanilla. Add flour and salt and stir until incorporated. Stir in chocolate chips. Gently spread dough onto cooled brownies, smoothing the top into an even layer. Refrigerate while you prepare the glaze.

For the glaze, gently melt chocolate and butter together in a double boiler or a small saucepan set over low heat. Stir until smooth. Pour over cookie dough, carefully spreading into a thin, even layer. Return pan to refrigerator and chill until set, about 30 minutes.

To remove brownies from pan, grasp the edges of the parchment paper and lift out the entire block. Place on a cutting board and use a large sharp knife to cut into 2-inch squares. Refrigerated in an airtight container, brownies will keep for up to 3 days.

Reprinted with permission from The Cookie Dough Lover's Cookbook, by Lindsay Landis, copyright (c) 2012. Published by Quirk Books.

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Newest Ratings and Reviews

Read all 4 reviews

  • on March 26, 2014

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    This makes the fudgiest base layer. Not sure why it turned out dry for others, but the consistency for me was perfect. The only tough part was smoothing the top chocolate glaze.

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  • on February 15, 2013

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    The cookie layer of this recipe is delicious, and I will make it again. The brownies were OK but pretty dry. My biggest trouble was the chocolate on top that became very thick and was impossible to pour. This may have been my mistake, although I don't believe any water came into contact with the chocolate. Perhaps it was too hot. In the end, the result was not very pretty, although it still tasted good. I may try a different recipe for the chocolate on top. I also agree that you need to chill this for 1-2 hours before you can cut it so that the edges are clean and crisp like in the photo.

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  • on August 25, 2012

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    Divine indeed. Or wickedly evil, depending on your perspective! The first review is correct: this will disappear before your very eyes at a party. I WOULD highly recommend cutting them into smaller squares. For my taste, a 1" piece is ample. Also if you wish to achieve a nice clean cut like the photo, I would definitely recommend leaving in the fridge for a few hours or even overnight. I actually prefer them well chilled as opposed to room temperature.

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