Cookie Dough Brownies
Posted on October 3, 2016 by Anna
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Every time I make this recipe, I think: The only thing missing is my grandmother smacking my hand for snacking on the raw cookie dough. With this recipe, feel free to snack away—the dough is egg-free! I’m proud to say this triple-decker brownie was the best-selling dessert at Disney World’s Hollywood Studios theme park three years in a row
YIELD 9 brownies
PREP 25 minutes
BAKE 30 minutes
Signature Brownie recipe for 8 × 8 inch-pan (see below)
COOKIE DOUGH LAYER
12 tablespoons (1½ sticks) salted butter
¾ cup light brown sugar, packed
¹⁄³ cup granulated sugar
1½ teaspoons pure vanilla extract
1½ cups all-purpose flour
2 tablespoons milk
1 cup (6 ounces) semisweet chocolate chips
¼ teaspoon shortening or coconut oil
1. Preheat the oven to 350°F. Grease an 8 × 8-inch pan.
2. Prepare the signature brownie batter according to directions. Bake in the prepared pan for 30 minutes, or until center rises and falls and edges begin to crisp. Allow to cool in the pan.
3. PREPARE THE COOKIE DOUGH LAYER: In a microwave-safe bowl, microwave the butter on high for 1 minute. Mix in both sugars and the vanilla using an electric mixer set on the lowest speed or a spatula. Add the flour and mix on low speed until fully blended. Add the milk and mix until the batter is moist and easy to spread. Spread the cookie dough batter on top of the cooled brownies, using a spatula to create a smooth, even layer.
4. PREPARE THE CHOCOLATE TOPPING: Melt the chocolate chips and shortening in a microwave-safe bowl on high for 30 seconds; remove and stir. Return to microwave if not thoroughly melted, and microwave in 15-second intervals until smooth and creamy. (Do not overheat or the chocolate will scorch.)
5. Pour the warm chocolate topping on top of the cookie dough layer and spread evenly with a spatula. Allow the topping to harden at room temperature or chill for 10 minutes to speed up the process.
6. Cut the brownies into 9 squares once chocolate topping is set.
Signature brownie mix
2 cups (12 ounces) semisweet chocolate chips
6 tablespoons salted butter
2 large eggs
1 teaspoon pure vanilla extract
½ cup sugar
½ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 tablespoon 100% baking cocoa
1. Preheat the oven to 350°F. Grease an 8 × 8-inch pan and set aside.
2. Microwave the chocolate chips and butter in a microwave-safe bowl on high for 30 seconds; remove and stir. Return to the microwave if not completely melted and microwave in 15-second intervals until smooth and creamy. (Do not overheat or the chocolate will scorch.)
3. Mix together the eggs, vanilla, and sugar in a separate bowl using an electric mixer set on the lowest speed or a spatula. Blend the egg mixture into the melted chocolate mixture until well combined.
4. Add the flour, baking powder, salt, and cocoa to the chocolate mixture and mix well by hand or using the lowest setting on the mixer.
5. Pour the batter into the prepared pan and bake for 30 minutes, until edges are crisp and the center is completely flat with a crackly surface.
6. Cool completely, and then cut into 9 squares or 24 pieces, depending on the pan size. Store in an airtight container in the refrigerator for 5 days or in the freezer for up to 6 months.