EASY COOKIE DOUGH BROWNIES
Fudgy gooey chocolate fudge brownies. Rich and creamy chocolate chip cookie dough. Two of the most delicious foods ever! Hey, let’s put them together and double the awesomeness! I particularly love these brownies (which of course you COULD make without ever putting any cookie dough on top) for their unbelievably fudgy centres and crackly top. Perfect for holding all that cookie dough!
{By the way the easy in the title isn’t -intentionally- a play on the slutty brownies that are very similar to these (Slutty brownies have cookie dough and oreo’s baked into the batter whereas these have raw cookie dough on top!).}
My Easy Cookie Dough Brownies are just that – flippin’ easy! We’ll whip up the brownies in a stand mixer (or by hand if you prefer) – combining eggs, butter, sugar, vanilla, sea salt, melted dark chocolate and flour. This recipe is less expensive that other brownie recipes as it only uses 300g of chocolate, but don’t worry – that’s totally enough for an incredibly rich and fudgy chocolate flavour (I’ve tested with 200g and that’s not enough so follow the recipe, pls!).
Then the brownies get baked up, cooled, and we whip up the cookie dough! Milk (you could also use almond or other non dairy milks) takes the place of egg and the real challenge here is NOT eating all of it before it gets spread on your brownies. Good luck!
INGREDIENTS
For the brownies
250g unsalted butter
350g brown sugar (light, dark or even caster sugar will work - use whatever you have or you prefer. Darker sugar will give fudgier more flavourful brownies).
6 medium free range eggs
1 tbsp vanilla bean paste
1 tsp sea salt
300g dark chocolate (I used Tesco everyday value)
350g plain flour
For the cookie dough topping
175g unsalted butter
180g light brown sugar
50g caster sugar
300g plain flour
350g chocolate chips or chunks
10 tbsp whole milk (or use almond milk, coconut milk, etc)
2 tbsp vanilla bean paste
1 tsp sea salt
INSTRUCTIONS
For the brownies
Preheat your oven to 160 degrees / gas mark 3 / 325F and prepare a very large (or two smaller) baking trays. I used one that was 18 inches by 9 inches, or you could use 2 9x9 inch brownie pans.
In the bowl of your stand mixer, or in a large bowl by hand, combine the butter (it needs to be VERY soft) and sugar and beat well for 2-3 minutes, until it's pale and fluffy. Add the eggs one at a time with the mixer running, and then scrape down the sides and bottom of the bowl. Add the vanilla bean paste and salt.
..............................................
for full instruction please see : kerrycooks.com
{By the way the easy in the title isn’t -intentionally- a play on the slutty brownies that are very similar to these (Slutty brownies have cookie dough and oreo’s baked into the batter whereas these have raw cookie dough on top!).}
My Easy Cookie Dough Brownies are just that – flippin’ easy! We’ll whip up the brownies in a stand mixer (or by hand if you prefer) – combining eggs, butter, sugar, vanilla, sea salt, melted dark chocolate and flour. This recipe is less expensive that other brownie recipes as it only uses 300g of chocolate, but don’t worry – that’s totally enough for an incredibly rich and fudgy chocolate flavour (I’ve tested with 200g and that’s not enough so follow the recipe, pls!).
Then the brownies get baked up, cooled, and we whip up the cookie dough! Milk (you could also use almond or other non dairy milks) takes the place of egg and the real challenge here is NOT eating all of it before it gets spread on your brownies. Good luck!
INGREDIENTS
For the brownies
250g unsalted butter
350g brown sugar (light, dark or even caster sugar will work - use whatever you have or you prefer. Darker sugar will give fudgier more flavourful brownies).
6 medium free range eggs
1 tbsp vanilla bean paste
1 tsp sea salt
300g dark chocolate (I used Tesco everyday value)
350g plain flour
For the cookie dough topping
175g unsalted butter
180g light brown sugar
50g caster sugar
300g plain flour
350g chocolate chips or chunks
10 tbsp whole milk (or use almond milk, coconut milk, etc)
2 tbsp vanilla bean paste
1 tsp sea salt
INSTRUCTIONS
For the brownies
Preheat your oven to 160 degrees / gas mark 3 / 325F and prepare a very large (or two smaller) baking trays. I used one that was 18 inches by 9 inches, or you could use 2 9x9 inch brownie pans.
In the bowl of your stand mixer, or in a large bowl by hand, combine the butter (it needs to be VERY soft) and sugar and beat well for 2-3 minutes, until it's pale and fluffy. Add the eggs one at a time with the mixer running, and then scrape down the sides and bottom of the bowl. Add the vanilla bean paste and salt.
..............................................
for full instruction please see : kerrycooks.com
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