I might have discovered my new weakness. I am a huge fan of cookie dough and when I saw these brownies, I knew they had to be made, and they had to be made soon.
We had some friends over for dinner last night. They are expecting their first baby this summer so I wanted to make sure I had a delicious dinner planned. I knew it was a great time to try these brownies. I know what you are thinking. “But she’s pregnant. She can’t have cookie dough!” That’s the beauty of this recipe. The cookie dough is eggless. Those of you that have been pregnant probably remember the pain of making cookies and not being able to lick the bowl. It was rough for me. This recipe will be close at hand when we decide to have Baby #2.
So, how good are they? If it’s even possible, they are better than they look. You never know if a recipe like this will be so rich and delicious that you will only be able to have a bite or two. That’s not the case with these at all. I’m pretty sure I could eat half of the tray if you let me.
Here’s how it’s done:
4 ounces unsweetened chocolate, finely chopped
1 cup butter, melted
2 cups light brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
3/4 cup butter, at room temperature
3/4 cup light brown sugar, packed
3/4 cup granulated white sugar
3 Tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups mini chocolate chips
1/2 cup semisweet chips + 1 teaspoon shortening for drizzle, optional
1. Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9×13-inch pan with nonstick spray. In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, whisk together the butter and brown sugar. Add the eggs and vanilla extract and whisk those in too. Mix in melted chocolate. Whisk in the flour and mix just until combined (don’t over-mix). Spread batter into prepared pan. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.
2. Prepare the cookie dough: In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips.
3. Spread cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. It’s okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and served with a fork.
4. If you’d like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, if desired.
Recipe Girl has the handy print and save options on her site so be sure to check it out. Believe me, you will want to print and save this one!