Chocolate Chip Cookie Dough Brownies
Adapted from The Cookie Dough Lover’s Cookbook by Lindsay Landis
Yield - 32 small brownies (8 x 8 pan)
Brownies
1/2 cup flour
1 tablespoon dark cocoa powder
1/2 teaspoon Kosher salt
3 1/2 ounces dark chocolate chips
6 tablespoons unsalted butter
2/3 cup packed light brown sugar
2 eggs
1 teaspoon vanilla
- Preheat the oven to 350 F and line the bottoms and sides of an 8x8 pan with parchment paper. Make sure to leave overhang for easy removal.
- Sift together the flour, cocoa powder, and salt onto parchment paper and set aside.
- Melt the chocolate and butter in a medium bowl on top of a small pot of simmering water. Stir until the mixture is melted.
- Whisk in the sugars until the sugars have dissolved. Whisk in the eggs and vanilla.
- Fold in the flour mixture until just blended with a rubber spatula. Pour into the prepared pan.
- Bake for 18-20 minutes or until a toothpick inserted inside comes out clean. Let cool completely on a wire rack.
Cookie Dough
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup sugar
1/2 cup packed light brown sugar
2 tablespoons milk
1/2 teaspoon vanilla
3/4 cup flour
1/4 teaspoon salt
1/2 cup dark chocolate chips
- Beat together the butter and the sugars in the bowl of a stand mixer with a paddle attachment until pale yellow. Beat in the milk and vanilla until light and fluffy. Scrape the bowl as needed.
- On low speed mix in the flour and salt until just combined. Mix in the chocolate chips.
- Spread the cookie dough over the cool brownies.
Chocolate Glaze
3 1/2 ounces dark chocolate chips
2 tablespoons unsalted butter
- Melt the chocolate and butter together in a glass bowl in the microwave in 20 seconds intervals until almost completely melted. Stir to melt the rest.
- Pour over the cookie dough and spread evenly.
- Refrigerate until set. Use a sharp knife to cut the brownies into 16 squares and then cut each square at a diagonal for small bites. These bars are rich, so smaller is better.