I think I love Lindsay Landis. I love cookie dough and she’s gone and published a whole book dedicated to eating it in it’s best form. Raw. I’ve made cookie dough cupcakes before but Lindsay has clearly taken it to the next level.
I brought these babies to a party and people loved them way more than the cupcakes I also brought. I love these because they’re sweet from the brownie base but also a little bit salty from the creamy cookie dough. Be prepared to make second and third batches for your friends.
Chocolate Chip Cookie Dough Brownies
adapted from The Cookie Dough Lover’s Cookbook (makes 12 brownies)
1/2 cup plain flour
1 tbs cocoa powder
1/2 tsp salt
3 1/2 ounces plain chocolate (100g), chopped
1/3 cup unsalted butter, cubed
2/3 cup light brown sugar, packed
2 eggs, lightly beaten
1 tsp vanilla
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup sugar
1/2 cup light brown sugar, packed
2 tbs milk
1/2 tsp vanilla
3/4 cup plain flour
1/4 tsp salt
1/2 cup mini chocolate chips
3 1/2 ounces plain chocolate (100g)
2 tbs unsalted butter, cut into cubes
1. Preheat the oven to 350 F/180 C and line a 8 x8 pan with parchment paper. Make the brownie layer. Sift together the flour, cocoa powder and salt into a small bowl and set aside.
2. Melt the chocolate and butter in a double boiler until smooth. Remove from the heat and whisk in the brown sugar. Whisk in the eggs and vanilla.
3. Stir in the flour mixture until just incorporated. Pour into the prepared pan and bake for 18-20 minutes until a toothpick inserted comes out clean. Place on a wire rack to cool.
4. Make the cookie dough. In a large bowl beat together the butter and sugars on medium high speed for three minutes. Mix in the milk and vanilla. Add the flour and salt and stir in the chocolate chips. Gently spread ontop of the cooled brownie. Place in the fridge while you make the glaze.
5. Make the glaze. In a double boiler melt the chocolate and butter until smooth. Pour evenly over the cookie dough and refrigerate for 30 minutes until set.