Monday, October 21, 2013

Chocolate Chip Cookie Dough Brownies

Chocolate Chip Cookie Dough Brownies - made October 6, 2013 from The Brown-Eyed Baker
My confession for today is I don't get the love some people have for cookie dough.  I know there are a lot of cookie dough lovers out there as evidenced by the plethora of cookie dough products: cookie dough ice cream, cookie dough "bites" enrobed in chocolate, cookie dough dropped in cupcakes, cookie dough frosting, even cookie dough extract.  I even have friends who've confessed they buy those tubes of cookie dough and eat it "straight" from the tube.  Let me take a moment to wrap my mind around that.  Except I can't because my mind is busy being boggled.  Really? I'm having trouble grasping the concept (even aside from grappling with the idea of store-bought cookie dough) since I'm not even one to lick the bowl and I definitely don't snitch cookie dough before I bake it.   
I don't like cookie dough because of the grit from the unbaked sugar.  Plus it tastes sweeter than its baked counterpart.  Not to mention the whole salmonella risk from eating cookie dough made with raw eggs.  But cookie dough lovers assure me they're fearless on that score and their cookie dough passion makes them risk takers.  I'll take their word for it.
So in an effort to overcome yet another culinary prejudice, I tested out these cookie dough brownies.  You make the brownie layer just like you would any other brownie recipe, let it cool completely, then layer on an eggless cookie dough over it (I will not risk salmonella, even if others would).  Chill, cut and serve cold. While I myself couldn't see the appeal of this brownie, I figured I'd have coworkers who might.  In other words, I was trying to flush out who were the cookie dough lovers in the office.
My findings were interesting.  It turns out that cookie dough is like coconut.  People either really like it or really don't.  Not many people were in the indifferent middle.  I had a few coworkers rave about these ("I love cookie dough!") while at the other end of the spectrum, one coworker confessed she took off the cookie dough layer and just ate the brownie.  LOL, I would've done the same if I hadn't had to taste test this.  For this particular recipe, I think it would've been better if the brownie layer had been even more dark chocolaty, just to offset the sweetness of the cookie dough layer. Because you're supposed to chill it and serve it cold due to the cookie dough layer, the brownie flavor doesn't come across as well when it's cold as opposed to room temperature. But again, that's my prejudice.  If you're a cookie dough lover, you might like these.

For the Brownie:
4 ounces unsweetened chocolate, finely chopped
1 cup unsalted butter, at room temperature
2 cups light brown sugar
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour

For the Cookie Dough:
¾ cup unsalted butter
¾ cup light brown sugar
¾ cup granulated sugar
3 tablespoons whole milk
1½ teaspoons vanilla extract
1½ cups all-purpose flour
1½ cups mini chocolate chips

  1. Prepare the Brownies: Preheat oven to 325 degrees F. Line a 9x13-inch pan with foil and spray lightly with nonstick cooking spray.
  2. In a medium glass bowl, melt the chocolate in the microwave in 30-second increments, stirring after each, until melted and smooth. Set aside to cool slightly.
  3. In a large mixing bowl, mix the butter and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in the eggs and vanilla extract, scraping the bowl as needed. Mix in the melted chocolate until combined. Reduce the speed to low, add the flour and mix just until combined (don't over-mix). Spread the batter into the prepared pan. Bake 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
  4. Prepare the Cookie Dough: In a medium bowl, use an electric mixer on medium speed to combine the butter and both sugars. Add the milk and vanilla and mix until combined. Reduce the speed to low and mix in the flour just until combined. Using a rubber spatula, stir in the chocolate chips.
  5. Spread the cookie dough over the cooled brownies. Refrigerate until the dough is firm, about an hour. Use a sharp knife or a pizza cutter to cut the brownies. Store the brownies in an airtight container at cool room temperature or in the refrigerator.

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