An irresistible cookie dough base topped with gooey milk chocolate chip brownie and a white chocolate swirl. What more could a brownie lover want, or anyone, for that matter?
That’s right, I’m going all out naughtiness for this week’s Sweet Tuesdays with my new recipe for Cookie Dough Brownies! So what better way to be writing this post than with a cookie and cup of tea? Which reminds me, today marks the first of many #TeaAndCakeTuesdays! Please join in and share a picture/recipe/thought about your favourite bake from the last week whether it’s homemade, from a tea room or bought. Just make sure you tag #TeaAndCakeTuesdays so all the other WordPress bakers can find your post too!
That said, on with the Cookie Dough Brownies! I’m definitely on the side of fudgey, gooey brownies rather than cakey, and that’s exactly what these are, with the added bonus of a layer of cookie dough. I baked these yesterday lunchtime and now only have three pieces left, proof that no one can resist them!
This recipe is very simple to make, layering the two mixes together and then baking. It will give you 16 pieces and I used a standard square brownie tin. Other shapes should be fine, your brownie and cookie dough layers might just be a little thinner so keep an eye on them baking and take a few minutes off the bake time if they’re cooking more quickly.
For the cookie dough base:
80g golden caster sugar
1 tea spoon vanilla extract
175g plain flour
1 tea spoon baking powder
1/4 tea spoon salt
100g chocolate chips
1 egg, beaten
For the brownie topping: (adapted from the recipe here)
110g butter, softened
200g golden caster sugar
1 tea spoon vanilla extract
100g self raising flour
30g cocoa powder
100g chocolate chips
2 eggs, beaten
50g white chocolate, melted
Get started by preheating your fan oven to 180’C, as always adjusting to your own ovens particular qualities. If it’s particularly fierce, you may want to turn it down to 170’C.
Start by creaming together your butter, sugar and vanilla extract. Adding the vanilla now helps to get it more evenly distributed through the bake.
Then mix in the flour, baking powder, salt, and chocolate chips.
Add the beaten egg and mix until the ingredients have combined into a dough. Cover and chill the cookie dough base in the fridge while you make your brownie topping. This will help the flavours to develop while you’re working on the brownie.
Why does cookie dough have to be so tempting? I know it’s hard, but keep it in the fridge and don’t start nibbling. Your Cookie Dough Brownies will miss it, and making the brownie topping is the perfect equally naughty distraction.
In a separate bowl, just like you did for the cookie dough, cream the butter, sugar, and vanilla extract together. Mix the flour and cocoa together before adding to this mixture along with the chocolate chips. As with the vanilla, combining the dry ingredients first helps to distribute them evenly throughout your mix as a whole which gives you a much tastier, more even bake.
Mix in the beaten eggs and combine to form a wet brownie batter just like this.
Grab your cookie dough from the fridge and press down into the base of your tin so that an even layer fills the bottom.
Pour the brownie mixture on top and you’re almost done! If you don’t want the white chocolate ripple which adds a lovely golden effect on the top when baked, pop your brownies in the oven now. If not, melt your white chocolate in the microwave, checking and stirring frequently (no one likes burnt chocolate!). Then use a tea spoon to drizzle it over the top of your mix. Pull a skewer or the end of your teaspoon bake and forth through the drizzles to create a feathered, swirly effect.
Bake in the oven for about 40-45 minutes. I have quite a fierce oven so I covered the top of mine about 30 minutes in with foil to stop it browning too much and you can do the same. You know your Cookie Dough Brownies are done when the edges have shrunk a little from the side and the top doesn’t wobble when shaken. A skewer inserted in the middle should come out relatively clean, but it doesn’t have to be perfect as we want the fudgey gooey variety of brownie. That doesn’t mean under bake it though!
Cool the Cookie Dough Brownies in the tin and then cut into 16 squares. If you give in to temptation and try to cut them while the brownie is still hot, it will crumble and fall apart. Patience pays off for this one.
Enjoy my Cookie Dough Brownies warm with ice cream or just as they are with a nice mug of tea like my family did. I’d love to see your versions of my recipe, so please do tweet/instagram/facebook or ping back to me with yours!
Happy baking and I’ll see you on Friday for my next bread adventure (SPOILER: it involves chocolate too!)
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