fudgy chocolate chip cookie dough brownies

Fudgy, chocolate-y mocha brownies, topped with an amazingly rich (egg-free) raw chocolate chip cookie dough and a beautiful chocolate glaze!  Need I say more?

I am excited to join this year’s Holiday Recipe Swap over at My Baking Addiction, because really… who doesn’t like sharing and discovering new favorite recipes, especially with the busy holiday-baking season approaching?!

I saw the idea for these brownies over on the brown eyed baker‘s blog, and I knew I had to try it!  I used my Fudgy Dark Chocolate Brownies recipe (altered a bit because I didn’t have cocoa powder on hand, wanted to add some coffee… and I wanted a smaller batch) but I did use her cookie dough topping (doubled!)!

These bars are yummy and impressive…  Let them chill completely before cutting and serving for the best (prettiest!) results!

Fudgy Chocolate Chip Cookie Dough Brownies

for the brownies:
2 oz unsweetened chocolate, melted
1/2 teaspoon baking soda
1/4 cup butter, melted
1/4 cup very hot coffee
1 cup sugar
1 large egg
2/3 cup flour
1 teaspoon pure vanilla extract
pinch of salt
1 cup semi-sweet chocolate chips (dusted with 1 teaspoon flour)
for the cookie dough:
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
3/4 cup sugar
3 tablespoons milk
1 1/2 teaspoons pure vanilla extract
1 1/2 cups flour
1 1/2 cups chocolate chips

for the brownies:
Preheat the oven to 350ºF.  Line an 8″ square baking dish with foil and generously butter or spray the foil.

In a large bowl, whisk together the melted chocolate and baking soda.  Whisk in about half of the melted butter until smooth.  Then whisk in the hot coffee until thick and smooth.

Whisk in the sugar, egg, and remaining butter until smooth.  Stir in the flour, vanilla and salt until combined.  Gently fold in the flour-dusted chocolate chips.

Spread the batter into the prepared pan and bake for 25-30 minutes, until the brownies are just set.  Let cool completely on a wire rack.

for the cookie dough:
In a large mixing bowl, cream together the butter and sugars until smooth.  Beat in the milk and vanilla until smooth.  Mix in the flour until just combined and gently stir in the chocolate chips.

Spread the cookie dough over the completely cooled brownies in the pan, smoothing the top.  Place in the fridge to chill for at least 1 hour, or until the cookie dough is firm.

Remove the brownies from the pan by lifting the foil and cut into small bars to serve.  Store in tupperware in the fridge or freeze!

optional glaze:
Melt 1/2 cup chocolate chips in the microwave.  Place into a ziploc bag and snip off the corner.  Drizzle over the cooled brownies, or spread on the tops.

recipe adapted loosely from the brown eyed baker

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Scharffen Berger.

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