Friday, June 3, 2011


Happy Friday, everyone!  I have no special reason to make this recipe, no special event, no requests my friends or family, this was purely a "I'm bored at work home and browsing blogs and stumbled upon this fabulous looking recipe."  You know, one of those. 

I've said it before and I'll say it again, I love cookie dough, way better than the actual baked cookies.  So when I read the title for this recipe, Chocolate Chip Cookie Dough Brownies, I said to myself "Choco-what?" (Say it like the "Milka-what" commercial).  Not only that, but the picture looked like a brownie topped with a massive amount of chocolate chip cookie dough.  Yes, please.

Chocolate chip cookie dough (sans the eggs so you can eat them without fear of Salmonella) on top of a very chewy, chocolately brownie, with a drizzle of more chocolate.  These are good. Real good. 

The only thing that would make these if they were served warm and gooey.  The recipe says to keep them refrigerated until ready to serve (because of the cookie dough), but I have every right mind to microwave one of these bad boys next time.  I guess that would negate the "dough" part though.  Whatev.

Until I get a fancy-schmancy camera for my birthday/wedding anniversary/Christmas present (ahem, hubs), this is as close as my little point and shoot will go.  

Lori said they were best served and presented in cupcake wrappers and I couldn't agree more.  I like her style.

Have a great weekend!

Chocolate Chip Cookie Dough Brownies
adapted from RecipeGirl

4 oz unsweetened chocolate
1 cup butter, room temp
2 cups packed light brown sugar
4 large eggs
2 tsp vanilla extract
1 cup AP flour

Cookie Dough:
3/4 cup butter
3/4 cup packed light brown sugar
3/4 cup white sugar
1 tbsp vanilla extract
3 tbsp milk
1 1/2 cup AP flour
1/2 tsp salt
 1 1/2 cup mini-chocolate chips

1/2 cup mini-chocolate chips
1 tsp shortening

1.  Preheat oven to 325 degrees.  In separate bowl, begin to melt chocolate in 30 second increments.  Careful not to burn.  Set aside to cool.  In mixer, beat butter and sugar until fluffy.  Add in eggs and vanilla.  Fold in flour just until mixed.  Pour in greased 9x13 pan and bake for 25-35*minutes.  Remove when toothpick comes out clean.

2.  While brownies cool, prepare cookie dough.  Beat sugars and butter in mixer.  Add vanilla and milk.  Combine flour and salt and add to sugar/butter mixture.  Fold in chocolate chips.  

3.  When brownies are cool, spread the cookie dough over the brownies and put in refrigerator (or freezer) until cold.  Slice into individual squares and place in cupcake wrappers.  

4.  Melt reserved chocolate chips and shortening.  Place in ziploc bag and snip a corner off.  Drizzle on individual brownies.  Refrigerate until ready to serve. 

*Mine took 35 minutes