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Chocolate Chip Cookie Dough Brownies

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A rich and nostalgic dessert combining fudgy brownies with a soft, chocolate chip-studded cookie dough layer. This easy recipe blends two classic treats into one delicious showstopper.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (95g) all-purpose flour, sifted
  • 1/3 cup (35g) unsweetened cocoa powder, sifted
  • 1/4 teaspoon salt
  • 1/4 cup (57g) unsalted butter, softened
  • 1/2 cup (100g) light brown sugar, packed
  • 1 cup (125g) all-purpose flour, heat-treated
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30ml) milk, whole or 2%
  • 1/2 cup (90g) mini chocolate chips
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch (20x20cm) square baking pan with parchment paper, leaving some overhang for easy lifting.
  2. In a medium bowl, whisk together the melted butter and granulated sugar until smooth and glossy, about 1 minute. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  3. In a separate bowl, sift together the flour, cocoa powder, and salt. Slowly add this to the wet mixture, folding gently with a spatula until just combined. Do not overmix.
  4. Pour half the brownie batter into the prepared pan, spreading evenly to about 1/2 inch (1.3 cm) thickness.
  5. In another bowl, cream the softened butter and brown sugar using a whisk or mixer until light and fluffy, about 2-3 minutes. Stir in the vanilla extract and milk.
  6. Add the heat-treated flour and salt to the cookie dough mixture, mixing until smooth but not overworked. Fold in the mini chocolate chips gently.
  7. Spread the cookie dough evenly over the brownie layer to about 1/3 inch (0.8 cm) thickness.
  8. Dollop the remaining brownie batter over the cookie dough layer and gently spread it out without mixing the layers.
  9. Bake for 30-35 minutes until edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
  10. Cool completely in the pan, about 1 hour, then lift out using the parchment paper. Chill in the fridge for 30 minutes for cleaner slices.

Notes

Heat-treat the flour for the cookie dough by microwaving for 1 minute or baking at 350°F (175°C) for 5 minutes to kill bacteria. Use slightly damp hands to spread the sticky cookie dough layer. Do not overmix brownie batter to keep it fudgy. Chill brownies after baking for easier slicing. Variations include gluten-free flour, peanut butter swirl, dairy-free substitutions, and adding nuts or toffee bits.

Nutrition

Keywords: chocolate chip cookie dough brownies, fudgy brownies, cookie dough dessert, easy brownies, chocolate dessert, eggless cookie dough

Find it online: https://pokirecipes.com/chocolate-chip-cookie-dough-brownies-recipe-easy-5-step-guide/