cookie dough brownies

April 3, 2012

Oh, these brownies are a bad, bad influence. Not possible, you say? Well, when brownies and cookie dough join forces, I crumble.  This little number will make you want to call in sick to work and just cuddle  on the couch all day with it.

A perfectly baked brownie bottom and an egg-free cookie dough layered on top might just bring tears of joy to your eyes. 

Though it just may add an ounce or two to the waistline, eat these without one ounce of regret.  You're worth it!

Boom.  Knowledge. I just dropped it.

Cookie Dough Brownies

FOR BROWNIE LAYER

1 cup all-purpose flour
1 cup vegetable oil
2 cups sugar
2 teaspoons vanilla
4 eggs
½ teaspoon baking powder
2/3 cup cocoa powder
½ teaspoon salt

FOR COOKIE DOUGH LAYER

3/4 cup butter, room temperature
3/4 cup light brown sugar, packed
3/4 cup sugar
½ teaspoon salt
3 tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups mini chocolate chips
  1. Preheat your oven to 350. Line a 9X13" baking dish with foil and generously coat with nonstick cooking spray; Set aside.
  2. Mix together oil, sugar, eggs and vanilla until well-blended.
  3. Mix all the dry ingredients together separately then add the dry ingredients to the egg mixture.
  4. Pour into prepared baking dish and bake for about 30 minutes or until the brownies begin to separate from the edges of the baking dish.  Let cool completely.
  5. To prepare the cookie dough, use a stand mixer to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Stir in flour just until combined and lastly add in chocolate chips.
  6. Spread cookie dough over the cooled brownies (my hands worked best for this!) and refrigerate until the dough set and firm before cutting.