I first came across the concept of eggless chocolate chip cookie dough truffles a few years ago. I have made them a few times and they have always been a huge success. I mean who doesn’t like cookie dough? More often than not, I find I like the cookie dough better than the finished product (except perhaps for the ‘I want to marry you’ cookies). It was only recently that I came across the concept of combining the cookie dough and brownies. My first reaction of omgomgomgomg was swiftly followed by I
want need to make these. Luckily I had most of the ingredients on hand and I find baking a lovely way to spend a Saturday afternoon.
The brownie recipe is loosely based of one of my old favourites, the Green and Blacks Brownies. However, I have replaced some of the chocolate with cocoa and reduced the sugar. The result is a very dense and fudgey bittersweet brownie that pairs well with the supersweet cookie dough topping. If were I to make these brownies on their own, I think I would increase the sugar a little bit or make sure that they were served with something like vanilla ice cream to take the edge off of the dark richness of these brownies. You can use any brownie recipe that you prefer. In the future, I am keen to experiment with different recipes to find the perfect balance between sweetness and richness.
I took these to a barbecue that a few friends of my were hosting. My worries that the brownies would be too bitter were unfounded as they disappeared quite quickly! I had an absolutely terrific time and I was too busy devouring the strawberry pavlova that my friend made to try another one of these brownies. I’ve never made pavlova before but now it is definitely on my “to bake” list!
Chocolate Chip Cookie Dough Brownies
adapted from Brown Eyed Baker
- 180 g butter
- 100g 70% chocolate, broken into small chunks
- 100 g light brown sugar
- 50 g granulated sugar
- 2 eggs
- 1 1/2 tsp vanilla
- 45g cocoa
- 100g flour
- 1/2 tsp salt
- Preheat the oven to 180C. Line a 9×9″ baking pan with baking parchment and butter the parchment. Tip: To make the baking parchment stay in place, butter the actually baking tin as well. The parchment will stick to that and make life much easier!
- Over a bain marie (heat proof bowl suspended over a pot of simmering water), melt the butter and chocolate together. Set aside to cool slightly.
- Sift together the flour, cocoa, and salt in a medium sized bowl. Set aside.
- With a wire whisk, beat together the eggs, vanilla, and sugars until the mixture is thick enough to coal the back of a spoon.
- Stirring slowly with the whisk, gradually pour in the chocolate mixture. Keep stirring – as you do so, the mixture should thicken and become glossy.
- Fold the flour/cocoa mixture into the chocolate mixture and mix until just combined. You don’t want to over mix the brownies as they’ll lose their fudginess.
- Bake for 18-20 minutes or until a toothpick inserted into the centre comes out with just a few moist crumbs. Transfer to a wire rack to cool completely.
- Once cool, spread the cookie dough (see recipe below) evenly over the brownies base using an offset spatula. Refrigerate at least 1 hour before cutting. Store in an airtight container in the fridge.
Cookie Dough Recipe
- 95g butter
- 75g light brown sugar
- 75 g granulated white sugar
- 1.5 tbsp milk
- 1 tsp vanilla
- 95g flour
- 150 g milk chocolate chips
- Cream together the butter and sugars using an electric mixer on medium speed.
- Mix in the vanilla and milk.
- With the mixer on low speed, gradually add the flour until it just just combined.
- Stir in the chocolate chips.