I came across this recipe on another blog called Brown Eyed Baker. As soon as I read it, I knew they had to be this week’s bake. Cookie dough. And brownies. No brainer.
On top of baking this week, I also had to prep for a photoshoot at work. We’re reshooting all of our staff photos, but we’re also doing a second set of photos to display in the office showcasing all of the different personalities of the team. I went with the obvious route – being a baker – and I ended up making a huge mess of the front lobby! It was so much fun, and everyone was just laughing at the mess. Here’s just a taste of the photos from the shoot, with a huge thanks to our photographer James Robertson for helping capture the final image! I’ll unveil the final image once we select it!
Now, for the recipe! The best part about the cookie dough bit is it’s egg-free, so it’s safe to eat raw. I’m seriously contemplating keeping a bowl of this on hand for “emergencies”.
For the brownies:
- 4 ounces (113 grams) unsweetened chocolate, finely chopped
- 1 cup (230 grams) butter, room temperature
- 2 cups brown sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup flour
- ¾ cup butter
- ¾ cup brown sugar
- ¾ cup sugar
- 3 Tablespoons milk
- 1½ teaspoons vanilla
- 1½ cups flour
- 1 cup chocolate chips
1. First, make the brownies. Preheat oven to 325° F (160°C). Line a glass baking dish with aluminum foil, leaving some overlapping the sides so that you can remove them later, and butter the foil.
2. In a double boiler, melt the chocolate until it is smooth. Set aside to cool slightly. In the bowl of your mixer, cream the butter and brown sugar until light and fluffy. Beat in the eggs and vanilla, scraping the sides of the bowl as needed. Finally, mix in the melted chocolate.
3. Turn your speed down to low and mix in the flour until just combined. Spread the batter into your prepared pan, then bake for 25-35 minutes, until a toothpick comes out clean. Remove the brownies from the oven and set aside to cool COMPLETELY.
4. Once the brownies are completely cool, make the cookie dough top. In the bowl of your mixer, beat the butter and both types of sugar until light and fluffy. Add in the milk and vanilla, followed by the flour, and mix until just combined. Add in the chocolate chips and mix into the dough by hand.
5. Spread the cookie dough over the brownies with a spatula, creating an even layer. Gently press it down into the brownies so that the layers bond together. Cover and place in the fridge to set for at least an hour. Once set, slice and serve with plenty of milk!