Hallelujah, these Cookie Dough Brownies have definitely earned a place in my favorite baking recipe list! I came up with this creation yesterday when I wanted to try Ben&Jerry's "Half Baked" ice cream, vanilla ice cream with biscuit dough and brownie pieces. I thought you should be able to do something like that in the form of biscuits, and I immediately went into the kitchen. The result was moist brownies with a topping of Chocolate Chip Cookie Dough.
The result tastes like if you had fallen into the brownie dough bowl first and then into the cookie dough. Land of milk and honey! At least for biscuit dough lovers like me. Before somebody worries, because you shouldn't eat raw dough: Of course this Cookie Dough is without egg, so it is also suitable for spooning (pure!) or for a homemade Cookie ice cream independently of this recipe. From my own experience, I can say: The double amount of the recipe below is also outstanding on the brownies 😉 . It was a bit strange for me to spread a raw cookie dough on a baked brown rivet and just put it in the fridge to finish. The result was all the more convincing.
This easy Scottish shortbread is made with a sandy mixture and classically cut into oblong strips ("shortbread fingers").
My tip to you: Get started right away and bake - the Chocolate-Chip-Cookie-Dough-Brownies will taste good. Admittedly, the name is a bit bulky and reminiscent of ordering coffee from Starbucks 😉 . But it doesn't matter. If something tastes as wonderfully sinful as the Cookie Dough Brownies, you like to break your tongue when pronouncing it, don't you?
Cookie Dough Brownies
For the brown rivet
- 150 grams (1 cup) dark chocolate
- 150 grams (⅔ cups) butter
- 4 eggs, large
- 150 grams (⅔ cups) brown sugar
- 150 grams (1 ⅓ cups) flour
- 50 grams (⅔ cups) baked cocoa
For the raw cookie dough
- 100 grams (½ cup) butter, soft
- 100 grams (½ cup) brown sugar
- 30 grams (2 ½ tablespoons) sugar
- 1 pinch salt
- 120 grams (1 cups) flour
- 2 tablespoons milk
- 50 grams (⅓ cups) dark chocolate chopped into small pieces
- Preheat oven to 170 degrees top and bottom heat. For the brown rivet, slowly melt the butter with the dark chocolate in a hot water bath. Let the mixture cool down.
- Beat the eggs with the brown sugar in a mixing bowl until the mixture is slightly frothy. Add the chocolate-butter mixture, flour, and cocoa while stirring. Place in a square dish lined with baking paper, smooth down, and bake for about 35 minutes.
- While the brownies are baking and cooling down, for the Chocolate Chip Cookie Dough mix the soft butter with the remaining brown sugar and the standard sugar well; add the pinch of salt, flour, and milk and mix everything briefly again. Chop the rest of the chocolate into coarse pieces and fold into the biscuit dough.
- If the cookie dough is still too soft, put it in the fridge for a quarter of an hour. Then spread on the cooled brownies and cut into pieces. If you have enough time, you can put the whole thing back in the fridge together and then cut it.
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