I'm truly not on a cookie dough kick right now. I was on a cookie dough kick during Lent when I couldn't eat chocolate, so I bookmarked all these cookie dough recipes for the future. Well, now is the future, and it's mighty tasty.
Eating these brownies feels slightly naughty like you're sneaking the cookie dough you're not supposed to eat. I think that makes them taste even better. These would be a quick seller at a bake sale and are not difficult to prepare. I had bookmarked these brownies from both Brown Eyed Baker and Recipe Girl, and here's my variation:
Chocolate Chip Cookie Dough Brownies
4 oz. unsweetened chocolate
1 cup butter
2 cups brown sugar
2 tsp. vanilla
1 cup flour
Edible Cookie Dough
2 cups flour
1/2 tsp. salt
1/2 cup butter, melted
1 cup brown sugar
1/2 cup sugar
1 Tbsp. vanilla
1/4 cup milk
1/4 cup mini chocolate chips
1/4 cup chocolate chips
Preheat oven to 325° F. Line a 9 x 13 pan with foil, with enough to hang over all four sides. Spray the foil with nonstick spray.
In a medium glass bowl, melt the chocolate in the microwave in 30-second increments, stirring after each, until melted and smooth. Set aside to cool slightly.
In a large mixing bowl, mix the butter and sugar together until fluffy. Beat in the eggs and the vanilla. Mix in the melted chocolate until combined. Reduce the speed to low, and gradually mix in flour until just combined. Spread the batter into the prepared pan. Bake 25 to 35 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
Meanwhile, combine all cookie dough ingredients together. Scoop out a heaping cup of dough, and add mini chocolate chips. Spread the cookie dough evenly over the cooled brownies.
Melt the remaining chocolate chips, and use a fork to drizzle chocolate over the cookie dough. Refrigerate until dough is firm, about an hour. Cut the brownies, and store in an airtight container in the refrigerator. Makes 32 brownies (but not if I'm cutting them!).