One of the big box stores (Sam's Club) recently rolled out a new cookie dough brownie recipe. It looks like theirs has the cookie dough baked in and is more like Salted 2 Way Brownies. But it reminded me of this older recipe for Chocolate Chip Cookie Dough Brownies.
These are based off an old Bake-Off recipe. The original used a boxed brownie mix (made with eggs, oil and water) as the base, a scratch "safe" cookie dough and a chocolate topping. This version is similar, but with a scratch brownie base and safer cookie dough. But you can definitely mix and match components. Use the scratch brownie recipe and packaged cookie dough or use boxed brownie mix and make the cookie dough from scratch. But making the whole recipe from scratch is pretty simple.
Scratch Chocolate Chip Cookie Dough Brownies
The brownie batter comes together quickly in one saucepan and makes one thick, dark layer. You can make the brownies in a 9x13 inch pan as directed or halve the recipe and use an 8-inch square pan. For the cookie dough, Pillsbury now sells heat-treated dough, so you can use that for nostalgic flavor. But the scratch cookie dough is good too, and not overly sweet. Just be sure to heat treat the flour for food safety.
Heat Treating Flour for Cookie Dough
We've learned a few things about food safety since posting this. Eggs aren't always the culprit when it comes to cookie dough. Raw flour can contain harmful bacteria like E. coli. To reduce the risk of food poisoning, heat-treat your flour. Bake it at 350F for about 5-10 minutes, stirring halfway through to ensure even heating. The flour should reach an internal temperature of at least 165F. Let it cool, then sift because it will form lumps. An even quicker way to heat treat is in the microwave. Put the flour in a bowl, heat for 30 seconds, then stir. Repeat two or three times until a thermometer registers 165F.
Update Note: I've always made the brownie base by just adding the salt and baking powder separately before the flour, stirring so that I could witness the baking powder being evenly dispersed. It doesn't seem to make a difference whether you do that or mix it with the flour and salt, but I updated the recipe for the more traditional step of mixing together the flour, salt and baking powder and adding at the end.
Recipe
Chocolate Chip Cookie Dough Brownies
Ingredients
Brownie Base:
- 1 cup unsalted butter (228 grams)
- 2 ¼ cups sugar (450 grams)
- 1 ¼ cups Dutch-process cocoa (not natural)**
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour (190 grams)
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¾ cup chocolate chips
Filling:
- 1 ½ cups all-purpose flour (190 grams)
- 12 tablespoons unsalted butter, softened (170 grams)
- ½ teaspoon salt, omit if using salted butter or just use a pinch
- ¾ cup brown sugar, packed (150 grams)
- 6 tablespoons granulated sugar (75 grams)
- 3 tablespoons milk (42 grams)
- 1 tablespoon vanilla
Topping:
- 1 ¼ cup semisweet chocolate chips
- 1 ½ teaspoons coconut oil, shortening or butter
- ¼ cup lightly toasted chopped walnuts optional
Instructions
- Preheat oven to 350 degrees F. Line a 13x9 inch or 2 8-inch pans with nonstick foil or parchment paper.
- In a 3 quart saucepan, melt butter over medium heat. Stir in sugar and cook gently, stirring constantly, for about 1 minute or until sugar melts and mixture takes on a nice sheen.
- Remove from heat and stir in the Dutch process cocoa powder until smooth.
- Let cool for about 5 minutes, Stir or whisk in the eggs (one by one), then add the vanilla. Whisk together the flour, baking powder and salt and add to the batter, stirring until blended. Add chocolate chips (make sure batter is cool before adding chips).
- Spread batter in pan and bake for 25 minutes or until brownies are set. Let brownies cool on a rack for at least a half hour. Note: Get a jump on heat treating the flour. Start doing it while the brownies are baking so that the heated flour will have plenty of time to cool.
- Prepare filling. Heat treat your flour by baking it at 350F for 8 to 10 minutes or until it registers 165F. Alternatively, you can microwave it for 30 seconds, stir, heat again, stir, repeating until it reaches 165F. It will form lumps, so sift it after heating. Let cool.
- Beat together butter, salt, both sugars, milk and vanilla. Add flour and stir until flour is incorporated. Spread this mixture over cooled brownies and place in refrigerator for about 30 minutes to help firm up dough. Alternative, you can press the mixture into a 13x9 inch rectangle between two sheets of plastic wrap, then carefully invert it onto the brownies.
- In a microwave-safe bowl or in a double boiler, melt chocolate and butter. If using a microwave, combine chocolate and butter and microwave on high for 30 seconds. Stir and repeat until melted. Spread melted chocolate mixture over cookie dough. Sprinkle walnuts over top. Allow chocolate to set, then lift from pan and cut into bars.
- After cutting, try to keep them chilled for as long as possible. They are better when they are not gooey.
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