do you know that – you see a recipe and immeditatly have to try it? that’s how i felt when i saw this Cookie Dough brownie. i mean the name alone contains cookie, dough and brownie, how could you resist? since it felt like ages since i tried a new cake recipe, it came along just at the right time. in general my mouth watered when i was reading through the latest lecker bakery issue (1/2017) – inspirations without end. but back to the brownie just imagine first you bake a giant chocolate chip cookie, then top it with a juicy brownie which in turn is topped with raw cookie dough. all my favorit things wrapped into one – a.m.a.z.i.n.g!! just to warn you, you shouldn’t eat it if you’re on a diet, since it does contain about 400 g butter and almost as much sugar – nothing for the faint hearted. but at least the cookie dough doesn’t contain any eggs, so you can enjoy it without hesitation. at work it was a huge hit, but no one was able to eat more than a small piece, since it is quite heavy. the positive side: you can feed quite a few people with this “small” tray.
for all chocoholics out there, get into your kitchen and make this scrumptious brownie, you won’t regret it. but beware it is highly addictive!
- 80 g + 175 g + 150 g soft butter
- 100 g +175 g + 75 g brown sugar
- 50 g + 75 g sugar
- 1 +1 package vanilla sugar (or each 1 tbsp homemade vanilla sugar)
- 1 + 3 eggs
- 75 ml milk
- 150 g + 120 g + 180 g flour
- 2 tbsp cocoa powder
- 1 teaspoon + 1/2 teaspoon baking powder
- 200 g chocolate
- 75 g + 75 g chocolate drops (or chopped chocolate)
for the chocolate chip cookie base pre-heat oven to 180°. line a spring form (24 x 24 cm or 26 x 23 or a round one with 26 cm diameter) with baking paper.
with a handheld mixer mix 80 g butter, 1 pinch of salt, 100 g brown suger, 50 g sugar and 1 package of vanilla sugar until creamy. add 150 g flour and 1 teaspoon baking powder and combine. fold in chocolate drops. press dough into a base in the form. it is rather sticky so either use your hands (slight dusted with flour) or a spatula. prebake in hot oven for about 18 min.
for the brownie melt in the meantime 175 g butter and 200 g chocolate in a bain marie over low heat. whisk 3 eggs, 175 g brown sugar and 1 pinch of salt. mix in chocolate butter. fold in 120 g flour, 2 tbsp cocoa and 1/2 teaspoon baking powder – but don’t stir too much, only so everything gets wet. spread on cookie base and bake for 15 min. then let cool for 6 hours. you can top with cookie dough earlier, but be careful when doing so, as the brownie is very soft and the surface will rip open otherwise.
for the cookie dough whisk150 g soft butter, 75 brown sugar, 75 g sugar and 1 package vanilla sugar until creamy. add 75 ml milk, 1 pinch of aslt and 180 g flour and quickly beat into a smooth dough. fold in 75 g chocolate drops. spread on cooled brownie and put in fridge for 30 min.
Filed under: cakes, chocolate, sweets Tagged: brownie, cakes, chocolate, chocolate chip cookie, cookie dough, sweets
This post first appeared on Surfing The Kitchen – English | All About My Experiments In The Kitchen, please read the originial post: here