1.30.2015

Gooey Cookie Dough Brownies

These brownies are my absolute favourites! They beat creme egg brownies, white chocolate brownies and even pecan and maple brownies, hands down! The best part? The recipe is superrr easy. I hope you're all starting to see a theme with my baking...the recipes are all simple, delicious and terrible for you. To taste for yourself...

What you'll need:
For the brownies: 
120g of finely chopped chocolate (I use bournville).
225g unsalted butter (room temperature)
125g of light brown sugar
4 free range eggs
2 teaspoons of vanilla extract
140g of all-purpose flour

For the cookie dough:
190g of unsalted butter
100g of brown sugar
145g of granulated sugar
3 tablespoons of milk
1 teaspoon of vanilla
200g of all purpose flour
250g of chocolate chunks (I use standard dairy milk)

What you'll do:
Start by preparing the brownies. Preheat the oven to 170 degrees C (325F). Line your tin with a little butter and baking paper (this will make it easier to get the brownies out at the end).

In a glass bowl melt the chocolate and set aside to cool slightly. In a different bowl, mix the butter and brown sugar together (use an electric mixer if you have one) until it is light and fluffy. Beat in the eggs and vanilla extract and then mix in the melted chocolate. Add the flour and mix until it is all combined (don't over mix it). 

Pour into the prepared tin and bake for 25 - 35 minutes (depending on how good your oven is). When a knife/toothpick comes out of the centre clean they're ready (I tend to leave them under baked to make 'em nice and gooey). Allow to cool completely.

Prepare the cookie dough: In a bowl use an electric mixer (wooden spoon if you don't have one) to combine the butter and both sugars. Add the milk and vanilla and mix until combined. Reduce the speed to low (or give your aching arm a rest) and mix in the flour. Stir in the chocolate chunks.

Once the brownies have cooled you can spread the cookie dough mixture over them in the tin. Pop them in the fridge until it is firm (about an hour). Use a sharp knife or pizza cutter to cut the brownies to get a really clean shape. Store in an airtight container on the worktop or in the fridge.

Pictures below to help. Tag me in your pics and let me know how it goes!

Hannah xx
Oh look, the sugar is upside down, jolly good.

1 comment:

  1. OMG... THIS IS AMAZING!

    I would love to do them today, but tomorrow I am going Vegan for Lent so I literally can't, as much as I'd like to!

    Your blog is amazing! New follower via Bloglovin' if you can please follow back!
    Rachel x
    http://creativityandcrazy.blogspot.com

    ReplyDelete