★★★★★ 6770 Ratings : CHOCOLATE CHIP COOKIE DOUGH BROWNIES #Instantpot #Bangbang #Shrimp #Pasta #vegan #Vegetables #Vegetablessoup #Easydinner #Healthydinner #Dessert #Choco #Keto #Cookies #Cherry #World #foodoftheworld #pasta #pastarecipes #dinner #dinnerideas #dinnerrecipes #Healthyrecipe #Pastarecipe #Pizzarecipe

Hello beautiful bowl of cookie dough I can eat guilt-free with a spoon…

When I first saw these chocolate chip cookie dough brownies years ago on RecipeGirl I stopped in my tracks. Aside from looking amazing, they were pure genius. I had done the whole chocolate chip cookie/brownie combo, but chocolate chip cookie dough?! SO much better! The topping for these brownies is very similar to the Chocolate Chip Cookie Dough Dip that a friend passed along to me years and years ago, which is always a huge hit. The cookie dough is egg-free, so no raw egg consumption. (Your mom just breathed a sigh of relief.) This cookie dough is a little stiffer than the dip, so it holds up well to slicing and eating with your hands – no fork needed!

For this revised version, I turned to a combination of favorites – the better-than-box-mix brownies, which are fabulously simple and my favorite brownie recipe to dress up with other flavors. On top I used the cookie dough from my chocolate chip cookie dough ice cream, which hails from The Cookie Dough Lover’s Cookbook (written by Lindsay from Love & Olive Oil). The combo is a total home run – dense and fudgy brownies with intense chocolate flavor, along with the best edible cookie dough money can buy!

You know how milk and cookies go well together? How it’s great to wash down a rich brownie with a glass of milk? Yeah, you’re going to need at least one glass of milk after one of these babies – they are sweet and rich, and everything that is right with the world.

My favorite basic brownie recipe is topped with an egg-free cookie dough.


  •  ⅓cupDutch-processed cocoa
  •  ½cup+ 2 tablespoons boiling water
  •  2ouncesunsweetened chocolate(finely chopped)
  •  4tablespoonsunsalted butter, melted
  •  ½cup+ 2 tablespoons vegetable oil
  •  2eggs
  •  2egg yolks
  •  2teaspoonsvanilla extract
  •  2½cupsgranulated sugar
  •  1¾cupsall-purpose flour
  •  ¾teaspoonsalt


  •  1cupunsalted butter, at room temperature
  •  1cuplight brown sugar
  •  ½cupgranulated sugar
  •  ¼cupheavy cream
  •  1teaspoonvanilla extract
  •  ½teaspoonsalt
  •  1½cupsall-purpose flour
  •  1cupminiature semisweet chocolate chips


  1. Make the Brownies: Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9×13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.
  2. Whisk cocoa powder and boiling water together in a large bowl until smooth. Add the unsweetened chocolate and whisk until the chocolate is melted. Whisk in the melted butter and oil (the mixture may look curdled at this point, that’s okay!). Add the eggs, yolks, and vanilla extract, and whisk until smooth and homogeneous. Whisk in the sugar until fully incorporated. Add the flour and salt and mix with a rubber spatula until combined.
  3. Scrape batter into prepared pan and spread into an even layer. Bake until a toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer the pan to a wire rack and cool completely.
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