This I would say this is the Cookie Dough Cheesecake Bar equivalent for a brownie. It's amazing the variety of brownies I found while blogstalking. My latest discovery is A Pinch of Yum and I go there and oogle at the beautiful food photography. And then I get hungry.
So. I had to try the Chocolate Chip Cookie Brownies even though I know for a fact that it would tank my diet. Hah!
I have not been baking for a while and though I wanted to stuff my face with brownies, I was very lacking in motivation on the baking part. The eating part is always a non-issue.
I was dragging my feet and the thought of melting chocolate and butter on a double boiler over the stove felt monumental. Measuring ingredients? Arrghh.... You perky bakers do not understand what I am going through. Baking menopause. Is there such a thing?
So anyway, I went through the motions buoyed by the thoughts of tasting luscious fudgey brownies with a crispy cookie top.
I had an issue with my brownie batter. I am out of practice and I did not quite get my flour folded properly. It was lumpy because I was too lazy to sift the flour (lesson learnt. Must. Sift. Flour). Due to that, the ingredients were not properly bound and I could see liquid butter seep out of the batter.
After placing the cookie dough on top, I was not too confident that the brownie would come out right. After 30 minutes, I noted the brownie had firmed up but the cookie part was still soft. I took the pan out of the oven anyway because I did not want to over bake the brownie.
Then I went upstairs feeling dejected because I thought I had a failure in my hands. But about 30 minutes later, the cookie topping was dry and crispy. Ah, so it firmed up once cooled. Phew!
I sliced the brownies while they were in the pan. They were easy to slice and I made sure to wipe the knife after each cut. I may have over baked the brownies slightly as the sides were quite hard and dry. Thankfully the middle part was still very moist.
So now I know, don't be misled by the soft cookie dough. It will firm up once cooled. This brownie warrants a second attempt for a more perfect finish. And more noshing 😋
Source of reference : A Pinch of Yum
For the Brownies :
- 180g semi sweet chocolate
- 120g butter
- 30g brown sugar
- 70g plain flour (sifted)
- 1 tsp vanilla extract
- 2 large eggs, lightly beaten
For the cookie dough
- 70g butter
- 50g brown sugar
- 1tsp vanilla extract
- 85g flour
- 1 cup chocolate chips
1. Line an 8" square pan with baking paper. Set aside.
2. Make the cookie dough first
- Using a spatula, beat butter and sugar until light and fluffy.
- add vanilla extract and continue to beat to combine.
- add flour and stir to combine.
- Stir in chocolate chips and set dough aside.
3. Make the brownie batter :
- Melt the chocolate and butter in a bowl over a saucepan of simmering water.
- Once melted, take off the heat and stir in sugar and vanilla extract.
- Add eggs gradually and stir to combine.
- Fold in flour to combine.
4. Pour brownie batter into the lined pan.
5. Using your fingers, take pieces of cookie dough and flatten. Then place on the brownie to cover the surface (it is ok if not completely covered as the dough will soften and spread over the brownie).
6. Bake in preheated oven at 160C for 25-30 minutes or until skewer inserted into brownie comes out with some moist crumbs.
7. Cool on cooling rack for about 20-30 minutes and slice the brownie.