makes nine (huge) brownies
i surprised myself by making these. i usually shy away from the ‘edible cookie dough’/’funfetti cake batter’ shit that’s plastered all over Pinterest (you know what i’m talking about), looking down on them haughtily while perched atop my cardamom-scented-gold-luster-dusted mille feuille. nothing against mille feuille, but these cookie dough stuffed brownies are TO DIE for.
layers of nostalgia are hidden between the fudgy brownies and thick slabs of cookie dough; it’s cliché, but a bite of one of these brings back memories of rolling balls of chocolate chip cookie dough with my mom (one for me, one for the tray, one for me..) and of licking off spatulas drenched in brownie batter.
i like to underbake the brownies so they’re as chewy as possible. the cookie dough is eggless so don’t worry about salmonella!!
ingredients (recipe adapted from recipe girl)
- your favorite brownie recipe (this is mine; you can also use a mix)
- 3/4 cup butter, softened
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1/4 tsp salt
- 1 tbsp heavy cream or milk
- 1 1/2 tsp vanilla
- 1 cup flour
- 1 1/4 cups chocolate chips (mini or regular)
bake the brownies in an 8×8 inch pan lined with parchment paper. let cool in the pan, then invert onto a large cutting board. let cool completely. for the cookie dough, cream together the butter, sugars, and salt until fluffy. add in the cream and vanilla. sprinkle in the flour and beat until combined. mix in the chocolate chips.
line an 8×8 inch pan with plastic wrap, letting it hang over the edges. slice the brownies in half horizontally (they’ll break up a bit, it’s okay). taking one of the brownie halves, pack a layer into the pan. top with as much cookie dough as you can fit, then press on the remaining brownie half. fold the plastic wrap up and around the brownies, then invert onto another board. freeze for about an hour, then remove and cut into nine big squares. serve frozen, or at room temperature, or heated up and drenches with melty vanilla ice cream!
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