Worms. That’s what Nanny used to say I’d get if I ate raw dough. Undaunted, I’ve spent a lifetime eating the stuff. So if I do have worms, I can only tell you they’re quite well-fed by now. But I recently read of brownies topped with egg-free CCC dough. Yes, chocolate chip cookie dough with milk to replace the eggs. Look, Nanny–no worms!
The recipes I saw made a 9 x 13″ pan of dough-topped brownies. I need that many brownies like I need a hole in the head–not to mention I’m partial to my own favorite brownie and CCC recipes–so here’s my own Katty take on these treats.
CHOCOLATE CHIP COOKIE DOUGH BROWNIES KATTY-STYLE!
adapted from my all-time favorite brownie recipe from Ghirardelli & half my favorite CCCs
inspired by Brown-Eyed Baker
For the brownies
½ cup sugar
1 teaspoon vanilla
½ cup butter (1 stick), melted
¾ cup Ghirardelli Sweet Ground Chocolate & Cocoa
2/3 cup unsifted flour
¼ teaspoon baking powder
¼ teaspoon salt
¼ cup dark chocolate chunks (chopped up Valrhona feves are my weapon of choice)
For the CCC dough
½ stick butter, softened
¾ cup flour
¼ teaspoon baking soda
¼ teaspoon salt
1/3 cup light brown sugar, packed
¼ cup sugar (I used half regular, half turbinado)
¼ cup chocolate chunks (oh, yes, more Valrhona feves!)
¾ teaspoon vanilla extract
2 tablespoons milk (I used 1 T of milk and 1 T of heavy cream just ’cause!)
Make the brownies first!
Preheat oven to 350 degrees F.
Using a spoon, stir eggs with sugar and vanilla; add butter.
You may already know my crazy kat trick: I save an empty Ghirardelli can to shake all the dry ingredients together ’cause I don’t like to sift. So shake or sift–it’s up to you!
Stir dry ingredients into egg mixture. Stir in chocolate chunks. Line an 8″ square pan with foil and butter it; spread batter into pan. Bake for 25-30 minutes. Cool completely before you frost with dough. While they’re cooling–on with the dough!
It’s dough time!
Cream the butter, sugars, vanilla and milk (or cream!) until light. Scrape down the sides of the bowl.
Combine flour, baking soda and salt in a separate bowl. With mixer on low, slowly add dry ingredients. Mix only until combined: do not overmix. Fold in chocolate chunks with a spatula.
When the brownies have cooled completely, ever so carefully frost them with the yummy CCC dough. As is often the case, slow and steady wins the race, so take your time!
Chill the brownies in the fridge for at least an hour. Use the foil to lift them out of the pan and slice with ease. Though I don’t usually refrigerate baked goodies, I did store these in the fridge all week in an airtight container and they kept beautifully.