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
2 eggs
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.
July 31, 2011 at 10:52 am
Good Morning Hope!
This is a fun brownie recipe to see first thing in the morning;-)
I think this is a creative use of chocolate, brownies and cookie dough, maybe this combination should be illegal!!?? I will bookmark this for a future baking project, thanks for sharing:+)
July 31, 2011 at 1:04 pm
Thank you, Patty! How could the original recipe possibly have surfaced back in ’95 (Taste of Home) and we didn’t hear of it till now? Make sure you have lots of people around to share these–they go down WAY too easy! 😉
August 7, 2011 at 12:59 am
Yum, double delight! I have a sweet treat linky party going on at my blog and I’d love it if you’d come by and link your brownies up. http://sweet-as-sugar-cookies.blogspot.com/2011/08/sweets-for-saturday-29.html
August 7, 2011 at 9:19 am
Smile. I loved eating cookie dough when I was little…and I heard a very similar sentiment from my elders. This looks so delicious, and it is a yummy way to start my Sunday morning. I hope you have a beautiful day full of laughter and love, my friend!
August 9, 2011 at 1:03 pm
Thanks, Monet–it was just that kinda day indeed! I hope you like these if you try them…and that your week is off to a great start! XO