I am obsessed with cookie dough; it’s my most favourite treat. I thought my co-workers should experience the joy of guilt-free eggless chocolate chip cookie dough, so I made this during my last week to share with them. Pretty simple, just a brownie layer on the bottom topped with the dough. I’ve had this bookmarked forever and it was awesome.
Chocolate Chip Cookie Dough Brownies
Source: I used my favourite brownie recipe for the bottom, Recipe Girl for the dough
Yield: 1 9×13 pan, depends on how big you cut the brownies
3/4 cup (1 1/2 sticks) butter
4 oz unsweetened chocolate
1 cup sugar
1 cup brown sugar
1 tsp vanilla
1 cup flour
1/2 tsp salt
3/4 cup (1 1/2 sticks) butter, room temperature
3/4 cup brown sugar
3/4 cup sugar
3 tbsp milk
1 1/2 tsp vanilla
1 1/2 cups flour
1 1/2 cups mini chocolate chips
- Line a 9×13 baking pan with tin foil, and spray with non-stick spray.
- For brownies, melt butter and chocolate over medium-low heat in a large saucepan. When smooth, remove from heat, and let cool for a few minutes. Stir in sugars, then eggs and vanilla. Stir in flour and salt until just blended and pour into pan. Bake at 350 for 35-40 minutes or until a toothpick comes out clean. Let cool completely.
- For cookie dough, beat together the butter, brown sugar and sugar until well combined. Mix in the milk and vanilla. Mix in the flour until just combined, then stir in the chocolate chips.
- Spread the cookie dough over the brownies in an even layer. Pop it in the fridge for a few hours, or overnight, which will help the dough set-up and make it easier to slice into squares.