Chocolate Chip Cookie Dough Brownie Bars

Raw cookie dough: one of life’s little forbidden pleasures.  Boy I sure do remember waiting in anticipation every time my grandmother made a batch of chocolate chip cookies.  Just praying that she would leave a little extra in the bowl for me and then licking those beaters clean.  Of course that was back in the day before the powers that be declared raw eggs were not safe.  Instant buzz kill.  Thankfully food manufacturers found ways to make safe-to-eat cookie dough and created tempting treats like cookie dough ice cream.  Nice to get your cookie dough fix and not have to worry about a trip to the ER!

And then, there is this recipe.  I almost don’t know where to begin with this one.

These bars are like everything you love in life all rolled into one little square of heaven.  A dense, fudge-like brownie base topped with raw but eggless chocolate chip cookie dough, and topped with a thin layer of bittersweet chocolate glaze.  I have had friends refer to these as wicked..sinful…decadent.  Another friend called me “evil” for posting a photo of these  on his Facebook wall.

So apologies if I corrupt you with this sweet treat but as my beloved Julia Child said:

Everything in moderation….including moderation

Chocolate Chip Cookie Dough Brownie Bars

FOR BROWNIES:

  • 1/2 cup all-purpose flour
  • 1 tablespoon dark or Dutch-processed cocoa powder
  • 1/2 teaspoon salt
  • 3 1/2 ounces (1 bar) dark or semisweet chocolate, chopped
  • 1/3 cup unsalted butter, cut into cubes
  • 2/3 cup light brown sugar, packed
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla

FOR COOKIE DOUGH:

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup mini semisweet chocolate chips

FOR CHOCOLATE GLAZE:

  • 3 1/2 ounces (1 bar) dark or semisweet chocolate, chopped
  • 2 tablespoons unsalted butter, cut into cubes

DIRECTIONS

Preheat oven to 350 degrees F. Line the bottom and sides of an 8-by-8-inch pan with parchment paper, leaving a slight overhang on two sides. To make the brownies, sift together flour, cocoa powder, and salt in a small bowl and set aside. Melt chocolate and butter in a double boiler or a bowl set over a saucepan of gently simmering water. Stir until smooth, then remove from heat. Add brown sugar and whisk until sugar is dissolved and mixture has cooled slightly. Whisk in eggs and vanilla. Using a large rubber spatula, fold flour mixture into chocolate mixture until just incorporated. Pour into prepared pan. Bake 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. Transfer pan to a wire rack to cool completely.
For the cookie dough, in a large mixing bowl beat together butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in milk and vanilla. Add flour and salt and stir until incorporated. Stir in chocolate chips. Gently spread dough onto cooled brownies, smoothing the top into an even layer. Refrigerate while you prepare the glaze.
For the glaze, gently melt chocolate and butter together in a double boiler or a small saucepan set over low heat. Stir until smooth. Pour over cookie dough, carefully spreading into a thin, even layer. Return pan to refrigerator and chill until set, at least one hour or overnight.
To remove brownies from pan, grasp the edges of the parchment paper and lift out the entire block. Place on a cutting board and use a large sharp knife to cut into 1-inch squares. Refrigerated in an airtight container, brownies will keep for up to 3 days.
Yields: Approximately 32 little bites

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