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Monday, 6 May 2013

Cookie Dough Brownie

The two brownie squares in the picture are the last two left from the whole lot. I had my family visiting me and I made these to celebrate my father-in-law’s birthday and these just flew away in no time. COOKIE DOUGH BROWNIE…Deliciously chewy brownie topped with lusciously creamy sweet cookie dough. What more can be done to these additive desert.

My husband and I always prefer plain cakes or cakes with less frosting, never the one with too much frosting. Hence I have topped the brownie with a thin layer of cookie dough. Cookie dough is really sweet and the brownie is rich on its own, so I would recommend a thin layer of cookie dough. But if you want it super rich then I have mentioned another cookie dough recipe which will make a thick thick layer of cookie dough*** Also the cookie dough is egg-less  so you don’t have to worry about eating raw eggs. Brownies always tastes better the next day, so bake it a day before and It is difficult to resist but do wait for a day. Brownies eaten immediately after its baked and brownie eaten the next day varies so much in taste.

Recipe Adapted from

You Will Need:

For the Brownie:

4 Oz or 113g of Dark Chocolate or Any of your Favourite Chocolate ( I use Cadbury all the time)
230g or A Cup of Unsalted Butter
2 Cups of Packed Demerara Sugar / Light Brown Sugar
4 Large Eggs
A Cup of Plain Flour
2 tsp of vanilla Extract
Pinch of Salt

For the Cookie Dough (Egg-less):

170g or 3/4 Cup of Unsalted Butter
1 1/2 Cups of Plain Flour
3/4 Cup of Loosely Demerara Sugar / Light Brown Sugar
3/4 Cup of Caster Sugar
3 tbsp of Milk
1 1/2 tsp of Vanilla Extract
Pinch of Salt
1 1/2 Cups of Mini Chocolate Chips (Optional, I didn't use it)

Richer Version of Cookie Dough***

A cup of Unsalted Butter
A cup of Light Brown Sugar
A Cup of Caster Sugar
1/4 Cup of Milk
1 1/2 tsp Vanilla Extract
1 3/4 Cup + 2 tbsp Plain Flour
2 Cups of Mini Chocolate Chips

The Baking:


Melt together the butter and chocolate on a double boiler. Make sure the simmering water don’t touch the bottom of the chocolate bowl, if it does then the chocolate will curdle.

Preheat oven at 160 degrees and grease a 9 x 13 inch baking tray. I usually line the baking tray with foil and brush a little butter in the bottom and sides of the lined baking tray. This makes it easy to lift the brownie out of the baking tray and easy cleaning too.

Remove the bowl carefully from the double boiler once the chocolate and butter has melted, and let it cool down.

In a bowl, crack the eggs and whisk well with the sugar and salt. Add the vanilla and beat again. Once the chocolate is completely cooled, pour it gently into the egg batter and mix slowly until well combined. Sift in the flour and fold until well combined. If the batter is too thick, thin it our with a tbsp of milk.

Pour this into the baking tray and bake for 30 –35 mins or until a cake tester inserted in the center comes out with few wet crumbs.

The brownie needs to cool well before you spread the cookie dough on top, warm brownie will make the cookie dough to melt. Let it to cool in its tray for an hour or 2.

Cookie Dough:

In a bowl, cream the butter with an electric mixer for a min. Now beat in both the sugar, vanilla and milk. Beat until everything is well combines and fluffy.

Now beat in the flour and salt (sifted) until just combined and finally stir in the chocolate chips.

Now spread the cookie dough evenly over the cooled brownie and refrigerate until set. This makes the brownie to firm up more making it less crumbly.

Cut into neat squares and serve with melted chocolate drizzled on top or any other way you like them.

  • The melted chocolate and butter must be allowed to cool completely, if you add it hot to the eggs then the eggs will scramble.
  • Read my Tips on Cake Baking post for more tips and pointers on baking.
  • And also my Tips For Perfect Brownies post for more tips and pointers on baking brownie.
  • I also have a post Do the Math, which will help you to easily convert cups to grams to ounces.

Happy Baking!


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