Intro: Chocolate Chip Fudge Cookie Dough Brownies
Chocolate Chip Fudge Cookie Dough Brownies.
For the Brownie, you will need:
1 cup butter
4 (1 ounce) squares unsweetened chocolate
2 cups white sugar
1 cup all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups chopped walnuts (optional - I did not add any of these)
(I added this picture, but some of the items in it are not used. I just forgot to take a picture when I was baking.
Items to ignore: Baking Soda, Vegetable Shortening and Peanut Butter.)
Preheat oven to 350 degrees Farenheit.
In a 3-quart saucepan over low heat, melt 1 cup butter or margarine and 4 (1 ounce) unsweetened chocolate bars and make sure to stir the mixture constantly.
Remove from heat and stir 2 cups white sugar into the chocolate.
Let the mixture cool slightly.
Beat in 4 eggs, one at a time, making sure to mix well after each egg and then add in the 1 TSP of vanilla extract. (I did this in a seperate bowl and added it in to the dry ingredients.)
Combine the 1 cup all-purpose flour and 1/2 TSP salt. (Note: If you use margarine, omit the salt.) Stir the flour mixture into the chocolate mixture.
If adding, fold in the walnuts with a spatula.
Spread evenly into the prepared pan.
(Also: I added just a TBSP of cocoa powder into the flour mixture and 1 cup of mini chocolate chips into the batter.)
Bake for 30-35 minutes, or until toothpick comes out clean. (I baked mine about 32 minutes.)
Cool pan on wire rack.
Also, I was asked to make this recipe without using eggs or milk. Therefore, I used a substitute for both, but they are pictured and added in to the recipe for you. This explains the second picture, if it appears odd to anyone.)
For the (eggless!) Cookie Dough you will need:
¾ cup unsalted butter
¾ cup light brown sugar
¾ cup granulated sugar
3 tablespoons whole milk
1½ teaspoons vanilla extract
1½ cups all-purpose flour
1½ cups mini chocolate chips
In a medium bowl, use an electric mixer on medium speed to combine 3/4 cup unsalted butter and both 3/4 cups of both sugars.
Add the 3 TBSPS milk and 1 1/2 TSPS vanilla extract until combined.
Reduce the speed of the mixer to low and add in 1 1/2 cups flour until just combined. (Add in about 3/4 cup at a time.)
Fold in the chocolate chips. (I used chocolate chunks, but you can use any kind you'd like.)
Once the brownies have cooled, spread the cookie dough over the brownies.
Refrigerate for an hour to set the cookie dough.
Once the brownies have set, cut them in to squares.
After every cut, rinse and dry the knife to keep the brownies looking clean.
Remove the brownies from the pan and put into individual cupcake wrappers.
I added a Ganache over mine.
9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum (optional)
Put the chocolate into a medium bowl. Heat the cream over low heat until the edges start to bubble. Do NOT allow it to boil.
Remove from heat and pour over chocolate to melt the chocolate and whisk until smooth.
Add 1 TBSP rum if desired.
Allow Ganache to cool slightly before pouring over brownies.
(If you'd like this to be used as a fluffy frosting or chocolate filling, allow it to cool until thick and whip with a whisk until light and fluffy.)