Cookie Dough Brownies

It is going to be an awesome, amazing, and incredible week here at Baking Delights. Why? Because I am having serious chocolate cravings and I am posting a new brownie recipe every day. Yep. You too, can come along on my journey to chocolate nirvana as I make a date with Hershey’s every single day. These will be the ultimate chocolate brownie recipes. Promise.

We are kicking it off today with a chocolate brownie that would be comfortable in any gourmet gift basket or amazing at a church picnic. I think they are my new favorite..today anyway. Who doesn’t like chocolate chip cookie dough better than the actual cookie? C’mon, be honest. Mmmmhmm..thought so. Well this amazing brownie has a bottom layer of chewy, intense, chocolate goodness, followed by a layer of, yes!, cookie dough, followed by a rich chocolate glaze. Cut them small because they are very, very rich.

I saw the recipe for the first time a couple of days ago on Barbara’ s site, Bless Us O Lord and I was intrigued. I was all ready planning a rocky road brownie that I have been working on to take to a church picnic on Sunday so I didn’t get to try it until Monday. Wow.
For the first time ever I have made a pan of brownies that have lasted more than an hour. Not because they are not good but because they are so rich even the kids were quite happy with a small piece. I did change it up a bit, the original glaze was melted chocolate chip, however I prefer a glaze made with cocoa and melted butter and confectioners as I feel I get a more intense chocolate taste.

Cookie Dough Brownies

2 c sugar

1 1/2 c flour

1/2 c Hershey’s Special Dark cocoa

1/2 tsp salt

1 c vegetable oil

4 eggs

2 tsp vanilla

Combine the flour, cocoa, and salt. Combine the oil, eggs, sugar and vanilla and mix for 3 minutes on medium speed. Spread n a greased 9×13 pan and bake at 350f for 25-30 minutes. Do not overbake. I took mine out slightly underdone because I like chewy brownies. Cool completely.

Cookie Dough Layer

1 c unsalted butter

1 c brown sugar

1/2 c sugar

2 tsp vanilla

2 T milk

2 c flour

mix in mixer until smooth. Spread over cooled brownies. Refrigerate.

Glaze

1/2 c unsalted butter melted

1/2 c Hersheys Special Dark cocoa

1/2 c confectioners sugar, give or take.

mix together until you get a smooth, glossy glaze the texture of melted chocolate. Spread over chilled cookie dough layer. Chill.

Makes 1 9×13 pan.