Chocolate Chip Cookie Dough Brownies
Preheat oven to 350 degrees.
First make the brownies:
Brownies:
1/2 cup (1 stick) butter or margarine, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter evenly in greased and floured 9x13 baking dish.
Then make the chocolate chip cookies:
Chocolate Chip Cookies:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture until dough forms.
Drop rounded teaspoon size balls of cookie dough in the brownie batter in the pan, leaving a bit of space between each bit of dough. Press slightly into the brownie batter.
Bake at 350 for 35-40 minutes, or until set. Cool on wire rack for 30 minutes before icing.
Then make the icing:
Chocolate buttercream icing:
1/2 cup butter, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (16 oz) package powdered sugar
2/3 cup unsweetened cocoa
5 to 7 Tbsp. milk
Beat first 3 ingredients at medium speed with an electric mixer until creamy.
Whisk together powdered sugar and cocoa. Gradually add powdered sugar mixture alternately with 3 Tbsp. milk, 1 Tbsp. at a time, beating at low speed until blended and smooth after each addition. Beat in up to 4 Tbsp. additional milk for desired consistency.
I am not responsible for any diabetic comas these brownies might induce!
First make the brownies:
Brownies:
1/2 cup (1 stick) butter or margarine, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter evenly in greased and floured 9x13 baking dish.
Then make the chocolate chip cookies:
Chocolate Chip Cookies:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture until dough forms.
Drop rounded teaspoon size balls of cookie dough in the brownie batter in the pan, leaving a bit of space between each bit of dough. Press slightly into the brownie batter.
Bake at 350 for 35-40 minutes, or until set. Cool on wire rack for 30 minutes before icing.
Then make the icing:
Chocolate buttercream icing:
1/2 cup butter, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (16 oz) package powdered sugar
2/3 cup unsweetened cocoa
5 to 7 Tbsp. milk
Beat first 3 ingredients at medium speed with an electric mixer until creamy.
Whisk together powdered sugar and cocoa. Gradually add powdered sugar mixture alternately with 3 Tbsp. milk, 1 Tbsp. at a time, beating at low speed until blended and smooth after each addition. Beat in up to 4 Tbsp. additional milk for desired consistency.
I am not responsible for any diabetic comas these brownies might induce!