Indulge in these decadent brownies, bursting with a delightful surprise for all cookie dough lovers. Baked perfectly into the center, the cookie dough layer remains soft and luscious even after being enveloped by the thickest, most fudgy brownie batter. Each bite is a symphony of textures and flavors, with the chewy goodness of cookie dough mingling harmoniously with the rich, gooey goodness of chocolatey brownies. It’s a match made in dessert heaven that will leave you craving for more.
Line a 9×9” or 8×8″ metal pan with parchment overhang on all sides (so crossed over each other). Beat together the butter, sugar, vanilla and salt until light and fluffy. Add the flour and sweetened condensed milk and beat to combine. Fold in the chocolate chips. Plop the dough onto the prepared pan and spread it around to make one flat layer. Freeze the layer for a few hours, or overnight.
2
Preheat the oven to 340 F. Over a bain marie (a heatproof bowl over simmering water, where the water does not touch the bottom of the bowl) add the butter. Once it has melted add the sugar and cocoa. Stir it until the temperature reaches 140 F. Remove from heat and add the salt and vanilla and whisk. Once no longer too hot to touch, add the eggs and whisk the batter for a few minutes until you have a very shiny, smooth batter. Fold in the flour and the chocolate.
3
Using the parchment overhang, remove the frozen cookie dough layer. Return the parchment to the pan and pour in ⅔ of the batter. Set the frozen square over the batter and spread the remaining ⅓ brownie batter over it. Bake until the middle has slightly puffed to show doneness, about 45 minutes.
Ingredients
Cookie Dough
1 ½cupsUnsalted butter at room temperature
1 ½cupsLight Brown Sugar
1tspPure Vanilla Extract
½tspFine Sea Salt
½cupAll Purpose Flour
½cupMini Chocolate Chips
¼cupSweetened Condensed Milk
Brownies
¾cupUnsalted Butter
1 ½cupsSugar
¾cupDutch Process Cocoa
1tspFine Sea Salt
2tspPure Vanilla Extract
3lLarge Eggs
¼cupAll Purpose Flour
150gDark Chocolate (Optional)
Directions
1
Make the Cookie Dough Layer for your Brownies:
Line a 9×9” or 8×8″ metal pan with parchment overhang on all sides (so crossed over each other). Beat together the butter, sugar, vanilla and salt until light and fluffy. Add the flour and sweetened condensed milk and beat to combine. Fold in the chocolate chips. Plop the dough onto the prepared pan and spread it around to make one flat layer. Freeze the layer for a few hours, or overnight.
2
Preheat the oven to 340 F. Over a bain marie (a heatproof bowl over simmering water, where the water does not touch the bottom of the bowl) add the butter. Once it has melted add the sugar and cocoa. Stir it until the temperature reaches 140 F. Remove from heat and add the salt and vanilla and whisk. Once no longer too hot to touch, add the eggs and whisk the batter for a few minutes until you have a very shiny, smooth batter. Fold in the flour and the chocolate.
3
Using the parchment overhang, remove the frozen cookie dough layer. Return the parchment to the pan and pour in ⅔ of the batter. Set the frozen square over the batter and spread the remaining ⅓ brownie batter over it. Bake until the middle has slightly puffed to show doneness, about 45 minutes.
