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How To Make Delicious Food
Rich and fun Cookie Dough Chocolate Brownies! Kids will love these (but so will adults). You have to try these!

  • For the brownies

  • 250g unsalted butter
  • 350g brown sugar (light, dark or even caster sugar will work - use whatever you have or you prefer. Darker sugar will give fudgier more flavourful brownies).
  • 6 medium free range eggs
  • 1 tbsp vanilla bean paste
  • 1 tsp sea salt
  • 300g dark chocolate (I used Tesco everyday value)
  • 350g plain flour

  • For the cookie dough topping

  • 175g unsalted butter
  • 180g light brown sugar
  • 50g caster sugar
  • 300g plain flour
  • 350g chocolate chips or chunks
  • 10 tbsp whole milk (or use almond milk, coconut milk, etc)
  • 2 tbsp vanilla bean paste
  • 1 tsp sea salt

  1. For the brownies

  2. Preheat your oven to 160 degrees / gas mark 3 / 325F and prepare a very large (or two smaller) baking trays. I used one that was 18 inches by 9 inches, or you could use 2 9x9 inch brownie pans.

  3. In the bowl of your stand mixer, or in a large bowl by hand, combine the butter (it needs to be VERY soft) and sugar and beat well for 2-3 minutes, until it's pale and fluffy. Add the eggs one at a time with the mixer running, and then scrape down the sides and bottom of the bowl. Add the vanilla bean paste and salt.

  4. In the microwave, melt the 300g of chocolate in 30 second bursts, stirring between each time. Let cool slightly, then pour the melted chocolate into your mixing bowl and mix gently to incorporate. Finally, add the flour with the mixer running on slow, then turn off and work by hand to incorporate any remaining flour and chocolate from the bottom of the bowl.
  5. Scoop the chocolate batter into the tin, and bake on the middle shelf of the hot oven for approx 45 mins - 1 hour. This is an extremely fudgy and gooey mixture baked in a big tin, so don't worry if it seems to be taking a long time.

  6. Obviously - if you bake your brownies in two smaller tins, they won't need as long. Start checking for doneness after 25 minutes if that's the case. Since you want your brownies to be incredibly fudgy you don't want a skewer to come out clean - the signs for doneness you're looking for are a crunchy top and the brownies pulling away from the sides of the tin slightly. There should also be zero wobble if you give the tray a shake.

  7. For the cookie dough topping

  8. In a bowl, combine the butter and two sugars and beat together. Add the vanilla, salt and milk, and incorporate the flour before adding your chocolate chips.

To combine

  1. Allow the brownies to cool to room temperature (if you add the cookie dough to warm brownies the butter will melt and it won't be fun) and then spread the cookie dough mixture evenly on top of the brownies, in the same pan/s. Cover with clingfilm or foil and refrigerate, ideally overnight.

Recipes by kerrycooks.com
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