I love the cookies I bake but I can tell you that without a doubt, no matter the kind of cookie, the unbaked cookie dough is oh, about 1,367,192 times better!
Until a few months ago, Waitrose used to sell a block of chocolate chip cookie dough which you were supposed to bake into about nine cookies. Before I became an avid baker, I'm ashamed to say I bought a block of this cookie dough to make cookies with. The cookies were average at best. The other 99 times I bought that cookie dough, it wouldn't even make it the ten minutes home on the bus before I cracked it open and started eating away at bits of cookie dough. Dessert for a few days would be a quarter of the block of dough straight from the fridge and eaten in tiny bits.
And before you start to think I'm a total weirdo (I totally am but would hate for you all to know it ;p), once I was waiting at the bus stop outside Waitrose when three teenage girls came out each with a pack of the very same cookie dough that I was addicted to. Two of them broke it open and started to pick at it just like I do! I may or may not have gone back in to buy myself a pack.
These brownies are my amazing brownie recipe on the bottom (I'm allowed to say it's amazing because it really is!) and then eggless raw cookie dough on top. Brownie + cookie dough. Brownie and cookie dough. Brownie ... cookie dough ... however you spin it, these are amazing!
I've adapted the brownie recipe a bit by reducing the sugar, using all brown sugar and omitting the chocolate chunks to make it slightly less sweet as the cookie dough is quite sweet too. These are currently my favourite spin on my brownie recipe; yup, they're even better than the Oreo brownies.
The cookie dough recipe is slightly adapted from another one of my favourite bakers; Brown Eyed Baker.
For the brownie
300g dark chocolate (At least 70% cocoa solids)
250g unsalted butter
175g plain flour
1 tsp baking powder
4 large eggs, lightly beaten
2 tsps vanilla essence
275g dark brown sugar
1 tablespoon instant coffee granules
For the cookie dough
170g unsalted butter
150g light brown sugar
170g caster sugar
3 tablespoons whole milk
1 1/2 tsps vanilla extract
190g plain flour
- Brownie: Preheat oven to 170C/325F/Gas Mark 3.
- Grease and flour a 30x20x3.5cm tin
- Break dark chocolate into pieces and melt with the butter in a bain marie
- Combine the flour and baking powder in a bowl and put aside
- When chocolate and butter is melted, remove from bain marie and stir in the brown sugar and instant coffee granules (because brown sugar can be lumpy, make sure you break up any lumps and mix sugar in properly)
- Stir in the eggs and vanilla essence
- Fold in the flour and pour mixture into the prepared tin.
- Bake in the oven for 25 - 35 minutes or until a skewer inserted comes out pretty much clean
- Remove from oven and leave to cool completely
- Cookie dough: In a medium bowl, use an electric mixer on medium speed to combine the butter and both the sugars
- Add the milk and vanilla and mix until combined
- Reduce the speed to low and mix in the flour until just combined. using a rubber spatula, stir in the chocolate chips
- Spread the cookie dough over the cooled brownies. Refrigerate until the dough is firm, about an hour. Use a sharp knife to cut the brownies.
- Store the brownies in an airtight container at cool room temperature or in the refrigerator. Remember to let brownies come to room temperature before you eat them if storing in the fridge. Cold brownies aren't great.