Chocolate Chip Cookie Dough Brownies - Revision history

Dhanson at 03:46, 11 February 2015

2015-02-11T03:46:06Z

← Older revision		Revision as of 03:46, 11 February 2015
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	\|PrepTime=45 min		\|PrepTime=45 min
	\|CookTime=25-30 min @ 350° plus chilling time		\|CookTime=25-30 min @ 350° plus chilling time
	\|Source=[http://imgur.com/gallery/tF4Uo04]		\|Source=[http://imgur.com/gallery/tF4Uo04 Imgur.com]
	\|Yield=12-16-ish		\|Yield=12-16-ish
	\|Rating={{unrated}}		\|Rating={{unrated}}

Dhanson at 03:31, 11 February 2015

2015-02-11T03:31:26Z

← Older revision		Revision as of 03:31, 11 February 2015
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			{{RecipeSummary
			\|PrepTime=45 min
			\|CookTime=25-30 min @ 350° plus chilling time
			\|Source=[http://imgur.com/gallery/tF4Uo04]
			\|Yield=12-16-ish
			\|Rating={{unrated}}
			}}

	=== Ingredients ===		=== Ingredients ===
	==== ~~BROWNIE LAYER~~ ====		==== Brownie Layer ====
	3/4 cup (1 1/2 sticks) unsalted butter		3/4 cup (1 1/2 sticks) unsalted butter
	1 1/2 cups bittersweet chocolate chips		1 1/2 cups bittersweet chocolate chips
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	1 cup all-purpose flour		1 cup all-purpose flour

	==== ~~COOKIE DOUGH~~ ====		==== Cookie Dough ====
	3/4 cup (1 1/2 sticks) unsalted butter, room temperature or almost melted		3/4 cup (1 1/2 sticks) unsalted butter, room temperature or almost melted
	3/4 cup granulated white sugar		3/4 cup granulated white sugar
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	=== Preparation ===		=== Preparation ===
			Preheat the oven to 350 degrees F. Spray a 9x9-inch pan with nonstick spray, then line with a strip of parchment paper so that it covers the bottom and comes up two sides of the pan. Spray the parchment with nonstick spray too.

			In a microwave safe bowl (or in the top of a double boiler or pan set on top of a pan of simmering water), microwave in 30 second bursts to melt butter and chocolate chips together until all is melted and smooth. Whisk in the sugars, then whisk in the eggs, vanilla and salt. Sift flour into the bowl and stir that in too. Scrape the brownie batter into the prepared pan. Bake for 25 to 30 minutes, or until the brownie layer is cooked through (toothpick inserted into the center comes out clean).

			Place the pan of brownies in the refrigerator to speed up the cooling process (or cool at room temperature and add the cookie dough layer later).

			In a large bowl, use an electric mixer to combine the butter, sugars and salt until soft and creamy (1 to 2 minutes). Mix in the milk and vanilla. Sprinkle in the flour and mix in until combined. Stir in the 1 cup of chocolate chips. Scoop the cookie dough onto the top of the brownies and spread onto the brownie layer. I find that it's easiest to do this if the brownie layer is chilled and firm. Wet your hands or spray them with nonstick spray and pat the cookie dough on top in a even layer. Sprinkle additional chocolate chips on top to create a nicer, visual appearance. For easy, clean cutting, chill the brownies (wrap the brownies with plastic wrap and chill until firm- 1 to 2 hours or up to 2 days).

			Cut the brownies: Run a knife along the sides of the brownie pan and then use the parchment paper to lift the brownies from the pan and onto a cutting board. Slice the brownies with a sharp knife, wiping the knife with a paper towel between cuts. If you'd like all of your slices of brownies to look clean-cut without edges, use the knife to cut the sides of the brownies off before cutting pieces. Keep brownies slices covered and chilled until ready to serve.

	Prepare the brownie layer- 1. Preheat the oven to 350 degrees F. Spray a 9x9-inch pan with nonstick spray, then line with a strip of parchment paper so that it covers the bottom and comes up two sides of the pan. Spray the parchment with nonstick spray too. 2. In a microwave safe bowl (or in the top of a double boiler or pan set on top of a pan of simmering water), microwave in 30 second bursts to melt butter and chocolate chips together until all is melted and smooth. Whisk in the sugars, then whisk in the eggs, vanilla and salt. Sift flour into the bowl and stir that in too. Scrape the brownie batter into the prepared pan. Bake for 25 to 30 minutes, or until the brownie layer is cooked through (toothpick inserted into the center comes out clean). Place the pan of brownies in the refrigerator to speed up the cooling process (or cool at room temperature and add the cookie dough layer later). Prepare the cookie dough layer: 3. In a large bowl, use an electric mixer to combine the butter, sugars and salt until soft and creamy (1 to 2 minutes). Mix in the milk and vanilla. Sprinkle in the flour and mix in until combined. Stir in the 1 cup of chocolate chips. Scoop the cookie dough onto the top of the brownies and spread onto the brownie layer. I find that it's easiest to do this if the brownie layer is chilled and firm. Wet your hands or spray them with nonstick spray and pat the cookie dough on top in a even layer. Sprinkle additional chocolate chips on top to create a nicer, visual appearance. For easy, clean cutting, chill the brownies (wrap the brownies with plastic wrap and chill until firm- 1 to 2 hours or up to 2 days). 4. Cut the brownies: Run a knife along the sides of the brownie pan and then use the parchment paper to lift the brownies from the pan and onto a cutting board. Slice the brownies with a sharp knife, wiping the knife with a paper towel between cuts. If you'd like all of your slices of brownies to look clean-cut without edges, use the knife to cut the sides of the brownies off before cutting pieces. Keep brownies slices covered and chilled until ready to serve. Makes about 16 brownies		[[Category:Brownies]]

Dhanson at 21:52, 10 February 2015

2015-02-10T21:52:47Z

← Older revision		Revision as of 21:52, 10 February 2015
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	=== Ingredients ====		=== Ingredients ===
	==== BROWNIE LAYER ====		==== BROWNIE LAYER ====
	3/4 cup (1 1/2 sticks) unsalted butter		3/4 cup (1 1/2 sticks) unsalted butter

Dhanson: Created page with "=== Ingredients ==== ==== BROWNIE LAYER ==== 3/4 cup (1 1/2 sticks) unsalted butter 1 1/2 cups bittersweet chocolate chips 1 cup granulated white sugar 1/2 cup packed light..."

2015-02-10T21:52:20Z

Created page with "=== Ingredients ==== ==== BROWNIE LAYER ==== 3/4 cup (1 1/2 sticks) unsalted butter 1 1/2 cups bittersweet chocolate chips 1 cup granulated white sugar 1/2 cup packed light..."

New page

=== Ingredients ====
==== BROWNIE LAYER ====
3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups bittersweet chocolate chips
1 cup granulated white sugar
1/2 cup packed light brown sugar
4 large eggs 1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour

==== COOKIE DOUGH ====
3/4 cup (1 1/2 sticks) unsalted butter, room temperature or almost melted
3/4 cup granulated white sugar
3/4 cup packed light brown sugar
1/4 teaspoon salt
2 tablespoons milk or cream
1 1/2 teaspoons vanilla extract or vanilla bean paste
1 cup all-purpose flour
1 cup miniature chocolate chips additional miniature chocolate chips, if desired (to garnish the top)

=== Preparation ===

Prepare the brownie layer- 1. Preheat the oven to 350 degrees F. Spray a 9x9-inch pan with nonstick spray, then line with a strip of parchment paper so that it covers the bottom and comes up two sides of the pan. Spray the parchment with nonstick spray too. 2. In a microwave safe bowl (or in the top of a double boiler or pan set on top of a pan of simmering water), microwave in 30 second bursts to melt butter and chocolate chips together until all is melted and smooth. Whisk in the sugars, then whisk in the eggs, vanilla and salt. Sift flour into the bowl and stir that in too. Scrape the brownie batter into the prepared pan. Bake for 25 to 30 minutes, or until the brownie layer is cooked through (toothpick inserted into the center comes out clean). Place the pan of brownies in the refrigerator to speed up the cooling process (or cool at room temperature and add the cookie dough layer later). Prepare the cookie dough layer: 3. In a large bowl, use an electric mixer to combine the butter, sugars and salt until soft and creamy (1 to 2 minutes). Mix in the milk and vanilla. Sprinkle in the flour and mix in until combined. Stir in the 1 cup of chocolate chips. Scoop the cookie dough onto the top of the brownies and spread onto the brownie layer. I find that it's easiest to do this if the brownie layer is chilled and firm. Wet your hands or spray them with nonstick spray and pat the cookie dough on top in a even layer. Sprinkle additional chocolate chips on top to create a nicer, visual appearance. For easy, clean cutting, chill the brownies (wrap the brownies with plastic wrap and chill until firm- 1 to 2 hours or up to 2 days). 4. Cut the brownies: Run a knife along the sides of the brownie pan and then use the parchment paper to lift the brownies from the pan and onto a cutting board. Slice the brownies with a sharp knife, wiping the knife with a paper towel between cuts. If you'd like all of your slices of brownies to look clean-cut without edges, use the knife to cut the sides of the brownies off before cutting pieces. Keep brownies slices covered and chilled until ready to serve. Makes about 16 brownies