Thursday, January 26, 2012

Chocolate Chip Cookie Dough Brownies

Having gotten over my head cold already (I think I set a record for shortest head cold ever), I felt like baking yesterday.  I pulled a page out of my mother's book for supper and made tuna casserole (with tuna only on the left half of the dish), but I wanted a dessert to go with it.  I found this recipe over at Pinterest and decided to give it a try since I had pretty much everything I needed.  I don't buy boxed, bagged, or frozen dessert mixes, so I try to keep basic baking supplies on hand all the time.  (It really is just as easy to make a cake from scratch as it is to use a box mix, and it's so much better.)

The first thing you do is bake the brownie base.  The recipe says 25-35 minutes, but I found that it took nearly an hour.  I also increased the temperature 40 minutes in.  The center finally cooked, but the edges became slightly caramelized.  

The cookie dough topping is egg-less, and you don't bake it.  It goes on as a kind of frosting after the brownie base has cooled.  I just glopped it down on top and lightly pressed it out with my hand.  It's sticky, and I didn't flour my hand first, so I wound up making a big mess that required me to lick the entire surface of my palm when I was finished.  Not a complaint.  Just an observation.

These turned ok-ish.  The cookie dough on top tastes great, but the brownie isn't my favorite.  If I make it again, I think I'll go with my standard Betty Crocker 1920s brownie recipe.  Here it is in case you're interested.  It really does make the best brownies I've ever eaten.

Betty Crocker's Best Cooky of 1920-1930


1/2 c shortening
1 c sugar
2 eggs
1 tsp vanilla
2/3 c all-purpose flour
1/2 c cocoa (I usually add a little more)
1/2 tsp baking powder
1/2 tsp salt
optional 1/2 c chopped nuts

Heat oven to 350.  Mix shortening, sugar, eggs, and vanilla until well blended.  Blend dry ingredients, mix in. Stir in nuts.  Spread into well-greased pan, 8x8 (I use a round pan).  Bake about 30 minutes.  

I also found a recipe last night on Pinterest for cookie dough dip that uses chick peas as a base.  Maybe next time I'll use that with my Betty Crocker recipe and compare the two.  


  1. I've seen the chick pea dip, and it does sound intriguing, but I've tried the 'hidden healthy ingredient' recipes before and been disappointed. If you try it, I'd love to know your thoughts.

    I'll have to try these brownies sometime. I don't have a standby brownie recipe, but I do have a standby chocolate chip cookie recipe. I agree that homemade is just as easy. It's almost always healthier, too!

  2. **SNORT** just so, so awful that you had to lick the cookie dough icing off your hand!!! When I saw the post title, I thought you'd made cookie dough brownies that I have made before [and must make AGAIN].