Cookie Dough Topped Brownies — Because Some Victories Deserve Dessert Too

The Singh-family Diwali Saturday was the small successful-job. Brayden is two hundred and fifteen weeks old. Eden is one year and twenty-one weeks. The cookie dough topped brownies are the small post-Diwali victory-bake.

The brownies are a 9x13 pan of fudgy-brownies topped with a small egg-free chocolate-chip cookie-dough layer.

Sunday I made a pan.

Cookie Dough Topped Brownies

Prep Time: 25 minutes | Cook Time: 30 minutes | Total Time: 55 minutes (plus 1 hour chilling) | Servings: 16 bars

Ingredients

• For the Brownies:
• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• For the Edible Cookie Dough Topping:
• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 3/4 cup packed brown sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour, heat-treated (see instructions)
• 1/4 teaspoon salt
• 3/4 cup mini chocolate chips

Instructions

1. Preheat and prep. Preheat your oven to 350°F. Grease an 8x8-inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy lifting.
2. Make the brownie batter. In a medium bowl, whisk the melted butter and granulated sugar together until combined. Add the eggs and vanilla and whisk until smooth and slightly glossy, about 1 minute. Stir in the cocoa powder, flour, salt, and baking powder until just combined — do not overmix.
3. Bake the brownies. Pour the batter into the prepared pan and spread into an even layer. Bake for 28—32 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter). Do not overbake. Let cool completely in the pan on a wire rack.
4. Heat-treat the flour. Spread 1 cup of flour on a baking sheet and bake at 350°F for 5 minutes, or microwave in a microwave-safe bowl in 30-second intervals, stirring between each, until it reaches 165°F on an instant-read thermometer. Let cool completely before using.
5. Make the cookie dough topping. In a large bowl, beat the softened butter and brown sugar together with a hand mixer or stand mixer until light and fluffy, about 2 minutes. Add the milk and vanilla and mix to combine. Add the heat-treated flour and salt and mix on low until a smooth dough forms. Fold in the mini chocolate chips by hand.
6. Top the brownies. Drop spoonfuls of the cookie dough over the cooled brownie layer, then gently press and spread it into an even layer with your hands or a lightly greased spatula. Work patiently — it will come together.
7. Chill and slice. Refrigerate the pan for at least 1 hour to allow the cookie dough layer to firm up. Once chilled, use the parchment overhang to lift the entire slab out of the pan. Set on a cutting board and slice into 16 squares with a sharp knife, wiping the blade clean between cuts for neat edges.
8. Serve and store. Serve at room temperature or slightly chilled. Store in an airtight container in the refrigerator for up to 5 days, or freeze individual bars for up to 2 months.

Nutrition (per serving)

Calories: 310 | Protein: 3g | Fat: 15g | Carbs: 43g | Fiber: 1g | Sodium: 95mg