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CHOCOLATE CHIP COOKIE DOUGH BROWNIES

A layer of delicious chocolate chip cookie dough is on top of a layer of fudgy brownies.

There have been several "observations" made about this truly awesome version of the recipe that seeped into my soul ... which caused me to sleep less at night (not really, but I added it to a dramatic effect ...) I LOVE THE VERSION MY FIRST ROAD ... but I decided to listen to that observation to see if I could make a better Chocolate Dough Cake Recipe and make everyone happy! This is it!



OBSERVATION # 1:
The cookie mixture is "rough." Yeah, I have news for all of you. The cake batter is rough. Such is the case. In this version, I melt the butter and then shake the sugar to see if I can make it less coarse and more soluble ... maybe a little better, but still rough. If you are a lover of cookie dough then you know what I mean and you don't care. The cake batter is just rough (naturally)! Someone has suggested trying powdered sugar to avoid harsh things. I do not like it. Real chocolate cake dough must have white sugar and brown sugar or it doesn't taste like chocolate cake batter. So there.

OBSERVATION # 2:
The layer of cake batter is not thick enough. In this version, brownies are baked in a 9x9 inch frying pan. Layers of brownies and layers of cake mixture are almost evenly distributed. That should satisfy almost everyone, right?

OBSERVATION # 3:
The brownie coating is not fudgy ... or lacks flavor (in other words ... it's not good). This layer of brownies (newer and better) is FUDGY. Although I have to admit, I don't think there is anything wrong with the recipe for the original chocolate cake batter. I like both, but I prefer this one.

OBSERVATION # 4:
The layer of cake mixture does not stick to the brownie layer. I don't have this problem, so let me share exactly how I built my brownies so that they work per-FEC-to: I bake my brownies in a pan lined with parchment paper, then I place them in the fridge until they all cool and are strong enough. While the brownies are baking, I make the cake mixture and then cool it until the cake mixture is cold and easy to work (hard). Then I take the brownies from the fridge, wet my hands (or spray them with a non-stick spray) and pat the cake mixture over the brownies into a flat layer. Then I wrap the pan with plastic wrap and cool the brownies until hard. Remove the brownies from the pan and place them on the cutting board. Because I was obsessed with neat edges, I used a large, very sharp knife to cut all the edges, then I cut the brownies into clean small pieces.

There she is! You have learned all my secrets. And now you can make a new and better version of this chocolate cake batter recipe. By all means, tell me what you think of them ... and if you have a response about this! I hope they are perfect. That is the purpose here. Look, I listen to my readers ... and keep working on it to make you happy and satisfied! This is a difficult job (you know ... re-testing chocolate chip cookie brownies repeatedly to find the perfect version), but someone has to do it, right? 🙂

HOW TO MAKE A CRUDE SAFE FLOUR:
I know there are concerns about eating uncooked flour. Here's the solution, if you are worried about that. Bake your flour in the oven before using it in this recipe. You will only put the flour in the pan and toast at 350 degrees. For 5 minutes. It will kill all potential bacteria in the flour, and you can feel safe to use it in a raw cake batter recipe.

Preparation Time: 30 minutes
Cook Time: 25 minutes
Cold Time: 2 hours
Total Time: 55 minutes
For: 16 servings
Calories: 530 kcal
of course: Dessert
Cuisines: American
Keywords: chocolate chip cake batter brownies, brownie cake batter

INGREDIENTS
BROWNIE LAYER:

  • 3/4 cup (1½ stick) unsalted butter
  • 1½ cup of bitter chocolate chips
  • 1 cup white sugar
  • 1/2 cup of packed pink sugar
  • 4 large eggs
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour

COOKIE DOUGH:

  • 3/4 cup (1½ stick) unsalted butter, at room temperature or almost melted
  • 3/4 cup white sugar
  • 3/4 cup packed with pink sugar
  • 1/4 teaspoon salt
  • 2 tablespoons of milk or cream
  • 1½ teaspoons of vanilla extract or vanilla bean paste
  • 1 cup of all-purpose flour (see RECIPE NOTE below)
  • 1 cup of miniature chocolate chips
  • additional miniature chips, if desired (for sprinkling above)


INSTRUCTIONS
PREPARE BROWNIE LAYERS:

  1. Preheat the oven to 350 degrees F. Spray a 9x9 inch pan with non-stick spray, then align it with a strip of parchment paper so that it covers the bottom and two sides of the pan appear. Spray skin paper with non-stick spray too.
  2. In a microwave-safe bowl (or at the top of a double boiler or skillet placed on a pan filled with boiling water), the microwave explodes in 30 seconds to melt the butter and chocolate chips together until everything is melted and smooth. Beat the sugar, then beat the eggs, vanilla, and salt. Sift the flour into a bowl and stir well. Rub the brownie mixture into a prepared baking pan. Bake for 25 to 30 minutes, or until a layer of brownies are cooked (toothpicks inserted into the center come out clean). Place the brownie pan in the refrigerator to speed up the cooling process (or chill at room temperature and add a layer of cake batter later).

PREPARE COOKIE DOUGH LAYER:

  1. In a large bowl, use an electric mixer to combine the butter, sugar, and salt until soft and creamy (1 to 2 minutes). Mix milk and vanilla. Sprinkle flour and stir until mixed. Add 1 cup of chocolate chip. Spoon the cake mixture over the brownies and apply it to the brownie layer. I find that it's easiest to do this if the brownie layer is cold and tight. Wet your hands or spray with nonstick spray and pat the cake mixture on a flat layer. Sprinkle additional chocolate chips at the top to create a better visual appearance. For easy cutting, clean, chill brownies (wrap brownies in plastic wrap and chill until hard 1 to 2 hours or up to 2 days).

CUT THE BROWNIES:

  1. Place the knife along the side of the brownie pan and then use parchment paper to lift the brownies from the pan and onto the cutting board. Slice brownies with a sharp knife, wipe the knife with a tissue. If you want all of your brownie slices to look clean without edges, use a knife to cut the sides of the brownies before cutting them. Leave the brownies slices covered and cool until ready to serve.

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