So I haven't been having a whole ton of luck with the oven in my new dorm. First problem–greasy foil lining the oven rack caused almost enough smoke to start the smoke alarm screaming. I scuttled away from the reproach of the other person in the kitchen in shame, clutching my half baked pumpkin bread. As much as I enjoy a piece of raw bread dough now and again, I don't want a whole loaf of it.
Attempt #2 - Make some pumpkin muffins with the bit of puree left from my failbread. Well, if you ever look at my facebook page, you saw how those turned out. I burnt the bottoms! What? I don't burn things, I underbake them! I was flabbergasted, but they were edible after I pulled the bottoms off. But not blogworthy. So I've been kind of scared to bake, understandably.
But...it's one of my friend's birthdays. And I don't like showing up for birthdays without food, especially in college. No family around to make a cake for you. He requested "something chocolate". And so I faced my oven-nemesis once again. And things turned out great! It's hard to destroy something with a name like Cookie Dough Brownies. Layer of brownie + layer of eggless cookie dough (my personal favorite part). So it's your move, oven. But I'm ready for you.
Cookie Dough Brownies
from Brown Eyed Baker
For the Brownie:
4 ounces unsweetened chocolate, finely chopped
1 cup unsalted butter, at room temperature
2 cups light brown sugar
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
For the Cookie Dough:
¾ cup unsalted butter
¾ cup light brown sugar
¾ cup granulated sugar
3 tablespoons whole milk
1½ teaspoons vanilla extract
1½ cups all-purpose flour
1½ cups mini chocolate chips
1. Prepare the Brownies: Preheat oven to 325 degrees F. Line a 9×13-inch pan with foil, with enough to hang over all four sides. Butter the foil. In a medium glass bowl, melt the chocolate in the microwave in 30-second increments, stirring after each, until melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix the butter and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in the eggs and vanilla extract, scraping the bowl as needed. Mix in the melted chocolate until combined. Reduce the speed to low, add the flour and mix just until combined (don’t over-mix). Spread the batter into the prepared pan. Bake 25 to 35 minutes (I ended up cooking mine for probably 19 minutes. It's a really hot oven, apparently), or until a toothpick inserted into the center comes out clean. Let cool completely.
2. Prepare the Cookie Dough: In a medium bowl, use an electric mixer on medium speed to combine the butter and both sugars. Add the milk and vanilla and mix until combined. Reduce the speed to low and mix in the flour just until combined. Using a rubber spatula, stir in the chocolate chips.
3. Spread the cookie dough over the cooled brownies. Refrigerate until the dough is firm, about an hour. Use a sharp knife or a pizza cutter to cut the brownies. Store the brownies in an airtight container at cool room temperature or in the refrigerator.
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| I think the person whose cooking supplies are in this picture was the same one that scolded me, haha. |
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| Aw, pumpkin...Curse your sudden but inevitable betrayal! |
But...it's one of my friend's birthdays. And I don't like showing up for birthdays without food, especially in college. No family around to make a cake for you. He requested "something chocolate". And so I faced my oven-nemesis once again. And things turned out great! It's hard to destroy something with a name like Cookie Dough Brownies. Layer of brownie + layer of eggless cookie dough (my personal favorite part). So it's your move, oven. But I'm ready for you.
Cookie Dough Brownies
from Brown Eyed Baker
For the Brownie:
4 ounces unsweetened chocolate, finely chopped
1 cup unsalted butter, at room temperature
2 cups light brown sugar
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
For the Cookie Dough:
¾ cup unsalted butter
¾ cup light brown sugar
¾ cup granulated sugar
3 tablespoons whole milk
1½ teaspoons vanilla extract
1½ cups all-purpose flour
1½ cups mini chocolate chips
1. Prepare the Brownies: Preheat oven to 325 degrees F. Line a 9×13-inch pan with foil, with enough to hang over all four sides. Butter the foil. In a medium glass bowl, melt the chocolate in the microwave in 30-second increments, stirring after each, until melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix the butter and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in the eggs and vanilla extract, scraping the bowl as needed. Mix in the melted chocolate until combined. Reduce the speed to low, add the flour and mix just until combined (don’t over-mix). Spread the batter into the prepared pan. Bake 25 to 35 minutes (I ended up cooking mine for probably 19 minutes. It's a really hot oven, apparently), or until a toothpick inserted into the center comes out clean. Let cool completely.
2. Prepare the Cookie Dough: In a medium bowl, use an electric mixer on medium speed to combine the butter and both sugars. Add the milk and vanilla and mix until combined. Reduce the speed to low and mix in the flour just until combined. Using a rubber spatula, stir in the chocolate chips.
3. Spread the cookie dough over the cooled brownies. Refrigerate until the dough is firm, about an hour. Use a sharp knife or a pizza cutter to cut the brownies. Store the brownies in an airtight container at cool room temperature or in the refrigerator.
Enjoyable writing and yummy looking brownies.
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