Baked or raw? It’s a question that has been haunting cookie enthusiasts for ages. But there’s a solution for those of us who love dunking our fresh-baked cookies in milk, but have trouble ever getting them into the oven, because they’re just too delicious straight from the mixing bowl in their raw form. With these brownie chocolate chip cookie dough bars, you can have the best of both worlds.
These bars give you all the decadent chocolatey goodness of a brownie mixed with the the guilty-pleasure joy of raw cookie dough. The crisp-on-the-outside, fudgey-on-the-inside texture of brownies make for the perfect bookends for the raw, pasty-yet-creamy texture of cookie dough (and no, there are no eggs in the cookie dough, so it’s totally safe to eat). A layer of rich chocolate ganache on top and the chocolate chips in the middle make these bars a carnival of flavor and texture.
If there’s any better way than eating cookie dough straight from the mixing bowl – or out of a tub from the fridge – it’s sandwiched between two brownies and covered in ganache. Of course, you can still always grab a spatula to eat any of that extra cookie dough left over in the mixing bowl.
*Photo and recipe via Thanksgiving.com
For the brownies
- 1/2 cup vegetable oil
- 1 cup sugar
- 1 teaspoon vanilla
- 2 large eggs
- 1/4 teaspoon baking powder
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup flour
- 1 tablespoon butter (to grease pan)
For the cookie dough
- 2 1/4 cups flour
- 1 teaspoon salt
- 2 sticks butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 teaspoons vanilla extract
- 3 tablespoons milk
For the chocolate ganache
- 2 cups chocolate morsels
- 2 cups dark chocolate, finely chopped
- 1 cup heavy cream
- For garnish chocolate shavings
To make the brownies
- 1 Preheat oven to 350F. Place baking powder, cocoa powder, salt and flour in large bowl and mix well.
- 2 Mix oil and sugar in bowl and mix until well blended, then add eggs and vanilla. Stir until blended.
- 3 Stir dry ingredients into the oil and sugar mixture.
- 4 Grease two square pans with butter, then pour batter evenly into greased pans.
- 5 Bake brownies for 8–9 minutes, or until sides just begin to pull away.
- 6 Cool completely in baking pan. (Tip: Slide knife around edges of brownies to loosen them so later removal is easier).
- 7 While brownies bake and cool, make no-bake cookie dough.
To make the cookie dough
- 1 In medium-sized bowl, mix flour and salt.
- 2 In separate mixing bowl, cream sugar, brown sugar and butter, then add vanilla extract and slowly add flour mixture one half-cup at a time.
- 3 Once fully combined, add milk, a tablespoon at a time, until cookie dough is loose enough to spread.
- 4 Fold in chocolate chips and chill until ready to assemble.
To make the ganache
- 1 Heat cream in small saucepan until it begins to boil, then add chopped chocolate, stirring until completely melted and smooth.
To assemble the bars
- 1 Remove both brownies from pans. Place one brownie back into pan.
- 2 Add layer of cookie dough to first brownie left in pan. Spread cookie dough over it until it covers brownie completely.
- 3 Add second brownie over cookie dough. Repeat with another layer of cookie dough. The brownie will now have four layers.
- 4 Pour ganache over cookie dough, then place in refrigerator and allow to cool and set before serving.
- 5 Remove and garnish with chocolate shavings. Cut into bars and serve.