Hi there! How was your weekend? Ours was busy, fun-filled and made that much sweeter with our annual trip to the MOA. Even though my hubby doesn’t get too excited about shopping, I can honestly say that getting to spend time together and strolling through America’s biggest mall, makes for one happy couple. Also, I can hardly put into words how pumped we were when we realized that March had begun and Daylight Savings Time is almost here. Seeing the sun past 5 PM feels so strange, but it’s exactly what we need – warmer and sunnier days are definitely ahead. Lots and lots of good things to be grateful for.
Also, Chocolate Chip Cookie Dough Brownies.
I am not sure if I went too far with this one or not. These brownies have been swirling around in my head for a couple of weeks now. When I couldn’t wait much longer, I baked my go-to brownie recipe and topped it with my chocolate chip cookie dough, which I tweaked a bit to make an egg-free version. Crazy or genius? You decide.
Whenever I make a batch of chocolate chip cookies or any cookie dough for that matter, I am sure I consume a ridiculous amount of raw cookie dough. It is my very favorite part of the entire cookie making process, so I figured it was about time to come up with a dough that would be safe to eat raw. I am so thrilled with the result of this cookie dough and piled on top of perfectly baked brownies? I am convinced there is no better way to eat these two. It is ah-mazing!
As I tried to figure out how to make safe to eat cookie dough that tastes just like the real deal, I obviously had to find a substitute for the eggs that would keep it just as moist and scrumptious. The secret ingredient? Applesauce. I know! There is no telling the difference between the two. It works like a charm!
I am pretty sure we will keep a batch of this cookie dough in our fridge from now on. You never know when you need a spoonful of this goodness. It’s a cookie dough lovers’ dream.
Smooth and moist cookie dough meets the fudgiest and chewiest brownie I’ve ever made. You definitely can have it all when it comes to dessert. No matter how insane you think this combo is, I can assure you, these two make a fabulous pair.
Yep, you should definitely go and make them now. Your taste buds are waiting.
- 1 cup sugar
- 1/2 cup flour
- 1/3 cup cocoa
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 teaspoon vanilla
- 1 cup semi-sweet chocolate chips
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 stick unsalted butter, softened
- 1 teaspoon vanilla
- 1/2 cup applesauce
- 1/2 teaspoon salt
- 2 ¼ cups flour
- 1 cup bittersweet chocolate chips
- Grease an 8x8 inch baking pan. Preheat the oven to 350 degrees F.
- 1. Start by making the brownies. In a large bowl, whisk together all the dry ingredients. Add the eggs, oil, and vanilla and combine until well incorporated. Add the chocolate chips and stir. Pour the batter into the greased pan and put into oven. Bake for 35-40 minutes or until brownies are set. Let cool completely.
- 2. Meanwhile, prepare the cookie dough. Cream together granulated sugar, brown sugar, and butter. Add vanilla and applesauce. Next, add salt and flour (one cup at a time). Stir in chocolate chips.
- 3. Spread cookie dough evenly over brownies. Place in the fridge for 1 hour before cutting or until ready to serve.
- Brownies will keep up to 5 days stored in an airtight container in the fridge or up to 2 months in the freezer.