Take rich brownies, and top them with a super tasty cookie dough frosting. Cut into bars and ... voila! Easier than a Brookie, and just as tasty. I found this recipe online and then futzed with it a bit to make it one of our favorites.
Please use a kitchen scale to make this. Humidity wreaks havoc on measuring ingredients. By using a scale this will come out perfectly every single time.
Yield: 16 smallish squares.
For the brownie:
200g unsalted butter
200 g dark chocolate (around 70% cocoa solids), roughly broken into pieces
150 g granulated sugar
3 large eggs, lightly beaten
50g cocoa powder
1/4 teaspoon salt
80g all-purpose flour
For the cookie dough:
130 g unsalted butter, at room temperature
20 g cream cheese, at room temperature
130 g light brown soft sugar
40 g caster sugar
2 T whole milk
1 tablespoon vanilla extract
190 g plain flour
1/4 teaspoon salt
100 g dark chocolate, chopped into small chunks
20 g white chocolate, chopped into small chunks
100 g pecans, toasted, chopped fine
Make the brownie:
Preheat the oven to 350. Grease a 9-inch square baking pan with a little butter or line with baking parchment. Set aside.
Melt the butter and chocolate together in a microwave on low heat, stirring every 30 seconds, until combined. Once mostly melted, stir in the sugar and leave to cool slightly, until warm to the touch.
Add the eggs and whisk well until combined. Add cocoa and salt and stir to combine. Add the flour and gently fold together. Transfer to the prepared pan and bake for 25–30 minutes until set on top.
Let it cool for as long as possible – it doesn’t need to be completely cold, but the cookie dough layer will melt if the brownie beneath is too warm. You can slide the brownie in the pan into the fridge for 20 minutes to speed things along.
Once your brownie has cooled, make the cookie dough frosting:
To make the cookie dough, put the butter, cream cheese and both sugars in a large bowl and beat until combined and fluffy. Add the milk and the vanilla extract and beat until combined. Sift in the flour and salt and combine with a spatula until it comes together into a smooth dough. Fold in the chocolate chunks and pecans. Eat a little bit while nobody is watching.
Spread the cookie dough evenly over the brownie, and press down to make a smooth, firm layer (I use my hands instead of a spoon). You can use a piece of plastic right on top and press firmly. Chill in the fridge for at least 2 hours, so the cookie dough firms up, before cutting into squares.