If you like a fudgy gooey brownie then this is just the recipe for you.
This has been my Go-To brownie recipe for years and never once has it produced anything less than mind-blowingly brilliant brownies.
These are everything good about cakes – Sweet, Chocolatey, Soft, Squigy, Addictive and Moreish. If you only make one of my recipes it has to be this one.
I knew this week that I wanted to do a recipe with cookie dough and thought why not pair it with my favourite brownies?
As soon as the idea crossed my mind I knew I had to do it – the thought of smothering these little cakey chocolatey pillows in lush creamy raw cookie dough had my mouth watering instantly and I could barely wait to give it a try.
And I am pleased to confirm it was just as delicious as I thought it would be.
I promise you will not regret making these. They are the very essence of a lush decadent treat and a must eat with a large glass of cold milk…perfection!
For the Brownies
150g Plain Flour
1 tsp Salt
310g Dark Chocolate, chopping into small pieces.
1 tsp Instant Coffee
230g Unsalted Butter
300g Granulated Sugar
90g Light Brown Sugar
2 tsp Vanilla Essence
150g Dark Chocolate, chopped into pieces (This is an optional extra)
For the Cookie Dough
120g Unsalted Butter, softened
55g Light Brown Sugar
60g Granulated Sugar
1 tsp Vanilla Extract
3 tbsp Milk
120g Plain Flour
½ tsp Salt
100g chocolate chips
Pre-heat your oven to 180C and line a 13 x 9 inch deep baking tray with greaseproof paper.
In a bowl mix the flour, cocoa and salt together – set to one side.
In a large glass mixing bowl measure out the chocolate, coffee granules and butter. Bring a pan of water to a light simmer and place the bowl over the pot.
Stir the mixture occasionally until the chocolate and butter is just melted. Turn off the heat but leave the bowl over the simmering water.
While over the simmering water add the sugars to the chocolate mixture, beat with a hand held whisk until the sugars are mostly dissolved – this should only take a minute or two.
Then remove from over the water and set on your worktop.
Add 3 eggs to the chocolate mixtures and beat with a hand whisk beat until the eggs are combined, repeat with the last 2 eggs. The mixture should be glossy and smooth.
Add the vanilla to the chocolate mixture and whisk lightly before adding the flour, using a wooden spoon gently fold the flour into the mixture, the flour should be just folded through and no more, don’t worry if there is a little of the flour showing.
At this point you can add the additional 150g of chopped dark chocolate to your brownies and fold them into the batter – if you decide not to it won’t effect the brownie, I just like to have chunks of chocolate in mine.
Pour batter into the pan and place in the middle of the pre heated over.
Bake for 15 minutes then turn the tray in the oven and cook for another 15 minutes. Insert a cake testing into the middle of the brownie, it should come out with a few crumbs attached to the stick, which is what you want.
While waiting for the brownie to cool in the baking tray make your cookie dough.
In a mixing bowl combine the butter and sugars and beat with a handheld electric whisky until light and fluffy. Add the vanilla and milk and mix again. Add the flour and beat again until the mixture is well combined. Then stir in the chocolate chips.
Once the brownie is cool spread a layer of cookie dough over the brownie and pop it in the fridge for about an hour to set.
Remove from the fridge and cut into squares and enjoy.