Chocolate Chip Cookie Dough Brownies

I'm updating twice today! I hope that makes up for the recent laziness...

Recently (2 blogs ago- that's how I tell time in this land) Bakerella posted on how to make brownies stuffed with cookie dough. And holy hell they look good. But since I don't use packaged mixes I thought I'd give it a try using the good old fashioned "baked from scratch" routine. Turned out pretty well if I do say so myself.

The Brownies

• 1 1/3 cups flour
• 1 teaspoon baking powder
• 1 cup butter
• 1 cup good quality cocoa
• 1 tablespoon espresso grounds
  
• 2 cups sugar
• 4 eggs (out of fridge about half an hour)
  
• 1 1/2 teaspoons vanilla
• Nuts (optional)

The Cookie Dough

• 1 cup (2 sticks) butter, room temperature
• 1 1/2 cups packed light-brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large egg, room temperature
• 2 cups all-purpose flour
• 1/4 teaspoon baking soda
• chocolate chips, chunks, pieces...whatever you like, about a cup and a half
  

Get your mixer out. Put the cocoa in the mixing bowl. Melt the butter. Add to cocoa. Blend well. Scrape/blend. Add the sugar and espresso grounds. Mix until the sugar is fully incorporated. I just turn it on and do other stuff for 5 minutes or so. Add the eggs ONE AT A TIME. Beat on medium speed until the mix is now fluffy (and scrape, you're so lucky if you have one of those new ScrapePaddles out for the KitchenAid. I can't find one! Anyhoo). In another bowl blend the flour and baking powder. Slowly add to the "wet" mix. Add the vanilla last.

Walk away...

In another bowl (if you have another mixing bowl for your electric mixer- woohooo! If not...) blend the butter and sugars together until smooth and by smooth I mean not gritty. Add the vanilla, blend, add the egg, blend well. Slowly add the flour/baking soda to the bowl. Mix until blended (your arm is probably on fire by now...). Fold in the chocolate. Voila! Cookie Dough. Divide into small balls, put on cookie sheets and throw in the freezer for about 10-15 minutes.

Clean up the mess while you're waiting.

Cut up the chilled cookie dough into whatever size you want and throw it into the brownie batter, give it a whirl or two and that's that.

I bake these in cupcake liners. Easy for measuring and an even cook. If this is the case for you, pull out the muffin tin, put in 12 liners and using your ice cream scoop divide the mixture evenly.

These take 17-20 minutes at 350 degrees, depending on A: the fickleness of your oven and B: how gooey you like the brownie.

If you want to use the pan method I suggest a 9" x 13" pan (buttered, floured or however you like to avoid the stick), it will take about 35 minutes at 350 degrees.

You can add icing if you want, I didn't for the photos (I really need to invest in a Canon SLR. Canon if you're reading...), but had a tube of truffle mix on the side for those that wanted to be ensured heart attacks later in the day.

For the truffle in a small pan heat on low/medium heat until simmering 1 cup of heavy (whipping) cream, add a wee knob of butter if you want to go nuts.

In a bowl add one pound of good quality chocolate, chopped if in brick form, ok if in 'chip' form.

Pour heated cream over top. Leave for 10 minutes. Whisk mixture until smooth. Pop in fridge until cooled but not hard (we're not making truffles today). When cooled and not too runny pour into an icing bag.

Cover brownies or eat right out of tube.

Later this afternoon I'm attempting Salted Caramel Cupcakes. Wish me luck.