Cookie Dough Stuffed Brownie

 

Method

To Make the Cookie Dough Layer:

1. Prepare Pan: Line a 9×9” or 8×8″ metal pan with parchment paper, allowing the parchment to overhang on all sides (this makes it easier to lift out the brownies later).

2. Mix Ingredients: In a mixing bowl, beat together 113g (1/2 cup) of unsalted butter, 105g (1/2 cup) of light brown sugar, 1 tsp of pure vanilla extract, and 1/2 teaspoon of fine sea salt until the mixture is light and fluffy.

3. Add Dry Ingredients: Add 80g (1/2 cup plus 2 tablespoons) of all-purpose flour and 75g (1/4 cup) of sweetened condensed milk to the mixture. Beat until combined.

4. Fold in Chocolate Chips: Gently fold in 1/2 cup (80g) of mini chocolate chips.

5. Spread and Freeze: Plop the dough onto the prepared pan and spread it out evenly to create one flat layer. Freeze this layer for a few hours or overnight to firm up.

To Make the Brownie Batter:

1. Preheat Oven: Preheat your oven to 340°F (170°C).

2. Prepare Double Boiler: Set up a bain marie (a heatproof bowl over a pot of simmering water, making sure the bowl doesn’t touch the water). Add 180g (3/4 cup) of unsalted butter to the bowl.

3. Add Sugar and Cocoa: Once the butter has melted, stir in 300g (1 1/2 cups) of granulated sugar and 75g (3/4 cup) of Dutch process cocoa powder. Continue stirring until the mixture reaches 140°F (60°C).

4. Add Flavorings and Eggs: Remove from heat and stir in 1 tsp of fine sea salt and 2 tsp of pure vanilla extract. Allow the mixture to cool slightly, then whisk in 3 large eggs, one at a time, until the batter is shiny and smooth.

5. Add Flour and Chocolate: Fold in 1/4 cup plus 3 tbsp (about 40g) of all-purpose flour and, if using, 150g of chopped or ground dark chocolate (55-70% cocoa solids).

To Assemble the Cookie Dough Brownies:

1. Assemble Layers: Using the parchment overhang, remove the frozen cookie dough layer from the pan. Place the parchment back in the pan. Pour 2/3 of the brownie batter into the pan and spread it evenly.

2. Add Cookie Dough: Place the frozen cookie dough layer over the brownie batter. Spread the remaining 1/3 of the brownie batter over the cookie dough layer, smoothing it out.

3. Bake: Bake in the preheated oven for about 45 minutes, or until the middle is slightly puffed and a toothpick inserted into the center comes out with a few moist crumbs.

4. Cool: Allow the brownies to cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting them into squares.

Tips:

• Mix Well: Ensure that the butter and sugar for both the cookie dough and brownie layers are well mixed to achieve the best texture.
• Avoid Overbaking: Start checking the brownies a few minutes before the 45-minute mark to avoid overbaking; you want the center to be just set and fudgy.
• Use Room Temperature Ingredients: For best results, make sure your butter and eggs are at room temperature.

Enjoy your homemade cookie dough brownies!