Chocolate Chip Cookie Dough Brownies - and the great ganache debate

I love chocolate chip cookies.  I love brownies.  So, when I found this idea for Chocolate Chip Cookie Dough Brownies, how could I resist?  The combination had to be tried.  Well, they are indeed quite tasty!  You mix up a batch of brownie batter, put it in the pan, and then drop spoonfuls of chocolate chip cookie dough all over the top so it looks kind of like this:

Mmmmm ... cookie dough in brownie batter.  I could scoop it up just like this!

Are you ready for your close-up?

Bake it all up until the brownie part is all cooked up, and the cookie part is golden brown.  You want something like this:

Golden brown and yummy looking.

Now, the only problem with this recipe is that it has caused "The Great Ganache Debate" in our household.  The original recipe calls for topping the brownie yumminess with a layer of ganache.  I had never made ganache before, and had always thought it was difficult.  I was sooooo wrong!  It's way easy.  And apparently, ganache is a new word to Mark.  He thinks it sounds funny, and will now go around the house just randomly saying the word ganache.  I hope this is a phase that passess quickly.

Anyway - the first batch I made, I followed the original recipe and put on the ganache topping.  Don't get me wrong - it's very good this way!  But me being me always tinkering with recipes, I wondered how it would be without the ganache topping.  Both my husband and I found the topping to be a bit overpowering - kind of taking over the whole taste of the brownie. We decided I should make another batch without the ganache topping.  So, I did.  Which led to "The Great Ganache Debate" that is still going on at this very moment - Mark is literally still taste-comparing right now as I type this post.  The verdict --- I'm undecided.  Sometimes I think I like the non-ganache ("naked") ones best; sometimes I think I like the ganache-topped ones best.  Mark is 100% behind the naked ones.  If you try these, I'll be interested to hear what you think!

Ganache-topped vs. Naked

Chocolate Chip Cookie Dough Brownies
Source:  Adapted from Bakerella

Ingredients
Brownies:
1 box of brownie mix + ingredients listed on the box.  (Or, a batch of your favorite brownie batter.)

Chocolate Chip Cookie Dough:
I found that a 1/2 batch of standard chocolate chip cookie dough batter was the perfect amount.  Here are the measurements for a 1/2 batch of dough.

1/2 c. (1 stick) butter
1/4 c. + 1/8 c. sugar
1/4 c. + 1/8 c. packed brown sugar
1/2 tsp. vanilla
1 egg
1 1/8 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
6 oz. semi-sweet chocolate chips

Chocolate Ganache:
12 oz. semi-sweet chocolate chips
3/4 c. heavy whipping cream
6 T. butter



Directions
Prepare the Brownie Batter:
1.  Prepare the brownie batter, according to the package directions (or according to your favorite brownie's recipe).  Place brownie batter in a greased 9x13" pan.

Prepare the Chocolate Chip Cookie Dough:
2.  In a large bowl combine butter, sugar, brown sugar, and vanilla;  beat until creamy.  Beat in egg.  Combine flour, salt, and baking soda.  Gradually add flour mixture to sugar mixture; mix well.  Stir in chocolate chips.

3.  Drop by spoonfuls onto the brownie batter.  Using the palm of your hand, push the cookie dough down into the brownie batter just a little bit.

Bake:
4.  Bake for 35-40 minutes in a 350 degree preheated oven. When they’re done, take them out and let them cool completely (for about an hour).

Prepare the Chocolate Ganache:  (skip this step for the naked version)
5.  In a small saucepan, heat cream and butter until just before the boiling stage.  Pour over the chocolate chips.  Let sit for about 30 seconds.  Stir until smooth.  I found that whisking the mixture with a fork worked great to get the chocolate chips melted and the ganache smooth. 

6.  Pour ganache over the brownies and let set before cutting.

Enjoy!