|Mmmmm ... cookie dough in brownie batter. I could scoop it up just like this!|
|Are you ready for your close-up?|
|Golden brown and yummy looking.|
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
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 1/8 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
6 oz. semi-sweet chocolate chips
12 oz. semi-sweet chocolate chips
3/4 c. heavy whipping cream
6 T. butter
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.
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.