My intestines and my metabolism do not always cooperate with my appetite. This weekend was one of those occasions. Milk, cheese, sugar, fried food, red wine, beer, gluten–all things that upset my insides (and my waist line) and all were consumed this weekend. Not in one sitting, but pretty close to it. Not to make excuses, but there were great reasons to celebrate–birthdays, engagements, good friends, wonderful family.
The highlight of the gluttony were these little slices of heaven in the form of cookie dough brownies. Yes, cookie dough brownies. I used my tried and true favorite brownie recipe and topped them with egg-free dough. The result? Perfection.
- 1 cup butter
- 2 cups white sugar (you can use a little less if you want)
- 4 eggs
- 2 teaspoons vanilla extract
- 2/3 cup unsweetened cocoa powder (my favorite combination is 1/3 cup special dark unsweetened cocoa and 1/3 cup regular unsweetened cocoa powder)
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- Preheat oven to 350 degrees. Grease and flour (Pam for Baking works best) a 9 x 13 pan.
- In a large saucepan, melt the butter. Remove from heat, and put butter, sugar, and vanilla in a mixing bowl. Cool for a short time. Then beat in the eggs.
- Slowly beat in the cocoa powder, flour, salt, and baking powder.
- Try not to eat the batter.
- Spread into pan and cook for 25-30 minutes.
- Let cool.
- 3/4 cup butter, at room temperature
- 3/4 cup light brown sugar, packed
- 3/4 cup granulated white sugar
- 3 tablespoons milk
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 cups semi-sweet chocolate chips
- In a mixing bowl beat to combine butter, brown sugar and white sugar.
- Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips.
- Resist the temptation to sit on the couch with a sappy movie and the whole bowl.
THE GRAND FINALE:
- Spread cookie dough over the cooled brownies.
- Refrigerate until the dough is quite firm.
- Share with everyone you know. They will love them.