I have an addiction to cookbooks and then when I get new cookbooks going through them and post it noting every recipe I want to make. I now have loads of cookbook with lots of bits of paper hanging out of them so I probably should mark the recipes I don’t want to make! It would be easier 🙂
I still haven’t found a job and since I’m back to uni in a couple of months, I’m running out of time as I think it would be harsh to start a job and then have to change/leave because of uni. I was hoping to get a job at the beginning of summer so I could get used to it over summer and they wouldn’t mind so much if I had to change hours. Well what with not having a job I don’t have any money coming in and that is something I hate. I have an Amazon wishlist as long as my arm of cookbooks and cake tins I want need.
Hopefully someone will find me employable one day so I can buy all these wonderful books and keep baking yummy stuff 🙂 Until then I’ll have to cope with the 25 odd cookbooks I do have 😛 (And the 3 lever arch files full)
Hey ho, today I’ve got a really yummy recipe. Cookie Dough Brownies. Yea you read that right, a layer of chocolatey, gooey brownie and then a layer of delicious, chocolate laden cookie dough. What could be better? And it’s really easy!
Adapted from The Cookie Dough Lover’s Cookbook
Makes 9-12
Ingredients:
> A 20cm x 20cm pan of your favourite brownies. You can find my recipe here. (There is a recipe for brownies in the original recipe, but I would never stray from my favourite brownie recipe)
For the cookie dough:
> 1 stick butter
> 1/4 cup caster sugar
> 1/2 cup light brown sugar
> 2tbsp milk
> 1/2tsp vanilla extract
> 3/4 cup plain flour
> 1/2 cup milk chocolate chips
> In the original recipe there is also a chocolate glaze to top the cookie dough off, I decided to omit this, but you can glaze them if you’d like.
Method:
> Bake and cool your brownies. Leave them in the cake tin whilst they cool as you need the pan to add the cookie dough. The only difference I made to my brownie recipe was to bake it for 3-4 minutes extra because this is a base, I couldn’t bake them extra gooey like normal otherwise they would just fall apart when sliced.
> Place the sugars, butter and vanilla in the bowl of your mixer or a large bowl.
> Beat until light and fluffy.
> Add in the flour and milk and beat until smooth.
> Add the chocolate chips and fold in by hand.
> Place the cookie dough mixture on top of the brownie layer and then smooth with a spatula.
> Place in the fridge for about an hour and then remove from the cake tin. Slice into 9 or 12 slices and serve.
> These will keep in an airtight container in the fridge for 2-3 days, but store them on a single layer else you’ll have a sticky mess!
Enjoy 🙂
Entered into Thursday’s Treasures over at Recipes For My Boys
Annie is a self-taught baker, recipe developer and food photographer. When not in the kitchen, she can be found with her head in a book or jotting down recipe ideas! 
