Chocolate Chip Cookie Dough Brownies

Name: Chocolate Chip Cookie Dough Brownies
Cook time: 28 min
Yield: 10 servings
Ingredients: 170 g unsalted butter melted; 250 g granulated sugar; 100 g light brown sugar packed; 3 count large eggs room temperature; 10 ml vanilla extract; 95 g all-purpose flour sifted; 55 g unsweetened cocoa powder; 3 g fine salt; 75 g all-purpose flour heat-treated and cooled; 85 g unsalted butter softened; 70 g light brown sugar packed; 20 g powdered sugar sifted; 20 ml milk cool; 5 ml vanilla extract; 1 g fine salt; 90 g mini chocolate chips; 60 g semi-sweet chocolate chips; 10 ml neutral oil

These brownies bake into a dense cocoa base, then get topped with an egg-free cookie dough made safe with heat-treated flour. A thin chocolate drizzle finishes the bars and helps the layers slice cleanly once chilled.

By Julienne

Cook time: 28 minutes

Servings: 10

Ingredients

170 g unsalted butter melted
250 g granulated sugar
100 g light brown sugar packed
3 count large eggs room temperature
10 ml vanilla extract
95 g all-purpose flour sifted
55 g unsweetened cocoa powder
3 g fine salt
75 g all-purpose flour heat-treated and cooled
85 g unsalted butter softened
70 g light brown sugar packed
20 g powdered sugar sifted
20 ml milk cool
5 ml vanilla extract
1 g fine salt
90 g mini chocolate chips
60 g semi-sweet chocolate chips
10 ml neutral oil

Instructions

Heat the oven to 175°C. Line a 23 cm x 23 cm square baking pan with parchment, leaving overhang on two sides for lifting the brownies out later. The oven is fully preheated and the pan is lined.
Make the brownie base: whisk the melted butter, granulated sugar, and brown sugar until glossy. Whisk in the eggs one at a time, then the vanilla. The mixture looks smooth and slightly thickened.
Add the flour, cocoa powder, and salt. Fold just until no dry streaks remain, then spread the batter evenly into the lined pan. The batter is uniform and level in the pan.
Bake for 24 to 28 minutes, until the center is set but still slightly soft and a toothpick comes out with a few moist crumbs. Cool in the pan for 30 minutes, then lift out and cool completely on a rack. The brownie is cooled to room temperature and no longer warm.
While the brownie cools, heat-treat the topping flour: spread the flour on a microwave-safe plate and microwave in 20-second bursts until it reaches 74°C throughout, or bake it on a tray at 175°C for about 5 minutes. Cool completely before using. Then beat the softened butter and brown sugar until creamy. The flour is fully cooled and the butter-sugar mixture is smooth.
Beat in the powdered sugar, milk, vanilla, and salt. Fold in the mini chocolate chips. The cookie dough is thick, scoopable, and evenly studded with chips.
Spread the cookie dough over the cooled brownie in an even layer. Melt the semi-sweet chocolate chips with the neutral oil, then drizzle over the top. Chill 20 minutes to set before slicing. The drizzle is set enough that the topping slices cleanly.