Wednesday, April 24, 2013
The last time I went all out in the kitchen was for an engagement party that I hosted for a friend of mine in the army who get engaged. I baked and baked and baked. And then made some more. It was actually really fun and the get together was really nice, even though there was a boatload of leftovers... Enough to feed an army (haha, not so funny!) and that's exactly where I sent them the next day. One of the things I made was these Cookie Dough Brownies from the Cookie Dough Lover's Cookbook and they were really, really well received. These don't require much effort but they are multi- layered so that may put some people off. If you really know how to manage your time, you can always get your other cakes made in between steps. The key is organization, people! I would say that this is a successful cross of two very comforting and homey foods, brownies and cookie dough. Who could say no?!
Cookie Dough Brownies
from the Cookie Dough Lover's Cookbook
1/2 cup all-purpose flour
1 tablespoon dark or Dutch-processed cocoa powder
1/2 teaspoon salt
3 1/2 ounces (1 bar) dark or semisweet chocolate, chopped
1/3 cup unsalted butter, cut into cubes
2/3 cup light brown sugar, packed
2 large eggs, lightly beaten
1 teaspoon vanilla
1/2 cup margarine granulated sugar
1/2 cup light brown sugar, packed
2 tablespoons milk or cream
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup mini semisweet chocolate chips
Topping: 3 1/2 ounces (1 bar) dark or semisweet chocolate, chopped
2 tablespoons unsalted butter, cut into cubes
Preheat oven to 350 degrees F. Line the bottom and sides of an 8-by-8-inch pan with parchment paper, leaving a slight overhang on two sides.To make the brownies, sift together flour, cocoa powder, and salt in a small bowl and set aside. Melt chocolate and butter in a double boiler or a bowl set over a saucepan of gently simmering water. Stir until smooth, then remove from heat. Add brown sugar and whisk until sugar is dissolved and mixture has cooled slightly. Whisk in eggs and vanilla. Using a large rubber spatula, fold flour mixture into chocolate mixture until just incorporated. Pour into prepared pan. Bake 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. Transfer pan to a wire rack to cool completely.
For the cookie dough, in a large mixing bowl beat together butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in milk and vanilla. Add flour and salt and stir until incorporated. Stir in chocolate chips. Gently spread dough onto cooled brownies, smoothing the top into an even layer. Refrigerate while you prepare the glaze.
For the glaze, gently melt chocolate and butter together in a double boiler or a small saucepan set over low heat. Stir until smooth. Pour over cookie dough, carefully spreading into a thin, even layer. Return pan to refrigerator and chill until set, about 30 minutes. Cut and serve.