In college, my absolute favorite on campus job was managing the Calhoun Buttery. This mostly entailed making various different vehicles for hot sauce (buffalo chicken wraps, quesadillas, nachos…) for anyone that found themselves in the basement of our dorm between 10pm and 1am on weeknights, playing lots of 90s throwback music and TSwift, and getting paid to hang out with my friends.

One night, we did a cost per calorie analysis of our menu items (can you tell this was at Yale?) and realized that in order to maximize calories for the least possible money spent, the best way to do so was order a scoop o’ dough! (The exclamation point there is part of the name – we generally required that you shout it if you were ordering it). This item is exactly what it sounds like – a dixie cup full of raw cookie dough that you ate with a spoon.

The scoop o’ dough! was also probably the single item I ate most often while on shift (except for a period of time where I was obsessed with nachos), which didn’t do me any favors in terms of my health, I’m sure. Regardless, raw cookie dough is a bit of an addiction, and when a follower of this blog forwarded along a recipe to combine cookie dough with brownies, I didn’t need any convincing.

Side note: if you want me to bake your recipes, I’m always looking for suggestions! Leave it in the comments or tweet it to me @smilesbymeg.

So, before you start, line an 8×8 baking dish with parchment paper, leaving an overhang on two sides.

Then, start making the brownie layer. Whisk together the flour, cocoa powder, and salt in a small bowl and set aside.

In a double boiler (or a bowl on top of a pan of simmering water, like you see me doing), melt the chocolate and butter, stirring until smooth.

Add the brown sugar and whisk until dissolved and the mixture cools slightly.

Add the eggs and vanilla extract and whisk until smooth.

Add the flour mixture and use a rubber spatula to fold it in until just combined.

Pour the batter into the prepared baking dish and spread to the corners. It won’t necessarily do that on its own, so make sure you do!

Bake at 350° for 18-25 minutes. Mine took more towards 25 minutes, but I think that’s because I didn’t spread it all the way to the corners so it was a little thicker. Either way, a toothpick should come out clean before you transfer the pan to a wire rack to cool completely.

Next up is the cookie dough layer. Cream together the butter and two sugars in a large bowl using a hand mixer on medium speed. This will take about 2 to 3 minutes to make it light and fluffy.

Add the milk and vanilla and mix until completely incorporated.

Add the flour and salt and mix on low until just combined.

Stir in the chocolate chips using a rubber spatula.

Did you notice that there aren’t any eggs? That’s what makes it OK that we don’t cook this part. If you’re clever, you also just realized that you now have a recipe for eggless cookie dough that you could just make and eat without that fear of salmonella poisoning that always nags at you when you lick the spoon…

Anyways, spread the cookie dough layer evenly over the cooled brownie layer. Put it in the fridge to chill while you make the final layer.

And that final layer is a good hardened chocolate top. Using the same procedure as before, melt the chocolate and butter, stirring until smooth, in a double boiler.

Spread the chocolate layer over the top of the cookie dough layer, and return to the fridge to chill for another 30 minutes or more until solid.

When it’s ready, use the parchment paper to pull it out and transfer it to a cutting board.

Cut it into 16 bars using a big sharp knife for the best results.

Store in an airtight container for up to three days in the fridge. These are definitely best chilled, just like a scoop o’ dough! is.

Enjoy!

 

Cookie Dough Brownies

Ingredients:

Brownies:

• 1/2 cup flour
• 1 tablespoon cocoa powder
• 1/2 teaspoon salt
• 3 1/2 ounces dark 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 extract

Cookie Dough:

• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 3/4 cup flour
• 1/4 teaspoon salt
• 1/2 cup mini semisweet chocolate chips

Chocolate Glaze:

• 3 1/2 ounces dark chocolate, chopped
• 2 tablespoons unsalted butter, cut into cubes

Directions:

1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides.
2. For the brownies: Whisk together the flour, cocoa powder, and salt in a small bowl and set aside. Melt the chocolate and butter, stirring constantly until smooth, in a double boiler. Remove from heat and whisk the brown sugar into the chocolate until dissolved. Whisk in the eggs and vanilla extract. Use a rubber spatula to fold in the flour mixture. Spread into pan and bake 18-25 minutes at 350°F or until a toothpick comes out clean. Allow to cool completely in pan on a wire rack.
3. For the cookie dough: Cream together the butter and sugars using a hand mixer on medium speed for 2 to 3 minutes in a large bowl. Beat in the milk and vanilla extract. Beat in the flour and salt until just combined. Stir in the mini chocolate chips. Spread dough over cooled brownies and put in fridge to chill.
4. For the chocolate glaze: Melt the chocolate and butter in a double boiler until smooth, stirring constantly. Pour over cookie dough layer and spread to smooth the top. Return to fridge to chill and harden.
5. Remove the brownies from the pan to a cutting board before cutting into 16 bars.