Greetings from sunny Florida! While I’m having a fun time at the pool, I thought I would treat you to a fantastic guest post from the ever-witty (and super talented) Fleur-De-Licious! Hannah is taking a little time off before starting medical school, and she uses her free time to bake yummy treats and share them on her site–lucky us! She’s made you the most delicious brownies, I can’t wait to get back home to make these! She is awesome, so please check out her site, and follower her on twitter!
Hannah, take it away!
Hello La Casa de Sweets readers! It’s so nice to meet you. My name is Hannah, and I usually blog over at Fleur-De-Licious. Today I’m waaay excited to post for Jackie while she’s on vacation, the lucky duck.
When Jackie asked me to narrow down my ideas for my post, I did exactly the opposite. I named about 5 different things I wanted to make, ranging from blondies to cherry pie.
(I’m super glad she didn’t fire me from guest posting after that.)
One of the thousands of baked goods I listed was cookie dough brownies. Why I didn’t just choose them off the bat, I don’t know.
Here’s a little nugget of wisdom for you: If anyone ever gives you a choice, you want Cookie Dough Brownies. To eat. To make. To smell. Cookie Dough Brownies are always the answer.
More wisdom: peanut butter makes everything better. So here’s what I did: I smeared peanut butter all over the top of my brownies; I successfully refrained from stopping there and just eating peanut butter brownies; I spread chocolate chip cookie dough all over the peanut butter.
Basically, I made you a peanut butter sandwich…except instead of bread, I used brownies and cookie dough.
If this doesn’t appeal to you, something is wrong.
Now…go forth! Make these! I had to take mine to work to prevent my boyfriend from eating the entire pan. But if you eat the entire pan, I won’t tell anyone.
Peanutty Cookie Dough Brownies
Makes 32 brownies, one 13×9-inch pan
½ cup unbleached all-purpose flour
1 ½ tsp baking powder
½ tsp salt
1 1/3 cups semisweet chocolate chips
3 oz. unsweetened chocolate, chopped
1 cup (= 2 sticks) unsalted butter, cut into 1-inch pieces
1 cup granulated sugar
3 large eggs, room temperature
1 TBS vanilla extract
2/3 cup roasted salted peanuts, coarsely chopped
For cookie dough
2 cups + 2 TBS unbleached all-purpose flour
1/2 tsp salt
¾ cup (= 1 ½ sticks) unsalted butter, melted and slightly cooled
1 cup light brown sugar, packed
½ cup granulated sugar
2 TBS milk
2 tsp vanilla extract
1 ¼ cups mini semisweet chocolate chips (mini chips make for easier slicing)
About 1 cup peanut butter (I used creamy, but for even more texture you could use crunchy)
1. For brownies – Preheat oven to 350 with a rack in the middle position. Line a 13×9 inch baking pan with foil, then grease and flour the foil.
2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a medium saucepan, melt the chocolate chips and unsweetened chocolate together with the butter over medium-low heat, stirring frequently. When smooth, remove from heat and let cool for 20 minutes. Whisk in the sugar, then add the eggs one at a time, whisking thoroughly after each addition. Whisk in the vanilla.
4. Add the dry ingredients and fold them in gently with a wooden spoon, just until the flour is incorporated. Fold in the peanuts. Pour the batter evenly into the prepared pan. Bake brownies for about 25 to 30 minutes, until just set and the top is dry. Cool brownies in pan on a wire rack completely. Freeze brownies for at least an hour before topping with cookie dough.
5. For cookie dough – In a large bowl, combine the melted butter and both sugars, stirring thoroughly with a rubber spatula. Stir in the milk and vanilla extract. Stir in the salt, then the flour. Fold in the chocolate chips. You can use the cookie dough immediately or cover it and refrigerate it until use. (You should let it soften at room temperature a bit before using if you chill it.)
6. Assemble brownies – Spread the peanut butter evenly over the chilled brownies. Press soft cookie dough evenly over the peanut butter, covering the whole surface of the brownies. I found it was easiest to flatten chunks of cookie dough in my hands, then press these dough pancakes onto the peanut butter. Then I went back with bits of dough to fill in the holes. Chill brownies in refrigerator for at least 30 minutes before slicing. Brownies will keep covered and chilled for up to 5 days; they can also be frozen for longer.
These brownies are delicious chilled, even straight from the freezer. They’re definitely crowd pleasers…perfect for your next summer party! Also perfect for this weekend. Come say hi at Fleur-De-Licious sometime! Thanks so much for reading, happy baking!