Bready or Not: Cookie Dough Fudge Brownies
If you can’t make up your mind about whether you want fudge or brownies, I have the perfect recipe for you.
Eat these straight out of the fridge, and you have brownies with a sweet cookie dough taste. Let them warm up to room temperature, and you have chocolately cookie dough fudge.
I found the original recipe in an old Taste of Home magazine. When I visited my hometown last Thanksgiving, my mom handed me a stack of magazines to go through when I unshackled myself from the computer. See, I was zooming through the rough draft of “The Deepest Poison,” and food magazines provided me with a happy, no-effort brain break.
I mixed up the recipe to make it my own. I added marshmallows. I tweaked amounts. Don’t let all the steps in the directions intimidate you. You can make this in layers over a day or so. The leftovers will keep well in a sealed container in the fridge, too.
Do keep in mind that this makes a 9×13 pan. That’s a lot of sweet cookie dough brownie-fudge love, people.
Greatly modified from Two-Tone Fudge Brownies from Taste of Home June/July 2001
Bready or Not: Cookie Dough Fudge Brownies
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Eat these straight out of the fridge, and you have brownies with a sweet cookie dough taste. Let them warm up to room temperature, and you have chocolately cookie dough fudge. Awesome either way!
Brownie layer:
1 cup semisweet or milk chocolate chips
1/2 cup (1 stick) butter, softened
1 cup sugar
3 eggs, room temperature
1 1/2 teaspoons vanilla extract
1 1/4 cups flour
1/4 teaspoon baking soda
3/4 cup chopped walnuts
2 cups (half a 10 ounce bag) mini marshmallows
Cookie dough layer:
1/2 cup (1 stick) butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
3 Tablespoons milk (almond milk works)
1 teaspoon vanilla extract
1 cup flour
1/2 cup chocolate chips (mini chips work great)
Ganache:
8 ounces semisweet or milk chocolate
Start assembling the brownie layer. Line a 9x13 pan with aluminum foil and apply nonstick spray. In a microwave-safe bowl, melt the chocolate chips. Let them cool slightly.
Preheat oven at 350-degrees. In a mixing bowl, cream together butter and sugar. Add eggs and vanilla. Stir in the melted chocolate. Combine flour and baking soda, and slowly mix into the wet ingredients. Stir in the walnuts and half of the marshmallows.
Glop it into the ready pan and spread the dough out evenly. Top it with the remaining marshmallows. Bake it for 18-22 minutes, until it passes the toothpick test. Allow to completely cool.
Next is the cookie dough layer. Cream the butter and two sugars, then add the milk and vanilla extract. Gradually add the flour. Add the chocolate chips last.
Dollop the dough on top of the brownies and use an offset spatula to form a thin layer across the top. Set it in the fridge to chill for an hour or so.
For the ganache, set the chocolate in a microwave-safe bowl and microwave until you can stir it smoothly. Use an offset spatula to smooth it over the cookie dough layer. Set it at room temperature or chill in fridge to set.
Use the aluminum foil to lift the brownies out for easy cutting. I found it cut smoothest with the brownies flipped over, chocolate on the bottom. Note that the chocolate will still likely shatter some as you cut it.
Brownies are best chilled and stored in the fridge. If kept at room temperature for a while, they soften a lot and become very fudge-like, but firm up again when chilled. It's awesome either way.
OM NOM NOM!
