Daily Archives: December 20, 2012

Fudgey Brownies with Chocolate Chip Cookie Dough Frosting

That might be my longest titled treat yet.

Don’t worry, it’s worth it.

Just as a disclaimer, the cookie dough frosting does not have eggs in it – so while it tastes just like raw cookie dough, it won’t kill you. At least not from salmonella. I can’t promise it won’t if you eat the entire bowl of it with a spoon. That’d be a good way to go though, I must say…


Fudgey Brownies with Chocolate Chip Cookie Dough Frosting

Brownie Ingredients:

2 1/2 sticks unsalted butter (1 1/4 cups)

2 1/2 cups granulated sugar

2 tsp vanilla

4 eggs

1 cup flour

1 3/4 cups cocoa powder

1/2 tsp salt (omit if using salted butter)

Chocolate Chip Cookie Dough Frosting Ingredients:

1 1/2 sticks unsalted butter

3/4 cup brown sugar

1/3 cup granulated sugar

2 tsp vanilla

1/2 tsp salt

scant 1/2 tsp baking soda

1 1/2 cups flour

about 2 tbsp milk

3/4 cup mini semi-sweet chocolate chips


1. Preheat oven to 325*. Spray 13×9 pan with non-stick cooking spray.

2. Melt butter, then beat with sugar until mixed well. Beat in eggs and vanilla.

3. In a separate bowl, whisk together flour, cocoa powder, and salt. Slowly add to sugar mixture until mostly incorporated. Batter will be thick.

4. Pour into prepared pan and smooth out as much as possible.

5. Bake for 30 minutes (toothpick inserted into center should be mostly clean). Let cool at least 20 minutes.

**While brownies are baking, make the frosting.**


6. Beat together sugars and butter. Add vanilla, then salt and baking soda. Add flour 1/2 cup at a time, alternating with a little of the milk to keep it from getting too thick. Add more milk at the end if necessary to bring it to a thin enough consistency. Mix in the mini chocolate chips by hand.


7. When the brownies are cooled, spread the cookie dough frosting evenly across the top with an offset spatula.


8. Cover and refrigerate overnight.


9. The next morning, cut the brownies into small pieces. It was easier for me to cut one whole row, then move it to my cutting board to cut into small pieces.


10. Try not to eat the entire pan.


This is basically the same brownie recipe I used for my Dark Chocolate Peppermint Brownies. It’s fudgey and dense, and just rich enough to hold up the cookie dough well.

From the words of one of my coworkers, these are “amazeballs.” For the record, it’s the first time I’ve ever heard him say that word.



Filed under Brownies