Chocolate Dipped Cookie Dough Brownies

By Eat More Chocolate Team      

April 21, 2015

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Egg free cookie dough tops fudgy brownies. A dip in melted chocolate pushes these right over the top!



Preheat oven to 350. Line an 8x8 pan with foil and spray with nonstick baking spray. Set aside.

In a large bowl, whisk together the cocoa and melted butter. Stir in sugar until combined. Stir in eggs, one at a time, mixing well after each. Stir in vanilla. Fold in flour JUST until you no longer see flour streaks in the batter.

Spread batter in prepared pan and bake for about 20 minutes. Brownies will look cakey on top and feel very dense -- that is normal. Let brownies cool completely.

In the bowl of a mixer, beat butter and sugars and mix until light and fluffy. Beat in milk and vanilla. Gradually add flour and salt and mix until fully combined. Fold in mini chocolate chips. Spoon cookie dough over brownies and spread carefully. Place brownies in the refrigerator to chill for about an hour before dipping in melted chocolate.

Melt almond bark according to package directions. Remove brownies from pan, peeling off the foil and cutting into rectangles. Dip half of each brownie in melted chocolate and let the excess drip off. Place on wax paper until chocolate is firm.



1 stick (1/2 cup) salted butter, melted

1/2 cup unsweetened cocoa powder

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2/3 cup flour

Cookie Dough

1 stick salted butter, at room temperature

1/4 cup sugar

1/2 cup brown sugar

3 Tablespoons milk

1 1/2 teaspoons vanilla

1 cup all purpose flour

1/4 teaspoon salt

1/3 cup mini chocolate chips

8 oz Chocolate Almond Bark