I certainly never try to be an "I'm upset so I'm going to have a date with Ben & Jerry's" chick. I don't deny I may be the teensiest bit of a romantic, but for the most part negative girl stereotypes just aren't my bag.
However just this once I found the need to do something completely and totally stereotypical girl.
After having a bummer day, I figured I'd whip something up truly decadent. Something you almost need an excuse to eat. Cookie dough brownies.
And actually, making these babies did put a smile on my face.
These are not for the faint of heart. A layer of brownie topped with a layer of cookie dough can send anyone into a sugar bliss.
But truth be told, they weren't really my thing. But that doesn't mean they aren't awesome.
I just have something to confess.
(I'm not the biggest fan of cookie dough)
I'm sorry, I hope you can forgive me and still love me. If you are a lover of cookie dough, these would be PERFECT for you. I got rave reviews from all my cookie dough loving friends. And I did eat a whole one, which normally for cookie dough I won't do.
So whether you're having a bad day or a good day, these are guaranteed to make it awesome. Just be aware this makes a BIG batch, so either invite some friends over, or be prepared to eat a lot of brownies.
And I promise no Ben & Jerry's days. :)
Cookie Dough Brownies
Servings: 20 LARGE or 30-40 small brownies
1 box family size (9x13) brownie mix
3 sticks unsalted butter (room temperature)
1 1/2 cups light brown sugar
2/3 cup sugar
9 Tbsp milk
3 cups flour
3/4 tsp salt
2 cups semisweet chocolate chips
Preheat oven to 350 degrees. Liberally spray a 9x13 inch baking pan with vegetable spray. Bake brownies as directed on box. In the mean time make cookie dough. Cream butter and sugars together in the bowl of an electric mixer until light and creamy. Add milk as well as flour and salt. Mix until mixture is uniform. Fold in chocolate chips. Once brownies are near cool, run a knife around edges of pan to loosen them. Spread cookie dough mixture on top of brownies. Let set in the refrigerator for 2-3 hours. Cut and serve. Store covered at room temperature. Enjoy!
Recipe adapted from: Baking Junkie