Wednesday, August 17, 2011

Chocolate Chip Cookie Dough Brownie Cupcake

Feast your eyes on these beauties!


Yummy!

Kay, don't tell anybody, but this is your snack today!  The Mr. is holding them  hostage in the refrigerator!

Seriously!

Go look!

This is the Mr's dream come true!  His two very favorite desserts all smooshed together into one glorious, lip smacking, hope I can have seconds kind of dessert!


Can you see the temptation?

The delicious, fudgey, gooey brownie cupcake with the raw (eggless) chocolate chip cookie dough glooped in the middle with a bit of chocolate drizzled on top -- just because we need it!

You know you want to make this!

Here's the good news!  It can be made all from scratch or it can be made using mixes!  You decide!

I made mine from scratch, but I really do think the same principles will work with mixes -- heck give it a try -- what's the worse that can happen? 

Chocolate Chip Cookie Dough Brownie Cupcake

Your favorite brownie recipe, a mix, or use this recipe:

4 ounces semi-sweet chocolate, melted***
1 cup butter, room temperature
2 cups brown sugar
eggs
2 teaspoons vanilla
1 cup all-purpose flour

***Normally, I'd use 4 ounces UNSWEET chocolate, but the semi-sweet chocolate sugar content with the added brown sugar causes the cupcakes to fall in the middle, which is what I wanted so that there be a "bowl" to hold my cookie dough. 

If you want a flat-top brownie OR you want to make this in a 9X13 pan, PLEASE use unsweetened chocolate in place of the semi-sweet chocolate!

COOKIE DOUGH

You could use your favorite recipe, refrigerated cookie dough, or this recipe:

3/4 cup butter
1 1/2 brown sugar***
2 TBSP milk
1 TBSP vanilla
1 1/2 cups all-purpose flour
1 1/2 cups chocolate chips
***you can do all brown sugar, or you can use 3/4 cup white sugar and 3/4 cup brown sugar.  You're taste!  I always use brown sugar -- but use what you've got!

Directions:

 Preheat oven to 325 degrees.  Line the muffin tin with cupcake liners or spray a 9x13-inch pan with nonstick spray.

In a large mixing bowl, mix butter and brown sugar with an electric mixer. Beat in eggs and vanilla extract. Mix in melted chocolate. Blend in flour and mix just until combined. Scoop  batter into prepared muffin tins (I used a 2 TBSP cookie scoop) or pour batter in 9X13 pan. Bake 15-18 minutes for muffins or 25 to 35 minutes for 9X13 pan.  Check for doneness with either.  Let cool completely.

For the cookie dough: In a medium bowl, use an electric mixer to combine butter and brown sugar. Mix in milk and vanilla. Mix in flour until combined. Stir in chocolate chips.

Spread cookie dough over the cooled brownies. Refrigerate the assembled dessert until ready to serve.  This is best served chilled. 

If you want to drizzle chocolate, place 1/2 cup of chocolate chips in ziplock bag in the microwave.   Watching closely, melt the chips, squeezing the baggie occasionally to make sure it's all melted.  Make a small snip on the corner of the bag and get creative!   

Don't you wanna a bite?




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