We had company the other night for dinner.
Not just any company -- interns.
- boys . . .ok, they're 20-something year-old men
- graduate students
- they miss their mamma's cooking
- they're hungry
His reply, "It doesn't matter, just make sure you have alot!"
I made fajita grilled chicken topped with Monterrey jack cheese and green chilies, my friend's green chili rice (on the blog), quick charro beans (on the blog), homemade guacamole (on the blog), and chocolate chip cookie dough brownies (now going to be on the blog!)
I had worked all day and had to run to the store to grab a few things! Dinner had to be thrown together in a flash! I thought of an easy dessert: a box of brownies, cooked to perfection, topped with cookie dough.
I've made this basic dessert before -- but this is just a smidge different. If you're a fan of the "original" post -- here's the link:
If you are just interested in seeing the difference; there's the link!
This time, I used Betty Crocker fudge brownie mix, made according to directions, and baked for 25 minutes. They were done just right! Done enough to hold their shape when cut, but not dried out.
After they cooled, I topped it with this mess of delish!
I served the dessert at room temperature, but I did refrigerate the leftovers . . .and I took a bit of the chilled dessert; I have to say, I think I prefer this dessert served cold.
You make it and see for yourself!
Eggless Chocolate Chip Cookie Dough
(Slightly adapted from Family Fun Recipes)
1/2 cup butter, softened
3/4 cup light brown sugar, packed
1 cup all-purpose flour
1/2 tsp. salt
1 TBSP vanilla extract
1 1/2cup semisweet chocolate chips
4 TBSP milk
Cream together the butter and sugar in a large bowl. Stir in the flour, salt, vanilla and chips. Add the water, one tablespoon at a time, until you have reached a cookie dough consistency. Makes 2 cups.
This is a great amount to smear over a 9X13 pan of brownies.