I've been blogging for a few years now. But only casually. When I picked it up again back in September, I discovered the blogging world has become a million times larger then I when I started. I've been getting involved in some blogging groups on facebook to help me navigate my way through the maze. I have met some awesome people who are so helpful and encouraging.
One of those blogging friends added me to a Recipe swap group. Each month we are assigned a new blog. We have a month to pick one of their recipes, try it out and then blog about it on our own sites.
This month I was paired with Sarah from Cookathome.info. I've come to discover we are a lot a like. Picking one recipe was difficult. But I did find one that was almost made for me. Cookie dough brownies.
I don't even need to explain why I chose it. I'll just say that again. Cookie dough brownies!
But before we get to those, one of the rules for the swap is to come up with questions for the other blogger. To get to know them better. This is what I asked and learned about Sarah.
1. Where do you live? And does it influence your cooking?
Currently I live in Salt Lake City, but grew up in Australia and also lived in Chile for two years. It definitely influences what I make - sometimes I get nostalgic for Australian stuff (like lamingtons) so I'll have a go at making them. Other times, I'll see something at a local restaurant and try to make it at home.
2. What is your signature dish?
For savory it would be my creamy bacon and broccoli fettucine. Sweets - chocolate crackle cookies, or monster cookies. Or chocolate peanut butter cream pie.
3. What do you do outside of cooking/blogging?
I work full-time in the mining industry.
4.What made you start a food blog?
When I discovered I was gluten intolerant and started making stuff that I could eat without getting sick, we often had people ask me for the recipe. Instead of just giving out recipes all the time, I put all of them on a website and directed people there. And it's grown from there.
Now for these brownies! They are pretty self explanatory. The cookie dough is made without eggs so you can eat as much of it was you want without getting sick. Well almost.
The brownies are made with melted chocolate instead of cocoa, so this was new for me. I ran out to buy the chocolate. Came back and realized I didn’t have enough brown sugar. The brownies called for 2 cups of brown sugar. I only had one and I wasn’t going back to the store for more. So I improvised and did half white half brown and it worked out well.
Finally just because I could, I added a layer of cookie butter between the brownie and cookie dough. It just spices it up a bit, but you can do without.
Here it is. Warning they are SO addictive!
Cookie Dough Brownies
For the Brownie
4 ounces unsweetened chocolate, finely chopped (dairy-free if needed)
1 cup unsalted butter, at room temperature (dairy-free if needed)
2 cups light brown sugar
2 teaspoons vanilla extract
1 cup all-purpose flour (gluten-free if needed)
For the Cookie Dough
¾ cup unsalted butter (dairy-free if needed)
¾ cup light brown sugar
¾ cup granulated sugar
3 tablespoons milk (dairy-free if needed)
1½ teaspoons vanilla extract
1½ cups all-purpose flour (gluten-free if needed)
1½ cups mini chocolate chips (dairy-free if needed)
For the Brownies
Preheat oven to 325 degrees F. Line a 9x13-inch pan with foil, with enough to hang over all four sides. Butter the foil.
In a medium glass bowl, melt the chocolate in the microwave in 30-second increments, stirring after each, until melted and smooth. Set aside to cool slightly.
In a large mixing bowl, mix the butter and brown sugar with an electric mixer on medium speed until light and fluffy.
Beat in the eggs and vanilla extract, scraping the bowl as needed. Mix in the melted chocolate until combined.
Reduce the speed to low, add the flour and mix just until combined (don't over-mix).
Spread the batter into the prepared pan. Bake 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
For the Cookie Dough
In a medium bowl, use an electric mixer on medium speed to combine the butter and both sugars. Add the milk and vanilla and mix until combined.
Reduce the speed to low and mix in the flour just until combined. Using a rubber spatula, stir in the chocolate chips.
Spread the cookie dough over the cooled brownies. Refrigerate until the dough is firm, about an hour.
Use a sharp knife or a pizza cutter to cut the brownies.
Store the brownies in an airtight container at cool room temperature or in the refrigerator