Peanut Butter Chocolate Chip Cookie Dough Brownies

By Tracey

Peanut Butter Chocolate Chip Cookie Dough Brownies

brownies adapted from Cook’s Illustrated, cookie dough adapted from The Cookie Dough Lover’s Cookbook by Lindsay Landis

Ingredients:

Brownies

• 2 tablespoons plus 2 teaspoons Dutch-processed cocoa powder
• 3/4 teaspoon instant espresso
• 1/4 cup plus 1 tablespoon boiling water
• 1 oz unsweetened chocolate, finely chopped
• 2 tablespoons unsalted butter, melted
• 1/4 cup plus 1 tablespoon vegetable oil
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 1/4 cups sugar
• 3/4 cup plus 2 tablespoons all-purpose flour
• 1/4 plus 1/8 teaspoon salt

Cookie Dough

• 1/4 cup creamy peanut butter
• 1/4 cup (4 tablespoons) unsalted butter, at room temperature
• 1/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 tablespoons half-and-half
• 1/2 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips

Glaze

• 3 1/2 oz bittersweet chocolate (60% or less cacao), finely chopped
• 1/4 cup heavy cream
• 2 teaspoons light corn syrup

Directions:

Preheat oven to 350 F with a rack in the lower third. Spray an 8×8-inch baking pan with nonstick cooking spray, then line the pan with aluminum foil, leaving an overhang on opposite sides to lift the brownies out afterward. Spray the foil with nonstick cooking spray.

In a medium heatproof bowl, combine the cocoa powder, espresso powder, and boiling water. Whisk until combined, then add the chopped chocolate and whisk until it is completely melted and smooth. Add the butter and oil and whisk until incorporated. Whisk in the egg, egg yolk, and vanilla until the batter is well combined and smooth. Add the sugar and whisk until incorporated then switch to a rubber spatula and add the flour and salt, stirring until combined.

Transfer the batter to the prepared pan and spread in an even layer. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Remove the pan to a wire rack and allow the brownies to cool completely.

To make the cookie dough: In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter, butter, and both sugars on medium speed until light and fluffy, about 3 minutes. Mix in the half-and-half and the vanilla. With the mixer on low, add the flour and the salt and beat just until incorporated. Add the mini chocolate chips and stir to evenly distribute. Spread the cookie dough into an even layer over the cooled brownies – if it’s sticky, refrigerate briefly, it’ll be easier to spread once chilled.

To make the glaze: Add the chocolate to a heatproof bowl. Add the cream to a small saucepan and bring to a simmer over medium heat. Pour the cream over the chocolate and let it stand (ie don’t stir) for 1 minute. Then, gently whisk the mixture until the chocolate is completely melted and smooth. Mix in the corn syrup. Allow the glaze to cool slightly then pour it over the cookie dough, spreading into an even layer with an offset spatula. Place the pan in the refrigerator and chill for about 30 minutes, or until the glaze is set.

Use the foil handles to lift the brownies out of the pan. Cut into squares and serve.

Peanut Butter Chocolate Chip Cookie Dough Brownies 2022-05-05T21:46:00-07:00 Rating: 4.5 Diposkan Oleh: Admin