Then the brownies get baked up, cooled, and we whip up the
cookie dough! Milk (you could also use almond or other non dairy milks) takes
the place of egg and the real challenge here is NOT eating all of it before it
gets spread on your brownies. Good luck!
I’m something of an advocat for not being scared of
raw egg (especially if you buy Lion marked eggs), but for those who are – don’t
worry – there’s absolutely NO raw egg in the cookie dough topping that we’ll
use to top these, so they’re completely safe for kids, pregnant ladies, older
people – you name it. The only possible way you could get sick from eating
these is if you eat the whole pan yourself.
INGREDIENTS
For the brownies
- 250g unsalted butter
- 350g brown sugar (light, dark or even caster sugar will work - use whatever you have or you prefer. Darker sugar will give fudgier more flavourful brownies).
- 6 medium free range eggs
- 1 tbsp vanilla bean paste
- 1 tsp sea salt
- 300g dark chocolate (I used Tesco everyday value)
- 350g plain flour
For the cookie dough topping
- 175g unsalted butter
- 180g light brown sugar
- 50g caster sugar
- 300g plain flour
- 350g chocolate chips or chunks
- 10 tbsp whole milk (or use almond milk, coconut milk, etc)
- 2 tbsp vanilla bean paste
- 1 tsp sea salt
INSTRUCTIONS
For the brownies
- Preheat your oven to 160 degrees / gas mark 3 / 325F and prepare a very large (or two smaller) baking trays. I used one that was 18 inches by 9 inches, or you could use 2 9x9 inch brownie pans.
- In the bowl of your stand mixer, or in a large bowl by hand, combine the butter (it needs to be VERY soft) and sugar and beat well for 2-3 minutes, until it's pale and fluffy. Add the eggs one at a time with the mixer running, and then scrape down the sides and bottom of the bowl. Add the vanilla bean paste and salt.
Full Instructions : Click Here
