Phew – that title’s a mouthful and a half! And so are these brownies. They’re definitely not for anyone on a diet looking for a small delicate treat. But if you’re craving something indulgent and delicious then they should be right up your street. Dark, chocolately, gooey brownie, with chunks of chewy red velvet cookie dough, packing a cream cheese filling with just a hint of sourness, these really hit the spot.
So where did the inspiration come from for these? I’ve seen a couple of cookie dough brownies doing the rounds but I wanted to take them up a notch. And you may remember my red velvet cookies stuffed with cream cheese – I thought they would go perfectly inside, combined with my trusty chocolate brownie recipe which I’ve blogged about a couple of times(adding salted caramel and creme eggs).
One thing to warn you about with these is they do take a bit of preparation. I actually started the weekend before I baked, just so I had everything ready. Both the creme cheese filling and the cookie dough balls need freezing to work properly, but the good news is stuff keeps for ages in the freezer so you can get them prepped plenty of time in advance.
I halved my usual red velvet cookie dough recipe for these. For the filling you’ll need:
- 90g full fat cream cheese
- 1/2 teaspoon vanilla
- 40g icing sugar
Pop the ingredients together in a bowl and whisk until smooth and creamy. Pour into a container and freeze for a couple of hours until solid.
For the cookie dough you’ll need:
- 110g unsalted butter at room temperature
- 175g soft light brown sugar
- 1 egg
- 1/4 teaspoon vanilla
- 170g plain flour
- 30g cocoa
- 1/4 teaspoon salt
- 1/4 teaspoon vinegar
- pinch bicarb
- 1/2 teaspoon red colour gel
Beat the sugar and butter together until light and fluffy. Add the egg and mix in well, then the vanilla and red colouring. If it’s not red enough, add a little more. Add all the dry ingredients apart from the bicarb and mix until it forms a dough. Finally mix together the vinegar and bicarb and work through the dough. It’ll be a little sticky, so cover it and pop it in the fridge for a couple of hours. It’ll keep for up to a week in the fridge, but if you’re leaving it overnight or longer take it out of the fridge an hour before you plan to use it.
Now we can get started on the cookie dough chunks! Take lumps of cookie dough about the size of a golf ball, roll them into a ball then flatten out with your hands so they’re quite thin. Add a teaspoon of cream cheese mixture and roll back up into a ball, making sure it’s completely sealed. This will ensure your cookie dough chunks stay stuffed when they’re baked. You’ll need to work fairly quickly as the cream cheese mixture melts rapidly. Once you’ve used up all your cookie dough, pop the balls in a freezer bag and freeze for a couple of hours. This will stop them baking too much when they’re in the brownies.
Once your cookie dough chunks are chilled, you can get started on the brownies. Preheat your oven to 180 C and line a baking tin. You’ll also need:
- 200g unsalted butter
- 200g good quality dark chocolate
- 3 large eggs
- 300g granulated suagr
- 2 teaspoons vanilla
- 125g plain flour
- a pinch of salt
Gently melt together the chocolate and butter in the microwave. While that’s happening, whisk together the eggs, sugar and vanilla until really thick and creamy. I like to do this in a freestanding mixer but a hand held electric whisk works well too. Pour in the melted chocolate and butter and mix through, finishing up with the flour and salt. It should be gooey and chocolately already! But we’re not quite ready to bake yet.
Pour the mixture into your prepared tin and spread out evenly. Then, take your frozen cookie dough balls and distribute them throughout the mixture, pushing them down so they’re a bit covered by brownie mixture. Not all the cookie dough chunks may fit in so don’t overcrowd the tin, you can bake any spares separately for about 10 minuted and you’ll have some delicious cookies! Now bake the brownies for about 25 minutes until only just set on top. They may need another 5 minutes or so if the top looks raw.
Once they’re out of the oven, as tempting as it is to tuck in, it’s really important to let these brownies cool in the tin for a couple of hours because they’re so gooey they’ll fall apart otherwise. Once they’re nice and set you can chop them up into portions and enjoy.
See? Gooey, chocolately brownie. Chewy cookie dough. And a lovely tangy cream cheese filling. They might seem like a bit of a faff to make but the pay off is worth it, I promise.