100 Cookies is out in the world! I want to thank you so much for all your support – both in baking from the website and purchasing my books!
I’m sharing this Brown Butter Chocolate Chip Cookie Brownie Skillet to celebrate.
It’s is a mash-up of two recipes from the new book, and although it’s rather decadent, it is also delicious.
A few book related things:
*Rick Nelson over at the Star Tribune interviewed me last week about the book – you can read that here.
*My Strawberry-Creme Fraiche Bars are up over on ChowHound.
*Heated Magazine has a few recipes from my new book up on their site, including Neapolitan cookies and Toasted Sesame Pan-Banging Cookies.
*Kate from Wood + Spoon made my Sugar Cookie Raspberry Ripple Ice Cream Sandwiches!
*Michelle from Hummingbird High made my Neapolitan Cookies.
More Brownie Recipes:
- Marshmallow Brownies with Peanut Butter
- Peanut Butter Brownies With Candied Cacao Nibs
- My Favorite Brownies
Chocolate Chip Cookie Brownie Skillet
Servings: 8 servings
This dessert could also be titled “Is this really necessary?” but after trying a bite I think you will agree that yes, it is. The combination of my favorite brownies mixed with my favorite chocolate chip cookies and then topped with vanilla ice cream is as decadent and indulgent as you would imagine, but also brings to mind a favorite childhood Blizzard flavor (chocolate chip cookie dough, of course!).
Ingredients
Brown Butter Chocolate Chip Cookie Dough
- 2 cups [284 g] all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 12 tablespoons [1 1/2 sticks or 170 g] unsalted butter at room temperature
- 3/4 cup [150 g] granulated sugar
- 3/4 cup [150 g] packed brown sugar
- 1 tablespoon pure vanilla extract
- 3/4 teaspoon salt
- 1 large egg plus 1 large yolk
Brownie Batter
- 1 1/2 cups [213 g] all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 4 large eggs at room temperature
- 1 1/2 cups [300 g] granulated sugar
- 1/2 cup [100 g] packed brown sugar
- 1/2 cup [112 g] canola oil
- 2 teaspoons pure vanilla extract
- 6 oz [170 g] bittersweet chocolate chopped
- 8 tablespoons [1 stick or 113 g] unsalted butter
- 1/4 cup [25 g] Dutch-process cocoa powder
Instructions
- Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F [180°C]. Grease a 10 in [25 cm] skillet or baking pan.
- In a small bowl, whisk together the flour, baking powder, and baking soda.
- Slice 4 tablespoons [57 g] of the butter into four pieces, and place them in a large bowl. Melt the remaining 8 tablespoons [113 g] of butter in a medium skillet over medium-high heat. Brown the butter until it is dark golden brown, and is giving off a nutty aroma, 2 to 3 minutes. Pour the browned butter (and any bits of browned butter stuck to the bottom of the skillet) into the bowl with the room temperature butter, and stir until all the butter is melted and combined. Stir in the granulated and brown sugars, vanilla, and salt with a rubber spatula, mixing until combined.
- Whisk in the egg and the yolk until fully combined, about 45 seconds. Pour the flour mixture into the bowl and use the spatula to combine (it may take a minute to incorporate all the dry ingredients).
- In a small bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, whisk together the eggs, granulated and brown sugars, oil, and vanilla.
- Place the chocolate and butter in a small, heavy-bottom saucepan set over low heat and melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is smooth. Off the heat, add the cocoa powder to the chocolate and whisk until completely combined. Add the chocolate mixture to the sugar-egg mixture and whisk until smooth. Add the flour mixture and stir with a spatula until just combined.
- Pour the brownie batter into the prepared pan. Dollop half of the cookie dough over the top of the brownie batter, and use a knife to mix it into the dough (the dough is dense and a little crumbly, so this won’t be pretty swirls, just delicious bits of cookie dough).
- Bake for 28 to 35 minutes, until the sides of the brownies have set, the top is starting to crackle and look glossy. For a very fudgy, molten chocolate center, bake until a wooden skewer or toothpick inserted into the center comes out wet with just the beginning of crumbs. For a firmer texture, bake until a skewer inserted is not wet but should has a good amount of crumbs clinging to it.
- Transfer the pan to a wire rack and let cool until just warm. Serve with ice cream if desired. Brownie can be eaten straight out of the pan, or scooped and served in individual bowls.
Notes
**Note that only half the cookie dough batter is used here; the rest can be mixed with 4 oz [113 g] of chopped chocolate, formed into 1.5 oz [45 g] balls, and baked at 350F [180C] for 9 to 10 minutes (see Brown Butter Chocolate Chip Cookies, page 30 in 100 Cookies).
8 Comments
Maureen
Monday, March 11, 2024 at 10:06 amMaybe it’s just me, but I don’t understand the instructions where the chocolate chip dough-making ends and where the brownie-making begins. I would love to make this … but am very confused.
Vida
Sunday, June 18, 2023 at 9:16 amI made these and while they are decent, I don’t think they are amazing. They aren’t quite rich enough or chocolatey enough for our tastes. I made them as the base for the Coconut Cream Swirl Brownies in 100 Cookies. I think the coconut cream swirl is definitely worth repeating, but I’ll make a different brownie base.
agreso
Thursday, December 24, 2020 at 7:58 pmI’m completely in love with everything about this!! And everything in the book!! Oh man it’s a struggle figuring out what to bake first. I may be going brownie cookies with a PB swirl but this is a close second.
Shama
Wednesday, October 28, 2020 at 8:59 pmSarah, I’m baking this for election night, and I can’t wait. Had a question though. You mention combining your favorite chocolate cookie dough with the brownie, but there’s no actual chocolate chips in the recipe for the dough here. Was that a modification for this recipe, as the brownie already ahs chocolate. I’m assuming so.
That!
Mike Hessling
Saturday, August 29, 2020 at 9:25 amHi Sarah. Congrats on your book! I’m trying to follow this recipe, and you say, “Dollop half of the cookie dough over the top of the brownie batter” … but you don’t mention what to do with the rest of it.
Eat it? I can support that!
Sarah
Saturday, August 29, 2020 at 4:55 pmHi Mike – there is a note under the recipe title about what to do with the rest: Note that only half the cookie dough batter is used here; the rest can be mixed with 4 oz [113 g] of chopped chocolate, formed into 1.5 oz [45 g] balls, and baked at 350F [180C] for 9 to 10 minutes (see Brown Butter Chocolate Chip Cookies, page 30 in 100 Cookies).
Mike Hessling
Wednesday, September 2, 2020 at 4:54 amWonderful! Thank you, Sarah.
Joanne H Bruno
Thursday, August 27, 2020 at 6:40 amI’m completely in love with everything about this!! And everything in the book!! Oh man it’s a struggle figuring out what to bake first. I may be going brownie cookies with a PB swirl but this is a close second.