Call it Sydney's average weather or my fledgling excuses for eating slabs of chocolate in all its forms, but I felt the need for a completely crass take no prisoners kind of brownie. Enter the cookie dough. Not a fresh make at home variety but that completely dodgy but weirdly delightful stuff in the supermarket aisle. Chop it. Freeze it. Add it to brownie and, well....yum. Happy Friday
This brownie mix is great - with a significant parched lands kind of crust on the top with that fudgy I don't know if I want to be cake or chocolate goo in the centre.
450g cookie dough ( I used the one with mini m&ms)
500g caster sugar
200g dark (70% chocolate) melted
30ml corn syrup
1 Vanilla bean, seeds scraped
2 1/2 cups plain flour
Preheat oven to 150C.
Cut the cookie dough into chunks and freeze while prepping the brownie. Combine butter and caster sugar in a bowl and beat until pale and creamy. Add the eggs one at a time and beat well after each addition. Add the melted chocolate, corn syrup and vanilla bean. Stir gently to combine. Sift over flour and add pinch of salt. Stir until just incorporated and pour into a baking tin lined with baking paper. Gently push the pieces of cookie dough into the mix and then bake in the oven for just over an hour. Allow to cool in the tin before cutting.