I have been eyeing these brownies since I first got Dorie’s book. I am a major dough eater, and there is nothing better than dough from chocolate cookie dough. I am also a huge fan of any kind of brownie. And now you’re telling me that there’s a dessert where I can have both? Count me in!
I can’t believe I waited this long to make these brownies. I have evjoyed almost all of the desserts I’ve made for TWD, but I have to say that Dorie knows how to make a brownie. The Quintuple Chocolate Brownies and the French Chocolate Brownies have both been amazing, and these Chipster-Topped Brownies are no exception. I’ve even made the Classic Chocolate and the Peanuttiest Blondies (not quite a brownie, but close enough :)), and they have been delicious as well. The only tricky part about making these brownies was putting the cookie dough layer on top. I dolloped the dough in many places over the brownies so that I would have less to spread out, and spread it with my knife carefully. I didn’t have any problems with it, and had a nice cookie dough layer over the brownies. They were done in just the amount of time called for, and I couldn’t wait to jump in and try one. The cookie dough layer was more of a golden crust topping over the brownie, and it was nothing short of amazingly delicious. The brownies were perfectly fudgy and had a great chocolate flavor. I made them gluten free by using millet flour and a teaspon of xanthan gum. You can view the recipe on Beth’s site and visit the TWD blog to see more delicious creations.