Cookie Dough Brownies

Inspired by the incredible Cupcake Jemma, I embarked on the mission of recreating her Cookie Dough Brownies. Pieced together from bits of her other recipes, I think I nailed it — they were delicious at least — and the recipe was a little too complex for an instagram caption, so, here goes:

Layer 1: Brownie

Ingredients

• 3 large eggs

• 330g caster sugar

• 165g chocolate

• 165g unsalted butter

• 120g plain flour

• 45g cocoa powder

• ½ tsp salt

• ½ tsp baking powder

Method

1. Melt the chocolate and caster sugar in a bowl over simmering water

2. Whisk the eggs and sugar til light and fluffy

3. Pour in the butter and chocolate mixture

4. Fold in the dry ingredients

5. Pour in to a 35 x 24 cm baking tin (greased and lined)

6. Bake at 170C for 18-22 minutes

7. Cool

Notes

This recipe comes from the Ultimate Caramel Crunch Cornflake Brownie video, which includes a much better guide on how to make it:

Layer 2: Caramel

Ingredients

• 300g caster sugar

• 200ml double cream

• 100g unsalted butter

• 2 tsp flakey sea salt

Method

1. Melt the sugar in a high sided pan until golden

2. Take off the heat and pour in the cream, stirring as you go

3. Stir in the butter and sea salt and return to the heat

4. Heat until the mixture reaches 118C and pour in to a bowl to cool

5. Once cooled slightly (but still warm enough to pour), pour the mix on top of the cooked and cooled brownie, and place in the fridge to cool completely

Notes

Jemma’s Caramel Masterclass video is essential for getting this right if you’re new to caramel like me — just follow the guide below, and throw in the sea salt with the butter as an extra bonus

Layer 3: Cookie Dough

Ingredients

• 100g unsalted butter soft

• 100g soft light brown sugar

• 100g caster sugar

• 6 tbsp yoghurt

• 1 tsp vanilla

• 280g plain flour

• 2 tsp salt

• 120g chocolate chips

Method

1. Beat the butter and sugars together until combined

2. Beat in the yogurt and vanilla

3. Fold in the flour, salt and chocolate chips

4. Layer on top of the now fully cooled (and firm) caramel topped brownie, and place in the fridge to firm up

Notes

This is scale up (four times the amounts) of the cookie dough Jemma uses in her cookie dough cookies — video guide below.

Layer 4: Chocolate Ganache

Ingredients

• 150g dark chocolate

• 150ml double cream

• Flakey sea salt (to decorate)

Method

1. Warm the cream in a sauce pan then pour over the chocolate

2. Stir to combine, until smooth and shiny

3. Allow to cool slightly

4. Pour over the cooled cookie dough topped, caramel topped, brownie, and sprinkle with a little sea salt

Notes

This is the same way Jemma tops her Peanut Butter Cookie Dough Brownies, and, frankly, if you like peanuts, then probably just make these, as she explains everything way better than my hodgepodge attempt…