Cookie-Stuffed Brownies & Godiva Martini
By Keegan Crowley
Now this is one delicious collision…
Those of us with a sweet tooth may be hard pressed to pick a favorite between cookies and brownies. With this recipe, you don't have to because they're crammed together under a to-die-for chocolate ganache. As an avid reader of bakerella.com, I usually just stare at the decadent array of baked goods, hoping to one-day test out the recipe. That was before I was introduced to the wonder that is cookie stuffed brownies. Within five minutes I was out the door in search of packages of brownie and chocolate chip cookie mix. I wouldn’t recommend trying to make either of them from scratch, it takes way too long, and why would you want to wait any longer than you have to before putting one of these babies in your mouth?
Warning to chocoholics: you may want to get someone else to make this for you. You won’t be able to get through the recipe without eating the whole batter first, trust me!
Get these before you begin:
1 Package Brownie Mix (plus ingredients on the package) 1 Package Chocolate Chip Cookie Mix (plus ingredients on the package) 12-oz Package Chocolate Chips ¾ cup heavy whipping cream 6 TBSP butter 13x9 glass or aluminum baking pan (at least 1.5 inches deep)
Instructions 1. Preheat oven to 350. Whip up your cookie batter first and put it in the fridge to keep it cool while you…
2. Whip up your brownie batter and pour it into the pan. Go ahead, lick the spoon.
3. Take out your chilled cookie batter and in rounded tablespoons, plop the cookie batter into pan with the brownie batter. It doesn’t have to be perfect, just keep roughly an inch between the globs.
4. Resisting all temptation to dig in with a spoon, put it in the oven and bake for 30-40 minutes.
5. Check on it at 30 minutes. If it looks like the picture below, take it out. Let cool completely for an hour. Don’t eat it yet, you’ll be glad you waited.
6. Put the chocolate chips in a bowl (eat a few, too, if you must!) and heat up the cream and butter in a pot until barely boiling.
7. Spoon at the ready, pour the creamy buttery stuff over the chocolate chips. Let it sit for 30 seconds, and then stir like crazy.
8. Keep stirring.
9. Once it’s all the same color and the lumps are gone, pour evenly over the brownie/cookie duo. Spread it out evenly and put your almost-finished treat into the fridge for an hour or two. (The longer it stays in the fridge, the harder the ganache will be.)
10. Cut ‘em up and devour. You can share if you want, but I doubt you will.
And in case you haven't had enough chocolate…The Godiva Chocolate Martini
1 ½ shots Godiva chocolate liquer 1 ½ shots crème de cacao (or Kahlua) ½ shot vodka 2 ½ shots half-and-half Chocolate syrup
You’ll need a shaker, too. Get a cheap one at Target for ten bucks! You can get a cute martini glass there too!
1. Use your chocolate syrup for decoration and make a design on the inside of the glass beforehand.
2. Shake up all the ingredients in a shaker, and pour it in your glass. For some extra class, you could add a sprig of mint. If not, eh, you’re classy enough as it is, so just sip and enjoy!