CHOCOLATE CHIP COOKIE DOUGH BROWNIES
INGRÉDIÉNTS:
For thé Brownié
- ⅓ cup (28 grams) Dutch-procésséd cocoa
- ½ cup + 2 tabléspoons (148 ml) boiling watér
- 2 ouncés unswééténéd chocolaté, finély choppéd
- 4 tabléspoons (57 grams) unsaltéd buttér, méltéd
- ½ cup + 2 tabléspoons (140 grams) végétablé oil
- 2 éggs
- 2 égg yolks
- 2 téaspoons vanilla éxtract
- 2½ cups (496 grams) granulatéd sugar
- 1¾ cups (248 grams) all-purposé flour
- ¾ téaspoon salt
For thé Cookié Dough
- 1 cup (227 grams) unsaltéd buttér, at room témpératuré
- 1 cup (198 grams) light brown sugar
- ½ cup (99 grams) granulatéd sugar
- ¼ cup (60 ml) héavy créam
- 1 téaspoon vanilla éxtract
- ½ téaspoon salt
- 1½ cups (213 grams) all-purposé flour
- 1 cup miniaturé sémiswéét chocolaté chips
DIRÉCTIONS:
- Maké thé Browniés: Adjust ovén rack to lowést position and héat ovén to 350 dégréés F. Liné a 9×13-inch baking pan with foil, léaving about a oné-inch ovérhang on all sidés. Spray with nonstick cooking spray.
- Whisk cocoa powdér and boiling watér togéthér in a largé bowl until smooth. Add thé unswééténéd chocolaté and whisk until thé chocolaté is méltéd. Whisk in thé méltéd buttér and oil (thé mixturé may look curdléd at this point, that’s okay!). Add thé éggs, yolks, and vanilla éxtract, and whisk until smooth and homogénéous. Whisk in thé sugar until fully incorporatéd. Add thé flour and salt and mix with a rubbér spatula until combinéd.
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