Cookie Dough Brownies - Part 2

These bars deliver the forbidden pleasure of raw cookie dough, safely and unforgettably. A fudgy brownie base gets topped with a thick layer of eggless cookie dough frosting, then sealed under a glossy chocolate glaze, three layers of pure indulgence in every square.

The cookie dough layer is the star, and it’s completely safe to eat. Made by creaming butter with brown and white sugar, then beating in milk, vanilla, and flour but no eggs, it tastes exactly like the cookie dough you’re not supposed to lick off the spoon, with none of the raw-egg worry.

Build it in order and respect the chilling. Bake and cool the brownie base completely first, or the cookie dough layer will melt. Spread the dough over the cooled brownies and chill until firm so it sets into a sliceable layer. Then pour over the warm chocolate glaze, and sprinkle the nuts on immediately, while the glaze is still soft, so they stick. Chill again to set the glaze, then cut into squares with a clean, warm knife for tidy layers. Toasting the walnuts first deepens their flavor against all that sweetness.

Pro Tips

• Cool the brownie base completely before adding the cookie dough layer, or it will melt and slide.
• Chill the cookie dough layer until firm before glazing so it sets into a clean, sliceable layer.
• Sprinkle the nuts on immediately after glazing, while the chocolate is still soft, so they adhere.
• Cut with a warm, clean knife, wiping between cuts, for tidy layered squares.

Variations

• Stir mini chocolate chips into the cookie dough layer for true cookie-dough flavor.
• Use pecans instead of walnuts, or leave the nuts out.
• Add a pinch of espresso powder to the brownie base to deepen the chocolate.