Cutter & Squidge cookie dough brownies - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Cutter & Squidge cookie dough brownies By You Magazine - October 31, 2019 An incredible combination of fudgy brownie topped with sweet, salty, chewy cookie dough, this is another all-time customer favourite and best-selling bake for us. You can easily switch up the flavour of the cookie dough by adding nuts or fruit. Clare Winfield SERVES 9 PREP TIME 30 mins BAKE TIME 20-25 mins FOR THE BROWNIE BASE 40g unsalted butter, diced 85g dark chocolate, broken into pieces 160g plus 1 tablespoon caster sugar 3 eggs 80g minus 1 tablespoon plain flour 40g cocoa powder FOR THE COOKIE DOUGH 125g unsalted butter 250g plus 2 tablespoons plain flour 1 teaspoon fine salt 1 teaspoon baking powder 85g minus 1 tablespoon caster sugar 85g minus 1 tablespoon soft light brown sugar 100g dark chocolate chips 1 egg 1 teaspoon vanilla extract 50g crispy chocolate covered balls, such as Maltesers YOU WILL NEED 23-cm/9-inch square baking pan, 5-cm/2-inches deep, lined with greaseproof baking parchment 1. Preheat the oven to 180°C/fan 160°C (350°F) Gas 4. 2. For the brownie base, melt the butter and chocolate in the microwave in short bursts until liquid. Leave to cool slightly. 3. Put the sugar and eggs into a mixing bowl. Whisk together with a hand-held electric whisk (or use a stand mixer with the whisk attachment) at a medium speed until light, thick and the mixture can hold a figure of eight. Slowly add the chocolate-butter to the egg mixture, whisking until combined. 4. Sift together the flour and cocoa powder and slowly mix in to the chocolate mixture until combined. Transfer the mixture to the prepared baking pan and spread out evenly. 5. Now make the cookie dough layer. Melt the butter and leave to cool. Meanwhile, sift the flour, salt and baking powder into a mixing bowl. Add the caster/granulated sugar, soft light brown sugar and the chocolate chips and stir by hand with a wooden spoon until evenly distributed. Add the egg, cooled melted butter and vanilla extract and mix until evenly combined. Spread the cookie dough on top of the brownie mixture as evenly as possible and sprinkle over the crispy chocolate-covered balls. 6. Bake in the preheated oven for 20–25 minutes until lightly golden but still wobbly in the centre. Leave to cool completely in the pan before turning out and slicing into nine squares to serve. Recipe from Afternoon Tea at the Cutter & Squidge Bakery by Annabel Lui & Emily Lui, £16.99, Ryland Peters & Small RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved