Yums for the Tum

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Fudgy Brownies with Cookie Dough Frosting

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**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/orGERD/Acid Reflux/Heartburn**

These are one of my favorite brownies of all time. Ever since Ben and Jerry’s Half Baked ice cream, I’ve been in love with the brownie/cookie dough combo. The frosting for these tastes just like cookie dough and the brownie itself is thick and fudgy and so very delicious. Together they’re a serious force to be reckoned with.
Fudgy Brownies with Cookie Dough Frosting
Recipe by: Yums for the Tum (see Recipe Notes below for additional sources, if applicable)
Fudgy Brownies with Cookie Dough Frosting
Recipe by: Yums for the Tum (see Recipe Notes below for additional sources, if applicable)
Fudgy brownies pair perfectly with cookie dough frosting to take care of pretty much any sweets craving you may be having.
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Servings Prep Time
16small squares 15minutes
Cook Time Total Time
25-35minutes 40-50minutes
Servings Prep Time
16small squares 15minutes
Cook Time Total Time
25-35minutes 40-50minutes
Ingredients
For Brownies:
  • 1stick (1/2 cup)unsalted butter
  • 1+1/2bars (6 oz)semi-sweet baking chocolate(broken up into smaller pieces) OR 3/4 cup semi-sweet chocolate chips. Ghirardelli is my favorite, and for some reason I always prefer using the bars as opposed to the chips.
  • 3Tbsp.unsweetened cocoa powder
  • 1cupgranulated sugar
  • 2whole, largeeggs
  • 1tsp.pure vanilla extract
  • 1/2tsp.salt
  • 1/4tsp.baking powder
  • 1cupall-purpose flour
For Cookie Dough Frosting:
  • 1stick (1/2 cup)unsalted butter(softened to room temperature)
  • 3/4cupbrown sugar(light colored)
  • 1tsp.pure vanilla extract
  • 1+1/3cupall-purpose flour
  • 1/2tsp.salt
  • 1/4cup + 2 Tbsp.milk
  • 2/3cupmini chocolate chips(Ghirardelli is still my fave)
Ingredients
For Brownies:
  • 1stick (1/2 cup)unsalted butter
  • 1+1/2bars (6 oz)semi-sweet baking chocolate(broken up into smaller pieces) OR 3/4 cup semi-sweet chocolate chips. Ghirardelli is my favorite, and for some reason I always prefer using the bars as opposed to the chips.
  • 3Tbsp.unsweetened cocoa powder
  • 1cupgranulated sugar
  • 2whole, largeeggs
  • 1tsp.pure vanilla extract
  • 1/2tsp.salt
  • 1/4tsp.baking powder
  • 1cupall-purpose flour
For Cookie Dough Frosting:
  • 1stick (1/2 cup)unsalted butter(softened to room temperature)
  • 3/4cupbrown sugar(light colored)
  • 1tsp.pure vanilla extract
  • 1+1/3cupall-purpose flour
  • 1/2tsp.salt
  • 1/4cup + 2 Tbsp.milk
  • 2/3cupmini chocolate chips(Ghirardelli is still my fave)
Instructions
For Brownies:
  1. Preheat oven to 350 degrees F. Grease a 9"x9" square glass pan with butter or nonstick cooking spray. Set aside.
  2. Melt the butter, chocolate chips and cocoa powder in a medium sized saucepan over medium-low heat, stirring constantly until smooth and completely combined/melted. Do not let the chocolate scorch on the bottom of the pan because scorched chocolate does not taste good.
  3. Remove from heat and stir in the sugar. The mixture will be grainy.
  4. Stir in the eggs, 1 at a time, and the vanilla, stirring quickly to prevent the eggs from cooking.
  5. Gently stir in the salt, baking powder and flour just until combined and incorporated.
  6. Pour into the prepared pan and bake 25-35 minutes or until toothpick inserted into the center comes out almost completely clean. (I find brownies to be fickle and the cooking time tends to vary from oven to oven, so start watching them after the 25 minute mark).
  7. Remove from oven and allow to cool completely before frosting.
  8. While the brownies are cooling, make the frosting.
For Cookie Dough Frosting:
  1. With an electric stand mixer fitted with the paddle attachment (or using a hand mixer on medium-high speed), cream the butter and sugar on medium speed until light and fluffy (about 5 minutes), stopping to scrape down the sides of the bowl a few times.
  2. Add the vanilla and beat well, until light and fluffy again (about another 5 minutes, again stopping to scrape down the sides of the bowl a couple of times).
  3. Stir in the salt and flour until reaching a cookie-dough consistency.
  4. Stir in the milk and beat on medium high speed until light and fluffy (What can I say? I like my frosting light and fluffy).
  5. Gently fold in the chocolate chips. Spread frosting evenly over the cooled brownies, cut and enjoy!
Recipe Notes

**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**

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