Well hello November! October flew by way too fast, but I won’t complain because November is a darn good month in its own right. With Thanksgiving on the horizon, it seems like food is in the forefront of everyone’s mind in November, and it’s probably no surprise that I think that’s pretty awesome I’ll be sharing plenty of great ideas for your Thanksgiving dinner soon, but in the meantime if you’re itching to get a jump start on your menu, you can browse through the recipes already on the site here.
Shane and I are actually starting November off with a road trip this weekend! Together with his parents we’re heading down to New York City so he can run in the NYC marathon. It’s been on his bucket list for a while so it’s exciting to finally be able to check it off. My longtime blog friend Joanne of Eats Well with Others is running too so I’m hoping to meet her and cross that to-do item off my bucket list! Also? Bakeries, lots and lots of bakeries. I’m going to eat my weight in pastries this weekend. I have a list of places I want to visit, but would love to hear your recommendations for can’t-miss spots!
Are you all chocolated out after Halloween yesterday? If so, sorry but I can’t be sorry for sharing these brownies with you. Yes, they are insanely rich and decadent, but that’s what makes them so amazing. And you’ve gotta splurge every once in a while, right? Here’s what you’re looking at – a chewy, fudgy brownie on the bottom layer topped with an eggless peanut butter chocolate chip cookie dough and then finally a rich chocolate glaze on top. I’m always torn between brownies and cookies when it comes time for dessert, but these peanut butter chocolate chip cookie dough brownies solve that problem once and for all!
Even though I secretly wanted to keep them all for myself after taking my first bite, I sent the brownies to work with Shane for his office Halloween party yesterday and I hear they were devoured in record time. I think you’re really going to love them too so whip up a batch next time a chocolate craving strikes – I won’t tell if you decide not to share with anyone…
Peanut Butter Chocolate Chip Cookie Dough Brownies
brownies adapted from Cook’s Illustrated, March/April 2010, cookie dough adapted from The Cookie Dough Lover’s Cookbook by Lindsay Landis
2 tablespoons plus 2 teaspoons Dutch-processed cocoa powder
3/4 teaspoon instant espresso
1/4 cup plus 1 tablespoon boiling water
1 oz unsweetened chocolate, finely chopped
2 tablespoons unsalted butter, melted
1/4 cup plus 1 tablespoon vegetable oil
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 1/4 cups sugar
3/4 cup plus 2 tablespoons all-purpose flour
1/4 plus 1/8 teaspoon salt
1/4 cup creamy peanut butter
1/4 cup (4 tablespoons) unsalted butter, at room temperature
1/4 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons half-and-half
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup mini chocolate chips
3 1/2 oz bittersweet chocolate (60% or less cacao), finely chopped
1/4 cup heavy cream
2 teaspoons light corn syrup
Preheat oven to 350 F with a rack in the lower third. Spray an 8×8-inch baking pan with nonstick cooking spray, then line the pan with aluminum foil, leaving an overhang on opposite sides to lift the brownies out afterward. Spray the foil with nonstick cooking spray.
In a medium heatproof bowl, combine the cocoa powder, espresso powder, and boiling water. Whisk until combined, then add the chopped chocolate and whisk until it is completely melted and smooth. Add the butter and oil and whisk until incorporated. Whisk in the egg, egg yolk, and vanilla until the batter is well combined and smooth. Add the sugar and whisk until incorporated then switch to a rubber spatula and add the flour and salt, stirring until combined.
Transfer the batter to the prepared pan and spread in an even layer. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Remove the pan to a wire rack and allow the brownies to cool completely.
To make the cookie dough: In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter, butter, and both sugars on medium speed until light and fluffy, about 3 minutes. Mix in the half-and-half and the vanilla. With the mixer on low, add the flour and the salt and beat just until incorporated. Add the mini chocolate chips and stir to evenly distribute. Spread the cookie dough into an even layer over the cooled brownies – if it’s sticky, refrigerate briefly, it’ll be easier to spread once chilled.
To make the glaze: Add the chocolate to a heatproof bowl. Add the cream to a small saucepan and bring to a simmer over medium heat. Pour the cream over the chocolate and let it stand (ie don’t stir) for 1 minute. Then, gently whisk the mixture until the chocolate is completely melted and smooth. Mix in the corn syrup. Allow the glaze to cool slightly then pour it over the cookie dough, spreading into an even layer with an offset spatula. Place the pan in the refrigerator and chill for about 30 minutes, or until the glaze is set.
Use the foil handles to lift the brownies out of the pan. Cut into squares and serve.