Chocolate Chip Cookie Dough Brownies

We have to talk.
Talk about serious life stuff.

IMG_2496
Mostly brownies … brownies and chocolate chip cookie dough… together.
Like Ernie and Bert , Batman and Robin, Cookie Monster and Cookies, Rachel and Ross.

Pretty much a match made in heaven.

There’s only one way to describe today’s recipe : drooltastically delicious.

I haven`t made brownies for a while, and I’m so happy that these gorgeous suckers are the ones to break my lack-of-brownie curse.

IMG_2410

They are perfectly fudgey, and sweet but not too sweet. The cookie dough is light, and creamy and adds that extra push to yum-ville.

IMG_2385

Chocolate Chip Cookie Dough Brownies

For the Brownies:

1/2 cup margarine

1/2 cup semi sweet chocolate chips

1 cup sugar

2 eggs

1 teaspoon vanilla

1/3 cup cocoa

1/2 cup flour

1/4 teaspoon sea salt

1 Tbsp ground coffee

1/4 teaspoon baking powder

IMG_2405

For the Cookie Dough
2 cups flour

1 cup margarine

1 ¼ cup brown sugar

1/4 cup granulated sugar

1/4 cup whole milk

2 teaspoons vanilla

1 cup mini semi sweet chips

IMG_2425

Directions:

Preheat the oven to 350 degrees F. Line an 8×11 inch pan with foil and grease it lightly with cooking spray.

In a medium bowl, whisk together the cocoa powder, flour, sea salt, ground coffee and baking powder.

In a small bowl, melt the margarine. Pour into a large bowl and whisk in the chocolate chips until melted.

Whisk in the sugar and then the eggs. Stir in the dry ingredients.

Pour into the prepared pan and bake for 20-25 minutes.

Allow to cool completely.

IMG_2395 IMG_2401 IMG_2404

For the cookie dough topping, beat the butter with both sugars until light and fluffy. Add in the milk and flour. Stir in the remaining chips.

IMG_2412

Once the brownies are cooled, top with cookie dough.
Refrigerate for at least 30 minutes and then slice.

IMG_2453

Pop back into the refridgerator until ready to serve … or… forget about slicing, grab a fork and heeeellllooooo Chocolate Chip Cookie Dough Brownies for one!!

IMG_2493

Blood Red Orange Dark Chocolate Scones

I’m on a bit of a kick these days … a deep – intense –  flavour kick.

I’ve been in the mood for food with not just great textures, but goodies and delectable that look as appealing as they taste and when it comes to taste … I want it to be through the roof.

If I’m going spicy – I want to feel the heat!

If I’m yearning for something sweet – bring on the sugar!

Pizza? – I want it extra saucy and good quality cheese.

Doughnuts? – Chocolaty and crazy amounts of sprinkles … or jam-packed with jelly.

Oatmeal? – Extra cinnamon

Coffee? – Dark Roast Please.

Camera 360

I guess it’s not a kick … I guess it’s life.

If I’m going to eat, I might as well eat good food and fall in love with the experience.

Camera 360

Hence Dark chocolate and blood red oranges; Bonjour Belle

YES … let it happen.

Let the sweetness of this stunning fruit play with the emotions of the dark chocolate. Let the two romance each other – have a little alone time

… and taadaaa beautiful Blood Red Orange, Dark Chocolate Scone babies are born.

Don’t kid yourself, your food gets frisky too.

Camera 360

Blood Red Orange, Dark Chocolate Scones

Fresh Zest and Juice of 2 Blood Red Oranges

1/3 Cup Granulated Sugar

2 Cups Flour

1 Tsp Baking  Powder

1/4 Tsp Baking Soda

1/2 Tsp Sea Salt

1/2 Cup Sour Cream

1 Egg

1/2 Tbsp Vanilla  Extract

1/2 Cup Cold Butter

1 100g Dark Chocolate Bar – coarsely chopped ( the bigger the chunks, the better ;) )

Camera 360

Directions:

Preheat oven to 350 oc. Prepare a large baking sheet, by spraying with non-stick cooking spray. Set aside until ready to bake

In a medium-sized bowl, mix sugar and blood-red orange zest.

Camera 360 Camera 360

In a large bowl, sift together all of your dry ingredients (Flour, Baking Powder, Baking Soda & Sea Salt). Toss in your orange-sugar.

In a separate bowl, mix together sour cream, egg, vanilla extract and orange juice.

Next, using a box greater ( or you can use 2 forks, or a pastry cutter) grate cold butter into your dry ingredients. Note: the colder the butter, the better!! 

Mix together the dry ingredients and the butter. Next, toss in the chopped chocolate.

Camera 360 Camera 360 Camera 360

Add your liquid mixture to your dry. Mix until well combined.

On a well floured surface, form a 1 inch round disk. Cut your dough into half – then quarters – then eighths ( or you could form round scones, by using a biscuit cutter :) )

Bake 25 minuets.

Camera 360

I say, put up a pot of dark roast to percolate – we’re just about ready for the weekend!!