Cookie Dough Pop tart Brownies


Instead of calling this recipe Cookie Dough Poptart Brownies, I should seriously just call them my apology to bikini season … or indulgence… but darrrrrrrrn delicious.

Technically, we could start working on our swimsuit bodies after a tray a brownies … riiiiiiggghhht?!?


And also, long weekend.

This weekend, in true Victoria Day Long Weekend fashion there will be a flood of food – and trust me, this little lady aint mad at all!!

Can we also talk about something only semi-random … strawberries.

I want all of them. In my face. On cake. With yogurt. You name it, gimmmmmmmaaaayyy. I know this recipe is far from having anything to do with strawberries… buuuuuttt long weekend – summer – strawberries … logic?

Maybe not.


As you know, I’ve done quite a number when coming to trashing up brownies – and, this my darlings is no exception!! The trashier the better … well, sometimes …. Okay, maybe only when it comes to brownies. Or pizza. Or cookies. AmIright?!



Cookie Dough Pop Tart  Brownies


2/3 cup unsalted butter

1¼ c. sugar

1 tsp. vanilla extract

¾ c. unsweetened cocoa powder

1/8 tsp instant coffee

2 eggs, cold

½ c. all-purpose flour

⅛ tsp. baking soda

1 tbsp. cornstarch

¼ tsp. sea salt

¼ c. semi-sweet chocolate chips

8 cookie dough pop tarts chopped

Cookie Dough topping

1 cup butter

1 ¼ cup brown sugar

1/4 cup granulated sugar

1/4 cup whole milk

2 teaspoons vanilla

2 cups flour


  1. Preheat oven to 325 degrees. Line a 9×11 inch pan foil.
  2. In a microwave safe bowl, add butter and sugar.
  3. Microwave for 1 and a half minutes. Allow to cool to room temperature and then stir in the vanilla extract, cocoa powder and coffee.
  4. In a large bowl add cocoa powder mixture, mixing in 1 egg at a time.
  5. In a medium size mixing bowl, whisk together flour, baking soda, cornstarch, and salt. Combine wet and dry ingredients.
  6. Fold in chocolate chips.
  7. Pour half the brownie mixture into your prepared pan, top with half chopped poptarts.
  8. Spread the remaining brownie batter evenly into the prepared pan. Place in the oven and bake for 20-30 minutes or until the brownies are set.
  9. Remove from oven and allow to cool.
  10. While cooling, prepare cookie dough topping. Beat the butter with both sugars until light and fluffy. Add in the milk, vanilla and flour.
  11. Evenly spread on cooled brownies, top with remaining poptarts.


Flur De Sel Nutella Brownies

I’ve made a couple brownies in my time … all 20-something years of it. But nothing compares to this recipe.


  • 2 kinds of chocolate chips
  • Nutella …. Pretty much made out of angel dust
  • Flur de sel …. Pretty much angel dust.


I was lucky enough to get a personalized bottle of Nutella for Christmas last year – can I just say, how freaking well do my friends know me?!?! and also … Nutella! With my name on it! that screams hands off, doesn’t it?!


I knew I wanted to do something special with this little gift – I wanted to keep it simple but make sure it was indulgent and blow-your-mind-delicious. Verdict: we have a winner!!


I also want to defend these brownies beforehand … yes, they’re fudgey – yes, they’re gooey – yes, the flur de sel shines – yes, they’re hella delicious… and no, it’s not quite bikini season yet.


Aka I got your back, Jack!! (not sure who jack is, but I got his back)

Flur De Sel Nutella brownies


1 cup dark chocolate chips

¾ cups unsalted butter at room temperature

½ cup semi-sweet chocolate chips

1 1/4 cups granulated sugar

1/2 cup Nutella

3 large eggs plus 1 egg yolk

1 teaspoon coffee powder

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder

½ teaspoon Flur de sel


Preheat the oven to 350°F. Prepare a 9×11-inch baking pan spray with nonstick cooking spray.

In a large microwave-safe bowl, combine the chocolate chips and butter. Heat in the microwave for 1 minute then stir.

Continue heating until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly. Stir in the Nutella.

In a large bowl, beat the eggs, sugar, and coffee on medium-high speed until thick. Stir in the cooled chocolate mixture. Add the flour, cocoa, and flur de sel.

Pour the batter into the prepared baking pan. Bake 35 minutes. Remove from oven and allow to cool completely before slicing.


Also, in completely unrelated – but totally indulgent news, follow me around town this weekend as my girls and I put our  stretchy pants to good use and eat our way through Kensington Market.

Chocolate Chip Cookie Dough Brownies

We have to talk.
Talk about serious life stuff.

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.


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.


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


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



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.


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


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!!


Working Out and Cownies

Can we talk about working out for a second here – – I promise, at the end of all this jibber-jabber I’ll have something exceptionally-amazing for you.



But I do it.

And the truth is – I hate the process of working out. But, I LOVE the feeling AFTER – I LOVE the energy it gives me – I LOVE that I’m taking care of my body. However, actually working out…




Everyone knows the weekend actually starts on a friday (at least it does in my world ;)) – so from Monday to Thursday, I do the exact same workout. It’s a half an hour cardio DVD that I’ve done for the past 4 years. Sometimes, I’ll do it twice – if I’m lucky it’s done once. But here’s the kicker – – IT WHIPS MY BEHIND EVERY SINGLE JINGLE TIME!! Go figure, you’d think after 4 years of doing the exact same routine my body would know what’s up.

But, it doesn’t.

And so last night – I lay there in my bed… aching like an old rhino.

I know working out is good for me- – and I secretly love the little aches, since I know it means I’m getting stronger – and I’ll eventually achieve superninja status – -but I’d still rather be eating Chocolate-fudgey-Cookie Infused deserts instead.

Luckily, I have these to come to my rescue 😀 *WOOOOT WOOOT*


What’s a Cownie? – – It’s a cookie infused brownie. No, this is not a Brookie (although, that IS what most people call it, and I may just be acting a little difficult -… ummm I doubt it 😉 … maybe ).

Here’s my logic … Cookie infused brownie = Cownie. Brownie infused cookie = Brookie.

Brownies + Cookie Dough = COMPLETE MAGIC

Who am I to judge though – – call it what you’d like , all I know is ooohhh-mmmmyyy-yuuummm!

Make it – you’ll thank me and exercise later 😉



The Chocolate Chip Cookie Dough Bit

(Note: Alone, these Chocolate chip cookies will cure the world of its worries … Note x2: Only half of this recipe is needed for the Cownies, but you can never have too much Chocolate Chip Cookie Dough, so I made the whole thing 🙂 )

1 Cup Butter (at room temperature)

1 Cup Granulated Sugar

1 Cup Brown Sugar

1 Tsp Baking Soda

2 Tsp Water

1 Tsp Salt

2 Eggs

3 Cups Flour

1 1/2 Cups Chocolate Chips.


In a small bowl, mix together  Baking Soda and Water. Set a side.

Cream Butter and Sugars

Next, add both eggs. Mix together, until well combined.

Add Almond extract, Baking Soda Mixture and Salt

Add the Flour and miiiiiixxx.

Once well combined and it begins looking all dough-y, add the chocolate chips.



Refrigerate that beauty, until you’re ready to use ’em.

The Brownie Bit & Final Master Piece

(feel free to make your brownies from scratch – – sometimes though, I need me some Duncan Hines. We have a good understanding ;))


1 Box Brownie Mix

1 Egg

1/2 Cup Evaporated Milk

1/4 Vegetable Oil

1 Tbsp Vanilla

4 Tbsp Hot Fudge Sauce

1 Cup Chocolate Chips or Chocolate Melting Chips


Preheat oven to 350 oc. Lightly Spray a 10 x 15 inch pan.

Carefully, melt the chocolate chips, or chocolate melting chips. Set aside, until ready to use.

In a large bowl, combine Brownie Mix, Egg, Milk, Oil and Vanilla

Add the Hot Fudge Sauce.

Annndd now the melted chocolate.


Take the Cookie dough out of the refrigerator and divide into half.  Cut the cookie dough into 1 1/2 inch x 1 1/2 inch chunks.

Now for the fun part. Layer both the cookie dough and the brownie mix – starting first with the cookie dough.

Yes, those are Chocolate Chip Cookie Chunks swimming in brownie mix *YUM*

Cookie Dough – Brownie Mix – Cookie Dough – Brownie Mix – Cookie Dough

Your very last layer should look like this:

Gorgeous , right?

Bake for 36 Minutes

Allow to cool (ohhhh the agony!!)


Fall in Love.

Stay Sweet My Loves