I saw the idea for Chocolate Chip Cookies Dough Brownies on the Brown Eyed Baker. I knew I had to make an eggless version. So my sister and I combined our eggless brownie recipe (that we came up with for her son, who is allergic to eggs). Then we added the cookie dough portion of this recipe, and holy cowpies, these were good! Here’s how ya make ’em:

 

1/3 cup flour

1 cup milk

3/4 cup salted butter

1 cup cocoa powder

2 cups sugar

2 tsp vanilla

1/2 tsp salt

1 1/2 tsp baking powder

3/4 cup flour

chocolate chips

1. Heat the oven to 350 degrees.

2. Mix together 1/3 cup flour and milk, then place on medium heat until it thickens, stirring frequently. Set aside in a bowl to cool.

3. Melt butter and mix with cocoa powder and sugar.

4. Add the milk and flour mixture to the cocoa mixture and cook on medium, stirring continually, until the raw flour flavor is gone.

5. Remove from heat and add vanilla. Sift together salt, baking powder, and 3/4 cup flour. (An easy way to sift is to put the dry ingredients in a bowl and stir with a whisk or a fork, then add to the pot.)

6. Spray a 9×13 pan liberally with cooking spray and spread the mixture into the pan. If desired, sprinkle with chocolate chips.

7. Cook for about 25 minutes, until a toothpick comes out clean.

(from the Brown Eyed Baker)

1. In a medium bowl, use an electric mixer on medium speed to combine the butter and both sugars. Add the milk and vanilla and mix until combined. Reduce the speed to low and mix in the flour just until combined. Using a rubber spatula, stir in the chocolate chips.

Spread the cookie dough over the cooled brownies. Refrigerate until the dough is firm, about an hour. Store the brownies in an airtight container at cool room temperature or in the refrigerator.

Do not attempt to bake the leftover cookie dough. Since it has no eggs or baking soda or powder, they will not rise. (Not that I tried that or anything)!

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