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Laura Petersen

Chocolate Ganache Cookie Dough Brownies

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Ingredients Method

Ingredients
  

Brownies
  • 3 Cups First Street Brownie Mix
  • 2 Tbs water
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup First Street Chocolate Chips
Cookie Dough
  • 1/2 cup First Street butter softened
  • 3/4 cup brown sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/2 cup First Street flour
  • 1/4 teaspoon salt
  • 3/4 cup First Street chocolate chips
Chocolate Ganache Layer
  • 1/2 cup heavy cream
  • 1 cup First Street chocolate chips

Method
 

For the Brownies
  1. Preheat the oven to 350F. Line a 9"x9"" baking pan with parchment paper cutting at corners so it will fit in corners of pan. Set aside.
  2. Follow directions on back of package of First Street Brownie Mix adding in 1 tsp of vanilla to all ingredients. Mix until well blended then add 1 cup of First Street Chocolate Chips. Pour into prepared baking pan.
  3. Bake for 35 minutes, or until a toothpick inserted into the center comes out almost clean with a few moist crumbs. Allow to cool completely in the pan on a wire rack.
For the Cookie Dough
  1. Using a mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy about 3-5 minuets. Beat in the milk and vanilla extract. Add the flour and salt, and mix until combined. Fold in the chocolate chips.
  2. Gently spread the cookie dough over the cooled brownies, and refrigerate whilst preparing the chocolate layer.
For the Chocolate Ganache Layer
  1. In the microwave, heat the heavy cream and pour over chocolate chips. Stirring every 30 seconds. Pour over the cookie dough, and spread out evenly. Refrigerate for 2 - 4 hours (or overnight) until firm. Cut into squares, and enjoy!
  2. Keep refrigerated in an airtight container for up to 3 days.