cookie dough icing brownies;
Yup. I said it. Cookie dough. Icing. Brownies. I’ll say it again. cookie dough icing brownies. When I saw this recipe on Lenee’s Sweetest Delights almost 2 years ago, I just knew I had to make these. They should come with a warning: Sugar coma may be induced! Consume at your own delicious risk. But a very yummy warning!
It’s become a regular in the rotation, and I’ve even updated the cookie dough icing recipe since it’s conception. Namely my coworker Steven always requests these for his birthday, and so I allow myself (and my coworkers) to indulge! Even though these have the promise of a sugar coma on their own, the day I brought these into work we dubbed “Diabetes Day”.
I made cookies and creme cookies for a second coworkers birthday and brought them in on the same day as these brownies. Plus, for the sugar on top, a third coworker brought in duck donuts. “Diabetes Day” seems apt, don’t you think?
Both the cookies and creme cookies and this cookie dough icing brownies recipe are staples in my arsenal. They’re both delicious, chocolatey, and easy to make. They’re top notch recipes, and some of my favorite to impress! (You can actually see some of the cookies and creme cookies in the background of a photo below.)
One of the best things about this recipe is the boxed brownie mix. Maybe some of you will scoff and laugh, and to you I say–use whatever makes you happy! If you have a perfect homemade brownie recipe, by all means use it! I suggest using an 8×8″ pan to make slightly thicker brownies to hold up to the sugary icing.
Growing up, my mom always made boxed brownies, and there’s something beautiful about the chewy, easy, batter-licking boxed brownies. My tip for you guys who are using boxed mix–put the brownies in the fridge to cool as soon as possible. It’ll help the brownies get all fudgy and dense, which I personally like for this recipe. Maybe not right out of the oven, since you don’t want it to affect other things in your fridge, but as soon as it comes down to a reasonable temperature, pop it in the fridge.
Of course, if you want more cookie dough icing in every bite, then by all means go for the 9″x13″ pan to get slightly thinner brownies. It’s really up to your preference–I promise you can’t go wrong either way, as long as you’re making these cookie dough icing brownies!
And always, always, top with more chocolate! Add those mini M&Ms, and voila, you’ve got a recipe that’s deserving of the Best with Chocolate name!
Secrets to Success
- I love using boxed brownies because they make good, fast, easy, and consistent brownies. But if you have a favorite from-scratch brownie recipe, then by all means use that! There’s no downside here, but for fast and easy, boxed brownies are a staple.
- Use a 8×8″ pan for thicker brownies, or a 9×13″ pan for thinner brownies. I used a 9×13″ pan here, but I honestly prefer the 8×8″ pan.
- Pop the brownies into your fridge as soon as possible after removing from the oven! Allow the temperature to come down, but then pop it in the fridge. This helps make the brownies chewy and dense and in my opinion makes them stand up even better to the sugary icing.
Looking for other easy desserts? Check out these recipes.
- No bake recipes are the best, so try throwing together this no bake eclair cake for a crowd!
- Two ingredient lemon bars are a light and summer dessert that cannot get any easier.
- Or go for the truffles with these apple butter truffles.
cookie dough icing brownies;
Ingredients
Brownies
- 1 box brownie mix (or sub one full recipe of homemade brownies)
- eggs, water, oil (as package requires)
Cookie Dough Icing
- 1½ cups brown sugar packed
- 1 cup butter room temperature
- 1½ cups flour
- 2 tsp vanilla
- 1 cup whole milk alternatively, ½ cup skim, ½ cup cream
- ½ cup mini chocolate chips
- ½ cup mini m&ms (or swap out for another ½ cup of mini chocolate chips)
Instructions
Boxed Brownies
- Prepare brownies according to package instructions. Add to an 8×8" pan and bake. Allow to cool completely before icing.
Cookie Dough Icing
- In the bowl of a stand mixer or a large bowl, beat the brown sugar and butter on medium speed until smooth and creamy.
- Add in the flour and vanilla extract and beat until fully combined.
- Mixing on low speed, add the milk slowly until fully incorporated.
- Fold in the ½ cup mini chocolate chips. If the frosting is overly soft, pop into the fridge until desired firmness achieved. Spread over the cooled brownies and then top with remaining ½ cup mini m&ms.
1 Comments
strawberry swirl mini cheesecake; – tipsychocochip
November 2, 2016 at 10:02 am
[…] really been on a dessert kick…with these four recipes, Monday as and before that cookie dough icing brownies and reverse strawberry shortcake. I hope I’m helping to fatten you up for the cold winter […]