CHOCOLATE CHIP COOKIE DOUGH BROWNIES - AND THE GREAT GANACHE DEBATE

These scrumptious brownies bring together the best of two worlds ~ my all-time favorite chocolate chip cookies ... and a close-second-favorite classic brownies. It's a combination that just had to be tried. No questions asked.

Well, and just as expected, they are indeed quite tasty! And quite simple, too.

You mix up a batch of brownie batter, put it in the pan, and then drop spoonfuls of chocolate chip cookie dough all over the top so it looks kind of like this:

Bake it all up until the brownie part is all cooked up, and the cookie part is golden brown. You want something like this:

Now, the only problem with this recipe is that it has caused "The Great Ganache Debate" in our household. The original recipe calls for topping the brownie yumminess with a layer of ganache. I had never made ganache before, and had always thought it was difficult. I was sooooo wrong! It's way easy. And apparently, ganache is a new word to Mark. He thinks it sounds funny, and will now go around the house just randomly saying the word ganache. I hope this is a phase that passess quickly.

Anyway - the first batch I made, I followed the original recipe and put on the ganache topping. Don't get me wrong - it's very good this way! But me being me always tinkering with recipes, I wondered how it would be without the ganache topping. Both my husband and I found the topping to be a bit overpowering - kind of taking over the whole taste of the brownie.

Ingredients

Brownies:
1 box of brownie mix + ingredients listed on the box. (Or, a batch of your favorite brownie batter.)
Chocolate Chip Cookie Dough:
I found that a 1/2 batch of standard chocolate chip cookie dough batter was the perfect amount. Here are the measurements for a 1/2 batch of dough.
1/2 c. (1 stick) unsalted butter
1/4 c. + 1/8 c. granulated sugar
1/4 c. + 1/8 c. packed brown sugar
1/2 tsp. vanilla extract
1 egg
1 1/8 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
6 oz. semi-sweet chocolate chips
Chocolate Ganache:
12 oz. semi-sweet chocolate chips
3/4 c. heavy whipping cream
6 T. unsalted butter

Directions

Prepare the Brownie Batter: Prepare the brownie batter, according to the package directions (or according to your favorite brownie's recipe). Place brownie batter in a greased 9x13" pan.
Prepare the Chocolate Chip Cookie Dough: In a large bowl combine butter, sugar, brown sugar, and vanilla; beat until creamy. Beat in egg. Combine flour, salt, and baking soda. Gradually add flour mixture to sugar mixture; mix well. Stir in chocolate chips.
Drop by spoonfuls onto the brownie batter. Using the palm of your hand, push the cookie dough down into the brownie batter just a little bit.
Bake: Bake for 35-40 minutes in a 350 degree preheated oven. When they’re done, take them out and let them cool completely (for about an hour).
Prepare the Chocolate Ganache: (skip this step for the naked version) In a small saucepan, heat cream and butter until just before the boiling stage. Pour over the chocolate chips. Let sit for about 30 seconds. Stir until smooth. I found that whisking the mixture with a fork worked great to get the chocolate chips melted and the ganache smooth. Pour ganache over the brownies and let set before cutting.