Have you ever heard of the Ben and Jerry’s ice cream flavor, Half Baked?
If you haven’t, you must search for it. It’s seriously one of my favorite summertime indulgences.
I can (unashamedly) sit down and devour an entire pint…in one sitting. The chewy brownies. The gobs of cookie dough. Mmmmm. Hey, don’t judge me!
This week especially reminded me of this sinful concoction of deliciousness because the little bun in this oven is officially halfway baked. Woo-hoo!
Matt commented the other day about how quickly time is flying. I’d agree-however…twenty weeks of non-stop nausea seems to have put a bit of a damper on the whole time passing quickly thing. BUT, good news! I am feeling better and have now entered a ‘must eat everything’ mode (not good news!)-hence the ridiculous oink-worthy recipe below.
Here is a snapshot of the baby progress…
Not bad! Although after a pan of these Half Baked Cookie/Brownie Bars, things might look differently (for those of you who don’t know me well enough, I don’t seriously intend on eating the whole pan-although it’s tempting).
Needless to say, New York winters are not exactly the time to be downing a pint of ice cream, regardless of my uncontrollable craving. It just adds to the frigidness of the season. So…I came across an idea for a half baked dessert to celebrate being, well…half baked!
I do need to mention…baking without licking a single spoonful of batter has been a huge challenge that I have faced these past five months. That’s why this dessert is so incredible. I can eat (egg-free) cookie dough until my heart’s content. That is well deserving of another BIG, woo-hoo!
(A little side note: my sister and I have been known to have frozen cookie dough balls stashed in the far corners of our freezers as an occasional sweet tooth tamer)
If a perfectly chewy, chocolatey brownie and ever so scrumptious spoonful of cookie dough makes your mouth water, this one is for you!
Layer 1: The Brownie
This layer is easy. I just baked up a box of brownies. My favorite is any box of Ghirardelli.
Pour the brownie batter into a well greased, lined (with parchment paper) 8×8 pan.
Bake according to your brownie box instructions.
Layer 2: The Cookie Dough
2 1/2 cups flour
1 small package instant vanilla pudding
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla
1/3 cup heavy cream (milk will do)
1 cup mini chocolate chips
*Update-I made these again and added 1 small package of vanilla instant pudding (I always put this in my chocolate chip cookies). Extra vanilla POW=extra YUM!
Cream butter, sugars, and salt in a large bowl until light and fluffy.
Add cream and vanilla.
Stir in flour and instant pudding until incorporated.
Stir in chocolate chips.
Once the brownies have cooled completely, spread the cookie dough evenly across the brownie.
Cover with plastic wrap and refrigerate until cookie dough is solid, preferably overnight.
Once the layers have firmed up, run a sharp knife around the edge of the pan to loosen everything up. Flip the pan over to release the bars. Remove parchment paper.
Using a sharp knife, cut 24 bars. You might need to wipe off the knife occasionally to keep a clean looking slice.
Drizzle with melted chocolate chips and top with sprinkles.