Breakup Brownies

These break up brownies are perfect for your Galentine's day celebration! A delicious combination of blondie and brownies topped with a eggless cookie dough make these bars hard to resist!

 A combination of brownie and blondie bars topped with an egg free cookie dough

Okay! Let's talk about these breakup brownies!  These breakup brownies were inspired by half-baked ice cream. I was eating a pint of half baked a couple of weeks ago, and I thought how great would this be as baked dessert.  I knew I needed to include brownies and cookie dough into the final product -  I was like how do you make this up and keep the cookie dough unbaked? Obviously I was having a moment.

I wanted to make sure I also represented the vanilla ice cream - so that's where the blondie comes in! I decided to swirl blondie and brownie batters and top the finish product with an eggless cookie dough! Once the recipe was perfected, I was having some troubling coming up with a name. I mean half baked brownie bars just didn't seem to work - I thought it would be a bit confusing. As a joke I started calling them breakup brownies. I mean who doesn't want brownies and cookie dough when they are going through a breakup?

 
 A combination of brownie and blondie bars topped with an egg free cookie dough

Breakup Brownies

Ingredients

For the blondie

⅓ c butter, melted

1 c sugar

1 tsp vanilla extract

2 eggs

½ c flour

For the brownie

⅓ c butter, melted

½ c sugar

½ c brown sugar

½ tsp vanilla extract

2 eggs

¼ c cocoa powder

¼ c flour

For the cookie dough

½ c butter, softened

½ c brown sugar

½ c sugar  

½  c flour

1 tbsp heavy cream

1/4c mini chocolate chips

Directions

Pre-heat oven to 350F. Grease a 8x8 inch baking tin with butter and dust with flour. Set aside.

For the blondies: In a large bowl, whisk together butter and sugar until combined. Whisk in vanilla. Add eggs one at a time whisking well after each addition. Add flour and salt to the wet ingredients. Whisk until just combined. Transfer batter to prepared pan, using an offset spatula evenly spread batter in pan.

For the brownies: In a large bowl, whisk together butter, sugar and brown sugar until combined. Whisk in vanilla. Add eggs one at a time whisking well after each addition. Add cocoa powder, flour and salt to the wet ingredients. Whisk until just combined. Transfer batter to prepared pan, using a butter knife marble brownie batter with the blondie batter.

Bake for 28-35 minutes. Top will be shiny and edges should be set. Allow brownies to cool in the pan.

For the cookie dough:
Beat together the butter and sugar until light and fluffy. Beat in vanilla extract and heavy cream. Beat in flour until just combined. Stir in mini chocolate chips.

Once the brownies have cooled completely, evenly spread the cookie dough on top. Cut brownies into squares. Enjoy!

 
 Inspired by Half Baked Ice Cream these break up brownies are a combination of brownie and blondie bars topped with an egg free cookie dough