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<\/img><\/div><\/div><\/p>\nGreetings from sunny Florida! \u00a0While I\u2019m having a fun time at the pool, I thought I would treat you to a fantastic guest post from the ever-witty (and super talented) Fleur-De-Licious! \u00a0Hannah is taking a little time off before starting medical school, and she uses her free time to bake yummy treats and share them on her site\u2013lucky us! \u00a0She\u2019s made you the most delicious brownies, I can\u2019t wait to get back home to make these! \u00a0She is awesome, so please check out her site<\/a>, and follower her on twitter<\/a>!<\/p>\n Hannah, take it away!<\/p>\n ************************************************************************************************<\/p>\n Hello La Casa de Sweets readers!\u00a0 It\u2019s so nice to meet you.\u00a0 My name is Hannah, and I usually blog over at Fleur-De-Licious<\/a>.\u00a0 Today I\u2019m waaay excited to post for Jackie while she\u2019s on vacation, the lucky duck.<\/p>\n When Jackie asked me to narrow down my ideas for my post, I did exactly the opposite.\u00a0 I named about 5 different things I wanted to make, ranging from blondies to cherry pie.<\/p>\n (I\u2019m super glad she didn\u2019t fire me from guest posting after that.)<\/p>\n One of the thousands of baked goods I listed was cookie dough brownies.\u00a0 Why I didn\u2019t just choose them off the bat, I don\u2019t know.<\/p>\n Here\u2019s a little nugget of wisdom for you: If anyone ever gives you a choice, you want Cookie Dough Brownies.\u00a0 To eat.\u00a0 To make.\u00a0 To smell.\u00a0 Cookie Dough Brownies are always the answer.<\/p>\n These puppies have been floating around the web for a while now, making appearances on tons of crazy awesome blogs, like RecipeGirl<\/a> and Confessions of a Cookbook Queen<\/a>.<\/p>\n More wisdom: peanut butter makes everything better.\u00a0 So here\u2019s what I did: I smeared peanut butter all over the top of my brownies; I successfully refrained from stopping there and just eating peanut butter brownies; I spread chocolate chip cookie dough all over the peanut butter.<\/p>\n Basically, I made you a peanut butter sandwich\u2026except instead of bread, I used brownies and cookie dough.<\/p>\n If this doesn\u2019t appeal to you, something is wrong.<\/p>\n Now\u2026go forth!\u00a0 Make these!\u00a0 I had to take mine to work to prevent my boyfriend from eating the entire pan.\u00a0 But if you eat the entire pan, I won\u2019t tell anyone.<\/p>\n Peanutty Cookie Dough Brownies<\/strong><\/p>\n Makes 32 brownies, one 13\u00d79-inch pan<\/p>\n Ingredients: For cookie dough About 1 cup peanut butter (I used creamy, but for even more texture you could use crunchy)<\/p>\n Directions: Recipe for brownies adapted from The Buttercup Bake Shop Cookbook<\/a>; recipe for cookie dough adapted from America\u2019s Test Kitchen\u2019s Baking Illustrated<\/a><\/p>\n These brownies are delicious chilled, even straight from the freezer.\u00a0 They\u2019re definitely crowd pleasers\u2026perfect for your next summer party!\u00a0 Also perfect for this weekend.\u00a0 Come say hi at Fleur-De-Licious<\/a> sometime!\u00a0 Thanks so much for reading, happy baking! Greetings from sunny Florida! While I’m having a fun time at the pool and out on my aunt’s boat, I thought I would treat you to a fantastic guest post from the ever-witty (and super talented) Fleur-De-Licious! <\/p>\n","protected":false},"author":2,"featured_media":1130,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[49],"tags":[142,143],"_links":{"self":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/1129"}],"collection":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/comments?post=1129"}],"version-history":[{"count":13,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/1129\/revisions"}],"predecessor-version":[{"id":1143,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/1129\/revisions\/1143"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/media\/1130"}],"wp:attachment":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/media?parent=1129"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/categories?post=1129"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/tags?post=1129"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/br>\n<\/strong>For brownies<\/span>
<\/br>\n\u00bd cup unbleached all-purpose flour
<\/br>\n1 \u00bd tsp baking powder
<\/br>\n\u00bd tsp salt
<\/br>\n1 1\/3 cups semisweet chocolate chips
<\/br>\n3 oz. unsweetened chocolate, chopped
<\/br>\n1 cup (= 2 sticks) unsalted butter, cut into 1-inch pieces
<\/br>\n1 cup granulated sugar
<\/br>\n3 large eggs, room temperature
<\/br>\n1 TBS vanilla extract
<\/br>\n2\/3 cup roasted salted peanuts, coarsely chopped<\/p>\n
<\/br>\n<\/span>2 cups + 2 TBS unbleached all-purpose flour
<\/br>\n1\/2 tsp salt
<\/br>\n\u00be cup (= 1 \u00bd sticks) unsalted butter, melted and slightly cooled
<\/br>\n1 cup light brown sugar, packed
<\/br>\n\u00bd cup granulated sugar
<\/br>\n2 TBS milk
<\/br>\n2 tsp vanilla extract
<\/br>\n1 \u00bc cups mini semisweet chocolate chips (mini chips make for easier slicing)<\/p>\n
<\/br>\n<\/strong>1. For brownies \u2013 <\/em>Preheat oven to 350 with a rack in the middle position.\u00a0 Line a 13\u00d79 inch baking pan with foil, then grease and flour the foil.
<\/br>\n2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
<\/br>\n3. In a medium saucepan, melt the chocolate chips and unsweetened chocolate together with the butter over medium-low heat, stirring frequently.\u00a0 When smooth, remove from heat and let cool for 20 minutes.\u00a0 Whisk in the sugar, then add the eggs one at a time, whisking thoroughly after each addition.\u00a0 Whisk in the vanilla.
<\/br>\n4. Add the dry ingredients and fold them in gently with a wooden spoon, just until the flour is incorporated.\u00a0 Fold in the peanuts.\u00a0 Pour the batter evenly into the prepared pan.\u00a0 Bake brownies for about 25 to 30 minutes, until just set and the top is dry.\u00a0 Cool brownies in pan on a wire rack completely.\u00a0 Freeze brownies for at least an hour before topping with cookie dough.
<\/br>\n5. For cookie dough<\/em> \u2013 In a large bowl, combine the melted butter and both sugars, stirring thoroughly with a rubber spatula.\u00a0 Stir in the milk and vanilla extract.\u00a0 Stir in the salt, then the flour.\u00a0 Fold in the chocolate chips.\u00a0 You can use the cookie dough immediately or cover it and refrigerate it until use.\u00a0 (You should let it soften at room temperature a bit before using if you chill it.)
<\/br>\n6. Assemble brownies \u2013 <\/em>Spread the peanut butter evenly over the chilled brownies.\u00a0 Press soft cookie dough evenly over the peanut butter, covering the whole surface of the brownies.\u00a0 I found it was easiest to flatten chunks of cookie dough in my hands, then press these dough pancakes onto the peanut butter.\u00a0 Then I went back with bits of dough to fill in the holes.\u00a0 Chill brownies in refrigerator for at least 30 minutes before slicing.\u00a0 Brownies will keep covered and chilled for up to 5 days; they can also be frozen for longer.<\/p>\n
<\/br>\n<\/strong><\/p>","protected":false},"excerpt":{"rendered":"