Cookie Dough Swirl Brownies

I’m getting better at one-armed cooking…

Baby R and I are at an awkward stage these days… he needs me to hold him and yet he isn’t loving any of my baby carriers… and so I have been practicing one arm cooking for the past few weeks.  In spite of my heavy appendage, we have been able to produce some lovely food.  Last weekend we made cookie dough swirl brownies – two batches – one to give away to friends and one gluten free batch to keep in the house.  Delicious.

I began this blog four years ago because I loved to bring food to friends and then I would promise them the recipe and, of course, I never gave it to them.  Sometimes I forgot to hand over the details, other times I simply forgot the details.  Hmmm… how DID I make that??? Initially, it never crossed my mind to take photos of my food (I’m better now!), I just used the blog as an information transfer system – “Need the recipe?  Here’s the link.”  It worked really well and over the years I have gotten better as a cook and a recipe recorder (I hope).  Now I am trying to challenge myself to get 10 recipes up per month… and hoping to entice more people to follow my quirky culinary adventures! Wish me luck.  

This is one of those recipes that people seem to like and I keep promising them the recipe… For this recipe, I used a tried-and-true Saucepan Brownie recipe that I have been making since middle school and I dropped tablespoons of cookie dough on top of the batter.  Presto!  Cookie Dough Swirl Brownies! I hope you enjoy it.

How To Make My Saucepan Brownies: 

Step 1. Preheat the oven to 325 degrees. Combine the following ingredients in a saucepan. Bring just to a boil and remove from heat:

3/4 c. sugar
2 T. water
1/3 c. butter

Step 2. Add 1 c. semisweet or dark chocolate chips and blend until smooth.

Step 3. Add 1 t. vanilla.

Step 4. Add 2 eggs, one at a time. Beat well after each egg.

Step 5. Gradually add: 3/4 c. unsifted flour combined with 1/4 t. salt and 1/4 t. baking soda. (For the gluten free version, I simply replaced the regular flour with Bob’s Red Mill Gluten Free All Purpose Flour.)

Step 6. Stir in 1 c. semi-sweet chocolate chips. Pour into greased 9 x 9 pan.



The Final Process: 

The Gluten Free Batch

After the brownies have been made, drop your favorite cookie dough by the spoonful on top of the batter.  For the gluten free batch, I made up a batch of gluten free cookie dough out of a box – nothing homemade.  For the friend version, I used cookie dough I had previously made and already had on hand.  You do not need much cookie dough – maybe enough to make 9 or 10 cookies – so use whatever is easiest!  


I cooked the brownies for about 10 minutes until the cookie dough had softened and then I opened the oven (a big no-no, I know!) and took a knife and swirled the cookie dough a bit and then quickly shut the oven and let it cook for another 20 to 25 minutes. Enjoy! 

Right out of the oven!  

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