Chocolate cookie dough brownies

This is a recipe I couldn’t wait to try! the combination of chocolate chip cookies and brownies seemed like a decadent match made in heaven!

I got the recipe from Pinterest at

chocolate chip cookie brownies

photograph from

I made these with one of my friends and my daughter for a day of baking that evolved into a tea party and board game afternoon which was lovely. The recipe is bellow.

Layered Chocolate Chip Cookie Brownies

Cookie Dough
  • 5 tablespoons unsalted butter, softened
  • 3 tablespoons brown sugar
  • 3 tablespoons granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 3/4 cup semi-sweet chocolate chips
  • 1/4 cup unsalted butter
  • 3 oz bittersweet chocolate
  • 3/4 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 tablespoon unsweetened cocoa powder
  • 5 tablespoons all-purpose flour

For the cookie dough: Cream together butter and sugars, in a large bowl. Mix in egg and vanilla. Add baking soda, baking powder, salt and flour; mix well. Stir in chocolate chips until evenly distributed. Set aside.

For the brownie: Place butter and chocolate in small saucepan set over medium-low heat, stir constantly until chocolate is melted and mixture is smooth; remove from heat. Whisk in sugar, egg and vanilla. Whisk in cocoa and salt. Stir in flour until evenly combined.

To assemble: Scrape brownie batter into an 8×8 inch baking pan that has been lightly greased and lined with parchment paper; smooth top. Top with chunks of cookie dough, as evenly as possible. Bake at 350ºF for 25 minutes, or until cookie layer is set and lightly browned.

Let cool completely before removing from pan to slice.

Makes: 9-12 servings

These went perfectly, often with Pinterest recipes I’m not sure how well they’ll turn out. It seems that as lots of the recipes are from the US they don’t all work with the UK flour, perhaps its a different consistency. These worked like a dream and were delicious. As there were three of us we split the tasks between us which was great for my daughter who likes to be a little bit more independent  the recipe was so easy to follow that she could do her bits without any help which she loved. As the recipe is so straight forward even on your own it would be easy. I substituted chocolate chips for chocolate chunks and dark chocolate for milk as my daughter isn’t a fan of dark chocolate. I think these would be great to adapt to other replacements for chocolate chips such as butterscotch or peanut butter chips (easier to find in the US but if the cost isn’t too prohibitive you can order them when they’re in stock from Another nice alternative is to make them seasonal by adding mini eggs at Easter or candy cane pieces around Christmas. A trick I discovered with regards to the grease proof paper it to wet it, and scrunch it. Then when you lay it in the pan it molds to the shape of the pan better. I then sprayed it with a little baking spray to make sure it wouldn’t stick.

These went down really well with my family but they are very rich, I was going to bring some for my boyfriend and friends but the morning making them I found my daughter in the kitchen licking the grease proof paper, having eaten the remaining eight brownies! How she wasn’t ill is beyond me! If you’re hoping they’ll last it might be worth making a double batch!

My friend Laura and I with our brownies

our lovely brownies!


red Thai vegetable curry rissotto

As my boyfriend is a vegetarian I am often on the lookout for interesting tasty things to cook for us. On a search for something new to cook I came across this delicious sounding recipe which I found on Pinterest via

Coconut Curry Risotto

photograph taken by Elizabeth from

the recipe is as follows


1 small onion, finely chopped
2 carrots, finely sliced
2 tbsp fresh ginger, grated
2 cloves garlic, minced
1/4 cup olive oil
2 tsp paprika
1 tsp red curry paste
1 cup arborio rice
1/3 cup dry sherry (or dry white wine)
3 cups chicken broth (or vegetable broth)
4-5 mushrooms (shiitake or button), thinly sliced
3/4 cup coconut milk
fresh chopped cilantro
1 lime, cut into wedges
salt, to taste


First, heat the chicken broth in a medium pot.
In a large pot over medium heat, combine the onion, carrots, ginger, garlic, and oil. Cook until onion just begins to soften, about 2 minutes. Add paprika, curry paste, and rice, and stir until the rice is well-coated with oil. Add the sherry and cook until absorbed.
Add the first cup of hot chicken broth to the rice and stir until the liquid is mostly absorbed. Add the coconut milk and mushrooms, stirring until the liquid is mostly absorbed again. Repeat with remaining broth, 1 cup at a time, making sure the liquid almost all absorbed before adding a few more, about 15 minutes. Add salt, if necessary. The rice should be creamy and tender.
Stir in cilantro and serve with a lime wedge. Enjoy!
N.B cilantro is also called coriander.
I used my own selection of vegetables, carrots, baby corn, spring onions and green beans, I also knowing my love of spice double the red curry paste. As I was cooking for a vegetarian I used vegetable broth rather than chicken.The dish looked beautiful just the right colour and filled my house with truly lovely smells. As both my boyfriend and myself had double helping I would say it is a success that I will absolutely make again!. the recipe was simple to follow and fairly low maintenance. I think perhaps this could be quite a versatile dish. I think I’ll try adding chicken or white fish, if you are a fan of seafood prawns would probably be a nice addition.
This serves two people as a main or up to four as a side dish. It was flavourful and had spice without being too spicy, a definite winner!