Brownie Batter Swirled Cookie Dough Fudge

Do you like it raw?
By that I mean, raw cake mix. If you are like me, you lick out the bowl once you have made your cake or cookies (and perhaps even leave some over on purpose) just because raw cake mix tastes so good!

Go on, admit it I bet you do.

This treat will satisfy that fresh from the mixing bowl craving...
I’ve made some cookie dough based treats here on the blog before, and then I started to notice some raw varieties of fudge on Pinterest. Cookie dough fudge and brownie batter fudge. Both sounded equally delicious, so I thought why not combine the two?

I experimented in the kitchen swapping some of the ingredients in the original recipes as they were more American friendly (half and half is something we don’t get in the UK). Boxed brownie mix is quite easy to come by here, I used ASDA's own, but any brand would do.

The result was a very sweet and tempting fudge. Not something you would eat a lot of in one go, as it is very, very rich, but something you will love, if like me, you like it raw!
The fudge did taste just like when you scrape out the mixing bowl when making chocolate chip cookies and brownie batter, but all in one.
A wee tip: When ready to serve, stud the fudge pieces with some little chocolate chips, just so they ‘pop’.
(There are no uncooked eggs in this recipe, so anyone who may be concerned about eating these, need not fear.)
I've adapted recipes from Buns In My Oven blog and Kedar Hower blog. Here’s how I made it…
print recipe

Cookie Dough Swirled Brownie Batter Fudgeby S Vettese May-23-2016fudge that tastes like cookie dough and brownie batter swirled into one!Ingredients

• COOKIE DOUGH BASE
• 113 grams unsalted butter, softened
• 55 grams granulated sugar
• 50 grams light brown sugar
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons full-fat cream cheese
• 50 grams plain flour
• COOKIE DOUGH FUDGE
• 65 grams light brown sugar
• 75 grams unsalted butter
• Pinch of salt
• 75 grams full-fat cream cheese
• 450 grams icing sugar
• 1 teaspoon vanilla extract
• BROWNIE BATTER FUDGE
• 340 grams granulated sugar
• 165 ml evaporated milk
• 30 grams unsalted butter
• Pinch of salt
• 100 grams mini marshmallows
• 150 grams chocolate chips
• 1 teaspoon vanilla extract
• 30 grams Brownie mix

InstructionsLine a 9”x13” baking pan with kitchen foil and set aside.Firstly make the cookie dough by creaming together the butter and sugars until creamy. Add vanilla, salt and the cream cheese and beat in until smooth. Add the flour and stir until incorporated and then set aside.Make the cookie dough fudge part by firstly placing the sugar, butter, salt and cream cheese in a saucepan. Stir over medium heat until everything has melted and is smooth.Take off the heat and stir in the icing sugar a bit at a time until it is thick in consistency and smooth. Add the cookie dough mix to this and with brute force stir them together (this will require elbow grease). Quickly start making the brownie batter fudge by placing the sugar, evaporated milk, butter and salt in a saucepan. Place it on medium heat and let it come to a full boil and stir for 5 minutes whilst it bubbles away.Take off the heat and stir in the mini mallows, brownie mix and vanilla.Stir until all combined, you will need more elbow grease for this.Lastly, dollop mounds of this brownie batter on to the prepared cookie dough fudge in the baking tin and with a knife, swirl it through.Place this into the fridge for at least a couple of hours, but overnight if you can avoid temptation.Cut into squares with a sharp knife and prepare to enjoy!DetailsPrep time: 40 mins Chill time: 2 hour Total time: 2 hour 40 mins Yield: 60 pieces approx.

I'm entering this 'bake' into this month's Alphabakes hosted by Caroline at Caroline Makes and this month Ros at The More Than Occasional Baker. The letter is F - (for fudge here)...