I’ve mentioned before that Brown Eyed Baker is one of my favorite blogging sites I go to almost every day. She never fails to give a great dessert!
When I saw these on Pinterest I knew I had to make them. I didn’t care if I failed, if my picture was less than perfect…I just new I had to try these. And let me tell you, these are so good. These are really good. If I had all of the ingredients on hand right now, I’d make them again. I don’t care if they have sugar in it that I’m not supposed to have, I loved these. Did I say that again!!
These were a huge hit in our house. They were gone within two days if not sooner. When you compare my picture to Michelle’s, you’ll see that her cookie dough is much lighter than mine. I’m not sure what I did differently. It could be the lack of photo skills that I have (my goal is to get a better camera this year). But does it really matter when you make something that you really, really like? The answer would be NO!
Chocolate Chip Cookie Dough Brownies
Yield: 32 brownies
Prep Time: 40 minutes | Bake Time: 25 minutes
For the Brownie:
4 ounces unsweetened chocolate, finely chopped
1 cup unsalted butter, at room temperature
2 cups light brown sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
For the Cookie Dough:
¾ cup unsalted butter
¾ cup light brown sugar
¾ cup granulated sugar
3 tablespoons whole milk
1½ teaspoons vanilla extract
1½ cups all-purpose flour
1½ cups mini chocolate chips
1. Prepare the Brownies: Preheat oven to 325 degrees F. Line a 9×13-inch pan with foil, with enough to hang over all four sides. Butter the foil. In a medium glass bowl, melt the chocolate in the microwave in 30-second increments, stirring after each, until melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix the butter and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in the eggs and vanilla extract, scraping the bowl as needed. Mix in the melted chocolate until combined. Reduce the speed to low, add the flour and mix just until combined (don’t over-mix). Spread the batter into the prepared pan. Bake 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
2. Prepare the Cookie Dough: In a medium bowl, use an electric mixer on medium speed to combine the butter and both sugars. Add the milk and vanilla and mix until combined. Reduce the speed to low and mix in the flour just until combined. Using a rubber spatula, stir in the chocolate chips.
3. Spread the cookie dough over the cooled brownies. Refrigerate until the dough is firm, about an hour. Use a sharp knife or a pizza cutter (my favorite way to slice brownies!) to cut the brownies. Store the brownies in an airtight container at cool room temperature or in the refrigerator.
(Recipe adapted from RecipeGirl.com)
I will be making these again. I will not be using the “all things in moderation” sentence in my head for these!
Pataricia – Two Girls Cooking