1. Chocolate Chip Cookie Dough Brownies
Yield: 32 brownies
Prep Time: 30 min + cooling time
Cook Time: 25 min
These brownies are a major treat for cookie dough lovers...
Ingredients:
BROWNIE:
4 ounces unsweetened chocolate, finely chopped
1 cup salted butter, melted
2 cups light brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup mini- chocolate chips
Tips:
*You'll find that the cookie dough layer is quite sweet. If you'd like a thin layer of cookie dough,
prepare the recipe as directed above. If you'd like a thicker layer of dough as pictured, use these
ingredients for the dough instead of what is listed above:
1 cup salted butter, at room temperature
1 cup packed light brown sugar
1 cup granulated white sugar
1/4 cup milk
1 1/2 teaspoons vanilla extract
1 3/4 cups + 2 tablespoons all-purpose flour
2 cups miniature chocolate chips

2. COOKIE DOUGH (EGG FREE!):
**See Tips Below...**
3/4 cup salted butter, at room temperature
3/4 cup light brown sugar, packed
3/4 cup granulated white sugar
3 Tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups mini chocolate chips
1/2 cup semisweet chips + 1 teaspoon shortening for drizzle, optional
Directions:
1. Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9x13-inch pan with nonstick
spray. In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds;
stir after each burst and remove from microwave when melted and smooth. Set aside to cool
slightly. In a large mixing bowl, whisk together the butter and brown sugar. Add the eggs and
vanilla extract and whisk those in too. Mix in melted chocolate. Whisk in the flour and mix just
until combined (don't over-mix). Stir in the chocolate chips. Spread batter into prepared pan.
Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the
center comes out clean. Let cool completely.
2. Prepare the cookie dough: In a medium bowl, use an electric mixer to combine butter, brown
sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in
chocolate chips.
3. Spread cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. It's
okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it
will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the
knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will
tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and
served with a fork.
4. If you'd like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of
shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and
snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle
additional chocolate chips on top, if desired.