Chocolate Chip Cookie Dough Brownies

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May I introduce you to your new addiction:

In a week full of Easter basket candy and chocolate bunnies, I thought you might need another sweet in your life. Heh.

Who doesn't love cookie dough? And then you go and combine it with a chocolate brownie? It's pretty much the perfect dessert - all in a convenient bar shape. After I made them, I took 90% of the pan to work to share. No one had any complaints about helping polish them off. Matter of fact, they were quite a hit. These are very rich and sweet so a little goes a long way.

The brownie is a dense cake-like brownie that went perfect with the cookie dough topping. Oh - and the cookie dough is not really cookie dough. I mean, it tastes just like it but there are no eggs in it. Think of it as a cookie dough frosting. Perfectly safe to eat "raw" or at room temp {not that I've ever had issues eating the real deal raw before!}

You need these in your life. I'm just sayin'.

Psst - As you know, this is Holy Week which = crazy busy in my world. It's about to go over the top with this weekend's work/church activities so I won't be back with a new entry until next week, when I can breathe again. So, happy early Easter to you and yours! And until then... let's make brownies!  

Chocolate Chip Cookie Dough Brownies
For the brownies:
4 ounces unsweetened chocolate, finely chopped
1 cup butter, at room temperature
2 cups light brown sugar
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour

For the cookie dough:
¾ cup butter
¾ cup light brown sugar
¾ cup granulated sugar
3 tablespoons 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 9x13-inch pan with foil, with enough to hang over all four sides. Spray down the foil with cooking spray.

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 (note: I used my hands to press it down - it was much easier). Refrigerate until the dough is firm, about an hour. Cut and store in an airtight container at cool room temperature or in the refrigerator (we thought they tasted better straight from the fridge).

Source: Brown Eyed Baker