My obsession with brownies seems to never end. It is a good thing there are SO many different ways to spice up any brownie recipe otherwise I just might have become bored with my favorite dessert. When I saw these brownies on Pinterest I knew instantly I had to make them. The recipe comes from one of my favorite food blogs, Recipe Girl. I have no clue how I ever missed Lori posting these but I’m glad I eventually discovered them because they are fantastic. Ridiculously good, also ridiculously indulgent (just cut small squares). Bring them to your next family gathering, to your work, to your child’s teacher, to whoever. They’ll love you.
Recipe Rundown
Taste: The best of both worlds. Chocolatey brownies and sweet, indulgent, slightly butterscotch cookie dough.
Texture: The brownie layer is thick, chewy, and fudgey while the cookie dough layer is just like the dough you lick off your fingers (with no eggs!).
Ease: Surprising easy. Each layer pretty much dirties just 1 bowl.
Appearance: One look at a brownie square topped with cookie dough and your mouth is bound to start watering.
Pros: Fun, indulgent, scrumptious dessert.
Cons: A whole lotta butter and sugar.
Would I make this again? Absolutely.
Yield: About 32 brownies
For the brownies:
4 ounces unsweetened chocolate, chopped
2 sticks (16 tablespoons, 1 cup) unsalted butter
2 cups packed light brown sugar
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
For the cookie dough:
1 1/2 sticks (12 tablespoons, 3/4 cup) unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
3 tablespoons whole milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups mini chocolate chips
For the brownies:
Preheat oven to 325 degrees F. Line a 9x13-inch baking pan with parchment paper or foil. Spray with nonstick baking spray.
Set a large saucepan over medium heat. Add the chopped chocolate and butter to pan and, stirring occasionally, heat until just melted and smooth. Remove from heat to cool slightly. Whisk the brown sugar into chocolate mixture. Add eggs, one at a time, until incorporated. Add the vanilla extract. Fold in the flour until just combined.
Pour batter into prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Set pan on a wire rack and cool completely.
For the cookie dough:
In the bowl of an electric mixer beat the butter and sugars on medium speed until light and fluffy, about 3 minutes. Beat in the milk and vanilla. On low speed add the flour, mixing until combined. Fold in the chocolate chips.
To assemble:
Spread the cookie dough evenly over the cooled brownies. Cover and refrigerate until cookie dough is firm, at least 1 hour. Cut the brownies into squares before serving. Brownies can be kept covered and refrigerated for up to 3 days.
Slightly adapted from Recipe Girl
