Chocolate Chip Cookie Dough Brownies!

Cookie dough lovers rejoice! These fudgy brownies, topped with a layer of egg free chocolate chip cookie dough are simply amazing. They are my new favorite treat. 

These bars are pretty easy to make. They start with a yummy homemade brownie batter.

 Once they bake, cool completely.

Then spread homemade chocolate chip cookie dough (egg free!) on top of the brownies. I couldn't really spread the dough, so I patted it into disks and then pressed it together on top of the brownies.

 This glorious mixture goes into the refrigerator for an hour to setup.

 Then just cut and enjoy!

My family loved these and I had plenty of extras, so I shared them with the neighbors and they loved them too!

chocolate chip cookie dough brownies

Source: RecipeGirl.com

BROWNIE:
4 ounces unsweetened chocolate, finely chopped
1 cup butter, at room temperature
2 cups light brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour

COOKIE DOUGH (EGG FREE!):
3/4 cup 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:

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, mix butter and brown sugar with an electric mixer. Beat in eggs and vanilla extract. Mix in melted chocolate. Blend in flour and mix just until combined (don't over-mix). 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.

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.

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.

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.


*  These took longer to bake then the stated time. More like 30-40 minutes. Start checking them for doneness around 30 minutes and then give the pan a slight shake ( with an oven mit on of course). If they jiggle, check them every 5 minutes or so. Once they longer jiggle and a tooth pick comes out almost clean, they're done. They'll finish cooking as they cool.
** The brownies do puff up fairly high, but will settle once they cool and then you can press them down further when you add the cookie dough on top. 
*** The cookie dough topping will have the texture of regular cookie dough, so be sure to beat your sugar and butter really well until light and fluffy. Also, let the vanilla and milk beat in for a few minutes.  This will help the slight grittiness from the sugar.
**** I'm not sure if packaged brownie mix would work for these, but if you do go that route, stick with fudgy, thin brownies so you don't end up with monster tall bars.