Chocolate chip cookie dough brownies? Um... YES!

This was a recipe that I was very excited to try.  I made it all about like the original recipe said, except that I used cocoa and oil for the unsweetened chocolate in the brownie part (since I had no baking chocolate on hand) and I used regular chocolate chips since I had no mini chocolate chips.  I also reduced the butter a little bit. (Seriously, it calls for almost 2 cups of butter!)  Despite the modifications, these were VERY good.  I loved that the cookie dough part had no eggs in it and still tasted like cookie dough!  I had to control myself, though, because if I ate more than 2 of these at once, I felt it!  They are VERY heavy, but oh so yummy.

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 (or 3/4 cup cocoa & 1/4 cup oil)
1 cup unsalted 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 unsalted 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 (regular chocolate chips work too)

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 or grease 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