Oh my goodness I am a crazy Pinterest lady lately.
Seriously! I made two dinners and these brownies just this week! One dinner was good, but I am going to tweak the recipe before I share it. One was bad, and then these DELICIOUS brownies!
I found the recipe at Browned Eyed Baker and made a few adjustments of my own because I didn't have the exact ingredients on hand. My adjustments are noted in blue.
Chocolate Chip Cookie Dough Brownies - Browned Eyed Baker
Brownie Ingredients and Instructions
4 ounces unsweetened chocolate finely chopped (I used cocoa powder, the conversion is 3 tablespoons cocoa powder plus 1 tablespoon butter or oil = 1 ounce of chocolate. So for this recipe it was 12 tablespoons cocoa powder + 4 tablespoons butter)
1 cup unsalted butter, room temperature
2 cups light brown sugar
2 teaspoons vanilla extract
1 cup all purpose flour
Preheat oven to 325 degrees. Line 9x13" pan with foil, or spray with Pam. In a mixing bowl mix brown sugar and butter on medium speed until light and fluffy. (add the extra butter now if using cocoa powder) Beat in eggs and vanilla extract. Mix in the chocolate (or cocoa powder) Reduce speed to low and add the flour. Do not over mix. Pour / spread into the 9x13 pan and bake for 25 - 35 minutes or until toothpick comes out clean.
While the brownies are baking, make the cookie dough to put on top.
Cookie Dough Ingredients and Instructions
3/4 cup unsalted butter, room temperature
3/4 cup white sugar
3/4 cup brown sugar
3 tablespoons whole milk (I used Darigold vanilla half and half)
1 1/2 teaspoon vanilla extract (I only put 1 teaspoon in since I used the flavored half and half)
1 1/2 cup all purpose flour
1 1/2 cup mini chocolate chips (I used 1 bag of Ghirardelli milk chocolate chips)
In a mixer bowl combine butter and sugars until fluffy. Add milk (or half and half) and vanilla. Mix until combined. Reduce speed to low and add flour, just until combined. Add chocolate chips.
Spread the cookie dough over cooled brownies. (I spread it over the warm brownies and it sorta melted together) Refrigerate about an hour or until dough is firm.
Cut and enjoy!
(Recipe was adapted from Brown Eyed Baker)
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