Cookie Dough Brownies

Who doesn't love cookie dough? Sometimes, I would rather eat the raw cookie dough than the baked cookie. All I can say about this brownie is....SWEET!! This brownie is super rich and super decadent. It's not hard at all to put together, and the brownie ends up being about 2" tall when finished. The brownie itself is dense and really rich. I thought it used a lot of cocoa, but that's just me. To be honest, I'm not sure if I liked the combination of the brownie and cookie dough, but that's just my opinion. I would love for you to try, and tell me what you think. This cookie dough is safe to eat because it is eggless. I could honestly eat the cookie dough frosting by itself. I think I might try it on a cupcake. Anyway, here is the recipe.

Recipe originally from Let's Get Cookin'!, but I came across it on Beantown Baker.

INGREDIENTS

 Brownies:

• 2 sticks unsalted butter
• 2 1/4 cups granulated sugar
• 4 large eggs
• 1 1/4 cup Dutch-process cocoa - I used regular unsweetened cocoa.
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon espresso powder, optional - I omitted this.
• 1 tablespoon vanilla extract
• 1 1/2 cups all-purpose flour
• 2 cups chocolate chips - I used semi-sweet.

Cookie Dough

•  3 sticks unsalted butter, softened
• 1 1/2 cups brown sugar
• 2/3 cup granulated sugar
• 9 tablespoons milk - I only had 1%, but I'm sure whole would be better.
• 3 cups all-purpose flour
• 3 cups mini chocolate chips - I used regular semi-sweet.

DIRECTIONS

Prepare Brownies:

1. Preheat the oven to 350 degrees F. Lightly grease a 9" x 13" pan.
2. In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it's hot, not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies. 
3. Transfer the sugar mixture to a medium-sized mixing bowl, if you've heated it in a saucepan. Stir in the cocoa, salt, baking powder, espresso powder (if using), and vanilla.
4. Whisk in the eggs, stirring until smooth.
5. Add the flour and chocolate chips, stirring until smooth.
6. Spoon the batter into the prepared pan.
7. Bake the brownies for about 30 minutes, until a cake tester or toothpick inserted in the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove from the oven, and cool completely on a wire rack. 

For cookie dough:

Cream the butter and sugars until light and fluffy. Beat in milk. With mixer on low, add flour and mix until well combined. Stir in chocolate chips.

To assemble:

Spread the cookie dough onto the cooled brownies. Chill the brownies until the cookie dough is firm. Cut into bars and serve.


Source: Beantown Baker, originally from Let's Get Cookin'!