Tuesday, February 5, 2013

Chocolate Chip Cookie Dough Brownies

Oh, boy, folks!  What a week it's been around here.  I've been trying all sorts of new recipes and, wowie, we've found some good ones!  Today's recipe is one that I made for the Super Bowl party we were invited to.  It was a big hit according to everyone there.

Just try to wrap your head around this...

Chocolate chip cookie dough
(the egg-less kind, so it's safe for anyone to eat)



This is what you get:

Wow, wow, WOW!!  They were so good!  The original recipe comes from Recipe Girl and I'm so thankful she shared it.  It's now one of my top faves.

Now, there are some things about this recipe that you should know.  They take a little time.  You make the brownies and then they have to chill.  Later, you top them with the cookie dough, then let them chill.  When I made this, I made it Saturday and let them chill in the fridge until Sunday.

You should also know that the top part of these goodies is cookie dough (with no eggs, once again).  Cookie dough is grainy until you bake it.  This cookie dough you do not bake.  So, it will be grainy.

Now go and make these delicious squares of awesomeness.

Here's what you'll need:

Brownie Layer:
3/4 C. unsalted butter
1 1/2 C. semi-sweet chocolate chips
1 C. white granulated sugar
1/2 C. packed brown sugar
4 large eggs
1 tsp. vanilla
1/2 tsp. salt
1 C. flour

Cookie Dough:
3/4 C. unsalted butter, room temp
3/4 C. white granulated sugar
3/4 C. packed brown sugar
1/4 tsp. salt
2 Tbsp. milk or cream
1 1/2 tsp. vanilla
1 C. flour
1/2 C. mini chocolate chips
Additional mini chocolate chips, if desired to garnish the top

Making the Brownies:
Preheat the oven to 350 degrees.  Spray a 9x13-inch pan with nonstick spray.  In a microwave safe bowl, microwave the butter and chocolate chips on High for 30-second increments until the chocolate and butter is melted and smooth.

Beat in the sugars.

Then beat in the eggs, vanilla, and salt.

Beat in the flour.

Scrape the brownie batter into the prepared pan.

Bake for 25-30 minutes, or until the brownies are cooked through and a toothpick inserted into the center comes out clean.

I doubled this whole recipe since I was making this for a crowd.  I put it in my high-rimmed cookie sheet and had to bake it for 35-40 minutes.

Once the pan has cooled enough, put it in the refrigerator to chill.  While the brownies are chilling, make your cookie dough.

Making the Cookie Dough:
In a large bowl, cream the butter, sugars, and salt, about 1 or 2 minutes.

Mix in the milk or cream and vanilla.

Add the flour and beat until combined.

Add the chocolate chips.

Once the brownies have chilled. Scoop the cookie dough on top of the brownies.

Spray your hands with nonstick spray and press the cookie dough so that it covers most of the brownies.

You may add additional mini chocolate chips on top at this point if you'd like.

Cover and refrigerate for at least an hour or two or up to 2 days.

Cut, then keep covered and chilled until ready to serve.

I highly recommend serving this with a tall glass of milk, or even a couple scoops of vanilla ice cream.
HELLO!!  So good!

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