Cookie Dough Brownies

Cookie Dough Brownies are sweet and indulgent with a slightly butterscotch cookie dough. Fun, indulgent, and scrumptious!

Ingredients

For the brownies:

• 4 ounces unsweetened chocolate, chopped
• 2 sticks (16 tablespoons, 1 cup) unsalted butter
• 2 cups packed light brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour

For the cookie dough:

• 1 1/2 sticks (12 tablespoons, 3/4 cup) unsalted butter, at room temperature
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 3 tablespoons whole milk
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour*
• 1 1/2 cups mini chocolate chips

Directions

For the brownies:

Preheat oven to 325 degrees F. Line a 9×13-inch baking pan with parchment paper or foil. Spray with nonstick baking spray.

Set a large saucepan over medium heat. Add the chopped chocolate and butter to pan and, stirring occasionally, heat until just melted and smooth. Remove from heat to cool slightly. Whisk the brown sugar into chocolate mixture. Add eggs, one at a time, until incorporated. Add the vanilla extract. Fold in the flour until just combined.

Pour batter into prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Set pan on a wire rack and cool completely.

For the cookie dough:

In the bowl of an electric mixer beat the butter and sugars on medium speed until light and fluffy, about 3 minutes. Beat in the milk and vanilla. On low speed add the flour, mixing until combined. Fold in the chocolate chips.

To assemble:

Spread the cookie dough evenly over the cooled brownies. Cover and refrigerate until cookie dough is firm, at least 1 hour. Cut the brownies into squares before serving. Brownies can be kept covered and refrigerated for up to 3 days.