Prep Time: 15 minutes

Cook Time: 20-25 minutes

Serves: 12 depending on size

 

Brownies (you can also use a boxed brownie mix)

Ingredients:

1 C. sugar

1/2 C. all-purpose flour

1/3 C. cocoa

1/4 tsp. salt

1/4 tsp. baking powder

2 eggs

1/2 C. vegetable oil (or any will do)

1 tsp. vanilla extract

 

Cookie Dough (egg free)

1/2 C. butter, at room temperature

1/2 C. light brown sugar, packed

1/2 C. granulated white sugar

1 1/2 T. milk or heavy cream

1 1/2 tsp. vanilla extract

3/4 C. all-purpose flour

3/4 C. mini chocolate chips

1/2 C. semisweet chips + 1 teaspoon shortening for drizzle, optional

 

 

What to do:

 

For the Brownies:

Preheat oven to 350 degrees.

Mix together in a medium bowl all the dry ingredients.

Stir in all of the wet ingredients, mix until incorporated. Pour into an 8 x8 or 9×9 well-greased pan. Bake at 350 degrees for 20-25 minutes until done.

 

For the cookie dough:

In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips. Spread cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. It is okay to speed up the process and place it in the freezer too (just watch the time so they don’t freeze too hard). The firmer the dough, the easier it will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit.

If you’d like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie.

 

Christina’s Notes:

You can also use a boxed brownie mix. Also, this recipe can be easily doubled for a 9×13 baking dish. Enjoy!!!!!!