This recipe combines two of my favorite sweet treats: brownies and chocolate chip cookie dough. My whole childhood I was banned from eating raw cookie dough, and for good reason. Raw eggs are a no-no. But that made me want to eat it even more! Cookie dough ice cream was a nice way to get my fix, but it does not compare to these brownies. Seriously, these brownies are sinfully delicious. Chocolate brownies are topped with homemade (egg-less) chocolate chip cookie dough and then the whole thing is topped with melted chocolate and more chocolate chips. O-M-G… that’s all I have to say.
To make things easier, I usually use a box brownie mix for this recipe. I find that the dark chocolate mix provides a richer flavor, but feel free to use whatever brownie mix floats your boat. I add chocolate chips to the batter, but again, that’s just my preference. If you feel like using your own brownie recipe, that’s fine too!
1 box Dark Chocolate Brownie Mix
Ingredients indicated on brownie mix package (oil, water eggs, etc.)
1 12-oz package semisweet chocolate chips, divided
Cooking Spray (for greasing the pan)
½ cup brown sugar
1 cup granulated sugar
¾ cup unsalted butter, softened
1 tbsp. vanilla extract
3 tbsp. milk
1 ½ cups flour
¼ tsp. salt
1 12-oz package mini chocolate chips, divided
1 tbsp. vegetable or canola oil
1. Preheat oven to 350 degrees. Prepare the brownie mix according to the package directions, stirring ½ cup semisweet chocolate chips into the batter. Pour the batter into a greased 9 x 13 inch pan. Bake the brownies until a toothpick inserted in the center comes out almost clean (I like to take them out a minute early to keep them moist, but that’s your call). This should take about 25 minutes. Allow the brownies to cool completely
2. Blend together the brown sugar, granulated sugar, and the butter with an electric mixer. Add the vanilla, milk, flour, and salt and continue to blend until well combined. Stir in one cup of the mini chips. Spoon the mixture on top of the brownies and spread so that the entire pan is covered with cookie dough. Refrigerate for at least an hour
3. Place the remaining semisweet chips (not the mini chips) in a microwave-safe bowl and microwave on high for 50 seconds. Stir in the oil until the mixture is smooth. Pour over the cookie dough and use a spreader to coat evenly. Sprinkle the rest of the mini chips over the chocolate. Refrigerate until the chocolate is almost set, about 15-20 minutes.
4. Once the chocolate has somewhat set (but is not super hard), cut into bars.