Cookie Dough Brownies

Cookie Dough Brownies are made with a rich base of dark chocolate brownies and eggless cake batter layers. They are the best part of cookies and brownies at once!

Cookie Dough Brownies are a way to enjoy your frozen brownies with the best frosting I can think of ... raw cookie dough without eggs. Coupled with cookie dough on it, your brownies have room temperature that isn't too soft to cut.

Brownies Cookie Dough is very easy to make. You can certainly make it without a stand mixer for your base, but I recommend using several types of mixers, even hand-held ones, for the layer of cake batter. Butter and sugar will initially start as one color but as you shuffle more and more, you will see the color brighter. That's when you are ready to continue to add the remaining ingredients. I have topped the cake batter just by shaking, but I end up with a pretty tired arm, you will want to give at least three minutes to shake hands before the color is really bright.

The tool used in this Cookie Dough Brownies recipe:

• 9 × 13 Baking Pan - Straight edges and even cooking pans are ideal for bars and brownies.
• Stand Mixers - Classic stand mixers, always very helpful for making things mixed much faster. Plus, that blue! <3
• Hand Mixer - For smaller jobs, you do not want to draw large mixes because this hand mixer is very easy.
• Dark Chocolate Chips - My favorite dark chocolate chip, I keep it in volume! More and more stores carry brands now too, so when I have sales I buy 3 or 4 bags of each taste. (Sometimes I can even get it for LESS than Nestle)
• Cocoa Powder Without Sweet- This cocoa powder gives an extraordinary, dark, rich chocolate flavor.

INGREDIENTS
brownies

• 3/4 cup of butter, melted
• 2 1/4 cups of white sugar
• 2 teaspoons of vanilla extract
• 3 large eggs
• 3/4 cup unsweetened cocoa powder
• 1 cup of dark chocolate chips (you can use any type of chocolate chips you want)
• 1 1/3 cup flour
• 1/2 teaspoon salt

Cookie dough

• 1 cup of ground butter
• 1/2 cup sugar
• 2/3 cup packed brown sugar
• 1/4 cup water, but I like leaving this at room temperature]
• 2 teaspoons of vanilla extract
• 3/4 cup all-purpose flour
• ¼ teaspoon of halal salt
• 1 1/2 cups of mini semisweet chips

INSTRUCTIONS
Brownie Layer:

1. Preheat the oven to 350 degrees. Butter and flour or use a 13x9 baking pan.
2. In a large bowl, add butter, sugar, vanilla, and eggs.
3. Add chocolate powder, chocolate chips and salt, then stir until evenly mixed.
4. Add flour and stir until smooth (don't over whisk)
5. Bake about 25-28 minutes or just finished in the middle.
6. Lift and chill on the rack until it is no longer hot.

Cookie Dough Layer:

1. In a bowl with a mixer or standing mixer, beat the butter and sugar until the color feels lighter and very smooth.
2. This usually takes a few minutes.
3. Add water and vanilla and stir for a few seconds.
4. Add flour, salt and one cup of chocolate chips and stir until everything is mixed.
5. The chips are so small that they won't break there.
6. If you are worried or use another type of mixture that is more fragile, use a spatula or shaker to add the mixture.
7. Apply the cake mixture to the cold brownies and sprinkle on the remaining half cup of mini chocolate chips.
8. Press them up very lightly so that they are "sticky."

This recipe is inspired by dinner then dessert

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