These cookie dough brownies are very easy to make, as well. But you will need a mixer of some type – either a stand mixer or a hand mixer – when you start making the cookie dough, as it requires a lot of heavy mixing. If you have arms like a lumberjack, you’ll be fine doing it by hand, but the rest of us wimps will need that mixer!

This has got to be the strangest sensation in your mouth. You’ve got a well-baked, firm brownie that your bottom teeth encounter. In that same bite, your top teeth are going to sink completely down through the soft, yielding unbaked cookie dough. That experience right there is worth the price of admission!

 

INGREDIENTS

For the Brownies

¾ cup butter, melted

2¼ cups white sugar

2 teaspoons vanilla extract

3 eggs

¾ cup unsweetened cocoa powder

1 cup dark chocolate chips

1+1/3 cups all-purpose flour

½ tsp salt

For the Cookie Dough

1 cup softened unsalted butter

½ cup granulated sugar

2/3 cup packed brown sugar

¼ cup water

2 teaspoons vanilla extract

¾ cups all-purpose flour

¼ teaspoon kosher salt

1½ cups mini semisweet chocolate chips

 

 

INSTRUCTIONS

 

For the Brownie Layer

Preheat oven to 350 degrees F. Butter and flour a 9×13 baking pan, or use floured baking spray.

Add the butter, sugar, vanilla and eggs to a large mixing bowl. Add cocoa powder, chocolate chips and salt, whisking until well combined. Add the flour, whisking just until combined (don’t over-whisk it)

Bake about 25-28 minutes, test center until it is just done.

Remove from oven. Cool on a wire rack until bottom of pan is no longer hot.

 

For the Cookie Dough Layer

Cream the butter and sugars with either a hand or stand mixer, until they achieve a noticeably lighter color and are very fluffy. This will take several minutes. Add water and vanilla and continue to mix for a couple of seconds. Add flour, salt and one cup of the chocolate chips, mixing until well-combined. Alternatively, you can use a spatula or whisk to incorporate the chips.

Spread cookie dough onto the cooled brownies, sprinkling the remaining half cup of mini chocolate chips on top, pressing them into the dough lightly.

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Quick Tip:  You can use milk instead of water in the cookie dough, but then you will need to refrigerate them instead of leaving them out at room temperature.

Recipe courtesy of Sabrina at Dinner Then Dessert, image courtesy of recipegirl.com