If you love brownies and sneaking bites of chocolate chip cookie dough….yadda, yadda, yadda…..
4 ounces unsweetened chocolate
1 cup butter, melted
2 cups packed light brown sugar
2 tsp. vanilla
1 cup all-purpose flour
1/2 cup mini semisweet chocolate chips
1. Preheat oven to 325 degrees. Spray a 9×13-inch pan with cooking spray. In a microwaveable bowl, melt the chocolate for 30 seconds at a time, stirring in between, until chocolate is melted and smooth (if you use block chocolate you should chop it finely first….mine is in flat disk form so it doesn’t need chopping). Set aside to cool while you prep the rest of the brownie mixture.
2. In a large mixing bowl, combine the butter and brown sugar and whisk well. Whisk in the eggs and vanilla, then add in the melted chocolate and continue to whisk well to thoroughly combine. Add the flour and stir together just until the flour is incorporated. In fact, it’s better to leave a little flour “showing”. Add in the chocolate chips and stir just until the chips are evenly distributed into the batter.
3. Spread evenly into the prepared pan and bake for 30-45 minutes (yeah, i know that’s quite a spread…but the original recipe said 25-35 and it took mine 45 to be done in the middle). Test with a toothpick in the center and if it comes out with a couple of tiny crumbs it’s probably done enough. Set aside to cool completely.
Cookie Dough Layer
3/4 cup butter, softened
3/4 cup packed light brown sugar
3/4 cup white sugar
1 Tbsp. milk
1/2 cup peanut butter
1 1/2 tsp. vanilla
1 1/2 cups mini semisweet chocolate chips
1/2 cup semisweet chocolate + 1 tsp. shortening
1. In a mixing bowl, cream together the butter and sugars. Stir in the milk, peanut butter, and vanilla until well combined. Stir in the chocolate chips.
2. Spread evenly over the cooled brownies.
3. Melt the semisweet chocolate and shortening together in a microwaveable bowl and stir until smooth. Drizzle over the cookie dough layer. (I did this by pouring the mixture into a ziploc bag, sealing the bag, and then cutting off one corner to make a piping bag for drizzling.)
4. Refrigerate until drizzle is set and dough layer is firm enough to cut.
I think next time I would cut the amounts on the cookie dough layer by 1/3 because it was just a bit too rich. In a house full of brownie lovers, it’s pretty unusual for us to not be able to finish off a second brownie!
Source: Recipe Girl