I brought these to a church BBQ and we left empty handed. Two of my favorite treats smashed into a double-layer brownie that is HEAVEN! Don't worry, the cookie dough layer has no raw eggs, so you can eat as much as you want with no worries! I will be making this one again!
Chocolate-Chip Cookie Dough Brownies
Adapted from: Brown Eyed Baker
Not going to lie, I just used my favorite store-bought Brownie mix. Allison's Pantry Fudgy Brownie Mix is my favorite! Someone gave the mix to us for our wedding and I am in LOVE!
3/4 C Smart Balance Butter
1/2 C Light Brown Sugar
1/2 C Granulated Sugar (Might need to add more to taste)
3 T Milk (We used Soy Milk)
1 1/2 t Vanilla Extract
1 1/2 C All-Purpose Flour
1 1/2 C Mini Chocolate Chips
1. Prepare and bake the brownies as directed on the container. Pour into a 9x13 inch pan lined with foil and greased. Let cool completely. (If you don't let them cool, the brownies get crushed by the cookie dough.)
2. While the brownies are cooling, make the cookie dough! In an electric mixer cream the butter and sugars. Add the milk and vanilla. Add just enough flour until it is all combined. Then, using a rubber spatula, fold in the chocolate chips.
3. Spread the cookie dough over the cooled brownies. Optional: drizzle chocolate sauce on top of the cookie dough. Refrigerate until the dough is firm (about an hour). Use a sharp knife and cut the brownies. Store them in an airtight container and keep cool. Eat and escape to heaven!