Chocolate Chip Cookie Dough Brownies

$- 1 cup unsalted butter, melted - 1 cup granulated sugar - 1 cup packed brown sugar - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup unsalted butter, softened - 1/2 cup granulated sugar - 1 cup packed brown sugar - 2 tablespoons milk - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1/2 teaspoon salt - 1/2 cup mini chocolate chips The brownie layer needs rich, deep flavors. We start with melted unsalted butter for a soft base. Then, add both granulated and brown sugars to create a sweet, caramel-like taste. The eggs give us a smooth texture. Don't forget the vanilla extract for that warm, inviting aroma. Next, we mix in the dry ingredients. All-purpose flour and cocoa powder combine to give the brownies their structure and chocolatey goodness. Finally, toss in semi-sweet chocolate chips for those melty pockets of joy. For the cookie dough layer, we use softened unsalted butter, so it creams well with the sugars. We want a fluffy mix, which helps the dough stay soft. Adding milk keeps the dough moist. The flour here creates that classic cookie dough texture. Mini chocolate chips provide bursts of chocolate in every bite. These simple ingredients come together for a delightful treat. You will find the full recipe for all the steps later. Enjoy the process of mixing and baking. It’s a fun way to create something special! - Set oven temperature to 350°F (175°C). - Prepare a 9x13 inch baking dish. - Combine melted butter, granulated sugar, and packed brown sugar. - Mix in eggs and vanilla extract thoroughly. - Fold in the dry ingredients alongside semi-sweet chocolate chips. I love making the brownie layer first. The warm melted butter combines well with the sugars. It creates a sweet, rich base. Mixing in the eggs and vanilla adds depth to the flavor. When you fold in the dry ingredients, do it gently. This keeps the brownies soft and fudgy. Adding chocolate chips makes it extra special! - Pour and spread the brownie batter in the prepared dish. - Bake for 25-30 minutes and cool completely. Once the batter is in the dish, spread it evenly. This step is key for even baking. After baking, let it cool completely. This way, the brownie layer won’t melt the cookie dough. - Cream together butter, granulated sugar, and brown sugar until fluffy. - Mix in milk and vanilla; then stir in flour and mini chocolate chips. The cookie dough layer is just as fun to make! Creaming the butter and sugars creates a light texture. When you add milk and vanilla, it becomes even smoother. Stir in flour and mini chocolate chips for that classic cookie taste. - Spread the cookie dough layer evenly on the cooled brownie layer. When the brownie layer is cool, take the cookie dough. Spread it evenly on top. This creates a lovely contrast between the brownie and cookie dough. - Refrigerate for at least 30 minutes, then cut into squares. Chilling the brownies helps set the cookie dough. After 30 minutes, cut them into squares. You can serve them chilled or at room temperature. They stay delightful either way! For more details, check the Full Recipe. - Check for doneness with a toothpick. Insert it in the center. If it comes out with moist crumbs, you're good to go. - Avoid overmixing the batter for fudgy brownies. Stir gently until just combined for the best texture. - Serve chilled or at room temperature. Both options offer a tasty treat. - Enhance presentation with melted chocolate drizzle and sea salt. This adds flair and flavor. - Do not skip cooling the brownie layer before adding cookie dough. This step is key for layers to stick. - Avoid using cold butter in the cookie dough layer. Softened butter mixes better and creates a smoother texture. {{image_4}} To make these treats gluten-free, swap out regular flour for gluten-free all-purpose flour. This change works great and keeps the texture just right. You won't miss the gluten at all! You can enhance the flavor by adding nuts or extra chocolate chunks. Chopped walnuts or pecans add a nice crunch. Extra chocolate chunks create a richer taste. Mix them into your cookie dough for a delightful surprise. For a fun twist, drizzle caramel on top or add colorful sprinkles. Caramel adds a sweet, gooey layer, while sprinkles bring a festive touch. Both options make your brownies even more appealing, so get creative! Keep your Chocolate Chip Cookie Dough Brownies in an airtight container at room temperature. This helps them stay fresh and tasty. Avoid direct sunlight to keep them from drying out. You can store the brownies in the refrigerator for up to one week. This keeps them moist and delicious. Just remember to seal them tightly so they don’t absorb any fridge odors. If you want to save some for later, freeze them! Place the brownies in a freezer-safe container. They can stay good for up to two months. When you’re ready to enjoy, let them thaw at room temperature before serving. Yes, they can be made a day in advance and stored in the refrigerator. Regular chocolate chips can be used as a substitute. They work just fine. Insert a toothpick; it should come out with moist crumbs, not wet batter. Yes, margarine can be used, but it may alter the flavor slightly. Absolutely, they are a crowd-pleaser and easy to serve! For the complete recipe, refer to the section on preparations. These loaded brownies combine rich chocolate with sweet cookie dough. You learned how to make both brownie and cookie layers, then assemble them perfectly. Remember to cool the brownies before adding the cookie layer to avoid mushiness. You can customize these treats with flavors and toppings to fit any occasion. Store leftovers in an airtight container for freshness. Try making these for your next gathering. They are sure to impress everyone! Enjoy baking and savoring your delicious creation.$

Chocolate Chip Cookie Dough Brownies

Satisfy your sweet tooth with these irresistible Chocolate Chip Cookie Dough Brownies! This tantalizing recipe features a decadent brownie base topped with creamy cookie dough and mini chocolate chips, perfect for any occasion. Ready in just an hour, these treats are sure to impress. Click through to discover the simple steps and indulge in this heavenly dessert experience that will leave everyone craving more!

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Ingredients

For the Brownie Layer:

1 cup unsalted butter, melted

1 cup granulated sugar

1 cup packed brown sugar

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

For the Cookie Dough Layer:

1/2 cup unsalted butter, softened to room temperature

1/2 cup granulated sugar

1 cup packed brown sugar

2 tablespoons milk

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup mini chocolate chips

Instructions

Preheat the Oven:

Start by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking dish either by greasing it with a little butter or by lining it with parchment paper to facilitate easier removal later.

Prepare the Brownie Layer:

In a large mixing bowl, combine the melted unsalted butter with the granulated sugar and packed brown sugar. Mix these ingredients together thoroughly until the mixture is smooth and well-combined.

Add the large eggs, one by one, mixing well after each egg until fully incorporated. Stir in the vanilla extract at this stage.

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt until evenly mixed. Gradually fold this dry mixture into the wet ingredients, stirring gently until just combined—be careful not to overmix.

Finally, fold in the semi-sweet chocolate chips to create delicious chocolatey bites within the brownie layer.

Bake the Brownie Layer:

Pour the prepared brownie batter into the greased or lined baking dish, spreading the batter evenly with a spatula.

Bake in the preheated oven for 25-30 minutes. To check for doneness, insert a toothpick in the center; it should come out with moist crumbs (not wet batter).

Once baked, remove the dish from the oven and allow the brownies to cool completely in the pan.

Prepare the Cookie Dough Layer:

In another mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy.

Incorporate the milk and vanilla extract, mixing until the blend is smooth.

Gradually stir in the all-purpose flour and salt until just combined. Finally, gently fold in the mini chocolate chips, ensuring they’re evenly dispersed throughout the cookie dough.

Assemble the Brownies:

When the brownie layer has cooled completely, evenly spread the cookie dough mixture on top, using a spatula to smooth it out, gently pressing down to ensure good adherence.

Chill and Serve:

Place the assembled brownies in the refrigerator for at least 30 minutes, allowing the cookie dough layer to firm up.

Once ready, remove from refrigeration and cut into squares. Serve them chilled or at room temperature for an indulgent treat.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 24 squares

Presentation Tips:

Stack the brownies on a decorative serving plate. For an added touch of indulgence, drizzle with melted chocolate and sprinkle a pinch of sea salt on top to enhance the flavors even further!