4 ounces unsweetened chocolate, finely chopped
1 cup (2 sticks) salted butter, melted
2 cups packed light brown sugar
4 large eggs
2 teaspoons vanilla extract
1 cup all purpose flour
1/2 cup miniature chocolate chips
COOKIE DOUGH LAYER (see NOTES below):
3/4 cup (1 1/2 sticks) salted butter, at room temperature
3/4 cup packed light brown sugar
3/4 cup granulated white sugar
3 tablespoons milk
1½ teaspoons vanilla extract
1½ cups all purpose flour (see NOTES below)
1½ cups miniature chocolate chips
1/2 cup semisweet chocolate chips
1 teaspoon shortening
PREPARE THE BROWNIE LAYER:
Preheat the oven to 325 degrees F. Spray a 9×13-inch pan with nonstick spray. In a medium glass bowl, melt the chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, whisk together the butter and brown sugar. Add the eggs and vanilla extract and whisk those in too. Mix in the melted chocolate. Whisk in the flour and mix just until combined (don’t over-mix). Stir in the chocolate chips. Spread the batter into the prepared pan. Bake 25 to 35 minutes. Watch closely and remove from the oven when a toothpick inserted into the center comes out clean. Let cool completely.
PREPARE THE COOKIE DOUGH LAYER:
In a medium bowl, use an electric mixer to combine the butter, brown sugar and white sugar. Mix in the milk and vanilla. Mix in the flour just until combined (see recipe notes about how to “cook” the flour before using). Stir in the chocolate chips.
Spread the cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. It’s okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and served with a fork.
DRIZZLE ON TOP:
If you’d like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, if desired.
If you are worried about eating raw flour, you can cook it in the oven before using it in this recipe. Sprinkle the flour on a cookie sheet and toast it at 350 degrees. F for 5 minutes. This will kill any potential bacteria in the flour.
You’ll find that the cookie dough layer is quite sweet. If you’d like a thin layer of cookie dough, prepare the recipe as directed above. If you’d like a thicker layer of dough as pictured, use these ingredients for the dough instead of what is listed above:1 cup salted butter, at room temperature1 cup packed light brown sugar1 cup granulated white sugar1/4 cup milk1 1/2 teaspoons vanilla extract1 3/4 cups + 2 tablespoons all-purpose flour2 cups miniature chocolate chips
ADAPTED FROM recipegirl.com