Ingredients
Units Scale
Cookie Dough
- 1 stick unsalted butter (softened)
- 3/4 cups packed brown sugar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 2 tablespoons milk
- 1 cup mini chocolate chips
Brownies
- 2/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 ounces unsweetened chocolate
- 4 ounces bittersweet or semisweet chocolate
- 10 tablespoons 1 stick plus 2 tablespoons unsalted butter
- 1 1/4 cups sugar
- 2 teaspoons vanilla extract
- 3 large eggs
Instructions
For Cookie Dough
- With your mixer, cream together butter and brown sugar. Beat in vanilla and salt, mix.
- Gradually add flour. The mixture will be crumbly.
- Add in 2 tablespoons of milk and mix.
- Stir in mini chocolate chips. Set aside.
For Brownies
- Adjust oven rack to lower-middle position and preheat oven to 325 degrees.
- Whisk flour, salt and baking powder in a small bowl; set aside. Spray an 8-inch baking pan with cooking spray. Fit a sheet of foil in pan and up two sides, so you can use it as a handle to pull cooked brownies from pan. Spray sheet with cooking spray.
- Melt chocolates and butter in a medium bowl over a pan of simmering water or use a double broiler. Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time. Continue to whisk until mixture is completely smooth and glossy. Add dry ingredients, whisk until just incorporated.
- Pour batter into prepared pan; bake until a toothpick or cake tester inserted in center comes out with wet crumbs, 35-45 minutes.
- Cool brownies in pan on a wire rack for five minutes. Use handles to pull brownies from pan. Completely cool brownies on rack.
- Once brownies are cool evenly spread cookie dough over top. I used a spatula for this. Wet fingers might also work well. Chill for 30 minutes to harden slightly. This makes it easier to cut. Serve.