Cookie Dough Brownies

This was my first time using Dutch processed cocoa. It's a little harder to find than normal natural cocoa since most typical grocery stores don't have it. I got mine at Whole Foods and they only had 1 kind. I thought these brownies were reallly good!! Matt thought they were good. But he doesn't really like homemade brownies. What?? I know..he likes boxed mix best. Which is fine, I like that kind too, but I like homemade better. He also doesn't like 'fake' cookie dough. So this wasn't his favorite dessert but he didn't think it was bad. I mainly thought of his brother when I saw these because he really liked the cookie dough cupcakes. The cookie dough topping was a little too much for me. It was really thick and i ended up scraping off 1/2 of it so it was more like a frosting than a thick layer. (the pic is from before I removed 1/2 the cookie dough). This recipe makes a lot, so be prepared to share.

Cookie Dough Brownies

Beantown Baker

Brownies:

1 cup (2 sticks) unsalted butter

2 1/4 cups sugar

4 large eggs

1 1/4 cups Dutch-process cocoa

1 teaspoon salt

1 teaspoon baking powder

tablespoon vanilla extract

1 1/2 cups all-purpose flour

2 cups chocolate chips

Cookie Dough:

3 sticks butter, softened

1 1/2 cup brown sugar

2/3 cup sugar

9 tbsp milk

3 cups flour

3 cups mini chocolate chips

Prepare Brownies:

Preheat the oven to 350°F. Lightly grease a 9" x 13" pan. In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it's hot, but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

Transfer the sugar mixture to a medium-sized mixing bowl. Stir in the cocoa, salt, baking powder, and vanilla. Whisk in the eggs, stirring until smooth. Add the flour and chips, again stirring until smooth. Spoon the batter into a lightly greased 9" x 13" pan.

Bake the brownies for about 30 minutes, or until toothpick inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool completely on a rack.

For cookie dough:

Cream the butter and sugars until light and fluffy. Beat in milk. With mixer on low, add flour and mix until well combined. Stir in mini chocolate chips.To assemble:Spread the cookie dough onto the cooled brownies. Chill the brownies until the cookie dough is firm. Cut into bars and serve.