Cookie Dough Brownies

For the brownie layer:
Preheat oven to 350ºF. Spray a 9″x9″ pan with nonstick spray, then line with a strip of parchment paper so that it covers the bottom and comes up two sides of the pan. Spray the parchment with nonstick spray too.

In a microwave safe bowl (or in the top of a double boiler or pan set on top of a pan of simmering water), microwave butter and chocolate chips in 30-second bursts melted and smooth. Whisk in the sugars, then whisk in the eggs, vanilla and salt. Sift flour into the bowl and stir that in, too. Scrape the brownie batter into the prepared pan. Bake for 25 to 30 minutes, or until the brownie layer is cooked through (a toothpick inserted into the center comes out clean). Place the pan of brownies in the refrigerator to speed up the cooling process (or cool at room temperature and add the cookie dough layer later).

For the cookie dough layer:
In a large bowl, use an electric mixer to combine the butter, sugars and salt until soft and creamy (1 to 2 minutes). Mix in the milk and vanilla. Sprinkle in the flour and mix in until combined. Stir in chocolate chips. Scoop the cookie dough onto the top of the brownies and spread onto the brownie layer. I find that it’s easiest to do this if the brownie layer is chilled and firm. Wet your hands or spray them with nonstick spray and pat the cookie dough on top in a even layer.

Sprinkle additional chocolate chips on top to create a nicer, visual appearance. For easy, clean cutting, chill the brownies: wrap the brownies with plastic wrap and chill until firm, 1 to 2 hours.

Recipe from RecipeGirl.com.