These two-layer Cookie Dough Browniesfeature a rich, chewy chocolate brownie topped with eggless mini chocolate chip-filled cookie dough!
Makes 6 Induction Friendly, Gluten-Free rolls.
1 box of brownie mix
½ cup butter, melted
1½ cups white sugar
1½ teaspoons vanilla extract
¾ cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon salt
½ cup chocolate chips
Cookie Dough Layer
½ cup butter, softened
¼ cup sugar
⅓ cup brown sugar
2 tablespoons milk
¾ cup flour
½ cup mini chocolate chips
1 cup semi-sweet chocolate chips
⅔ cup heavy cream
1 tablespoon butter
Preheat oven to 350 degrees. Lightly grease a 9×9 pan.
In a large bowl, combine the butter, sugar, & vanilla. Beat in the eggs.
Combine flour, cocoa powder, & salt. Add a little at time to the egg mixture just until combined. Fold in chocolate chips and pour into prepared pan.
Bake about 22-26 minutes or just until done (do not overbake). Remove and cool.
Cookie Dough Layer
Cream butter, white sugar and brown sugar with mixer on med-high. Add in milk. Add in flour a bit at a time until fully incorporated. Stir in chocolate chips with a spoon. Spread mixture over cooled brownies. Topping
Bring heavy cream and butter just to a boil. Pour over chocolate chips and let sit 4 minutes without stirring. Stir until completely combined.
Pour over the cookie dough layer. Let cool at room temperature for 30 minutes (this keeps the topping shiny). Refrigerate to set.
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