If you saw my Game Day post, you know that I intended to make the Chocolate Chip Cookie Dough Brownies a couple of Sundays ago, but because of everything working against me I wasn’t able to. So, the other day when I left work in a sour mood; I decided to go home, watch Moulin Rouge and make the bars. Luckily they turned out great and Ewan McGregor’s awesome voice was able to cheer me up!
If your worried about people liking this rich treat – don’t, folks around the office and in my yoga group loved the combination of flavors and texture. Since the recipe makes a 9x 13 pan of bars, I would plan to share them with friends or make them for an event. Also, I didn’t have everything that the recipe called for, so I’ve included my recipe alterations below, but I don’t think they are necessary if you have all the materials on hand.
For the Brownie:
4 ounces unsweetened chocolate, finely chopped
1 cup unsalted butter, at room temperature
2 cups light brown sugar
1½ teaspoons vanilla extract
1 cup all-purpose flour
For the Cookie Dough:
¾ cup unsalted butter
¾ cup light brown sugar
¾ cup granulated sugar
3 tablespoons half and half
1½ cups all-purpose flour
1½ cups chocolate chips
1. Prepare the Brownies: Preheat oven to 325 degrees F. Line a 9×13-inch pan with foil, with enough to hang over all four sides. Butter the foil. In a medium glass bowl, melt the chocolate in the microwave in 30-second increments, stirring after each, until melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix the butter and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in the eggs and vanilla extract, scraping the bowl as needed. Mix in the melted chocolate until combined. Reduce the speed to low, add the flour and mix just until combined (don’t over-mix). Spread the batter into the prepared pan. Bake 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
2. Prepare the Cookie Dough: In a medium bowl, use an electric mixer on medium speed to combine the butter and both sugars. Add the milk and vanilla and mix until combined. Reduce the speed to low and mix in the flour just until combined. Using a rubber spatula, stir in the chocolate chips.
3. Spread the cookie dough over the cooled brownies. Refrigerate until the dough is firm, about an hour. Use a sharp knife to cut the brownies. Store the brownies in an airtight container in the refrigerator.