Cookie Dough Brownies

Chewy, chocolaty brownies with an egg free cookie dough topping, drizzled with chocolate!

Course Dessert

Cuisine American

Prep Time 25 minutes

Cook Time 30 minutes

freeze 45 minutes

Total Time 1 hour 40 minutes

Servings squares

Calories 194kcal

1 Your favorite brownie recipe a 13x9 pan prepared according to instructions, baked and cooled, The link to my favorite one is in the notes, below!
1 cup unsalted butter softened to room temperature, 2 sticks
1 cup light brown sugar tightly packed
½ cup sugar
1 tsp vanilla extract
½ tsp salt
1 ¾ cup all-purpose flour
2 Tbsp heavy cream
1 cup mini chocolate chips

Prepare and bake brownies in 13x9 pan according to recipe instructions. Allow to cool to room temperature.
Place in refrigerator while you prepare the cookie dough topping.

In KitchenAid or with an electric hand mixer cream together butter and sugars.
Add vanilla extract and sprinkle in salt and stir well.
With mixer on medium-low speed, gradually add in all-purpose flour until completely combined, periodically pausing mixer to scrape down sides and bottom of bowl with a spatula to make sure ingredients are well-combined.
Gradually add heavy cream to mixture, stirring on low speed until completely combined (again, pausing to scrape sides and bottom of bowl as needed).
Stir in mini chocolate chips.
Remove brownies from fridge and evenly distribute cookie dough over the top of the chilled brownies. Use a knife to spread evenly.
Return to refrigerator at least 45 minutes for cookie dough to set. Remove from refrigerator, cut into squares, and drizzle with melted chocolate.
Allow chocolate to harden, serve and enjoy! Keep uneaten cookie dough brownies refrigerated in an airtight container.