Cookie Dough Brownies (Printable Version)

# What You'll Need:

→ For the Brownies

01 - 4 large eggs, room temperature
02 - 1 ¼ cups (105 grams) Dutch processed cocoa powder
03 - 1 teaspoon salt
04 - 1 teaspoon baking powder
05 - 2 teaspoons vanilla extract
06 - 1 cup (226 grams) unsalted butter
07 - 2 ¼ cups (445 grams) granulated sugar
08 - 1 ½ cups (180 grams) all purpose flour
09 - 2 cups (340 grams) chocolate chips

→ For the Cookie Dough

10 - 1 cup (226 grams) unsalted butter, melted
11 - 1 cup (213 grams) brown sugar
12 - ½ cup (99 grams) granulated sugar
13 - ¼ cup (56 grams) heavy cream
14 - 1 teaspoon vanilla extract
15 - ½ teaspoon salt
16 - 1 ½ cups (180 grams) all-purpose flour, heat treated
17 - 1 cup (177 grams) miniature chocolate chips

→ For the Chocolate Drizzle

18 - 1 cup (170 grams) chocolate chips, melted

# How to Make It:

01 - Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with aluminum foil, leaving enough overhang on the edges to use as handles for easy removal.
02 - In a medium bowl, whisk together eggs, cocoa powder, salt, baking powder, and vanilla extract. Beat the mixture vigorously with a wooden spoon for 5 minutes until well combined. The mixture will be quite thick.
03 - In a separate microwave-safe bowl, melt the butter. Add sugar and whisk for 3-4 minutes until the mixture becomes shiny. Pour into the cocoa mixture and stir until smooth.
04 - Fold in the flour and chocolate chips just until no flour streaks remain. Transfer batter to the prepared baking pan.
05 - Bake for 30 minutes, or until a tester inserted into the center comes out with just a few moist crumbs. Allow to cool completely at room temperature, then refrigerate for 30 minutes.
06 - While brownies chill, mix melted butter, brown sugar, and granulated sugar using an electric mixer or whisk for 2-3 minutes until well combined and no longer grainy. Add heavy cream, vanilla extract, and salt, mixing for an additional minute.
07 - Reduce mixer speed to low and add heat-treated flour, mixing just until incorporated. Fold in miniature chocolate chips. Refrigerate dough for 15-20 minutes until firmer and less sticky.
08 - Spread chilled cookie dough evenly over the cooled brownies. Use well-greased hands or a sheet of wax paper to press the dough into place. Refrigerate until cookie dough firms, about 1 hour.
09 - Transfer the set brownies to a cutting board and slice with a sharp knife, wiping the blade clean between cuts. Melt chocolate in a microwave at 50% power in 30-second increments, stirring after each interval. Transfer melted chocolate to a piping bag or zip-top bag with corner snipped, and drizzle over each brownie.

# Handy Tips:

01 - Use heat treated flour for the cookie dough layer. Ensure flour reaches 160°F for at least 15 seconds by baking in a 350°F oven or microwaving until proper temperature is achieved.
02 - For a delicious variation, substitute peanut butter chips for chocolate chips to create peanut butter cookie dough brownies.
03 - Store in an airtight container at room temperature or in the refrigerator for up to 5 days, or freeze for up to 3 months. Refrigerated storage provides optimal texture.

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