Have you ever made chocolate chip cookies and just wanted to sit there and eat the entire bowl of dough without baking it? Yeah...me too. So when I saw the recipe for these cookie dough topped brownies I knew I needed to try them. Brownies. Cookie Dough. No raw eggs so I don't have to feel guilty about eating it. Sounds perfect, right? These are delicious and super rich so you only need a tiny piece to feel totally satisfied. Enjoy!
Cookie Dough Topped Brownies
adapted slightly from My Kitchen Cafe
9 x 13 pan of your favorite brownies, baked and cooled
1/2 cup (1 cube) unsalted butter, softened
1/2 cup dark brown sugar
1/4 cup granulated sugar
3 Tb. milk
1 1/2 tsp. vanilla
3/4 cup flour
1/4 tsp. salt
1 cup mini semi-sweet chocolate chips
flaky sea salt for sprinkling (optional)
Cream butter and sugars in medium sized bowl until light and fluffy. add milk and vanilla and beat until creamy. Add flour and salt and beat until incorporated. Fold in chocolate chips. Drop by tablespoonfuls over cooled brownies and spread (I found it easiest to do this with an offset spatula dipped in cold water so it doesn't stick to the cook dough). If desired, sprinkle with flaky sea salt (I love that sweet/salty combo so I used just a little bit of sea salt on top, yum!) Refrigerate at least two hours so the cookie dough firms up and you can cut it (I cut the brownies with a pizza cutter dipped in cold water so it didn't stick). Keep refrigerated until ready to serve.