Ingredients

The following ingredients have 4 Servings
  • 4 oz. unsweetened chocolate (finely chopped)
  • 1 C. unsalted butter (at room temperature)
  • 2 C. brown sugar
  • 4 eggs
  • 2 1/2 tsp. vanilla extract
  • 1 C. flour
  • 3/4 C. butter (unsalted)
  • 3/4 C. brown sugar
  • 3/4 C. sugar
  • 3 Tbsp. milk or cream
  • 2 tsp. vanilla extract
  • 1 1/2 C. flour
  • 1 1/2 C. mini chocolate chips

Instruction

  • 1. Preheat oven to 325 degrees and line a 11 X 13 pan with foil (let some hang over the edge to it's easy to lft the dessert out when finished), then spray or butter the foil.
  • 2. Brownies: In a microwave proof bowl, melt the chocolate the 30 second increments and stir until smooth. Set aside to let cool.
  • 3. Cream butter and brown sugar together for 2 minutes.
  • 4. Add eggs and vanilla extract, scrape the sides of the bowl as necessary.
  • 5. Pour in chocolate, mix well.
  • 6. On low, mix in flour just until combined.
  • 7. Pour into foiled pan and spread evenly.
  • 8. Bake for 25-30 minutes. (The longer you leave it in, the more "cakey" your brownie layer will be. Less time means a fudgey brownie.)
  • 9. Let brownies cool completely.
  • 10. Cook Dough: Beat butter, brown sugar and sugar together for 2 minutes.
  • 11. Add milk, vanilla and flour and mix just until combined.
  • 12. Stir in 1 1/4 cup of chocolate chips.
  • 13. Spread cookie dough onto cooled brownies, then sprinkle the remaining 1/4 cup of chocolate chips on top and gently press in.
  • 14. Cover and refrigerate for 1-2 hours for easy cutting.