Cookie Dough Brownies

It's all about things we love this week.  Some people love cookie dough and some people love brownie batter and brownies.  I love both. These decadent brownies are the best of both worlds, and they are absolutely delicious.  

According to our neighbor these brownies should be a controlled substance b/c they are that addicting. 

It's true these moist, flavorful, and dense brownies topped with a cookie dough layer and then b/c of course you need more to really add to the decadence is all topped with a chocolate glaze are addicting and nearly impossible to stop at just a small slice.  

These three-layer brownies look oh so fancy and are pretty much the most delicious brownies ever.  Therefore, that automatically makes them a winner for potluck events, evening with friends, treats for a special occasion, or just b/c you want to make something yummy. 

My kiddos anxious to be my Quality Control for the Cookie Dough Layer.

 As a result of the three layers these brownies do take a little bit of time, but that is all due to the fact of the layers cooling and chilling and being set enough to add the next layer.  

Honestly, they are relatively easy, but you do need to plan ahead a little so they can cool and set in time. 

For years the cooling time of these brownies turned me away from making them, but after recently pulling the recipe out again I don't know why I let a little cooling time scare me.  They are definitely worth the time. .

Cookie Dough Brownies

Recipe: Alohamora slightly adapted from Amy, my sister's college roommate

Active time: 45 minutes

Inactive time: 1-2 hours

Servings: At least 6-8 big slices

Ingredients: 

Brownie Layer

2 c. sugar

1 1/2 c. flour

1/2 c. cocoa

1/2 tsp salt

1 c. vegetable/canola oil (could use coconut if you are okay with a s light coconut flavor)

4 eggs

2 tsp vanilla

Cookie Dough Layer

1/2 c. butter softened

1/2 c. brown sugar

1/4 c. sugar

2 tsp vanilla

2 Tbsp milk

1 c. flour

1/2 c. milk chocolate chips

Chocolate Glaze

1 Tbsp shortening (again can use coconut oil if you like coconut)

1 c. milk chocolate chips

Instructions: 

1. Preheat oven to 325 and spray/grease a 9x9 inch pan.
2. In a medium size mixing bowl combine sugar, flour, cocoa, and salt.  
3. Add oil, eggs, and vanilla to the dry ingredients.  Stir vigorously until well mixed in. The brownie mixture is thick, but trust the recipe.  They are delicious that way.   
4. Bake at 325 for 26-28 minutes until the brownie pulls slightly from the edges of the pan and a toothpick comes out clean. 
5. Cool the brownie layer completely for about an hour.  You can speed up the process by cooling it in the fridge.  
6. When the brownies are mostly cooled begin the cookie dough layer.  In a medium mixing bowl or stand mixer cream the butter and sugars until light and fluffy.  Mix in the vanilla and milk.  Beat in the flour until combined and finally stir or briefly mix in the chocolate chips.
7. Using a spatula spread the cookie dough in a thin layer over the cooled brownies.  Put the brownies in the fridge for 30 minutes (or the freezer for 15 minutes) to chill the cookie dough layer until mostly firm.   
8. The chocolate glaze will take 5 minutes to make.  In a small pan over low to medium heat constantly stir the shortening and chocolate chips until smooth.
9. Evenly spread the glaze over the chilled cookie dough layer.
10. Finally, allow the glaze to set for about 30 minutes out on the counter, or stick it in the fridge for 10 minutes or so until just set.
11. Store leftover brownies in a covered container on the counter or in the fridge.  However, be warned if you store it in the fridge the chocolate glaze layer will become hard and more difficult to eat. 

Enjoy!