The 5 Arbuckles.com

 

 

I realize that everyone is on a diet this time of year and you will all be mad at me for sharing this recipe, but I am going to anyway.  Make it and share it with lots of other people, like a potluck, bunko, bible study, take them to work and share with others (Lindsy) or to a family that just had a new baby.  I will be making these Thursday night for a luncheon at school on Friday.

 

This recipe has become my kids favorite.  I found it on Pioneer Woman’s Tasty Kitchen.  If you need a recipe search on her sight and you will probably find it.  I modified the recipe just a little from the original.

 

Chocolate Chip Cookie Dough Brownies

For Brownies:

1 cup butter

3/4 cup unsweetened Cocoa Powder

2 cups sugar

1/2 teaspoon salt

3 eggs

1 tsp. vanilla

1 1/4 cup flour

1/2 tsp. baking powder

 

Prepare a 13×9″ baking pan by laying a piece of foil in the bottom an up the sides.  Spray with cooking spray or butter the foil.  I just spray the pan and skip the foil.

 

Melt 1 cup of butter in a medium saucepan; add cocoa, stirring until smooth.  Remove from heat and cool slightly.  Add sugar, salt, eggs, and vanilla; beat with a spoon until combined.  Add flour and baking powder; mix well.  Spread batter into a pan.  Bake at 350 degrees for 25 min.  Allow to cool completely before adding the next step.

 

For Cookie Dough Filling:

1 cup butter

1 cup packed brown sugar

1/2 cup sugar

4 Tbsp. milk

2 tsp. vanilla

2 cups flour

1 cup mini chocolate chips

 

Combine first 5 ingredients in a mixing bowl and cream together.  Add flour and stir until combined.  Stir in chocolate chips.  Spread an even layer on top of cooled brownies.  Chill before adding chocolate glaze.

 

For Chocolate Glaze:

1 cup semi-sweet chocolate chips

1 Tbsp Crisco shortening

 

Melt chocolate with shortening and stir until smooth.  Spread over chilled cookie dough layer.

 

I cut these brownies in very small pieces because they are so rich.  Enjoy!