Milk Chococolate Chip Cookie Dough Fudge Brownies

My mom got me this book and I found a recipe I wanted to try. The title is Best of Country Brownies and Bars, featuring over 200 prize-winning treats. One that caught my eye was a fudgy, moist brownie, topped with fudge that tasted like cookie dough. I couldn't resist making them that instant; they didn't disappoint. Let's get started with what you'll need.

Ingredients:

For the Brownie:
1 cup semisweet chocolate chips
1/2 cup butter (room temperature)
1 cup granulated sugar
3 eggs
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/4 tsp baking soda
3/4 cup chopped walnuts

For the Cookie Dough Fudge Layer:
1/2 cup butter softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
3 Tbsps milk
1 tsp vanilla extract
1 cup all-purpose flour
1 cup semisweet chocolate chips

Process:

1) Preheat oven to 350 degrees F. Line a 13 x 9 x 2" baking pan with parchment paper and spray with non-stick.  Set aside.

2) For Brownie: In a microwave, melt chocolate chips. Do so in 30 second intervals, stirring each time. Do so 'til smooth and without burning the chocolate. Set aside to cool slightly.

3) In a large bowl, cream the butter and sugar until light and smooth. Then, beat in eggs and vanilla until just combined. Stir in melted chocolate.

4) In a separate bowl, combine the flour and baking soda. Then, gradually add it to the batter and whisk until JUST combined. Don't over mix. Then, with a spatula, fold in your walnuts.

5) Our batter into baking pan. Make sure to spread it level, to ensure even baking time on all sides. Bake 16-22 minutes. To be sure they are done, insert a toothpick in the center. If it comes out clean, they are done. Let brownies cool 30 minutes.

6) For the fudge layer: In a medium mixing bowl, cream the butter and both sugars until light and fluffy. Then, beat in the milk and vanilla. Gradually add the flour while you do so. Don't over mix! Stir in the chocolate chips for a wonderful crunch.

7) Drop mix by tablespoonfuls over the top of completely cooled brownies and spread evently over the top. (Carefully... don't tear brownies)

8) Cut brownies into squares. This mix makes about 48 brownies. Serve immediately. Or... store in the fridge, because cookie dough will spoil.

I thought this was a wonderful recipe. Who doesn't love a good, fudgy brownie?


Until next time,

--Chels