Cookie Dough Brownies

When I was teaching in Highland, the teachers on my team would get together once a month or so to socialize outside of school. We'd take turns hosting, and everyone would bring something to eat. Susie, the other English teacher on my team, was notorious for her sweet teeth. The huge bag of chocolate chips (we're talking bulk-sized) that she kept in her freezer to snack on was often a topic of conversation. Surprisingly, she remains one of the thinnest people I know!

Susie would almost always make cookie dough brownies--brownies topped with gooey cookie dough & a layer of melted chocolate--and everyone loved them. Here's her recipe:

Cookie Dough Brownies

1 pan of brownies, baked & cooled

• Use your favorite brownie recipe (or boxed brownies).
• Use a 9x13 pan, or if you want thicker brownies use an 8x8 pan.

For the cookie dough:
1 cup unsalted butter, at room temperature
1/2 cup sugar
1 cup light brown sugar
2 teaspoons vanilla extract
6 tablespoons milk
2 cups all-purpose flour

• With a stand mixer (paddle attachment), cream the butter & sugars together until well-blended.
• Add the extract & milk, blend until incorporated.
• Slowly add in the flour & stir until combined. Spread on top of the cooled brownies.

For the chocolate topping:
1 cup semi-sweet chocolate chips
1 tablespoon unsalted butter (or vegetable shortening)

• Melt the chocolate with the butter in a double-boiler (or in the microwave).
• Pour over the cookie dough. Let cool to set before serving.