A taste into the best of both worlds. Our cookie dough brownies are a must-have!
1 box brownie mix
ingredients on back of brownie box
1 cup butter, room temperature
1 cup packed light brown sugar
1 cup granulated sugar
4 tablespoons milk
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour ( carefully heated in the oven*)
1/4 teaspoon salt
1 3/4 cups mini chocolate chips
1 cup semi-sweet chocolate chips
2/3 cup heavy cream
1 tablespoon butter
Make brownies in a 9x13-inch pan according to package instructions.
Let cool completely.
To make cookie dough, beat butter, brown sugar, and granulated sugar with an electric mixer until combined.
Beat in milk and vanilla extract.
Mix in flour and salt just until combined.
Stir in chocolate chips.
Spread cookie dough layer on top of cooled brownies.
Refrigerate or freeze until firm.
To make glaze, place chocolate chips in a small bowl.
Bring cream and butter to a simmer in a small saucepan and pour over chocolate chips.
Let sit 15 seconds and then stir until smooth.
Pour glaze on top of cookie dough layer.
**OVEN INSTRUCTIONS: Preheat your oven at 300°.
Line a large, rimmed baking sheet with parchment paper.
Spread the flour out evenly on the prepared pan.
Bake the flour in 2-minute intervals and pull the pan out of the oven to check its temperature between each interval.
Mix the flour around with a spoon or rubber spatula each time you check the temperature to help it heat evenly. Check the temperature of the flour in a few different spots to make sure the entire batch is properly heated. Some ovens have hot spots, and this can cause the flour to heat unevenly.
Repeat this process until the temperature of the flour reaches 160°. When it reaches this stage, carefully lift up the sheet of parchment paper and funnel the flour into a separate bowl to let it cool to room temperature. This usually takes about 30 minutes.
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