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- 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 cup light brown sugar, packed - 4 large eggs - 2 teaspoons pure vanilla extract - 1 cup all-purpose flour - 1 cup unsweetened cocoa powder - 1 teaspoon baking powder - ½ teaspoon fine sea salt - 1 cup semisweet chocolate chips - ½ cup unsalted butter, softened - ¾ cup light brown sugar, packed - 2 tablespoons milk (whole or 2% preferred) - 1 teaspoon pure vanilla extract - 1 cup all-purpose flour - ½ teaspoon fine sea salt - ½ cup semisweet chocolate chips When I make these brownies, I love the mix of flavors. The rich brownie base is a crowd-pleaser. The soft cookie dough on top adds a fun twist. Let’s break down the main ingredients. First, use unsalted butter. It keeps the flavors balanced. Granulated sugar and brown sugar add sweetness and moisture. Eggs help bind everything together. Vanilla extract brightens the taste. Flour and cocoa powder give the brownies their perfect texture. Baking powder helps them rise. The fine sea salt enhances all the flavors. Finally, semisweet chocolate chips add rich chocolatey goodness. For the cookie dough, softened butter and brown sugar make it creamy. Milk adds moisture, while the vanilla extract brings warmth. The flour and salt create a thick dough. Chocolate chips give it that classic cookie taste. These ingredients come together for a treat that is hard to resist. You can find the full recipe to make these delicious brownies and cookie dough layer. - Preheat to 350°F (175°C) - Grease or line a 9x13-inch baking dish First, you need to preheat your oven. Set it to 350°F (175°C). This step is key for even baking. Next, take your 9x13-inch baking dish. Grease it lightly with butter or line it with parchment paper. This makes removing the brownies easy later. - Cream butter and sugars for 2-3 minutes - Add eggs and vanilla extract In a large mixing bowl, add 1 cup of softened unsalted butter. Then, add 1 cup of granulated sugar and 1 cup of packed light brown sugar. Use a mixer to cream these together for 2-3 minutes. The mixture should be fluffy and light. Next, add 4 large eggs, one at a time. Mix well after each egg. Finally, stir in 2 teaspoons of pure vanilla extract until it’s well combined. - Sift together flour, cocoa powder, baking powder, and salt - Combine with wet ingredients until just mixed Now, grab another bowl. Sift together 1 cup of all-purpose flour, 1 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and ½ teaspoon of fine sea salt. This step helps to avoid lumps. Slowly add this dry mix to your wet ingredients. Mix just until combined; don’t overmix. - Fold in semisweet chocolate chips - Spread batter evenly in prepared baking dish Next, gently fold in 1 cup of semisweet chocolate chips. Make sure they are evenly mixed in. Pour the brownie batter into the prepared baking dish. Use a spatula to spread it evenly across the dish. - Cream butter and brown sugar for cookie dough - Mix in milk and vanilla extract, then add flour and salt For the cookie dough layer, use another bowl. Cream together ½ cup of softened unsalted butter and ¾ cup of packed light brown sugar. Mix until smooth. Then, add 2 tablespoons of milk and 1 teaspoon of vanilla extract. Stir this until well combined. Gradually add 1 cup of all-purpose flour and ½ teaspoon of salt. Mix until combined, then fold in ½ cup of semisweet chocolate chips. - Drop spoonfuls of cookie dough over brownie batter - Bake for 30-35 minutes until toothpick comes out with moist crumbs Now, drop spoonfuls of the cookie dough over the brownie batter. Leave some brownie batter showing for a marbled look. Gently spread and swirl the cookie dough on top. Place the dish in the oven and bake for 30-35 minutes. To check if they’re done, insert a toothpick into the center. It should come out with moist crumbs, not wet batter. - Don't overmix the batter: Mix just until combined. This keeps your brownies soft and fudgy. - Use room temperature ingredients: This helps the batter mix well and rise evenly. - Keep the cookie dough thick for texture: A thick layer gives a nice contrast to the brownies. - Swirl for a marbled look: Dropping spoonfuls and swirling creates a beautiful design and delicious mix. - Serve warm with vanilla ice cream: The warm brownies and cold ice cream make a great pair. - Drizzle chocolate sauce for added indulgence: A chocolate drizzle adds richness and extra sweetness to each bite. {{image_4}} Making Chocolate Chip Cookie Dough Brownies is fun, but let’s spice it up! You can add your personal touch to this treat. If you love nuts, add some! Chopped walnuts or pecans mix great into the brownie batter. They give a nice crunch and rich flavor. Just fold in about 1 cup of your favorite nuts before you pour the batter into the dish. Want to go gourmet? You can add peanut butter or caramel to the cookie dough layer. Swirl it in for a creamy, sweet surprise. Also, try different types of chocolate chips. Dark chocolate offers a rich taste, while white chocolate gives a sweet twist. Mix and match to find your favorite combo! If you need gluten-free brownies, you can easily adjust this recipe. Just swap the all-purpose flour for a gluten-free blend. Make sure to check the mix for the best results. You can also use gluten-free chocolate chips so everyone can enjoy these brownies. Explore these variations to make this treat truly yours! For the full recipe, check out "Chocolate Chip Cookie Dough Brownies." To keep your Chocolate Chip Cookie Dough Brownies fresh, cool them completely before storing. This step is key to avoiding sogginess. Once cooled, place the brownies in an airtight container. This keeps them moist and delicious for days. If you want to save some brownies for later, freezing is a great option. Cut the brownies into individual squares. Wrap each square in plastic wrap and place them in a freezer bag. They can stay frozen for up to 3 months. When you want to enjoy them, just thaw at room temperature. This way, you can have a treat ready whenever you crave something sweet! Yes, but reduce added salt to ¼ teaspoon. This keeps the flavor balanced. Stored properly, they can last up to a week. Keep them in an airtight container. Yes, use flax eggs or applesauce for a vegan option. This works well and keeps the texture good. Bake for a few extra minutes, checking frequently. You want them set but still soft. Yes, they have a rich, fudgy texture from the cocoa and butter. You’ll love that bite! For the full recipe, refer to "Chocolate Chip Cookie Dough Brownies." This helps you make this treat perfect! You now know how to make tasty chocolate chip cookie dough brownies. We covered key ingredients, step-by-step instructions, and helpful tips. Making these brownies is easy and fun. Remember, keep the cookie dough thick for texture. Serve them warm with ice cream for a real treat. Feel free to try different flavors or add nuts. Enjoy your baking and make delicious memories!

Chocolate Chip Cookie Dough Brownies

Indulge in the ultimate dessert with these mouthwatering chocolate chip cookie dough brownies! Layered with rich brownies and a creamy cookie dough topping, this recipe is sure to impress at any gathering. Discover the step-by-step guide, tips for perfect presentation, and how to enhance your brownies with ice cream and chocolate sauce. Click through to explore this delicious recipe and satisfy your sweet tooth!
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Ingredients
  

1 cup unsalted butter, softened to room temperature

1 cup granulated sugar

1 cup light brown sugar, packed firmly

4 large eggs

2 teaspoons pure vanilla extract

1 cup all-purpose flour

1 cup unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon fine sea salt

1 cup semisweet chocolate chips

For the Cookie Dough Layer:

½ cup unsalted butter, softened

¾ cup light brown sugar, packed firmly

2 tablespoons milk (whole or 2% preferred)

1 teaspoon pure vanilla extract

1 cup all-purpose flour

½ teaspoon fine sea salt

½ cup semisweet chocolate chips

Instructions
 

Preparation: Preheat your oven to 350°F (175°C). Prepare a 9x13-inch baking dish by greasing it lightly or lining it with parchment paper for easy removal.

    Brownie Batter: In a large mixing bowl, use a hand mixer or stand mixer to cream together 1 cup of softened unsalted butter, granulated sugar, and packed brown sugar for about 2-3 minutes until the mixture is light and fluffy.

      Incorporate Eggs: Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Next, stir in the vanilla extract until combined.

        Dry Ingredients: In a separate bowl, sift together 1 cup of all-purpose flour, cocoa powder, baking powder, and sea salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overworking the batter.

          Add Chocolate Chips: Gently fold in 1 cup of semisweet chocolate chips with a spatula, making sure they are evenly distributed throughout the batter. Pour the brownie batter into the prepared baking dish, spreading it evenly with a spatula.

            Cookie Dough Layer: For the cookie dough layer, cream together ½ cup of softened butter and ¾ cup of brown sugar in a bowl. Once smooth, mix in the milk and vanilla extract until well combined.

              Finish Cookie Dough: Gradually stir in 1 cup of all-purpose flour and ½ teaspoon of salt until the mixture is fully combined, then fold in ½ cup of chocolate chips. The cookie dough will be thick.

                Layering: Using a spoon or cookie scoop, drop spoonfuls of the cookie dough mixture over the brownie batter, ensuring some brownie batter is still visible for a marbled appearance. Gently spread and swirl the cookie dough to create a visually appealing top layer.

                  Bake: Place in the preheated oven and bake for 30-35 minutes. To check for doneness, insert a toothpick into the center; it should come out with a few moist crumbs but not completely wet batter.

                    Cool and Serve: Once baked, remove the brownies from the oven and allow them to cool in the pan for at least 15 minutes. Carefully lift the brownies out and cut them into squares.

                      Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 12-16 squares

                        - Presentation Tips: Serve warm with a generous scoop of vanilla ice cream on the side. Drizzle with warm chocolate sauce to enhance the indulgence and garnish with a sprinkle of sea salt for a perfect sweet-salty contrast!