Chocolate Chip Cookie Dough Brownies

Chocolate Chip Cookie Dough Brownies (Adapted from Brown Eyed Baker)

For the base

16 tablespoons (1 cup or 2 sticks) unsalted butter, softened
2 cups packed brown sugar
1/2 to 1 teaspoon instant espresso powder
1/2 teaspoon salt
4 large eggs, at room temperature
2 teaspoons vanilla
4 ounces finely chopped unsweetened chocolate, melted and cooled slightly
1 cup all-purpose flour

For the cookie dough

12 tablespoons (3/4 cup or 1 1/2 sticks) unsalted butter, softened
3/4 cup packed brown sugar
3/4 cup granulated sugar
1/2 teaspoon salt
3 tablespoons milk, at room temperature
2 teaspoons vanilla
1 1/2 cups all-purpose flour
8 ounces chopped bittersweet chocolate (small pieces)

To prepare the base

Preheat oven to 325 degrees.

In a large mixing bowl, beat together butter, sugar and espresso powder until smooth and creamy. Mix in eggs, one at a time, beating until combined after each. Mix in vanilla and melted chocolate until completely combined. Add flour, stirring just until combined.

Pour mixture into a 9" x 13" baking pan coated with cooking spray, smoothing the top with an offset spatula. Place pan into the oven and bake until a toothpick placed near the center comes out mostly clean with a few moist crumbs attached, about 24 to 28 minutes. Remove and place pan on a wire rack to cool completely.

To prepare cookie dough

In a large mixing bowl, beat together butter, sugars and salt until smooth, creamy and the mixture has lightened in color, about 4 to 6 minutes. Be sure to stop and scrape down the bowl every couple of minutes. Beat in milk and vanilla until combined. Add flour, stirring just moistened - fold in chopped chocolate.

Drop dollops of cookie dough all over the top of the cooled brownies, spreading to cover the top in an even layer. Place pan into the refrigerator and chill until the cookie dough is firm before cutting.

Makes about 32.

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