These brown butter brownies are the FUDGIEST and the most FLAVORFUL brownies you will ever have! They’re made with loads of brown butter, dark and semisweet chocolate, and bake with a glossy paper thin crinkle top. Can we just take a minute to appreciate the FUDGE factor on these brownies? And another moment to note that they are made with BROWN BUTTER? These incredibly fudgy brown butter brownies are so flavorful, so rich, and they bake with a perfectly thin crinkly top. It’s absolute chocolate heaven.
Chocolate Chip Cookie Dough Brownies
Yield: 32 brownies
Prep Time: 30 min + cooling time Cook Time: 25 min
Ingredients:
Brownie
- 4 OuncesUnsweetened Chocolate, (Finely Chopped)
- 1 CupSalted Butter, Melted
- 2 CupsLight Brown Sugar
- 4 LargeEggs
- 2 TeaspoonsVanilla Extract
- 1 CupAll-Purpose Flour
- 1/2 CupChocolate Chips
Cookie Dough
- 1 CupUnsalted Butter, At Room Temperature
- 1 CupLight Brown Sugar
- 1 CupGranulated White Sugar
- 1 1/2 CupsAll-Purpose Flour
- 3 TablespoonsMilk
- 2 TeaspoonsVanilla Extract
- 1 1/2 CupsChocolate Chips
- 1/2 Cup Semisweet Chips
Directions:
- Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9×13-inch pan with nonstick spray. In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, whisk together the butter and brown sugar. Add the eggs and vanilla extract and whisk those in too. Mix in melted chocolate. Whisk in the flour and mix just until combined (don’t over-mix). Stir in the chocolate chips. Spread batter into prepared pan. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.
- Prepare the cookie dough: In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips.
- Spread cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. It’s okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and served with a fork.
- If you’d like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, if desired.