Chocolate Chip Cookie Dough Brownies

The cookie dough spreads nicely on the cooled brownies. It's not a super thick cookie dough but after chilling, it's nice and firm like a soft fudge.

I usually add extra chocolate chips to my brownies but they were just left plain for this recipe.

I know this photo is out of order but some for some reason, I couldn't cut & paste it properly. But anyway, this was the cookie dough I spread on top. It was the perfect amount for a 13x9 inch pan. I used Guittard milk chocolate chips in it.

I really liked the look of the drizzled melted chocolate on top. Might be pretty with some melted white chocolate.

GHIRARDELLI Brownies

From my Ghirardelli cookbook

• 4 eggs
• 1 1/2 cups sugar
• 2 teaspoon vanilla
• 1 cup butter, melted
• 1 1/2 cups Ghirardelli ground chocolate
• 1 1/3 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped nuts (optional)
• Preheat oven to 350 degrees F.
• Using a spoon, stir eggs with sugar and vanilla; add butter.
• Sift GHIRARDELLI GROUND CHOCOLATE with flour, baking powder and salt.
• Stir into egg mixture; add nuts if using.
• Spread into greased 13x9 inch pan.
• Chocolate Chip Cookie Dough Topping:
• 1 c. butter, softened
• 1 c. packed light brown sugar
• 1/2 c. granulated sugar
• 4 Tbsp. milk
• 2 tsp. vanilla extract
• 2 c. all-purpose flour
• 1 c. mini semi-sweet chocolate chips

Combine first 5 ingredients in a mixing bowl and cream together. Add flour and stir until combined. Stir in chocolate chips. Spread in an even layer on top of cooled brownies.