chocolate chip cookie dough brownies

Ingredients

Methods

BROWNIE: 70g dark chocolate coin 110g butter, melted 70g caster sugar 2 A eggs 2 teaspoons vanilla extract 80g AP flour 1 teaspoons salt  1/2 cup mini- chocolate chips COOKIE DOUGH (EGG FREE!) 80g butter, at room temperature 65g light brown sugar 40g granulated white sugar 1.5 Tablespoons milk 1 teaspoons vanilla extract 1 teaspoons salt 90g low protein flour 1/2 cups mini chocolate chips

1. Prepare the brownies: Preheat oven to 180 degrees. Spray a 18x18 cm pan. In a medium glass bowl, melt chocolate in the double boil. Set aside to cool slightly. In a large mixing bowl, whisk together the butter, salt and 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. 2. Prepare the cookie dough: In a medium bowl, use an electric mixer to combine butter,  salt, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips. 3. Spread cookie dough over the cooled brownies.Sprinkle additional chocolate chips on top. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of brownie.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.