"This is what happens when two favorites collide -- spoonfuls of chocolate-chip cookie dough atop a fudgy brownie layer! I was experimenting in the kitchen one day and, like a madwoman who wants to enjoy two flavors at once, I arrived at this tasty concoction. "
This wonderful recipe and many others can be found in "BROWNIES to Die for!" by Bev Shaffer
Heat oven to 350°F. Lightly grease a 13x9” baking pan. Line with foil, then lightly (and gently so as not to tear it) grease the foil.
For the Brownie Base: Melt the chocolate and butter in a medium saucepan over low heat, stirring to blend. Remove pan from heat and whisk in sugar, eggs, and vanilla.
Stir in flour, baking powder, and salt. Spread into prepared pan.
For the Chocolate Chip Cookie Dough Topping: In a large bowl with an electric mixer, beat on high speed the butter and sugars until light and fluffy. Add eggs and vanilla and beat until creamy.
On low speed, blend in flour, baking soda, and salt. Stir in chocolate chips. Top Brownie Base with spoonfuls of Cookie Dough Topping, spreading gently to form an even layer (more or less).
Bake for 60 to 70 minutes or until a cake tester or toothpick inserted in the center comes out with a few moist crumbs attached. Cool pan completely on a wire rack. When completely cool, invert onto a wooden cutting board and gently remove foil. Cut into bars.
