Chocolate Chip Cookie Dough Brownie

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So this dish is kinda sorta silly in the unsurpassable way attainable. Two brownie layers sandwiched around potable knap cake dough, and splattered in brown ganache and drinkable chips. Heaven improve us all.

I regain benevolent of slaphappy talking active silly cakes after everything that’s happened in the parting twain of life. Outrageously gooey cakes honourable seem so trivial, you hump?

There is so more I want to say and regularize much that I need to do, but my guardianship are equal. But what I testament say – without making a political messiness out of all of this – is that we requirement statesman couple and mercifulness in this experience. Desperately. Between our next-door neighbors and our far-away neighbors. Between humans and animals. Between us and the status. Sometimes I experience suchlike we as humans honourable like to overcome everything in our paths, but that’s understandably not made for us. If we all righteous obstructed, took a profound breather and refocused our nasty energies into optimistic ones, the class would be a happier, safer rank.


Ingredients

FOR BROWNIES:
  • 2 boxes fudge brownie mix, plus ingredients on back of packages

FOR COOKIE DOUGH:

  • 2 sticks (1 cup) butter, softened to room temperature
  • ¾ cup brown sugar
  • ¼ cup sugar
  • ¼ cup heavy cream or milk
  • 1 Tbsp vanilla extract
  • 1 tsp salt
  • 2 cups all-purpose flour
  • 1 & ½ cups semi-sweet chocolate chips

FOR GANACHE & TOPPING:

  • 1 cup semi-sweet chocolate chips
  • ¼ cup heavy cream
  • 1 cup miniature chocolate chips

Instructions

1. Preheat oven to 350 degrees F. Liberally grease two 9″ springform pans with cooking spray. Place a parchment circle in the bottom of each pan, and spray that with more cooking spray. Seriously, you cannot use enough cooking spray here! Set aside.
2. In two large bowls, prepare each box of brownie mix according to package directions. Pour each bowl of batter into each springform pan. Bake for approximately 30-35 minutes or until a toothpick inserted near the center comes out with clean or moist, not wet, crumbs. Cool completely before releasing the outer rim of the pan.
3. Once brownie “cake” layers have cooled, make your cookie dough. In the bowl of a stand mixer, beat together the butter, brown sugar and sugar until combined, about 1 minute. Add in the heavy cream and vanilla, beating well. Lastly, add in the flour and beat until combined. Fold in the semi-sweet chocolate chips.
4. Place one brownie “cake” layer upside down onto a cake stand or serving plate. Spread the cookie dough in a thick, even layer on the brownie layer. Top with the second brownie layer, right side up.
5. In a medium microwaveable bowl, add in the 1 cup of semi-sweet chocolate chips and the heavy cream. Microwave on HIGH power for about 30 seconds. Stir until smooth and glossy. Pour the ganache over the top of the cake and let it drip down the sides. Sprinkle with the miniature chocolate chips. Store covered in the fridge for 3 days or at room temperature, covered, for about 1 day.