Description
Rich fudge Cookie Dough Frosted Fudge Brownies topped with a dreamy chocolate chip cookie dough frosting for an outrageous brownie eating experience!
Ingredients
Brownies:
- 1 cup (2 sticks) unsalted butter
- 2 cups semi-sweet chocolate chips
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 4 large eggs
- 2 teaspoons vanilla
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
Cookie Dough Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup light brown sugar
- 1 teaspoon vanilla
- 1 and 1/4 cups heat-treated all-purpose flour (see Notes)
- 1/2 teaspoon kosher salt
- 1/3 to 1/2 cup whole milk
- 1 cup mini chocolate chips
Instructions
- To make the Brownies: Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish with non-stick cooking spray and set aside.
- Place the butter and chocolate chips in a large microwave safe bowl. Heat in the microwave for about 2 minutes, stirring every 30 seconds, until the chocolate chips are melted and smooth. Remove from microwave.
- Whisk in the sugar and cocoa powder until well combined.
- Add the eggs one at a time and whisk until smooth. Stir in the vanilla.
- Add the flour, baking powder, and salt, and stir until well incorporated.
- Spread the batter evenly into the prepared baking dish. Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
- To make the Frosting: Beat the butter and brown sugar together until smooth and creamy. Beat in the vanilla. Add the heat-treated flour and salt and beat until well combined. Start by adding 1/3 cup milk, then add more as needed until the frosting reaches a smooth, spreadable consistency. Stir in the mini chocolate chips.
- Spread the frosting evenly over the cooled brownies. Cut into squares and enjoy!
Notes
How to Heat-Treat Flour: Since the frosting isn’t baked, it’s important to heat-treat the flour before using it. Place the flour in a microwave-safe bowl and microwave on HIGH in 30-second intervals, stirring after each interval, until the flour reaches 165°F on an instant-read thermometer (this usually takes about 1 to 1½ minutes, depending on your microwave). Let the flour cool completely before using in the frosting.