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I love. to. bake. Cooking? eh….depends on the day. But baking? Baking I can do. (… or at least I think I can….)

After being gone for a week, Jordan and I came home to an apartment that desperately needed groceries and some homemade baked goods. Inspired to try something different, I decided to tackle a brand new recipe last night. The process? Fairly simple and quick. The ingredients? Things you are likely to have in your pantry. The results? Delectable! (or at least my fellow co-workers seemed to think so today). As Jordan and I’s favorite chef judges on “Chopped” would say, “It’s the perfect repurposing of a whimsical childhood dessert!”

Cookie Dough Topped Brownies

Brownie Layer:

1 12 oz bag of semi-sweet chocolate chips

1 cup of butter

1 1/2 cups of sugar

1/2 tsp of salt

4 large eggs at room temperature

1 1/2 cups of flower

Brownie Layer Directions:

Preheat the oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar. Then add eggs, blending fully one at a time. Add flour and salt and beat until it air bubbles to form the batter. Pour into a greased 9×13 inch pan. Bake for 20 minutes. Turn heat down to 325 degrees and bake for ten more minutes.

Cookie Dough Layer:

1/2 cup butter, softened

1/2 cup brown sugar

1/4 cup granulated sugar

3 tbsp milk

1 tsp vanilla extract

3/4 cup all-purpose flour

Pinch of salt

1 cup semisweet chocolate chips

Cookie Dough Layer Directions:

For the cookie dough layer, in a small bowl, cream butter and sugars until light and fluffy. beat in milk and vanilla. Gradually add flower and salt. Stir in chocolate chips. Drop by tablespoonfuls over cooked (cooled) brownies; carefully spread over top. (This part can be tricky, I found the best way is to wet my fingertips and pat the dough down gently so it doesn’t pull up the brownies. Also, we doubled the cookie dough recipe so that we could have a nice thick layer ontop of the brownies).Cut into squares and store in the refrigerator- but not before you enjoy a piece with a cold glass of milk!

Happy milk and (fun-twist-on) cookie eating, friends!