I love to take these to potluck events. People go crazy over them. My little ones will request these often if they get to make the selection for dessert. Usually, for their birthdays, I will allow them to create the menu for the day. They get to pick breakfast, lunch, dinner, and then dessert. It’s their day, so we do things their way for one day. More often than not these show up in the dessert section. Sometimes they even show up in the breakfast section! That’s not going to happen, but we can have them at least once that day.
I think my kids ask for these at least once a week. It’s not very realistic to make them that much, but we do have them quite frequently!
Ingredients
BROWNIE LAYER
1 pkg brownie mix
1 tsp instant coffee granules
COOKIE DOUGH LAYER
1 c Land O’ Lakes butter softened
3/4 c sugar
3/4 c Domino brown sugar, light
1 tsp vanilla extract
1/3 c heavy cream (or milk)
1 tsp Morton salt
1 tsp baking soda
2 c all purpose flour
1 c mini chocolate chips
CHOCOLATE GANACHE FROSTING
3/4 c heavy cream
1 pkg milk chocolate chips (12 oz)
Instructions
Prepare brownies according to your package instructions. Make sure your box is for a 13 X 9″ size. You could also use your favorite homemade brownie recipe. I used Duncan Hines and it called for 2 large eggs, 1/4 cup water, and 3/4 cup oil. Mix 1 tsp instant coffee granules to warm water (amount instructed on your package) stir to dissolve then add oil and mix well. Beat in eggs and then add contents of brownie mix and stir until well mixed. Bake in 13 X 9″ greased pan. Follow baking instructions per box for the amount time needed. Don’t over bake, no one wants a dry brownie! Let brownies cool.
For the cookie dough layer, mix softened butter, white, and brown sugar until light and fluffy. Add vanilla and heavy cream (or milk). Add remaining ingredients. Feel free to lick the bowl… there’s no raw eggs in this recipe! Spoon the cookie dough over cooled brownies. I found it was easiest to press into the brownies using my hands. Refrigerate for about 1/2 hour.
Place heavy cream in a microwave-safe bowl or glass measuring cup and microwave for one minute. Add milk chocolate chips and stir until smooth. If you need to microwave longer you can. Just be careful because they melt easily and also burn easily. Stir until smooth and then pour over cookie dough layer. Tilt pan back and forth to cover. Refrigerate, then scarf down 🙂
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Quick Tip: You can use a store-bought frosting if that will make things easier for you.
Thank you Kelsy Bang for this great photo.
