More Brownies

The New Best Brownies?

      I honestly though that my "black market brownies" were the be all and end all as far as brownies go. And yes, I'll probably still make plenty more pans of them, but this recipe will definitely make many more reappearances in my kitchen too.

     They're not actually all that different. They have a lot of the same components, but these have the addition of chocolate chip cookie balls! Also, the brownie itself is more fudgy. 

Brownies

• 1 cup (2 sticks) butter
• 2 cups semi-sweet chocolate chips
• 2 cups sugar
• 4 eggs
• 1 T vanilla extract
• 1 cup unsweetened cocoa powder
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups dulce de leche
• 1 cup white chocolate chips
• 1 cup M&Ms

Cookie dough

• 1/2 cup (1 stick) butter, melted
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1/2 tsp vanilla extract
• 1 cup + 2 T flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 cup mini semi-sweet chocolate chips

Directions

1. Cookie Dough: Combine melted butter with both sugars. Add egg and vanilla and whisk until combined. Stir in flour, salt, and baking soda. Fold in chocolate chips.
2. Form the dough into teaspoon sized balls and place onto a baking sheet lined with parchment paper. Place in the freezer while you prepare the brownie batter.
3. Brownie Batter: In a large microwave safe bowl, melt the butter and chocolate together. Whisk until smooth, then add the sugar. Add eggs, one at a time, whisking after each one. Gently stir in cocoa and vanilla. Add flour, baking powder, and salt and stir with a spoon or spatula until a smooth thick batter forms.
4. Remove the cookie dough balls from freezer and gently stir in half of them along with the white chocolate chips and M&M's. Spread the batter into a 9x13 pan sprayed thoroughly with cooking spray and lined with parchment paper or aluminum foil. Spread the dulce de leche in four even lines across the brownies length wise, then use a knife to swirl it around. Top with the remaining cookie dough balls.
5. Bake at 350 degrees for 40-45 minutes or until the center is no longer jiggly. Allow to cool completely before lifting parchment paper and cutting.