cookie dough frosted fudgy brownies.

I cannot even describe how wonderful these brownies are- they are so rich and dense and moist and chocolate-y and just plain amazing. It starts with a homemade brownie recipe that mimics a box brownie mix and is topped off with safe-to-eat cookie dough frosting. Just take my word for it- these gems are worth all the calories I didn't calculate ;)

cookie dough frosted fudgy brownies 

by mel's kitchen cafe & mel's kitchen cafe

Fudgy Brownie Ingredients:

10 tablespoons (1 1/4 sticks or 5 ounces) butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs
1/2 cup all-purpose flour

Cookie Dough Frosting Ingredients: 

1/4 cup butter, softened
1/4 cup brown Sugar
1/8 cup (2 tbsp) granulated sugar
1-2 tablespoons milk
1/2 teaspoon vanilla extract
6 tbsp cup all-purpose flour
pinch of salt
1/2-1 cup semisweet chocolate chips

DIRECTIONS

1. Preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides (if you are going to cut all the brownies at once). 
2. For the brownies, combine the butter, sugar, cocoa, and salt in a medium microwave-safe bowl. Microwave for one minute intervals, stirring in between, until the butter is melted and the mixture is smooth. Set the mixture aside until it cools slightly (is warm to the touch not hot). It will look gritty but it will become smooth once the other ingredients are added.
3. Stir in the vanilla with a wooden spoon or rubber spatula. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan.
4. Bake until a toothpick inserted into the center emerges slightly moist with batter, 20 to 30 minutes. Let cool completely on a rack. I put them in the refrigerator to cool quickly. :)
5. For the cookie dough frosting, in a small bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually add flour and salt. Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies; carefully spread over top. If the brownies are cool enough, you shouldn't have trouble getting the frosting on successfully. The original author suggests to slightly wet hands and pat the dough down gently so it doesn’t pull up the brownies. Cut into squares. Store in the refrigerator. They taste AWESOME cold.

Recipe Credit:

 http://www.melskitchencafe.com/cookie-dough-topped-brownies/

&

http://www.melskitchencafe.com/the-best-fudgy-brownies/