Chocolate Chip Cookie Dough Buttercream Brownies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 1/3 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 3/4 cup Brown sugar, light packed
  • 1 cup Chocolate chips, mini
  • 3/4 cup Dutch processed cocoa, powder
  • 2 cups Granulated sugar
  • 3 1/2 cups Powdered sugar
  • 1 tsp Salt
  • 1 tsp Vanilla extract, pure
  • 1 tsp Vanilla extract

• Dairy

  • 2 tbsp Almond milk or milk
  • 2/3 cup Butter
  • 3 sticks Butter

• Liquids

  • 1/2 cup Water

Found on thebakingchocolatess.com

Description

Directions

• Preheat the oven to 350ºF. Grease or spray with non-stick spray a 9x13 baking dish: set aside.
• In a large mixing bowl, whisk together the cocoa and baking soda.
• Pour in 1/3 cup of the melted butter and whisk until smooth.
• Stir in the boiling water until the mixture is smooth. (It will be thick.)
• Whisk in the sugar and eggs with the remaining 1/3 cup melted butter.
• Add the vanilla and salt and whisk until just incorporated.
• Add in the flour and stir until just combined.
• Pour and spread the batter into baking pan.
• Bake for 35-40 minutes and do not over-bake.
• Cool completely in the pan before frosting.
• Using a mixer, cream the butter and brown sugar in a mixing bowl on medium-high speed until light and fluffy.
• Add in the powdered sugar and beat until smooth.
• Beat in the salt, almond milk, and vanilla extract until combined and smooth.
• Frost the brownies and sprinkle with mini chocolate chips!