½cupall-purpose flourregular or gluten-free measure-for-measure flour blend
Cookie Dough Layer: (Follow heat treatment for flour before mixing this layer: instructions below for this part)
½cupbuttersoftened (1 stick)
1cupall-purpose flour (regular or gluten-free measure-for-measure flour blend)Spoon the flour into the measuring cup, not dipping the cup into the flour
2teaspoonpure vanilla extract
1/2cupmini chocolate chips
Optional: 2-3 tablespoons cream or milkThis would be used only if needed to achieve a spreadable consistency of the dough (see instructions)
Preheat oven to 350 degrees. Prepare an 8-inch square baking pan with nonstick cooking spray. Optional: Line the pan with foil or parchment paper for easier removal.
In a large mixing bowl, mix the melted butter, sugar, eggs, and vanilla until combined.
In a small bowl, whisk the cocoa powder, flour, salt, and baking powder. Pour the flour mixture into the wet ingredients (butter-sugar mixture) and mix until combined.
Spread the batter evenly in the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the middle comes out clean.
Remove the brownies from the oven and allow them to completely cool.Once cooled, prepare the cookie dough.
Start by treating the flour to make it safe for eating:
Heat treating the flour (to make it safe for eating)
Place the flour in a microwave safe bowl. Heat the flour in 30 second intervals, stirring in between intervals, until the temperature reaches 165 F (measure with a food thermometer). This will take 2-4 rounds in the microwave. Allow the flour to cool before continuing.
In a large bowl, using a hand mixer or stand mixer fitted with a paddle attachment, cream together the butter and sugar until well combined.
Add the flour, vanilla, and salt. Continue mixing until well combined. NOTE: If the mixture is dry and needs moisture, add milk or cream 1 tablespoon at a time until the desired consistency has been reached. The dough should not be super dry/thick nor runny, but a spreadable consistency.
Mix in the chocolate chips.
Spread the cookie dough on top of the cooled brownies layer. Top with a few extra chocolate chips, if desired. Chill, covered, for 30 minutes. Slice and serve.
Be sure to follow the heat treating instructions for the flour in the edible cookie dough to ensure it's safe to eat.Store covered in the refrigerator for up to 1 week. Chilled bars can also be frozen (well wrapped in an airtight container or freezer bag) for up to 3 months. Thaw in the refrigerator.