• Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius), line a 9x9” baking dish with parchment paper and lightly grease, set aside.

Make the Brownie Layer

• In a small bowl, combine the flour, cocoa powder and sea salt, set aside.
• Melt the chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside.
• In the bowl of a standing mixer, beat the eggs for 1 minute (until pale and thick).
• Then, add the granulated sugar and beat for an additional1 minute.
• Add the melted chocolate/butter mixture and vanilla and stir on low speed until batter is smooth.
• Stir in the dry ingredients on low speed until incorporated.
• Evenly spread the brownie batter in the bottom of the prepared baking pan.
• Bake in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.**
• Place the brownie pan on a wire cooling rack to cool completely.

Make the Cookie Dough Layer

• In a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter, brown sugar and granulated sugar together for 1 minute.
• Add the milk and vanilla and beat until combined.
• Then, add the flour, baking soda, baking powder and sea salt and beat until incorporated.
• Stir in mini chocolate chips, set aside.

Make the Chocolate Ganache

• In a small saucepan, heat the heavy cream until simmering.
• Once simmering, remove from heat and whisk in chocolate chips and vanilla until smooth.
• Let cool for 5-10 minutes, whisking often.

Assemble the Cookie Dough Brownies

• Spread the cookie dough evenly over the cooled brownies - be careful not to press or spread too hard.
• Gently spread the cooled ganache over the cookie dough.
• Transfer the brownies to the refrigerator until the ganache is set.

Cut and Serve

• Remove the brownies from the refrigerator.
• Cut into 16 squares and serve at room temperature or slightly chilled.