Chocolate Chip Cookie Dough Brownies

Brownie:
1 box Betty Crocker brownie mix (family size)

Cookie Dough:
1 c. butter at room temperature
1 c. packed light brown sugar
1 c. granulated white sugar
1/4 c. milk
1 1/2 t. vanilla
1 3/4 c. + 2 T. all-purpose flour
2 c. mini chocolate chips

Preheat oven to 325*.  Spray a 9x13 pan with non-stick spray.  Prepare the brownies according to package directions.  Spread into prepared pan.  Bake according to package directions.  Remove from oven when toothpick inserted into the center comes out clean.  Let cool completely.

Prepare the cookie dough:  In a medium bowl, use an electric mixer to combine butter, brown sugar and  white sugar.  Mix in milk and vanilla.  Mix in flour just until combined.  Stir in chocolate chips.

Spread cookie dough over the cooled brownies.  Refrigerate until the dough is quite firm.  It's okay to speed up the process and place it in the freezer too.  The firmer the dough, the easier it will be to cut into neat squares.  Use a sharp knife to cut the brownies.  You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit.  These brownies are best to serve placed inside cupcake liners and served with a fork.

If you'd like to add chocolate drizzle on top, melt 1/2 c. chocolate chips and 1 t. of shortening in the microwave; stir until smooth.  Scoop the melted chocolate into a zip baggie and snip off the corner.  Squeeze the bag to drizzle the chocolate on top of each brownie.  Sprinkle additional chocolate chips on top, if desired.