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1 cup heavy cream
1 cup semi-sweet chocolate chips
Directions:
Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
For the brownie layer, melt the butter in a medium saucepan over medium heat. Remove from heat and stir in the granulated sugar.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this mixture to the butter and sugar mixture, stirring until just combined.
Divide the brownie batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
For the cookie dough layer, in a large bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy. Add the milk and vanilla extract, mixing until combined.
Gradually add the flour and salt, mixing until just combined. Stir in the mini chocolate chips.
Once the brownie layers are completely cool, spread an even layer of cookie dough on top of one of the brownie layers. Place the second brownie layer on top.
For the ganache topping, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour the hot cream over the chocolate chips in a heatproof bowl, letting it sit for a minute before stirring until smooth.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour
Kcal: 600 kcal | Servings: 12 servings
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