Cookie dough topped brownies.

Before you say no; keep in mind this is an EGG LESS cookie dough. So as it may not be healthy it's okay to eat.

BROWNIE:
4 ounces unsweetened chocolate, finely chopped
1 cup butter, melted
2 cups light brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour

COOKIE DOUGH (EGG FREE!):
3/4 cup butter, at room temperature
3/4 cup light brown sugar, packed
3/4 cup granulated white sugar
3 Tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups mini chocolate chips

Before you begin as every recipe starts preheat your oven to 325. 
Spray a 9x13 pan really good (helps get the brownies out later.)

Now melting the chocolate for the brownies you can either put it in a glass bowl in the microwave for 30 seconds at a time. BUT if it burns like Paula Deen says it's "trashcan". I put a saucepan with water in it and the glass bowl on top. It works as a double boiler and you can melt the chocolate evenly. Just keep stirring. 
Once it's all melted set it aside it has to cool a little. 
Start mixing or whisking together the brown sugar and butter. Add the eggs and vanilla and mix or whisk those in too.Then your chocolate is cool enough to go ahead and mix that in too. 
Mix in the flour and whisk/mix together just until combined. (You don't want to over-mix)
 Go ahead and pour the batter in your pan. 
Bake 25-30 minutes. (check with toothpick should come out clean)
Set the brownies aside so they can cool. (The last thing you want to do is spread your dough on top of warm brownies.) 

Now we can start the cookie dough!
Just as any other cookie dough starts mix in mixer all the wet ingredients. 
Once all combined go ahead and start your dry ingredients. (Chocolate chips last.)

Once the brownies are cooled enough go ahead and spread on top just like frosting.

Place in fridge until the dough is set. (or freezer for speedy set up)