FOR THE BROWNIE
FOR THE BISCUIT LAYER
FOR THE CHOCOLATE CHIP COOKIE DOUGH
FOR THE BROWNIE
Heat the butter in a saucepan over medium heat. Once it’s melted add the sugar and cocoa powder and whisk to combine. Remove the pan from the stove and whisk in the salt, vanilla and eggs until completely combined. Add the flour and whisk to combine. Set mixture aside.
FOR THE CHOCOLATE CHIP COOKIE DOUGH
Cream the butter and white and brown sugar in a stand mixer. Add the eggs and vanilla and mix making sure to scrape down the sides. On low speed add the dry ingredients (flour, baking powder, baking soda, salt). Mix till everything is combined. Remove the bowl from the stand mixer and using a spatula fold in the chocolate chips. Set the dough aside.
Preheat the oven to 350 F/175 C
Line the bottom of a 9-inch x 9-inch baking tin with foil making sure to get it into the corners. Spray the foil with non-stick spray.
TO ASSEMBLE
Place the cookie dough in the tin and press down so the bottom layer is even. Lay the Eet-Sum-More cookies on top of this to create the middle layer. Pour over the brownie mixture and spread it out evenly making sure all the biscuits are coated.
Bake on the middle rack for 35 minutes. Test with a knife. If the knife comes out with batter on it bake for another 5 minutes.
Cool completely. Cut into squares.
MAKES 25-35 DEPENDING ON HOW YOU CUT THEM
If you cannot find Eet-Sum-Mores use any shortbread butter biscuit instead. I like Walkers Shorthbread
Find it online: https://melissamayo.com/recipe/eet-sum-more-brownies/