Edible Cookie Dough Icing for Brownies

The annual Super Bowl Dip-Off was a success--though my parents might have taken the challenge a little too literally... They each made three dishes each, and in usual Phillips' style we had WAYY too much food.  But I guess that is the point of the Super Bowl. ;)

Though there were a lot of dip submissions, I am selfishly going to post what I think was the best item of the day (even though it wasn't a dip)...

I've been seeing this on Pinterest, and I guess I should have tried to make the brownies from scratch to really complete the recipe, but I cheated and used a box of brownie mix.  If you want to be adventurous, the entire recipe (including brownies) was posted by Your Cup of Cake, a super cute blog with wayy better pictures than mine.

Anyways, here is the recipe for the cookie dough icing.  It is eggless, so it is edible, and though I am usually not a fan of eggless cookie dough, this recipe tastes pretty close to the real thing.  I even got a call from my friend's fiancé, when she took some home to him, asking for the recipe.  Definitely expect some rave reviews if you make this.

Cookie Dough Icing (for Brownies)
Adapted from: Your Cup of Cake

Ingredients:

• 3/4 cup butter, unsalted, softened
• 3/4 cup brown sugar
• 3/4 cup sugar
• 3 Tbsp milk or cream
• 2 tsp vanilla extract
• 1 1/2 cups flour
• 1 1/2 cups mini chocolate chips (about one bag)

Directions:
Cook brownie, and cool completely.

Beat butter, brown sugar, and sugar together until smooth, about two minutes.  Add milk, vanilla, and flour and mix until just combined.  Stir in 1 1/4 cup chocolate chips.

After brownie is cool, spread cookie dough over the top, then spring with remaining 1/4 cup chocolate chips.  Drizzle with chocolate sauce and refrigerate 1-2 hours for easy cutting.

Serve with ice cream or a big cold glass of milk.