Brownies:

Preheat oven to 350. Line a 15×10 pan with parchment paper. You could also grease with butter and dust with flour but it is easier to cut the brownies if you can lift them out of the pan.

Melt chocolate and butter over low heat while stirring to avoid scorching. Let cool in pan to room temperature.

Beat in eggs and salt until yolk is incorporated. If you want a lighter, brownie, beat this mixture until light and fluffy, but I like a dense, chewy, fudgy brownie!

Stir sugar and vanilla into the cooled chocolate mixture. Then add flour and fold until gently combined.

Spread batter into prepared pan and smooth the top. Bake about 20 minutes. If you stick a toothpick in it will come out with batter on it. Just make sure that the batter is well set before pulling from oven. The top should be shiny and puffy.

Let cool on counter and then refrigerate over night.

Cookie Dough Filling:

Mix butter and brown sugar until sugar and butter are one. Add vanilla and salt. Stir in.

Now slowly stir in powdered sugar and chips until well combined. This should be spreadable and not too thick. Do not eat out of bowl with fingers or there will not be enough for the brownies!

Assembly:
Take pan of brownies from fridge. (You didn’t rush this, did you?) Remove  from pan by lifting parchment and placing on counter. Now slice in half down the center of the pan width wise. You should have two sides about 7×10. Spread filling on one half. Top with other half up, shiny side up. Press down a bit and slice into small bars. This is rich, people!