1. Preheat oven to 325 degrees and line a 11 X 13 pan with foil (let some hang over the edge to it's easy to lft the dessert out when finished), then spray or butter the foil.

2. Brownies: In a microwave proof bowl, melt the chocolate the 30 second increments and stir until smooth. Set aside to let cool.

3. Cream butter and brown sugar together for 2 minutes.

4. Add eggs and vanilla extract, scrape the sides of the bowl as necessary.

5. Pour in chocolate, mix well.

6. On low, mix in flour just until combined.

7. Pour into foiled pan and spread evenly.

8. Bake for 25-30 minutes. (The longer you leave it in, the more "cakey" your brownie layer will be. Less time means a fudgey brownie.)

9. Let brownies cool completely.

10. Cook Dough: Beat butter, brown sugar and sugar together for 2 minutes.

11. Add milk, vanilla and flour and mix just until combined.

12. Stir in 1 1/4 cup of chocolate chips.

13. Spread cookie dough onto cooled brownies, then sprinkle the remaining 1/4 cup of chocolate chips on top and gently press in.

14. Cover and refrigerate for 1-2 hours for easy cutting.