I took a cooking class when I was going to school at BYU and my professor gave me this secret recipe. I had to do some extra credit homework to get it, but it was worth it! Her name was Ann Hardman and was a great teacher that made a cooking class really fun! Here is the recipe!
You can make homemade brownies and then start the recipe at the "filling" but I am biased on my brownies and think Ghirardelli are the best! I have tried this recipe with homemade brownies and they taste great...but I think with the pre packaged Ghirardelli makes this recipe a WINNER!
Before you make your brownies, get out your butter to start thawing it and to make it soft! Then make your brownies. After they are done cooking, stick them in the fridge to cool them off.
A tip for spreading the cookie dough around is move your spatula back and forth in a smooth mannor to spread the dough. That way if you pick up any brownie top when you move the spatula back and forth the brownie top will go back down. Just make the dough work for you!
Time to make your topping! Put your two cups of chocolate chips (any size) and your 2tbsp of crisco into a pot and melt! Make sure to stir this the entire time so your chocolate does not get burnt. Stir till there are minimun clumps and you dont see any white crisco.
Pour the chocolate over the cookie dough and spread it so it covers it all up! Then take your pan and put it in the fridge to chill. ***Warning...pan will be heavy full of goodness! Let chill for a few hours until the chocolate on top is hard. These are great treats to make for an event or someone the day ahead.
All done! Enjoy your treat! Best served chilled...meaning...keep this treat in the fridge and pull them out right before guests arrive. They taste just fine room temperature, but when served chilled they are not messy!