Photo by: Kellie Putnel - All Rights Reserved
Forgive me, die-hard, from scratch bakers. When I bake I occasionally use cheats. This recipe being one of them. I can hear your groans of contempt but I assure you there ARE moments in life, at least in my somewhat chaotic household, where sweet little cheat treats are appropriate: potlucks, unexpected visitors, fund-raisers, forgotten birthdays and those times when life just cuts into the baking schedule and you have a craving darn it! This recipe can easily be made from scratch with your favorite chocolate chip cookie and brownie recipes (that is how I originally made it) if you do so choose.
To Make
Begin with your favorite brownie mix and chocolate chip cookie recipe or box mixes. This time I used Ghiradelli Double Chocolate Brownie Mix and Ghiradelli Chocolate Chip Cookie Mix. They are what I had on hand and don't have to be the same brand. I've used Betty Crocker Brown Mix along with the Nestle Toll House Cookie recipe (the one on the back of the bag of chocolate semi-sweet chips) and had no problems.
Prepare the brownie batter as per the recipe or mix you have selected. Spread evenly in a pan (mine is an 11"x9") or in fill cupcake cups 1/3rd full with batter (will make approximately 12 cups if you use full size tins). Set aside. Prepare cookie dough batter as per recipe or instructions. Drop spoonfuls of cookie dough/batter across the top of brownie batter. There is no need to spread the cookie dough/batter evenly, although you certainly can if you do so choose. Baking time will approximately follow what is called for in your recipe or instructions.
Note: Because we are combining two mixes and/or recipes, you may have to adjust baking time up or down, as well as oven temperature if necessary. Keep in mind that cupcake tins at least in my oven) take longer to bake than a flat pan of brownie/cookies. I recommend checking the bars after the first 25 minutes and adjusting the time/temperature up or down from there. Make sure you check the "done-ness" of the center with a toothpick, it should come out clean before removing from the oven.
To Make
Begin with your favorite brownie mix and chocolate chip cookie recipe or box mixes. This time I used Ghiradelli Double Chocolate Brownie Mix and Ghiradelli Chocolate Chip Cookie Mix. They are what I had on hand and don't have to be the same brand. I've used Betty Crocker Brown Mix along with the Nestle Toll House Cookie recipe (the one on the back of the bag of chocolate semi-sweet chips) and had no problems.
Prepare the brownie batter as per the recipe or mix you have selected. Spread evenly in a pan (mine is an 11"x9") or in fill cupcake cups 1/3rd full with batter (will make approximately 12 cups if you use full size tins). Set aside. Prepare cookie dough batter as per recipe or instructions. Drop spoonfuls of cookie dough/batter across the top of brownie batter. There is no need to spread the cookie dough/batter evenly, although you certainly can if you do so choose. Baking time will approximately follow what is called for in your recipe or instructions.
Note: Because we are combining two mixes and/or recipes, you may have to adjust baking time up or down, as well as oven temperature if necessary. Keep in mind that cupcake tins at least in my oven) take longer to bake than a flat pan of brownie/cookies. I recommend checking the bars after the first 25 minutes and adjusting the time/temperature up or down from there. Make sure you check the "done-ness" of the center with a toothpick, it should come out clean before removing from the oven.
Remove from oven and allow to cool completely. When cool, cut into bars/remove from cupcake tins and store in an airtight container until needed.
This recipe is really versatile and also fantastic with nuts, mini marshmallows or caramel candies thrown in.
Enjoy!
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