What’s Better Than Combining Chocolate Chip Cookie Dough and Brownies?
Not much if you’re a chocolate lover.
I got this idea from Taste of Home magazine long ago. They had a recipe for two-tone brownies.
But I subscribe to the Sandra Lee Semi Homemade M.O.
I’m all about good food made easy. Semi-homemade is fine with me.
So my version means you use a brownie mix of your choosing, and then you make the cookie dough layer to go on top.
I honestly can’t make a better brownie than one that comes out of a box mix, so why bother?
Here’s Step by Step Easy Instructions
There’s a printable version of instructions at the bottom of this post!
Set your oven to the directed temperature on the box mix.
Make your brownie mix according to box directions. I usually use any Ghiaradelli mix.
You can buy the smaller mix that fits an 8 x 8 pan OR a larger mix that fits a 9 x 13 pan.
I have an 8 x 11.5 pan that I love to use. It’s in between those two sizes.
If I buy a larger “family size” mix for a 9 x 13 pan then I use the larger pan, but if I buy the smaller mix that’s intended for an 8 x 8 or 9 x 9 pan then I tend to use my fave 8 x 11.5 pan.
The square 8 x 8 is too small in my opinion for such brownie goodness.
Now personal opinion here, but I like a good thick layer of cookie dough topping on my brownie, so I tend to NOT make a 9 x 13 pan.
Is there enough cookie dough mix to spread on a 9 x 13 pan?
Yes, but I like a generous layer, so I lean towards making the smaller size pan and having a thicker treat all the way around.
Make your brownie mix as directed. If you change up your pan then alter your baking time as necessary.
For my 8 x 11.5 pan I bake a small mix for 30 minutes.
You want your brownies baked through and not mushy because you will need the ability to gently “spread” the cookie dough topping across the warm brownies.
While your brownies are baking, you will go on to make the cookie dough…
Making the Cookie Dough
In a medium bowl combine: 1/2 cup softened butter, 1/2 cup brown sugar, 1/4 cup sugar, 3 T. milk, 1 tsp. vanilla extract, and 1 cup flour.
Now stir in 1 cup semisweet chocolate chips. You’ll want the regular size of chips. If you use the mini-sized then the warmth tends to melt them too much. And if you use a larger chip then it becomes difficult to cut through the chilled treats.
Voila! You have chocolate chip cookie “dough” that tastes just like it says it is without the ill effects of using raw egg. Set aside till the brownies are done.
When the brownies are done, set aside to cool for approximately 10 minutes.
You want them to still be warm in order to “spread” the dough topping across the top.
When your 10 minutes is up you will plop dough across the top of the brownie pan to cover as much of it as possible.
Let the warmth start to set in, and then very gently spread the cookie dough topping across the brownies to create your frosting or “two tone” layer.
Allow the pan to cool to room temperature and then place into the refrigerator for at least an hour to “set up” until you’re ready to cut.
If you leave them in the frig overnight then you will need to remove them for a little “thawing” before trying to cut the treats.
Ok, chocolate lovers…..now tell me, is it pure goodness or what?