Chocolate Chip Cookie Brownies
By Eat More Chocolate Team Brownies & Blondies Everyday Baking
April 20, 2015
Gaze upon that fudgy underbaked chocolate brownie with a chocolate chip cookie underbaked into the top.
- Cook: 40 mins
-
40 mins
40 mins
Directions
With an electric mixer, cream butter and sugars in a small mixing bowl. Add vanilla and egg; cream again until smooth. Add the flour, baking soda, and salt.
Stir gently until incorporated. Stir in chocolate chips. Store in refrigerator until ready to use.
Prepare brownie batter as directed. Pour batter into a glass 8×8 or 9×9 baking dish.
Scatter pieces of cookie dough over the top of the brownie batter. In my 8×8 square pan, I was able to get about ⅔ of the cookie dough to fit over the brownies and I just saved the rest for regular cookies. Press gently on the dough just until it starts to sink down into the batter a little bit.
Bake for 35-40 minutes (35 for gooey, 40 or more for fully baked), covering with foil if you need to keep the cookies from getting too brown on top. Let stand for 15-20 minutes and cut into pieces for serving.
NOTES
Beware of taking these out too early because the cookies look brown – usually when I do that, the brownies are still underdone and they sink down in the middle. I found that it was easiest to alternate baking them covered and uncovered. I did the first 20 minutes uncovered, the next 10 minutes covered, and the last 5 minutes uncovered. This allows the brownies to bake without the cookies getting too brown. I’ve also taken foil and just made a cover around the edges so the middle can bake without burning the tops of the edges.
Source: http://pinchofyum.com/chocolate-chip-cookie-brownies#_a5y_p=1040609