Fall is in the air and that’s a big ol’ “YAY” from me. There are two things I love this time of year. Okay, there’s way more but this treat gives me two faves at one time–chocolate chip cookies and brownies.
Total Time: 1 Hr. 5 Min.
Prep Time: 25 Min.
Cook Time: 40 Min.
Whip up a batch of these BAKER’S Cookie Brownies for your family. These fudgy BAKER’S Cookie Brownies are topped with a layer of chewy chocolate chips.
What You Need
1 pkg. (4 oz.) BAKER’S Unsweetened Chocolate
1-1/2 cups butter or margarine, divided
2-1/2 cups granulated sugar, divided
4 eggs, divided
2 tsp. vanilla, divided
2-3/4 cups flour, divided
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup packed brown sugar
1 pkg. (4 oz.) BAKER’S Semi-Sweet Chocolate, chopped
Let’s Make It
1 – Heat oven to 350°F.
2 – Line 13×9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
3 – Microwave unsweetened chocolate and 3/4 cup butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Stir in 2 cups granulated sugar. Blend in 3 eggs and 1 tsp. vanilla. Add 1 cup flour; mix well. Pour into prepared pan.
4 – Combine remaining flour, baking soda and salt. Beat brown sugar, remaining butter and remaining granulated sugar in large bowl with mixer until light and fluffy. Add remaining eggs and vanilla; mix well. Gradually add flour mixture, beating well after each addition. Stir in semi-sweet chocolate. Drop large spoonfuls of cookie dough over brownie batter in pan.
5 – Bake 35 to 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownies from pan before cutting to serve.
Tip 1 – Size Wise: These homemade brownies are perfect for sharing since this easy-to-make recipe makes enough to feed a crowd.
Tip 2 – How to Bake as Individual Brownies: Prepare brownie and cookie batters as directed. Spoon brownie batter into 24 muffin pan cups sprayed with cooking spray. Top with cookie dough, adding about 2 Tbsp. to batter in each cup. Bake in 350ºF oven 24 to 26 min. or until toothpick inserted in centers comes out clean. (Do not overbake.) Makes 24 servings.
My Tip – I’m a nut. Well, I love nuts, especially pecans. So…I had 1/2 – 1 cup of chopped pecans to the cookie dough. Or I sprinkle them on the brownie batter before topping with the cookie dough. Or, if I’m feeling generous, I add them both places because…nuts! Feel free to substitute walnuts if that’s your jam. 😉
Want all the nutritional details? CLICK HERE to check out the recipe on My Food and Family. While quick and easy, this IS a “from scratch” recipe so I turned to Gemma West, one of my Oklahoma-grown heroines. She thinks these are the bomb and often whips them up, no matter the time of year. Good thing her mate, Lucas “Lucky” Malone is willing to share. You can read about how these two get a second chance at love in REMEMBER THE NIGHT (Nightriders MC 1.5) for only $1.99 and it’s available from lots of etailers. Just click on any pic with the cover or the title to head over to Books2Read to find your fave link. What about y’all? Are you fans of mixing flavors and textures like this? 🙋🏼♀️ if you are!