First, let me start off by saying that I am an absolute sucker for baked goods. Yes, it's a problem! And come the holidays, I'll be stuck in my kitchen doing what I do best, eating and baking. But this recipe for Chocolate Chip Cookie Brownies is too good to save until winter because it combines two of my favorite treats -- cookies and brownies. Here's how you make them.
Chocolate Chip Cookie Brownies
Prep: 20 minutes Bake: 50 to 55 minutes at 325°F
- 1/2 cup butter
- 3 ounces unsweetened chocolate, coarsely chopped
- 1 cup sugar
- 2 eggs
- 1 tablespoon vanilla
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1 tube (16.5-oz.) purchased chocolate chip cookie dough
- PREHEAT oven to 325°F. Melt the butter and unsweetened chocolate over low heat in a medium saucepan, stirring constantly. Remove from heat; cool slightly.
- STIR the sugar into the cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in the vanilla.
- STIR together the flour and baking soda in a small mixing bowl. Add the flour mixture to the chocolate mixture; stir just until combined. Press one-half of the cookie dough into an 8x8-inch Reynolds® Bakeware Pan. Spread brownie batter evenly over cookie dough. Crumble remaining cookie dough and sprinkle evenly over brownie batter. Press down slightly.
- BAKE 50 to 55 minutes or until edges are firm and are starting to pull away from sides of the pan. Cool on a wire rack. Cut into bars.
REYNOLDS KITCHENS TIP:
To stay ahead of your busy schedule, bake these brownies the night before in a bakeware pan! Let them cool completely, then before putting them in the freezer, be sure to wrap the pan tightly in plastic wrap and aluminum foil. Remove from the freezer and let them thaw overnight in the refrigerator before serving.
Moms, what is your favorite homemade baked good to share with friends and family?
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