Chocolate Chip Cookie Brownies
- Yield 9 huge squares
Chocolate Chip Cookie Brownies
- Yield 9 huge squares
Ingredients
Units
- 1 boxed brownies mix + necessary ingredients, mixed according to package directions (I used Ghirardelli double chocolate)
- 3/4 cup butter, room temperature
- 1 cup light brown sugar, packed
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup bittersweet chocolate chips
- 12-16 mini chocolate candies of choice! (I used Milky Ways but also suggest Rolo's)
Instructions
- Preheat oven to 350°F. Line an 8″x8″ baking pan with parchment paper. Set aside.
- In a standing mixer, cream the butter and brown sugar on high until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract. Turn mixer speed to low and incorporate dry ingredients.
- Remove from standing mixer and, using a spatula, fold in chocolate chips. Spread cookie dough evenly into prepared baking pan. Squish mini candies to break their coating and place on top of cookie dough.
- Prepare brownie batter according to package directions. Spread batter evenly over cookie dough and candies. Bake for 55 minutes.* Allow CCC Brownies to cool for 15 minutes before removing from pan. Cut into squares and enjoy!
Notes
*I chose to drop some extra chocolate chips on top of my cooked brownies as soon as they came out of the pan. Totally optional, but a nice touch!