The idea of two for the price of one just got a whole lot tastier with the creation of these brownie-cookie hybrids.
- Total time 55 minutes
- Portion size 20 servings
Ingredients
Brownie Batter:
Cookie Dough:
Method
Brownie Batter
Preheat oven to 350°F. Grease 9-inch square cake pan; line with parchment paper. Set aside.
In large microwaveable bowl, heat chocolate and butter on medium-low setting for 90 seconds. Stir until melted and smooth. Stir in sugar. Add eggs and vanilla; mix until smooth. Add flour and salt; mix just until combined. Spread into prepared cake pan. Set aside.
Cookie Dough
In large bowl, beat butter, brown sugar and granulated sugar until light and fluffy.
Beat in egg and vanilla until smooth.
In separate bowl, whisk together flour, baking soda and salt; stir into butter mixture using wooden spoon. Mix in 1 cup chocolate chips. Spread evenly over brownie batter in pan.
Bake for 30 minutes. Sprinkle with remaining chocolate chips, pressing them lightly down into dough. Bake until tester inserted in centre comes out with only a few moist crumbs clinging, about 5 minutes. Transfer pan to rack; let cool completely. Cut into squares. (Can be refrigerated for up to 4 days or frozen for up to 2 months.)
Nutritional facts PER SQUARE: about
- Fibre 2 g
- Sodium 140 mg
- Protein 4 g
- Calories 325
- Total fat 17 g
- Cholesterol 60 mg
- Saturated fat 11 g
- Total carbohydrate 39 g
