FFf Eclectic Red Barn: Chocolate Chip Cookie Dough Brownies

Sunday, June 17, 2018

Chocolate Chip Cookie Dough Brownies

My husband loves brownies and I like to find new ways to make them. When I saw this recipe on Martha Stewart I thought he would like them. Her recipe called for making home made brownies. I already had a box of brownie mix so I decided to use that instead.

Also, she used chocolate chunks and I decided to use dark chocolate chips.
Eclectic Red Barn: Chocolate Chip Cookie Dough Brownies

They turned out great and hubby loved them. He took some into work and they were a hit.

Although you have to mix up two separate batters, when you use a box brownie mix, that saves time. Of course you can make homemade brownies if you want. 
Eclectic Red Barn:  Cookie Dough Brownies
These brownies will not disappoint. 

Recipe                                                                  Print

Chocolate-Chip Cookie Dough Brownies

Eclectic Red Barn:  Chocolate Cookie Dough Brownies


Cookie Dough:

  • 1 stick unsalted butter, room temperature, plus more for pan
  • 1 3/4 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup chocolate chips

Box of brownie mix


  • 1. Cookie Dough: Preheat oven to 350 degrees. Brush a 9-by-13-inch baking pan with butter; line with parchment, leaving a slight overhang on long sides. Whisk together flour, baking soda, baking powder, and salt.
  • 2. In a large bowl, beat butter with both sugars on medium-high speed until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in egg. Beat in vanilla. Reduce speed to low and add flour mixture; beat until just incorporated. Stir in chocolate.
  • 3. Brownie Batter: Make brownie batter according to box.
  • 4. Pour brownie batter into prepared pan, smoothing top with an offset spatula. Crumble cookie dough evenly over batter. Bake until golden brown and a toothpick inserted into center (avoiding chocolate chips) comes out with moist crumbs, 27 to 30 minutes more. Let cool completely in pan on a wire rack. Lift brownies from pan using parchment; cut into 16 squares.

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