This is probably the most frequently made sweet treat in our house. I posted the recipe last year, but I made them again recently (for Easter) and I took more detailed, step by step photos this time.
Their humble beginnings were as a kind of happy accident for me about 5 or 6 years ago and they were such a big hit, that they've become one of my top 5 pot luck and party requests. The more I think about it.... let's change that to top 3.
I had several people coming over for a last minute cookout and I needed something to serve for dessert. I rarely use a box mix for simple baked goods like cakes, cookies or brownies, but I've definitely learned that they can make life a little easier, now that I'm not always feeling well. I had one box of brownie mix and one box of chocolate chip cookie mix (first boxed cookie mix that I'd ever bought, btw) and I was certain that neither one of them was going to make quite enough for the number of people that were coming.
I had almost scrapped the idea of making something homemade and was going to send Hubbs to the store to get something that I could pass off as my own, (OK, all of you Judgy Mc Judgers.... you know you've done that too) when I had a thought. Why not combine the two mixes in some way and
pray my knees to the bone see what happens? Et Voila! A classic was born!
(Sorry for the over exposed photos. I took these pics in a hurry, because my daughter was leaving to go back home and I needed to get them done in time for her to take some with her. They're another one of the items on her list of "food requests" when she comes home.)
Chocolate Chip Cookie Brownie Bars
- 1 Box Ghirardelli Chocolate Chip Cookie Mix
- 1/4 Lb Butter (1 Stick), softened
- 1 Lg Egg, lightly beaten
- 1 Box Ghirardelli Double Chocolate Brownie Mix
- 1 Lg Egg
- 1/3 Cup Vegetable Oil
- 1/3 Cup Water
Pre-heat your oven to 350 degrees.
In a large mixing bowl, combine cookie mix and softened butter with a pastry cutter or fork until you get pea sized pieces. (as you would for most pie crusts, etc.)
Add in the lightly beaten egg and continue to mix with the pastry cutter so that you have chunks of dough. Do not combine it thoroughly, the way you normally would with a cookie dough.
In another mixing bowl, prepare the brownie batter according to the package instructions.
Loosely layer the cookie dough "crumbles" in the bottom of a 13x9x2 baking dish and then pour the brownie batter over the top, spreading it out towards the edges of the pan. It's perfectly OK if there are areas where the cookie dough isn't fully covered. (
Depending on the humidity in your house/area and the actual size of the "large" eggs that you get, the volume of each dough/batter can vary. I find that more often than not, the eggs that are sold in my area as "large" are generally more like "medium" eggs.) I wouldn't suggest doubling the egg in those cases, though. It all works itself out just fine.
Bake the bars at 350 degrees for 35 to 38 minutes, but depending on your oven, it may take more or less time. I would start checking them at 30 minutes, just to be safe. You want them to be just barely set in the center when you take them out. Unlike certain parts of my arms that will soon be exposed in summer clothes, a little bit jiggly is actually a good thing. ;~)
So, just as it was with the rest of my Easter brunch offerings, I didn't get a photo of these before they were cut, because the vultures my lovely family members were diving head first into them, before I was even done putting all of the food out on the buffet table.
As with all rich, gooey chocolate confections, a glass of ice cold milk is really all that you need to accompany these, but you can serve them in any number of ways, with all kinds of yummy additions. Vanilla bean ice cream, chocolate or hot fudge sauce and whipped cream, are just a few possibilities that come to mind at the moment. Your imagination is your only limitation! Enjoy!
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Holy Moly! I just found out that my
Asparagus and Bacon Quiche was featured last week, at the Fridays Unfolded party, hosted by the super sweet Alison at
Stuff and Nonsense!
(I didn't have the chance to link up last week and totally missed it.)
Yay! My
Baked Blueberry French Toast was featured at Show & Tell with Mrs Hines, hosted by the very lovely Sharon at
Mrs Hines' Class.
And... it was also featured at Inspire Me Monday, hosted by the always sweet (and far too kind) Ramona at
Create With Joy!
