UPDATE: Chocolate Chip Brownies

SNOW DAY!  This morning my mommy woke me up asking if I wanted to go for a walk to Dunkin Donuts, its only about a mile each way and good exercise!  Oh boy, it was dangerous but fun; of course it was still snowing but we got all bundled up and I got a nice Hazelnut Coffee to enjoy now!  We got some beautiful pics of the snow...It is so unreal! There is SOOO much and it is absolutely gorgeous! I feel like I'm in a winter wonderland, no joke! Just look at my street:

 

 Just look at the snow build-up on the sign --how cool?

  

That's downtown by the Duck Pond--snowy and slushy

Anyways, my friend Isabel asked me to bake for her because she needed something to bring to her friends last home game.  Of course I agreed...I mean a reason to bake, whats better then that?!

She chose the chocolate chip cookie brownies, good decision.  I did not have any chocolate chip cookie dough in the house so I decided to make Dorie Greeenspan's for her Chipster Brownies that I saw on Browneyed Baker.  Holy yum-alicious this batter is actually to die for! So soft and yummy and fluffy, I really let the butter and sugar get "light and fluffy" --Good decision!

Anyways, still sans cammy so I snapped a few on with my mama's old Iphone, not the best quality but it still worked!

FYI: For the brownies I used Betty Crocker Milk Chocolate Brownie Mix and made them "Cake Style" --uses 3 eggs instead of 2! But here's the cookie dough:

Here's the batter BEFORE the chocolate chipsters

 

 

I added 1/2 cup of semi-sweet chocolate chips --I should probably say a HEAPING 1/2 cup

 

  

  

oh goodness I was not expecting such delicioso batter!

 

Right before baking 

 

And 45 minutes later...VOILA!

 

 

  

Sorry I had to take a bite, unfortunately that was the only pic I got because after one bite, the entire brownie was gone! Whoops...

Best combination ever! I mean you got the cakey fluffy brownies with the gooey and crispy cookies.

With love and cupcakes,
Cookteen

Recipe:

For the Brownies layer:

1 box Betty Crocker Milk Chocolate Brownies Mix

1/2 cup oil

1/4 cup water

3 eggs

For the cookie layer:

1 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 ½ sticks (12 tablespoons) unsalted butter, at room temperature
¾ cup (packed) light brown sugar
2/3 cup sugar
1 large egg
1 egg yolk
1 teaspoon pure vanilla extract
6 ounces semi-sweet chocolate, chopped into chips, or 1 cup store-bought chocolate chips (I used 1/2 cup of semi-sweet chips)

To make the cookie dough:
Whisk together the flour, baking soda, and salt.
Working with a stand mixer in the cleaned bowl or with the hand mixer in another large bowl, beat the butter and both sugars together on medium-high speed until smooth and creamy, about 3 minutes. One at a time, add the egg and the yolk, beating for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Still on low, mix in the chopped chocolate.

For the Brownies:
Mix the box mix, oil, eggs and water until smooth.

Assemble:
Pour the brownies batter into a 13 x 9 inch pan.  Then distribute the cookie dough on top. Try to get it all over, you can use a spatula if you need.

Put in a 350 degree oven for 45-50 minutes.  Let cool of about 5 minutes and then invert onto a cooling rack.