1pkgBetty Crocker Milk Chocolate Brownie Mixor mix of choice
Cookie Dough
2 ⅓cupall-purpose flour
1tspbaking soda
1tspsalt
1cupbutter, softened2 sticks
¾cupgranulated sugar
¾cuppacked brown sugar
1tspvanilla extract
2wholeeggs4 eggs total
1cupsemi-sweet chocolate chips
Instructions
Preheat oven to 375°. Grease the bottom of the pan. Place parchment paper along bottom of 9x13 pan so that it covers the bottom and hangs over the sides about ½inch.
For the brownie batter...
Using a whisk or hand mixer, mix together water, oil, eggs and brownie mix in mixing bowl until well combined. Set aside.
For the cookie dough...
In mixing bowl, combine flour, baking soda, and salt. Set aside.
In another mixing bowl, beat butter, granulated sugar, brown sugar and vanilla until very creamy. At least 3 minutes.
Add eggs one at a time, beating well after each one.
Beat in the flour mixture gradually until fully combined. Using a spoon, stir in semi-sweet chocolate chuncks.
Assembling the Brookies
Using a large spoon, place large chunks of cookie dough in 9x13 pan. Use all of the cookie dough. Do not worry about them being too close together.
Pour brownie batter over cookie dough until all batter is added. Using spoon, smooth out the top. If desired, place batter around the cookies so that you can see them.
Bake for 30 minutes for gooey chewy brownies or bake for 45 minutes for more crunchy. Allow to rest for at least 1 hour before cutting.
Notes
Nutrition is estimated for entire pan of brookies.