Rating: 4.5 stars
18 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

This cookie-brownie combo is the best of both worlds--moist, chocolaty brownies are layered with chewy chocolate chip cookie dough to make a bar that satisfies every craving!

Recipe Summary

prep:
20 mins
cook:
55 mins
total:
1 hr 15 mins
Servings:
16
Yield:
16 brownies
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F. Melt the butter and unsweetened chocolate over low heat in a medium saucepan, stirring constantly. Remove from heat; cool slightly.

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  • Stir the sugar into the cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in the vanilla.

  • Stir together the flour and baking soda in a small mixing bowl. Add the flour mixture to the chocolate mixture; stir just until combined. Press one-half of the cookie dough into an 8x8-inch Reynolds® Bakeware Pan. Spread brownie batter evenly over cookie dough. Crumble remaining cookie dough and sprinkle evenly over brownie batter. Press down slightly.

  • Bake 50 to 55 minutes or until edges are firm are starting to pull away from sides of the pan. Cool on a wire rack. Cut into bars.

REYNOLDS KITCHENS TIP:

To stay ahead of your busy schedule, bake these brownies the night before in a bakeware pan! Let them cool completely, then before putting them in the freezer, be sure to wrap the pan tightly in plastic wrap and aluminum foil. Remove from the freezer and let them thaw overnight in the refrigerator before serving.

Nutrition Facts

285 calories; protein 3.3g; carbohydrates 36.1g; fat 15.1g; cholesterol 45.5mg; sodium 131.8mg. Full Nutrition
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