As promised, here is today’s second post…a cookie dough brownie recipe. Now you are probably wondering why it is “take 1″…well, let me explain. I am kind of a brownie snob to say the least. I absolutely adore brownies and I grew up on exclusively home-made brownies. Boxed brownie mixes were a new phenomenon for me when I got to college. I have now learned to understand the ease that comes with a box brownie and have stopped expecting every brownie I have to be homemade.
When I came across this recipe from Tasty, I was hesitant because it called for a boxed brownie mix, but there was so much else going on, I thought I’d stick to the recipe and give it a try. I used Ghirardelli dark chocolate mix because I am a dark chocolate junkie and it had chocolate chunks in the mix, which I like. Anyways, I made the brownies and everything turned out fine. I’m sure when I give them to my co-workers tomorrow they will gobble them up, but when I was eating them, all I could taste was the boxed brownie mix. So, I am going to remake these with my own brownie recipe and see how they compare…this will be take 2 for next Sunday!
1 brownie mix box
All box mixes call for different amounts, but this one called for water, a little vegetable oil, and 1 egg
2 cups flour
1 cup brown sugar
1 cup softened butter
2 tbsp milk
1 tsp salt
1 tsp vanilla
1 cup chocolate chips- I used semi sweet chips and then sprinkled the rest of the bag on top of the assembled brownies for some extra chocolate 🙂
Make the brownie mix according to the directions on the box. Make sure to line your pan with parchment paper (this is super important later).
Once it is out of the oven, let is cool completely in the pan before assembling.
Put flour on a baking sheet and cook for 5 minutes on 350 degrees Fahrenheit.
Put warmed flour in a large bowl and add brown sugar, butter, milk, salt, and vanilla.
Stir to combine- I mixed it a little with a spoon and then just used my hands. For something like this, I think using your hands is way easier because you can make sure there are no butter lumps.
Add the cup of chocolate chips and combine thoroughly.
Spoon onto brownies in the pan. Spread evenly and then chill.
These are harder to cut when they are cold but it will help keep them together if you do so. Just pull the assembled brownies, uncut, out of the pan using the parchment paper. Then you can let them warm up a little and then cut them.
Since this is going to be a two part recipe series, I would love y’all’s feedback on which one you like better! Until next time, XO