What do you get when you cross a brownie with a cookie? Something so good you have to taste it to find out! Fudgy cookie brownies are as easy as dropping spoonfuls of cookie dough into a pan of brownie batter before baking. These are fantastic straight from the oven or warmed up another day with vanilla ice cream on the side.
Ingredients
BROWNIES:
1 cup butter or margarine, melted
1 1/4 cups white sugar
1 cup brown sugar, packed
4 eggs
1 tbsp vanilla
3/4 tsp salt
1 cup flour
1 cup cocoa powder
1 1/2 cups chocolate chips
COOKIES:
1 cup margarine
1 cup brown sugar
1/2 cup vanilla soy milk
1 tsp vanilla extract
1 3/4 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
2 1/2 cup rolled oats
1-2 cups chocolate chips
Directions
Make the brownie batter: Preheat oven to 350°F and rub butter around a 9 x 13 inch baking pan. Whisk melted butter and sugars together in a medium bowl. Add eggs and vanilla and beat for about a minute until light in color. Gently mix in flour, cocoa powder and salt until just combined. Fold in the chocolate chips. Pour into the prepared pan.
Make the cookie dough: Cream margarine and sugar together with a fork. Gradually add the soy milk and vanilla extract and mix well. Add all the dry ingredients to the bowl but don’t mix until they’re all added. Then give it a good thorough stir. Finally, add as many chocolate chips as you like. I like my cookies very chocolatey so I use closer to 2 cups of chocolate chips. Drop by tablespoonfuls on top of the brownie batter in the pan.
Cover the pan with aluminum foil and bake at 350F for 15 minutes. Then remove the foil and bake for 15 more minutes. The cookies should just be set. If they’re super jiggly, you can leave it in another 5 minutes, but don’t overbake. They’re supposed to be ooey gooey! 🙂
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