Chocolate Chip Cookie Brownies
1 boxed brownies mix + necessary ingredients, mixed according to package directions (I used Ghirardelli double chocolate)
¾ cup butter, room temperature
1 cup light brown sugar, packed
1 egg, room temperature
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup bittersweet chocolate chips
12-16 mini chocolate candies of choice! (I used Milky Ways but also suggest Rolo’s)
- Preheat oven to 350°F. Line an 8″x8″ baking pan with parchment paper. Set aside.
- In a standing mixer, cream the butter and brown sugar on high until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract. Turn mixer speed to low and incorporate dry ingredients.
- Remove from standing mixer and, using a spatula, fold in chocolate chips. Spread cookie dough evenly into prepared baking pan. Squish mini candies to break their coating and place on top of cookie dough.
- Prepare brownie batter according to package directions. Spread batter evenly over cookie dough and candies. Bake for 55 minutes.* Allow CCC Brownies to cool for 15 minutes before removing from pan. Cut into squares and enjoy!
*I chose to drop some extra chocolate chips on top of my cooked brownies as soon as they came out of the pan. Totally optional, but a nice touch!