American•indulgent

Chocolate Chip Cookie Brownies

Broma Bakery recipe - American

Ingredients

1 boxed brownies mix + necessary ingredients, mixed according to package directions (I used Ghirardelli double chocolate)
3/4 cup butter, room temperature
1 cup light brown sugar, packed
1 egg, room temperature
1 tsp vanilla extract
1+1/2 cup all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup bittersweet chocolate chips
12-16 mini chocolate candies of choice! (I used Milky Ways but also suggest Rolo’s)

1
Preheat oven to 350°F. Line an 8″x8″ baking pan with parchment paper. Set aside.
2
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.
3
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.
4
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!