Monday, January 2, 2012

Sweet Tooth, Part 1: Marbled Chocolate Chip Cookie Brownies

I had Thursday through Sunday off from work, and after doing all the productive things I need to do, like taking down Christmas decorations, exchanging a few wrong sized gifts, cleaning house, doing laundry, downloading books to my new Nook—I had all this leftover time!  What to do, what to do…why, BAKE of course!


I saw a recipe on Pinterest the other day for these brownies & my taste buds were lusting after them pretty hard core.  So I got to work.

The original recipe calls for both the brownie batter & chocolate chip batter to be made from scratch.  But I had box mixes for both on hand, so for the same of time (because I also had to make dinner that night—recipe coming soon) I just used the mixes.  However, if you’re ambitious & want to make it from scratch, I’ve included the hyperlink for your convenience.


1 box of your favorite brownie mix (we had Betty Crocker fudge brownies) – prepare according to box directions, except replace the oil with applesauce to cut out some of the fat)

1 box/bag of chocolate chip cookie dough mix (a friend got us one of those skillet cookie sets a while back, so we used the mix that came with that), prepared according to directions (if yours calls for oil, you can do the same thing with the applesauce—but ours called for butter so we used butter)

1/2 cup dark chocolate chips (I like a lot of chocolate chips in my cookies, and sometimes those mixes just don’t have enough)




This is easy. 

1. Preheat the oven to 350 degrees.

2. Lightly coat a 9x13 glass pan with butter flavored cooking spray.

3. Once you’ve prepared both your batters, Pour the brownie batter in first.  Then sprinkle with the chocolate chips.

4. Next, spoon the cookie dough over the brownie mix. It doesn’t have to be even or look pretty—just drop in spoonfuls sporadically across the top.

5. Use a knife to swirl a pattern across the top.

6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.


Let cool, but be sure to eat at least  one while still warm.  because of the long baking time, the top of the brownie looks pretty uniform in color, but you’ll be able to see and taste the difference when you eat them.  They are SO moist and yummy.  ENJOY!



Shared on 33 Shades of Green's Tasty Tuesday

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