Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Cookie Dough Brownies
Gooey chocolate brownies with a creamy chocolate chip cookie dough on top.
Course
Dessert
Cuisine
American
Keyword
brownies, cookie dough, eggless cookie dough
Prep Time
14
minutes
minutes
Cook Time
35
minutes
minutes
Chill
1
hour
hour
Total Time
1
hour
hour
49
minutes
minutes
Servings
15
servings
Calories
701
kcal
Author
Kim Strawn
Equipment
1
9x13 cake pan
2
mixing bowl
1
mixing spoon
Ingredients
36.6
oz
brownie mix
2 boxes Betty Crocker brownie mix
6
T
water
4
eggs
1
cup
vegetable oil
¾
cup
margarine
softened
¾
cup
brown sugar
⅜
cup
sugar
1 ½
teaspoon
vanilla
3
T
milk
1%, 2% or whole. Almond milk works as well
1 ½
cup
all-purpose flour
1
cup
chocolate chips
semi sweet or milk chocolate
Instructions
Preheat oven to 350°
Grease a 9x13 cake pan with cooking spray.
Mix together brownie mix, eggs, oil and water in a large bowl until well blended, about 50 stirs.
Pour in cake pan and bake for 35-40 minutes or until center tests done with a toothpick.
Set on counter to cool.
Mix together butter, brown sugar and sugar in a medium bowl.
Blend well.
Add in vanilla and milk and stir.
Stir in flour.
Fold in the chocolate chips.
Spread cookie dough on top of cooled brownies.
If you have the time, let them chill for 1 hour. If you need to serve right away, you can.
Notes
These brownies were made using the Betty Crocker Brownie Mix. I also used two boxes to make a thicker brownie. The ingredients reflect that.
Nutrition
Calories:
701
kcal
|
Carbohydrates:
88
g
|
Protein:
7
g
|
Fat:
36
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
12
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
0.1
g
|
Cholesterol:
46
mg
|
Sodium:
339
mg
|
Potassium:
54
mg
|
Fiber:
1
g
|
Sugar:
58
g
|
Vitamin A:
502
IU
|
Vitamin C:
0.1
mg
|
Calcium:
39
mg
|
Iron:
3
mg