[Right here is where there should be a scrumptious photograph of a yummy brownie, but I ate it before my brain even thought about the camera. Oops. Will a picture of my thighs suffice, instead?]
I’ve been experimenting with some new recipes lately, although most of them have been “real food” – you know, the main course types.
But, then there were these chocolate chip cookie dough brownies.
If I wouldn’t have already eaten them, I’d take a photograph…but then you’d drool all over your keyboard. I promise. They were good.
Here’s what you’ll need:
1box Betty Crocker Original Supreme brownie mix (it comes with chocolate icing, but you can save that for another time)
1/3 cup vegetable oil
1/4 cup water
3 eggs (2 for the brownie mix, 1 for the cookie mix)
1 pouch (1 lb 1.5 oz) Betty Crocker chocolate chip cookie mix
1/2 cup butter or margarine, softened
chopped pecans (optional – just add these into the batters)
(Basically, you just buy the cookie and brownie mix and prepare each separately according to the directions on the back.)
Heat oven to 350 F and grease bottom of a 13×9 pan. Prepare brownie mix and spread it evenly. Next, prepare the chocolate chip cookie dough and then spoon drop it in. Personally, I dropped mine in so it took on a checkerboard effect, but you could do it any way you please.
Bake 35-40 minutes.
Let cool completely.
Now, if you wanted, you could drizzle it in caramel and chocolate, slop on some ice cream and call it a day.
Or, you could REALLY let it cool completely and then prepare the chocolate ganache and smother your brownie in that. –Which, I recommend.
Actually, I recommend spooning out some of the warm brownie and adding ice cream WHILE I let the rest cool (are you seeing now why perhaps there are no photographs?)
To make the chocolate ganache:
1 bag (12 oz.) semi-sweet chocolate chips
3/4 cup heavy whipping cream
6 Tbsp butter at room temp
In a small saucepan, heat the cream and butter – You’ll want it to ALMOST be a boil, but not quite. Then, pour in your chocolate chips and stir until smooth and melted.
Then, smother your brownies in it and try not to eat the whole pan. At least, not all of them at once. Space it out a little. You know, half the pan now and the other half in the morning.
Of course, you’re *supposed* to let the ganache set – which takes a while – but, it’s tasty either way. I just have no patience, is all. OBVIOUSLY.
Welcome back!
