Chocolate Chip Cookie-Brownies

Inspired by Betty Crocker*

Walking through the grocery store one day, I caught sight of a box of Betty Crocker brownie mix. But it was no ordinary brownie mix. It had a pouch of chocolate chip cookie mix inside the box as well. The idea was to prepare both batters separately, then drop the cookie dough on top of the brownie batter. I was instantly intrigued. But, refusing to go the simple route and buy the mix, I resolved to develop my own scratch recipe for these delicious-sounding cookie bars. Weeks passed, and I was too busy to try making a new recipe. But the idea did not leave me. Finally, more than a month after my eyes fell upon the mix in the store, I determined to begin the experiment. Success met me with the first attempt; and here is the resulting recipe:

Brownie layer:
½ c. flour
2/3 c. cocoa powder
¼ t. baking powder
¼ t. salt
2 eggs
1 c. sugar
½ t. vanilla
½ c. melted butter

Preheat oven to 350°. Grease an 8x12” baking dish (9x13” might work as well, but you will have thinner bars). Line pan with foil; grease foil. In a small mixing bowl, whisk together flour, cocoa, baking powder, and salt; set aside. Beat eggs in a small or medium mixing bowl. Gradually add sugar and vanilla; beat well. Blend in melted butter. Gradually add cocoa mixture until well-blended.
Spread batter in prepared pan.

Cookie top:
½ c. sugar
½ c. brown sugar, packed
½ c. butter
2-3 t. vanilla
1 egg
1 1/3 c. flour
½ t. baking soda
½ t. salt
1 c. chocolate chips

Cream sugars, butter, egg, and vanilla. Add remaining ingredients and mix thoroughly. Drop by teaspoon on top of brownies; gently spread with a spoon if desired. Bake for 30-35 minutes or until top is golden-brown. Cool in pan on a wire rack; gently remove from pan by lifting edges of foil. Cut into bars.

*Betty Crocker is a registered trademark of General Mills Corporation