Chocolate Chip Cookie Dough Brownies

 This two-for-one treat boasts fudgy brownies topped with cream cheese chocolate chip cookie "dough" for the perfect play on textures.



Ingredients

Brownie

  • 1
    box (18.3 oz) Betty Crocker™ fudge brownie mix
  • Water, vegetable oil and eggs called for on brownie mix box

Topping

  • 1
    package (8 oz) cream cheese, softened
  • 1/2
    cup butter, softened
  • 1/3
    cup packed brown sugar
  • 1
    cup powdered sugar
  • 1
    teaspoon vanilla
  • 3/4
    cup miniature chocolate chips

Steps

1 Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.

2 Make brownie batter as directed on box. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side comes out almost clean. Cool completely, about 1 hour.

3 In medium bowl, beat cream cheese, butter and brown sugar with electric mixer on low speed until smooth and creamy. Beat in powdered sugar and vanilla. Stir in chocolate chips. Spread over brownie layer. Refrigerate about 2 hours or until set. Cut into 6 rows by 4 rows. Store covered in refrigerator.

Comments

Post a Comment

Popular posts from this blog

Raspberry Mousse Brownies

Image
  Brownie mix, chocolate chips and whipping cream create a chocolate lover's dreamy indulgence. Ingredients 1 box (16 oz) Betty Crocker™ Supreme original brownie mix Water, vegetable oil and egg called for on brownie mix box 3/4 cup plus 2 tablespoons semisweet chocolate chips 2/3 cup plus 2 teaspoons whipping cream 2 tablespoons seedless red raspberry jam 1 cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 16-oz container) Fresh raspberries, if desired Steps 1  Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours. 2  In medium microwavable bowl, place 3/4 cup chocolate chips, 2/3 cup whipping cream and raspberry jelly. Microwave uncovered on High 1 to 2 minutes, stirring once every 30 seconds, until chocolate is melted. Stir until mixture is smooth (there may still be a little undissolved jam). R...
Read more

Brownies with Raspberry Coulis

Image
  Try these delicious and decadent brownies made with Truvía™ Baking Blend to reduce sugar without sacrificing flavor. Ingredients Brownies 4 oz unsweetened baking chocolate 1/4 cup butter 1/4 cup canola oil 2 eggs 3/4 cup Truvía™ Baking Blend 2 teaspoons vanilla 1/2 cup Gold Medal™ unbleached all-purpose flour Coulis 2 cups Cascadian Farm™ frozen organic red raspberries (from 10-oz bag) 1/2 teaspoon Truvía™ Baking Blend Frozen (thawed) sugar-free whipped topping, if desired Steps 1 Heat oven to 375°F. Spray 8- or 9-inch square pan with cooking spray. In 1-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Stir in oil. 2 In large bowl, beat eggs, 3/4 cup Truvía™ Baking Blend and vanilla with whisk. Stir in chocolate mixture. Stir in flour; mix well. Spread batter evenly in pan. 3 Bake 12 to 15 minutes or until brownies spring back when lightly touched in center, and edges begin to pull away from sides of pan. (Top may still appear shiny.) Cool slightly, a...
Read more

Triple-Mint Andes™-Oreo™ Brownies

Image
  Chocolate and mint come together in these loaded mint brownies. Ingredients 1 box Betty Crocker™ mint chip brownie mix Water, oil and egg called for on brownie mix box 1 package Andes crème de menthe mints (28 mints), unwrapped and halved 8 Oreo chocolate crème sandwich cookies, quartered Steps 1  Heat oven to 350°F. Line 8-inch square pan with nonstick foil, leaving enough hanging over sides of pan for easy removal. 2  Make brownie batter as directed on box, reserving mint chips packet for later. Stir in 36 Andes™ mint halves and 1/2 cup of the Oreo™ cookie pieces; spread in pan. Top batter with remaining 1/2 cup Oreo™ cookie pieces and sprinkle mint chips (from reserved packet) over top. 3  Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Cool 30 minutes; top with remaining 20 Andes™ mint halves. Cool completely before serving, about 2 hours.
Read more