Brownie Mix: Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Semi-Sweet Chocolate Chips (Sugar, Unsweetened Chocolate, Cocoa Butter, Whole Milk Powder, Soy Lecithin [Emulsifier], Vanilla Extract), Cocoa, Soybean Oil, Cocoa (Processed with Alkali), Bittersweet Chocolate Chips (Unsweetened Chocolate, Sugar, Cocoa Butter, Soy Lecithin [Emulsifier], Vanilla Extract), Salt, Artificial Flavor, Baking Soda, Cookie Mix: Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Semi-Sweet Chocolate Chips (Sugar, Unsweetened Chocolate, Cocoa Butter, Whole Milk Powder, Soy Lecithin [Emulsifier], Vanilla Extract], Brown Sugar, Soybean Oil, Modified Wheat Starch, Salt, Baking Soda, Natural and Artificial Flavor, Caramel Color.
You Will Need: Brownie Batter: 2 tbps. water; 2 tbsp. vegetable oil; 1 egg. Cookie Dough: 1/4 cup (1/2 stick) butter, softened (room temperature); 1 tbsp. water. 1. Heat oven to 325 degrees F. Prepare 8 by 8-inch baking pan by lightly greasing spraying with non-stick cooking spray. 2. Prepare brownie batter by placing water, oil, and egg in medium bowl. Stir until fully mixed. Add brownie mix and stir until well blended. Spread in prepared pan. 3. Prepare cookie dough by stirring together butter, water, and cookie mix until dough forms, hand kneading if necessary. 4. Scoop dough by rounded Tbsp. and gently flatten. Place flattened dough balls on top of brownie batter in 3 rows of 3. 5. Bake 33-36 minutes or until cookie top is lightly browned, center is set and edges have begun to pull away from sides of pan. Cool completely in pan before cutting. Do not eat raw batter or dough. High Altitude: No adjustment necessary.
