Ease of preparation rating: Easy
Yield: 8-inch x 8-inch (20.5 x 20.5 cm) brownie pan
Ingredients:
Brownies
¼ cup (60 ml) vegetable oil
¼ cup(60 ml) butter, melted and cooled slightly
½ cup (120 ml) sugar
¾ cup (180 ml) brown sugar
3 eggs
1 teaspoon (5 ml) vanilla extract
¾ cup (180 ml) mini semi-sweet chocolate chips, melted
1 cup (240 ml) flour
Cookie Dough
1 ¼ cups (300 ml) flour
½ cup (120 ml) butter, melted and cooled
¼ cup (60 ml) sugar
½ cup (120 ml) brown sugar
2 teaspoons (10 ml) vanilla extract
¼ cup (60 ml) cream
½ teaspoon (2.5 ml) salt
1 cup (240 ml) mini semi-sweet chocolate chips
Special equipment
8-inch x 8-inch (20.5 cm x 20.5 cm) baking pan
Method:
To make the brownies, preheat oven to 350 F (175 C).
Add vegetable oil, melted butter, sugar, and brown sugar to a bowl. Using a hand mixer, mix until combined. Add eggs and vanilla and mix in. Add melted chocolate chips and mix in. Add flour to bowl and mix in.
Grease and flour the baking pan. Pour mixture into pan and spread to make the top even. Bake 25-30 minutes, or until a toothpick inserted in the centre comes out clean. Let cool.
To make the cookie dough, spread flour out on a baking sheet. Toast it in the oven at 350 F (175 C) for 10 minutes. Remove from oven and let cool slightly.
Add butter, sugar, and brown sugar to a bowl and cream together. Add vanilla and cream and mix in. Sift in toasted, warm flour and salt and stir just until combined. Fold in chocolate chips.
To combine, dollop the cookie dough mixture onto the cooled brownies in the pan. Spread the mixture out evenly. Place a piece of parchment paper on top. Chill in the refrigerator 30 minutes.
Remove and cut into slices.
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