When people in NYC hear of an impending blizzard, they rush to the store and buy wine and food such as meat, cheese, bread, and veggies to sustain them for a couple of days. I rush to the store and buy wine and chocolate chips.
A big blizzard was predicted to hit NYC last night and this morning. You can read all about it elsewhere.
(SPOILER ALERT: It didn't happen.)
In preparation for being stuck inside due to snow, I decided to make this Chocolate Chip Cookie Brownie recipe. It's been in my "recipes to make" folder for almost two years! I've been avoiding super sugary and dense recipes recently, but something about the middle of winter and snow had me craving both these characteristics.
The blog that posted this recipe had problems with the cookie dough sinking to the middle of the brownies. So I looked for other options. I decided to do half pan, half muffin pan to see which worked the best.
Unlike the Pinch of Yum's blog post, I used a "from scratch" recipe and baked the brownies in the 4x4 pan for ten minutes before adding the cookie dough. This helped immensely! No sinking dough! And still a gooey brownie. (Altogether it was in the oven for about 40 minutes.)
As for the muffin pans, I put both the brownie batter and the cookie dough in at the same time. This worked smashingly as well! (Altogether it was in the oven for about 30 minutes.)
If you like gooier brownie, go with the 4x4. If you like a more solid brownie, go with the muffin pans. Either way, this recipe is sure to please the brownie and cookie lover in your life!
I used my favorite Supernatural Brownie Recipe for the brownies and I used A Pinch of Yum's suggested cookie recipe. I got the muffin pan idea from Very Best Baking by Nestle.