Ingredients
brownie layer:
- 16 tablespoons unsalted butter, plus more for greasing
- 8 ounces bittersweet chocolate, cut into 1/4" pieces
- 4 eggs
- 1 cup granulated sugar
- 1 cup firmly packed dark brown
- sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon McCormick® Peppermint Extract
- 1/2 tsp. fine salt
- 1 cup flour
- 1 1/4 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons butter, softened
- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 1 egg
- 1 teaspoons McCormick® Pure Vanilla Extract, divided
- 1 package (12 ounces) miniature chocolate chips
- 1 + 1/2 cups milk chocolate chips
Instructions
- Heat oven to 350° F. Grease a 9" x 13" baking pan with butter or line with parchment paper.
- Melt butter and chocolate together using the chocolate setting on your microwave.
- In a large bowl whisk eggs then add both sugars, vanilla, peppermint and salt. Whisk until combined.
- Stir in the chocolate mixture then fold in flour. Pour batter into pan and spread evenly.
- Bake 15 minutes.
- Meanwhile make the cookie layer:
- In a medium bowl mix flour, baking soda and salt together. Set aside.
- In a large bowl beat butter and both sugars together on medium speed until light and fluffy. On low speed beat in the egg and vanilla.
- Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips.
- Drop cookie dough by tablespoonfuls evenly over the brownie. (Batter will spread during baking.)
- Bake 20 to 25 minutes longer or until cookie top is golden brown around the edges and set in the middle. Remove to a wire rack and sprinkle the chocolate chips on top. Wait 10 minutes then spread from edge to edge with a butter knife.
- Cool completely then cut into bars with a chef's knife, wiping clean after each cut.
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