Triple Layer Brownies

This is the first of many Pampered Chef recipes that are going to show up on this blog.  Why?  Because they have SOOO many recipes to experiment with, it’s not even funny.  So, here’s to the first of many!  If you’ve made these before, you may notice a slight variation in the recipe from the original…but overall, it’s still the same basic recipe.  Bottom layer is a chocolate chip cookie, middle layer is an Oreo cookie, and the top layer is a brownie.  What?!  Yes!  Hence the name, triple layer brownies.  😉

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A lot of the Pampered Chef recipes are very easy.  This is one of those recipes, and they are equally as delicious as they are to prepare.  Since I didn’t have the brownie pan yet (where this recipe came from), I had to slightly alter the recipe to make these in a regular muffin pan until I could get my hands on a brownie pan…so I’ll just tell you how to make them in a muffin pan for now.

Triple Layer Brownies Recipe:

(makes two pans)

1 package chocolate chip cookie dough (24 count pop and bake)

24 Oreo cookies

1 box of brownie mix and ingredients to make

1 cup milk (for dipping Oreos)

Preheat oven to 350 degrees.  Spray muffin pan with nonstick baking spray with flour.  Mix package of brownie mix according to package directions.  Place 1 square of cookie dough in the bottom of each muffin well, press down evenly.  Top with 1 Oreo cookie (dipped in milk) and 1 Medium Scoop of brownie mix.  Bake for approximately 20 minutes.

*Dipping the Oreo cookie in milk is optional.  This makes the cookie soft, so if you prefer crunchy Oreo cookies, just omit this step!

Cookie Dough Cupcakes

Here we go again…but this time, with cookie dough and cupcakes.  As I’ve said before, when I’m making cookies, I have to hide the dough from my husband because he’ll come scraping the bowl…but being the worry wart that I am, the thought of anyone consuming raw eggs makes me nervous.  Ick.  That’s actually what I love so much about the chocolate chip cookie dough brownies.  The texture, consistency and flavor are all exactly like the real cookie dough, minus the raw eggs…and doesn’t have to be stored in the refrigerator!  Score.

Since it seems like most people love chocolate chip cookies, it’s what I would consider a “safe” cupcake for people…  Meaning that most people are probably going to love it, especially considering there’s a soft chocolate chip cookie inside.  My brother had his concerns.  He said that he’s really not that much of a cookie dough fan, but I asked him just to try it anyway.  He ate two…  And his wife told me to get those things out of the house.  Trust me, that’s a compliment.  😉

Next time, I’ll just have to make sure that I make an extra batch of these, because they turned out to be quite popular.  How could they not?  Cupcakes, chocolate icing, chocolate chips and a soft gob of chocolate chip cookie inside….Yes please, I’ll take several of those.

Recipe:

1 box Duncan Hines yellow cake mix

1 small box instant vanilla pudding

1 cup oil

1/2 cup water

4 eggs

8 oz. sour cream

1 cup mini chocolate chips

1 1/2 packages pre-made cookies (enough for 36 cupcakes)

Combine first six ingredients and beat well, using electric mixer for about 3-4 minutes.  Stir in chocolate chips.  Using ice cream scoop, put batter into lined muffin pan.  Press one piece of cookie dough in each cup, pushing down as far as it will go.  Take a spoon and spread batter over top of cookie.  Bake at 350 degrees for approximately 25 minutes, until tops are a light brown in color.

Icing:

1 lb. confectioners sugar

1 stick butter, softened

1/3 cup water

1/2 cup baking cocoa

1 can Duncan Hines classic chocolate icing

Combine all ingredients in electric mixer (I use a standing mixer) and beat well for 5-7 minutes.  Pipe on top of cupcakes with decorator bag and decorating tip.  Top with sprinkles of mini chocolate chips.

Like this?  Try these!

Pillow Cookies

Chip Overload Cookies

Oreo Cupcakes

Chocolate Chip Cookie Dough Brownies

Chocolate Cheesecake Cupcakes

Chocolate Chip Cookie Dough Brownies

As a kid, I remember lurking in the kitchen while my mom was baking cookies.  At every chance I got, my little finger would go digging in the bowl with cookie dough, then get shooed away by my mom.  “That goes in the oven, not in your mouth!”  I’d giggle and turn around to walk away, until I noticed she wasn’t looking and headed for that bowl again…  But these days, it’s me fussing at my husband for trying to eat the cookie dough before I can get it in the oven.  Although I really don’t like the thought of him consuming raw eggs because it’s unsanitary, he’s also hogging the batter for a bigger batch of cookies!  Shame on him.  He’s gotten better though, now he just blocks me from putting the bowl in the sink when I have gotten all the cookies in the oven, so he can clean the bowl.  How thoughtful of him.

These are three magical words that go so well together.  When I came across this recipe on www.browneyedbaker.com, the picture was really what caught my attention…then when I read the title, my mouth started watering.  Could this be?  Two of the most wonderful desserts are combining in another way?  Yes!!  I had to try it.  When I started rummaging through the kitchen, looking for the ingredients, I noticed that I didn’t have several key ingredients needed for the brownie part.  Instead of running to the store, I had a box of brownie mix in the pantry, so I used that instead.  Came out great!  I was very happy with the end result.  When the cookies were finished and I had already cut them up into squares, it still seemed like something was missing.  More chocolate?  Of course!  So, I melted some dark chocolate, stuffed it in a little squeeze bottle, and drizzled these babies with some extra chocolate.  Like they didn’t already have enough sweetness to them…

Chocolate Chip Cookie Dough Brownies Recipe:

For the Brownie:

4 ounces unsweetened chocolate, finely chopped

1 cup unsalted butter, at room temperature

2 cups light brown sugar

4 eggs

2 teaspoons vanilla extract

1 cup all-purpose flour

For the Cookie Dough:

¾ cup unsalted butter

¾ cup light brown sugar

¾ cup granulated sugar

3 tablespoons whole milk

1½ teaspoons vanilla extract

1½ cups all-purpose flour

1½ cups mini chocolate chips

1. Prepare the Brownies: Preheat oven to 325 degrees F. Line a 9×13-inch pan with foil, with enough to hang over all four sides. Butter the foil. In a medium glass bowl, melt the chocolate in the microwave in 30-second increments, stirring after each, until melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix the butter and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in the eggs and vanilla extract, scraping the bowl as needed. Mix in the melted chocolate until combined. Reduce the speed to low, add the flour and mix just until combined (don’t over-mix). Spread the batter into the prepared pan. Bake 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

2. Prepare the Cookie Dough: In a medium bowl, use an electric mixer on medium speed to combine the butter and both sugars. Add the milk and vanilla and mix until combined. Reduce the speed to low and mix in the flour just until combined. Using a rubber spatula, stir in the chocolate chips.

3. Spread the cookie dough over the cooled brownies. Refrigerate until the dough is firm, about an hour. Use a sharp knife or a pizza cutter (my favorite way to slice brownies!) to cut the brownies. Store the brownies in an airtight container at cool room temperature or in the refrigerator.