Best of Both Worlds

Now here is a super easy treat that will amaze everyone and make them say, why didn't I think of that?! That's exactly what I said to myself when I saw these on Genesis of a Cook. You should definitely check that blog out, lots of yummy stuff on there.

Anyway, the great thing about this is you can make these any variation you want. You can even use a box mix of brownies and a tub of cookie dough if you are too tired to make it all from scratch. In this case I used the brownie recipe from GoaC and then used the Toll House recipe on the back of the bag as the cookie dough for the tops of the brownies. It's super easy. I suggest trying these. They are wicked good.

Brownie Layer

3/4 cup flour
2/3 cup cocoa
1/4 tsp. baking soda
1/2 tsp. salt
2 cups sugar
1 cup butter
4 eggs, beaten
2 tsp. vanilla extract
1/2 cup semisweet chocolate chips

Cookie Layer

2 1/4 cups flour
1/2 rolled oats
3/4 cup brown sugar
3/4 cup sugar
1 1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. ground cinnamon
1 1/2 tsp. vanilla
1/2 tsp. lemon juice
1 cup (2 sticks) butter, softened
2 eggs
3 cups semisweet chocolate chips


1. Preheat oven to 350 degrees. Grease 13x9 in baking pan.

2. For brownie layer, melt butter in a medium saucepan over low heat. Add sugar and cocoa; stir to blend. Remove from heat. Stir in eggs and vanilla. In a bowl, stir together flour, salt and baking soda; stir into chocolate mixture and add chocolate chips. Spread into baking pan.

3. For cookie layer, grind oats in a food processor or blinder until fine. In a medium bowl, combine the ground oats with the flour, baking soda, salt and ground cinnamon. In another medium bowl, cream together the butter, sugars, vanilla and lemon juice. Add the eggs and mix until smooth. Stir the dry ingredients with the wet ingredients. Add the chocolate chips.

4. Take the cookie mixture and add dough by rounded tablespoonfuls evenly onto brownie layer. Press down lightly.

5. Bake for about 40-50 minutes or until toothpick inserted 2 inches in comes out almost clean. Cool completely before cutting. Cut into 8 rows by 6 rows.