Wednesday, May 30, 2012

Cookie Brownie Pie

When I saw this recipe on Taste and Tell my mouth started watering immediately.
If you read my blog, you know that my particular weakness in life is cookies. But my next biggest weakness is cookies combined with brownies. And a drizzle of caramel never hurts anything, right?

So I knew I needed to make these and I really knew I needed to take this to work so I didn't eat all of it, because I definitely could have. Don't worry, my co-workers gladly devoured every last slice.

Now let the parade of mouthwatering photos begin. . .

 


All you need to have on hand for these is a chocolate chip cookie mix and a box of brownies! Plus they are great served warm or room temperature and even though the recipe is easy, it looks so put together when you serve the sliced pie!

Cookie Brownie Pie
recipe courtesy Taste and Tell via Betty Crocker


Serves 10

Ingredients
1 box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix
Vegetable oil, water and eggs called for on brownie mix box
1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
Butter and egg called for on cookie mix pouch
Caramel topping or sauce

Directions

Heat oven to 350°F. Thoroughly spray 9-inch or 10 inch spring-form pan with cooking spray. I used a 10 inch spring-form so it resulted in a slightly thinner pie as seen in the pictures, but either size works just fine!

Make brownie mix batter as directed on box, using oil, water and eggs. Spread in bottom of pan. Bake for 30 minutes, then cool for 10 minutes.

Meanwhile, make cookie mix dough as directed on pouch, using softened butter and egg.

Drop cookie dough in chunks on top of partially baked brownie layer. With back of spoon or your hands, gently press cookie dough together to form an even layer.(I grabbed chunks of cookie dough at a time and smoothed it in my hands then set it gently on top to try and avoid mashing the brownie layer. At the end I smushed together any spaces in the cookie dough.)
Return pan to oven; bake additional 20 minutes. Remove from oven and cover pan with sheet of foil then bake 10 minutes longer or until cookie layer is set.

Cool at least 1 hour before carefully removing from spring-form and cutting into wedges. Drizzle caramel topping over individual servings.

Enjoy warm for a gooier experience & serve with a scoop of vanilla ice cream. Served room temperature is more of a set cookie/brownie taste (my personal favorite!).

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