I have a confession. I am kind of a dessert snob. Now let me clarify what that means… I am not a snob when it comes to eating desserts. I will eat any and all desserts. (With the exception of minced meat. Sorry minced meat, you and I cannot be friends. Ever. No offense to the minced meat lovers in the world -I know there are some out there.) Ultimately what it boils down to is that I will only make desserts that I really like. I like a lot of desserts! Lots! Many! All kinds! You get the picture. And I like to make desserts as often as I can. Unfortunately my waistline suffers. That’s a blog post for another time. Oh well.
Anywho, on occasion, I need/love a dessert that’s quick and easy to throw together but extremely tasty. Sometimes, something just a little different. What could BE (reference Chandler Bing here) more awesome than a brownie and chocolate chip cookies combined? I’m glad you asked! A semi homemade version that won’t let ya down! You will not miss any of the extra effort that you would have to put into making all the batters yourself. I promise! Give this a whirl. You will thank yourself! I will not judge if you hide in a closet and devour the whole pan. I feel your pain! 😉
1 box chocolate cake mix
1 stick of butter, melted
Pinch of salt
½ tsp. vanilla
1/3 c. chocolate chips
1 pkg. refrigerated Tollhouse mini chocolate chip cookies (you will only need 14 from the package)
Preheat oven to 350˚F. Spray a 9×13 cake pan with non-stick spray and set aside.
Melt butter and pour into a large mixing bowl. Add cake mix, egg, salt and vanilla. Combine well. Mix in chocolate chips. Spread mixture evenly into the bottom of cake pan.
Remove one and a half rows of chocolate chip cookie dough (14 Mini cookies). Randomly spread them out over cake mixture, placing them whole, broken pieces, etc.
(Use the remainder for more Brookies or bake them for good old chocolate chip cookies).
Bake for 22-25 minutes, or until a toothpick inserted in center of cake comes out clean.