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Chocolate Chip Cookie Brownies

Chocolate Chip Cookie Brownies

Ingredients: 

Brownie Layer: 

1/2 cup unsalted butter, melted

3/4 cups Imperial Sugar Extra Fine Granulated Sugar

1/2 cup Imperial Sugar Light Brown Sugar

3/4 cups unsweetened cocoa powder

2 large eggs1 teaspoon vanilla extract

1/4 teaspoon baking powder

1/2 cup Flourish flour

Cookie Layer: 

1/2 cup unsalted butter, melted

1/4 cup Imperial Sugar Extra Fine Granulated Sugar

3/4 cups Imperial Sugar Light Brown Sugar

1 egg

1 egg yolk

1 tablespoon vanilla extract

1/2 teaspoon baking soda

1 1/2 cup Flourish flour

3/4 cups semi-sweet chocolate chips

Instructions: 

Brownie Layer

  1. Preheat oven to 350°F.
  2. Line a 9x13-inch pan with parchment paper; set aside.
  3. In a large bowl, add butter, both sugars, and cocoa powder.
  4. Microwave for 1 minute or until butter is melted.
  5. Stir mixture together until combined. Mix in eggs and vanilla very well. Add baking powder and flour, mixing until fully combined.
  6. Pour into prepared baking pan.

Cookie Layer

  1. In a large bowl, mix melted butter and both sugars together until smooth. Add egg, yolk, and vanilla extract and beat until fully combined. Add baking soda and flour, mixing until just combined. Fold in chocolate chips by hand.
  2. Drop spoonfuls of dough on top of brownie layer, spreading out to fill any gaps as needed into an even layer.
  3. Bake for 25-30 minutes or until top cookie layer is slightly browned and edges are set.
  4. Allow to cool for 30 minutes before cutting into bars.

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Recipe Courtesy of The Daily Meal

Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.

For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.

For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.

For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.

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