Insane Zany Brownie. What do you get when you add together a hungry college kid, chocolate chip cookies, brownies, and a chocolate glaze? You get these! You heard of the Freshman 20? Well, if those college boys keep snacking like this, they are going to add on the Freshman 50. Please heed the DIABETIC OVERLOAD WARNING when choosing to make this recipe. I never promised this was healthy!
The peanut butter in the chocolate chip cookie dough is a great foil for the chocolate brownies. You may notice your family making a few more trips to the kitchen. These brookies will be gone by the third or fourth trip.
Make sure to hide 2-3 bars for yourself. They really are that delicious.
I have changed up this recipe from the first time it was published in Oct 2014. I have included the original fast and lazy way of making these Brookies. As I perfected my cook book reading I came upon this recipe as stated below.
Insane Zany Brownies
- 1 pouch (1 lb 1.5 oz) Betty Crocker™ cookie mix chocolate chip
- 4 tbs butter or margarine, softened
- 1 tbs water
- 1 large egg
- 1 box (1 lb 2.3 oz) Betty Crocker™ brownie mix fudge
- 1/4 cup water
- 1/3 cup vegetable oil
- 2 large eggs
- 1/3 cup creamy peanut butter
- 3 1/2 oz bittersweet chocolate (60% or less cacao), finely chopped
- 1/4 cup heavy cream
- 2 tsp light corn syrup
- Heat oven to 350°F. Line 13×9-inch pan with foil. Spray with cooking spray.
- In medium bowl, stir Cookie Layer ingredients until soft dough forms. Press mixture evenly in bottom of pan.
- In medium bowl, stir Brownie Layer ingredients until well blended. Spread on top of cookie layer in pan.
- Bake 33 to 38 minutes or until brownies are set around edges and toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pan on cooling rack, about 1 hour. Remove from pan; pull away foil.
- Add the chocolate to a heatproof bowl. Add the cream to a small saucepan and bring to a simmer over medium heat. Pour the cream over the chocolate and let it stand (ie don’t stir) for 1 minute. Then, gently whisk the mixture until the chocolate is completely melted and smooth. Mix in the corn syrup. Allow the glaze to cool slightly then pour it over the cookie dough, spreading into an even layer with an offset spatula. Place the pan in the refrigerator and chill for about 30 minutes, or until the glaze is set.
- Cut into 5 rows by 4 rows
These treats taste great straight from the freezer! When stored in the freezer in a resealable container or plastic bag, they can last up to 1 month. ©MARILYN’S TREATS. All images are copyright protected.
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