144.8…Chocolate Chip Cookie Brownies

Remember the dessert I made over the weekend that I thought didn’t turn out well? It turns out I was the only one who felt that way.

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Before I brought these Chocolate Chip Cookie Brownies over to Alicia’s house on Saturday, I had my son try them. He liked it. So did Alicia. And her two year old. Guess I’m in the minority. So…try them and let me know what you think!

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Chocolate Chip Cookie Brownies (Makes 16 bars)


For the brownies:

3 Tbsp unsalted butter, at room temperature

1 oz. bittersweet chocolate, chopped

3 Tbsp Nutella

3 Tbsp unsalted butter

1 egg

1 egg yolk

1/2 tsp. vanilla

1/2 cup all-purpose flour

1/8 tsp. cardamom

1 Tbsp Dutch-processed cocoa powder

1/2 tsp. salt

For the cookies:

4 Tbsp unsalted butter, at room temperature

1/4 cup packed light brown sugar

2 Tbsp. sugar

1 egg, cold

1/2 tsp. vanilla

1/2 cup plus 2 Tbsp all-purpose flour

1/4 tsp. baking soda

1/4 tsp. salt

3/4 cup chocolate chips


Heat the oven to 350 degrees. Spray an 8x8-inch square baking pan with non-stick spray, line the pan with parchment paper, then spray the paper with non-stick spray.

In a small bowl, combine the butter, chopped chocolate and Nutella. Melt in the microwave or in a double boiler until smooth. Set aside to cool.

In a medium bowl, combine the second amount of butter, egg, egg yolk and vanilla until smooth. Add the melted chocolate mixture and whisk to combine. Sift in the flour, cocoa powder, cardamom and salt. Whisk until no large lumps of flour remain, then spread it evenly in the prepared pan. Set aside.

In a separate bowl, cream together the butter, brown sugar and sugar until creamy and smooth. Add the add and vanilla and mix until blended. Sift in the flour, baking soda, and salt and mix until most of the flour is incorporated. Add the chips and mix until evenly distributed.

Scoop the cookie dough into the brownie batter then bake for 25 to 30 minutes, or until the edges are just set and the center does not wobble when the pan is shaken. Cool in the pan for one hour, then remove the pan and cool to room temperature before slicing.

Printable Recipe

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It was taco night at Alicia’s on Saturday night.

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Along with the tacos we enjoyed refried beans and salad.

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OMG. So good. I need to do a taco bar at home more often!

Breakfast yesterday morning was scrambled egg beaters, ham, salsa and half of a grapefruit.

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My husband and I went to a celebration for our friend’s new baby. They had crepe makers there and were making all sorts of stuff crepes.  I went with one that had avocado, cheese, egg, bacon and tomatoes.

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We had some friends come back to our house afterwards. We all went to our club for Burger Night. It’s been too long!  Their burgers are the best! To start, we shared their homemade chips and onion dip. Crazy good.

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My burger was a beef burger on a buttermilk bun with arugula, tomato, red onion, chipotle aioli and a side of onion rings.

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Time to get back on my “diet”, eh?

Today’s breakfast was pineapple Chobani, Gluten Free Granola and mixed berries.

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I spent all morning and into the afternoon at the school doing PTO related activities. The kids start school on Wednesday so things are getting busy fast!

I stopped for lunch at Urban Plates. I had the Wild Ono Nicoise Salad. Minus their delicious bread. Trying to be good since this weekend was a diet disaster.

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I ran some errands, then went to the gym. The week’s off to a good start so far….

What do you do with the food from recipes that don’t turn out they way you like? I hate wasting food so I always try and find a home for them.


  1. I could eat a taco bar every night and never get sick of it!

    I usually feed my disasters to the squirrels - they seem to enjoy it! The benefits of living in the sticks. :D


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