My 14 year old son really loves to bake. The other night he was trying to decide between making chocolate chip cookies, or brownies. I said, “Make both!” So we thought we were being clever when we came up with these Layered Chocolate Chip Cookie and Brownie Squares. Turns out, google said others had the same idea. But we don’t care. This is our version.
We call them “The Perfect Squares”. Because who doesn’t love chocolate chip cookies? Who doesn’t love brownies? Who wouldn’t love them smashed and baked together? If you wouldn’t, then you are not my friend anymore. Just kidding . . . Â kind of.
And did you know that in Cananda they call anything that is cut into squares, “squares”. Unique huh? My friend from Canada told me that. Now you’re smarter. Your welcome.
Now, here is how you do it. It’s super hard so you better listen closely.
YOU TAKE YOUR FAVORITE BROWNIE RECIPE OR MIX AND ADD IT TO THE BOTTOM OF A GREASED 9X13 PAN. THEN YOU TAKE YOUR FAVORITE CHOCOLATE CHIP RECIPE AND ADD IT IN SCOOPS TO THE TOP OF THE BROWNIES.
Hard huh? I know!
Just in case you want a real recipe, here you go:
The Perfect Squares: Layered Chocolate Chip Cookie and Brownie Bars
- Preheat the oven to 350 degrees
- We made the brownies using the brownie mix by Betty Crocker. They are fudge like brownies. Follow the directions on the box then add it to a sprayed 9×13 pan.
Now for the chocolate chip cookies:
- 3Â cups all-purpose flour
- 1Â teaspoon baking soda
- 1Â teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1/2Â cup granulated sugar
- 1Â cup packed brown sugar
- 1Â teaspoon vanilla extract
- 2Â large eggs
- 2 cups (12-oz. pkg.) semi sweet chocolate chips
 Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brownÂ
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sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beatingÂ
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well after each addition. Gradually beat in flour mixture. Stir in chocolate chips.
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Drop evenly over the top of the brownies and very carefull spread out as much as possibleÂ
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without messing up the brownie batter.Â
Bake at 350 for about 25-35 minutes or until middle does not jiggle when shook and the cookies are golden brown.
Let cool completely before slicing since it will continue to help the brownies set up.
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