A brownie and chocolate chip cooke in one, these salted bars are studded with dark chocolate, white chocolate and butterscotch chips.
- 1 1/4 cup all purpose flour
- scant 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) butter, softened butter
- 1/2 cup minus 1 tablespoon granulated sugar
- 1/2 cup minus 1 tablespoon brown sugar
- 1 egg
- 4 teaspoons McCormick vanilla extract, divided
- 1/2 cup chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup butterscotch chips
- 1– 11oz box brownie mix
- 1 teaspoon Maldon sea salt
- Preheat oven to 350F degrees.
- Mix flour, baking soda and kosher salt in medium bowl; set aside.
- Beat butter, granulated sugar and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and 2 teaspoons of the vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate, white chocolate and butterscotch chips; set aside.
- Prepare brownie mix as directed on package, adding remaining 2 teaspoons vanilla extract.
- Spread brownie batter in greased and lined 13×9-inch baking pan. Bake 15 minutes.
- Drop cookie dough by tablespoon full on partially baked brownie, covering the top evenly. It doesn’t need to be perfect as the cookie dough will spread during baking. Sprinkle the cookie dough with Maldon sea salt. Bake 20 to 25 minutes longer or until cookie top is golden brown.
- Remove pan from oven and cool in pan on wire rack until completely cool. Cut into into 15 bars and serve.
This recipe has been modified for my high altitude kitchen which sits just below 7000 feet. If you don’t need to modify for high altitude, use a full 1/2 teaspoon baking soda and a full 1/2 cup of both sugars.