NAUGHTY BROWNIES

By carvalhohm

Ingredients

• Nonstick cooking spray
• 1 pkg (16.5 oz or 468 g) chocolate chip cookie dough
• 1/2 pkg (18.3 oz or 440 g) fudge brownie mix (2 cups/500 mL plus 2 tbsp/30 mL)
• 1/3 cup (75 mL) vegetable oil
• 2 tbsp (30 mL) water
• 2 eggs
• 12-24 miniature peanut butter cups (optional)

Details

Servings 12

Preparation

Step 1

Preheat oven to 350°F (180°C). Spray the wells of a Brownie Pan with nonstick cooking spray.

Cut cookie dough evenly into 12 slices. Place in wells of pan; gently press dough down into wells.

In a Classic Batter Bowl, combine brownie mix, oil, water, and eggs.

If desired, place 1-2 peanut butter cups on top of cookie dough, pressing down gently.

Using Medium Scoop, place 1 scoop of brownie batter into each well, being sure to not overfill wells.

Bake 19-21 minutes or until brownies pull away from sides of pan.

Remove pan from oven to Stackable Cooling Rack; let cool 5 minutes. Serve with Mini Nylon Serving Spatula.

Yield:
12 servings of 1 brownie
Nutrients per serving:
(1 brownie without peanut butter cup): Calories 330, Total Fat 18 g, Saturated Fat 5 g, Cholesterol 35 mg, Sodium 200 mg, Carbohydrate 40 g, Fiber 1 g, Protein 4 g

(1 brownie with 1 peanut butter cup): Calories 380, Total Fat 21 g, Saturated Fat 6 g, Cholesterol 35 mg, Sodium 230 mg, Carbohydrate 46 g, Fiber 1 g, Protein 4 g
Cook's Tips:
You can bake remaining brownie mix in Small Rectangular Baker. Combine remaining brownie mix with ⅓ cup (75 mL) vegetable oil, 2 tbsp (30 mL) water and 2 eggs. Bake at 350°F (180°C) for 25 minutes.