Like most people, I like to spend my weekend mornings reading the newspaper. Usually, this is when my creative baking juices come through and I spend my Saturday afternoons baking. Since this has become a weekly thing, I like to call my Saturday afternoons, “Baking Saturday”. This means that around 4PM on Saturday (give or take a few hours), I will stop whatever I am doing and I will bake up a delicious treat to be eaten throughout the week.
Today, I decided to make a combination of my two favorite desserts- – brownies and chocolate chip cookies. For good measure, I added a caramel topping in between the layers.
The line up
1 box of family sized Brownie Mix
½ cup canola oil
¼ cup water
2 ¼ cup all-purpose flour
1 3.4 ounce instant vanilla pudding mix
1 tsp. baking soda
½ tsp. sea salt
½ cup granulated sugar
1 cup packed brown sugar
½ tsp. vanilla
2 sticks unsalted butter
2 cups chocolate chips (Special Dark and Semi-Sweet)
1 can sweetened condensed milk
Preheat oven to 350 degrees. Spray a 9 x 13 pan with cooking spray. Stir brownie mix, 2 eggs, oil, and water in medium bowl. Pour into pan. Bake for 12 minutes and set aside.
In a medium bowl, stir together flour, pudding mix, baking soda, and sea salt. Set aside.
In a separate bowl, cream butter, granulated sugar, brown sugar, 2 eggs, and vanilla.
Gradually add flour mixture to butter mixture. Gently stir in chocolate chips.
Here comes the secret ingredient!
Pour can of sweetened condensed milk over brownies. Spread evenly and coat.
Flatten cookie dough and place on top of sweetened condensed milk.
Place in oven at 350 degrees. Bake for 30 minutes or until golden brown and top does not look raw.
Cool completely before cutting. Serve with a glass of milk.
Enjoy the rest of your weekend!