Cookie-Brownies with Pumpkin

Today was one of those days where chocolate is in order. And butter.

Thinking of something sweet to make, and not being able to decide between brownies and cookies, I went for both. Cookie-Pumpkin Brownies. So easy, so good, and they so hit the spot. The best part is, these can be made with pre-packaged mixes to save on time, which is what I did, making it a 3 ingredient desert.

1 package brownie mix
1 package sugar cookie mix
1 10 ounce jar Pumpkin Butter
9 x 13 cake pan
Non-stick cooking spray

Preheat the oven to 350 degrees. Do not grease the pan. Make the brownie mix per the directions on the box. I chose the Ghiradehlli Triple Brownie mix, which is by far the best and richest brownie mix I have tasted. Next, make the sugar cookie dough per directions on the box. For this recipe, I used Krusteaz mix, which calls for lots of butter, so it’s rich and moist.


Once both mixes are made, grab your ungreased cake pan. Like most sugar cookie doughs, you won’t need to grease whatever surface they bake on. To make sure this cookie-brownie does not come out oily, keep the pan ungreased. Pat the sugar cookie mix down into the pan, forming an even layer.

Once done, pour all of the pumpkin butter onto the sugar cookie mix. For mine, I used Trader Joes’ pumpkin butter. They also have an Apple and Honey, and Cranberry Butter. I think both of those flavors would be equally as good in this recipe. Make sure to spread the pumpkin butter evenly over the whole cookie base.

You should see 2 distinct layers; one of sugar cookie and one of pumpkin butter. Now, for brownies, you have to make sure to grease your pan, or else the brownie would stick to the sides. So, once you have layered the cookie mix and the pumpkin butter, take non stick spray and spray the remaining sides of the pan. Also, make sure to lightly spray the top of the pumpkin butter layer. I did this to make sure the brownie glides over the pumpkin butter as I pour the mix on top, and doesn’t mix around or move the layer of pumpkin butter. Once the layer and sides are sprayed, pour in the brownie batter.

You should see 2 layers. Bake the cookie-brownie according to the instructions on the brownie mix. For mine, I was told to bake it for 45 minutes, which I did, and it came out perfectly. For those of you worried about over-baking the cookie, you won’t. Trust me on this. It too will come out perfect.

And there you have it. Buttery. Seasonal. Chocolaty. These bars really hit the spot :)

Enjoy!!!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s