Box brownies will never hold a candle to homemade brownies when it comes to quality and taste. I had a box of brownies that I wanted to use up somehow, but I didn’t want to make a plain batch of brownies. The easy solution? Bake them on top of chocolate chip cookies.
I did make a few additional tweaks to the brownies. I added espresso powder, to enhance the chocolate flavor. I also added walnuts, so walnuts would be in both the cookies and brownies and tie the two levels together.
The best baking dish for these combo bars is a 10×15-inch jelly roll pan. It will be a tight fit, but the pan will hold everything perfectly. A larger pan, like a half-sheet pan (13×18 inches), is too wide and the layers will be too thin.
This is a very basic recipe, of course, but it pays big dividends. These finished bars taste a lot fancier than simply two desserts spread on top of one another.
- 1 batch chocolate chip cookies
- 1 batch box brownies
- 3/4 cup walnuts
- 2 teaspoons espresso powder
Cool completely before slicing. To get really clean edges I find it helps to chill the combo bars in the fridge.