Chocolate Chip Cookie Brownie Sheet Cake

Chocolate Chip Cookie Brownie Sheet Cake

I can’t take credit for this creation. This is a Mr. Baker Bettie creation. I feel bad because I often don’t indulge his requests. Things like, “You should make a chocolate chip cheesecake with oreo crust and peanut butter cup frosting.” Or, “Let’s make a chocolate chip cookie brownie layer thing so I can eat it for breakfast all week.” That last part. That is the kicker. It isn’t about not wanting to make his requests, it’s about why he wants me to make them. To eat them for breakfast. Oy.

Chocolate Chip Cookie Brownie Sheet CakeBut I love this man more than I can really express so when I found out last night that both of us were getting a snow day off of work, I decided to humor him. And we rarely bake together. So we got the store before the storm set in and got a few things to keep us snowed in for at least the day. And we baked together. Mr. Bettie ran the mixer and I added ingredients to the bowl. He was so cute as the mixer turned on too high and ingredients started splattering out of the bowl. Then we cuddled on the couch while our creation baked and filled the house with the best smells.

Chocolate Chip Cookie Brownie Sheet Cake

Our snow day will be filled with more snuggling, lots of relaxing, lots of chocolate, crappy reality tv (teen mom anyone?), and tons of love. If you are also experiencing this snow storm, be safe out there if you must brave it!

Chocolate Chip Cookie Brownie Sheet Cake

Chocolate Chip Cookie Brownie Sheet Cake

Ingredients

    For the Chocolate Chip Layer
  • 2 sticks unsalted butter, softened
  • 1½ cups dark brown sugar
  • 2 large eggs, room temperature
  • 1 TBSP vanilla
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 2¼ cups all-purpose flour
  • 2 cups chocolate chips
  • For the Brownie Layer
  • 2 sticks unsalted butter, melted
  • ¾ cup granulated sugar
  • ½ cup dark brown sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • ½ tsp kosher salt
  • 1¼ cups dark chocolate cocoa powder
  • ¾ cup all-purpose flour

Instructions

  1. Lightly oil a 13X9 baking dish and set aside.
  2. Preheat the oven to 350 degrees F.
  3. Prepare the Cookie Layer
  4. Cream together the butter and the sugar until well combined.
  5. Add the eggs and vanilla, and beat until combined.
  6. Add the salt, baking soda, and then the flour in small amounts, mixing until well incorporated.
  7. Fold in the chocolate chips.
  8. Using a rubber spatula, spread the dough in the bottom of the baking sheet, smoothing out.
  9. Prepare the Brownie Layer
  10. Whisk together the butter, sugars, eggs, and vanilla until all combined.
  11. Stir in the salt, cocoa powder, and flour just until combined.
  12. Pour batter over the
  13. Bake at 350 for 30-35 minutes until a toothpick comes out clean from the middle.
  14. Allow to cool before slicing into pieces.Lightly oil a 13X9 baking dish and set aside.
  15. Preheat the oven to 350 degrees F.
  16. Prepare the Cookie Layer
  17. Cream together the butter and the sugar until well combined.
  18. Add the eggs and vanilla, and beat until combined.
  19. Add the salt, baking soda, and then the flour in small amounts, mixing until well incorporated.
  20. Fold in the chocolate chips.
  21. Using a rubber spatula, spread the dough in the bottom of the baking sheet, smoothing out.
  22. Prepare the Brownie Layer
  23. Whisk together the butter, sugars, eggs, and vanilla until all combined.
  24. Stir in the salt, cocoa powder, and flour just until combined.
  25. Pour batter over the
  26. Bake at 350 for 30-35 minutes until a toothpick comes out clean from the middle.
  27. Allow to cool before slicing into pieces.
http://bakerbettie.com/chocolate-chip-cookie-brownie-sheet-cake/

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Comments

  1. Nichola says

    Just want to say a big thank you for today’s chocolate treat. I plan to make lots and invite my girl friends over for a DVD marathon ….can’t wait!

  2. says

    The cake looks excellent. I always love baking with my mom and hope one day I have a husband to accompany me in the kitchen. I have to admit, I am finding lately that cake and pies and cookies make excellent breakfasts. At least I have the whole day to work off all the calories . . . at least that’s what I tell myself :)

    • Baker Bettie says

      Thanks Laura! I do admit that every once in a while it does sound good for breakfast. Especially pie. But I am more of a savory breakfast girl. Runny eggs, bacon and toast!

  3. says

    I am so on board with Mr. Bettie that baked good of any kind (sweet or savory) can be eaten for breakfast if warmed and served in a bowl with milk. I think doing so technically (or not so technically) makes it hot cereal. Or something like that.

  4. Barbara Bamber says

    What a lovely way to weather out a snow storm! Your young love is truly enchanting! (Ok, so is that sweet dessert:) xx.

    • Baker Bettie says

      Aww thanks Barbara! We are getting ready to get hit with another one tomorrow. Off to the store to stock up today!

  5. -Em- says

    Hi BakerBettie, I’m a London based fan and bake in British measurements. Any chance you can send me the recipe in grams or ounces so I can bake this for my sister’s birthday??

    • Baker Bettie says

      Hi Em!

      1 stick butter= 113g or 4 oz
      1 cup sugar= 250g or 8.8 oz
      1 large egg
      1 1/8 cup flour= 140g or 5 oz
      1 cup of chocolate chips is about 6 oz

      I hope that helps!

  6. Anonymous says

    hey is it ok if I use cake instead of brownie in this recipe because the timing seems to be the same if I use the recipe I have?

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