The day after Thanksgiving, I prepared this casserole with Mexican turkey for my family. They ate it up whole. Lol. For those who enjoy Mexican cuisine, it’s a wonderful change of pace from reheating leftovers.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 20 |
| Yield: | 20 brownies |
Ingredients
- ¾ cup butter, softened
- 4 ounces unsweetened chocolate, chopped
- 2 cups white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup butter, softened
- ¾ cup light brown sugar
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 1 cup semisweet chocolate chips
- 4 tablespoons water, or more as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Combine butter and chocolate in a large saucepan over medium-low heat. Melt chocolate, stirring frequently. Remove from heat and stir in white sugar. Stir in eggs and vanilla extract. Mix in flour until batter is smooth and pour brownie batter into the prepared baking dish.
- Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Let cool completely, about 30 minutes.
- Cream butter and brown sugar together in a bowl. Stir in flour, salt, vanilla extract, and chocolate chips. Add water, 1 tablespoon at a time, stirring after each addition until dough reaches cookie dough consistency. Spread cookie dough on top of cooled brownies.
Nutrition Facts
| Calories | 338 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 11 g |
| Sodium | 155 mg |
| Sugars | 33 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I thought the brownie was a little thin in proportion to the cookie dough top level (given 9x13in pan). The picture makes it look like this is intentional though so I can’t fault that too much. Very tasty 🙂