We made Betty Crocker’s Cookie Brownie Bars… and let’s just say we’ve been converted. They’re literally the most delicious box brownies/cookies we’ve ever made. Here’s how to make them plus a couple of tried and tested tips and tricks to make them even more delicious.
This post is all about Betty Crocker’s Cookie Brownie Bars
Top Tip: Once you’ve made the cookie dough, place it in the fridge for around 15 minutes (or longer, depending on how soft it is) before placing the balls in the brownie mixture. Also, consider adding a top of Nutella to the top of your Cookie Brownie Bars for an extra kick of something sweet!
Cookie Brownie Bars Mix Recipe
- Betty Crocker’s Brownie Mixx
- 2 Tablespoons Water
- 1/3 Cup Vegetable Oil
- 1 Egg
Cookie Brownie Bars Mix Recipe
Instructions
- Set your oven to 350F. Then get an oven proof tray for 12 cupcakes. (We like to use this so our Cookie Brownie Bars come out cupcake shaped!)
- Combine the mixture with a whisk or a wooden spoon until it slowly drips off the utensil.
- Put around 2 tablespoon’s worth of the mixture into each holder in the oven proof tray, depending on how big you want your Cookie Brownie Bars to be! Don’t put them in oven yet.
Cookie Dough Recipe
- Betty Crocker’s Cookie Dough Mix
- 3 Tablespoons Butter, Margarine or Spread, Softened
- 2 Tablespoons Water
Instructions
- Combine the mixture with a wooden spoon or spatula.
- Roll 12 balls of cookie dough and put one in each of the 12 cupcake holders in your oven proof tray.
- Place your tray in the oven for about 10-12 minutes (it’ll depend on your oven!) and check every 3-4 minutes. Your Cookie Brownie Bars should be risen and puffy when they’re ready.
- Leave the tray to cool for at least 30 minutes. We recommend adding a topping of Nutella to really jazz these Cookie Brownie Bars up!
Hit or Miss?!
Betty Crocker’s Cookie Brownie Bars are a definite hit.
This post was all about Betty Crocker’s Cookie Brownie Bars
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