Chocolate Chip Cookie Brownies

I recently saw a recipe from a well known Bakery in New York City for a Cookie Brownie. Their recipe was made from scratch and I understand that, when it's a well known Bakery. For the average Baker, I put together this easier version that is virtually the same as theirs. I did some research and discovered it was probably an adaptation of a Betty Crocker recipe. I usually do a lot of research before posting some recipes, to find out the origin or to adapt several recipes and create my own.

This Recipe is an adaptation of two.
This is not an exact recipe so you can use any Brownie Mix, any Chocolate Chip Cookie Dough recipe and any pans you may already have, including Muffin Tins.

NOTE:
Now that I've made these, here's my recommendation. Use a straight sided tin, even a Muffin Tin would work well. The Bakery recipe uses individual 4" Pie Tins and I like that idea too. As you can imagine, these were difficult to release. But, they are delicious!
And, I highly recommend using Pan Release Mix to grease the pans.

Pan Release Mix:

Equal parts of Crisco, Vegetable Oil and Flour. I start with 1C of each and keep it refrigerated in a Canning Jar. I always have it available for all of my Baking needs. It's great for intricately designed Bundt Pans and any Cake Pan and Muffin Tins. Brush generously with the Mix.

This is just another Tart Pan option.

Tart Pan Brownies Baked with a Chocolate Chip Cookie on top.

Here's what you'll need:
Preheat the oven to 375 degrees.
4" Pie Tart Pans brushed well with Pan Release Mix.

1 Box (1lb. 2.4oz.) Betty Crocker Original Supreme Premium Brownie Mix. Make batter according to package directions.

1 Pouch (1lb. 1.5oz.) Betty Crocker Chocolate Chip Cookie Mix. Make dough according to package directions.

Fill each Tart Pan just under 1/2 full with Brownie Batter. Refrigerate for 3 hours.

Refrigerate the Cookie Dough for 3 hours.

Use a Cookie Scoop to create Cookie Dough Balls. Flatten each one in the palm of your hand into a disk, just smaller that the diameter of the Tart Pan.
Gently press it into the Brownie Batter.

Bake 20 - 25 minutes. (We baked the first pan for 14 minutes) Just check them and you can tell when they're done. Baking time will vary according to the size of your pan.

Remove the pan to a rack to cool completely.

Serve with Vanilla Ice Cream or Whipped Cream.

Enjoy!
Peace in the Kitchen!

Quinoa Burger

Quinoa Burger:
They can also be served as a Wrap with Large Romaine Lettuce Leaves. See NOTE below.

7 tsp Canola Oil, divided.
3/4 C Finely Diced Onion
1/2 C Finely Diced Carrot
3 Cloves of Garlic, minced.
3/4 C Water
/3 C Uncooked Quinoa.
1/2 C Bread Crumbs
1/2 tsp Salt
1/2 tsp Pepper
1 1/2 C Canned, rinsed and drained Chick Peas.
1 Egg
2 TBS Tabasco Sauce

Whole Wheat Hamburger Buns
Romaine Lettuce Leaves
Thick Slices of Tomato

In a Saucepan on Medium High Heat:
2 tsp Oil, until Hot.
Onion
Carrot
Garlic
Cook 3 minutes, stirring well.

Add:
Water
Quinoa
Bring to a Boil.
Cover it and Reduce Heat to Medium.
Simmer 15 minutes, until liquid is absorbed.

Transfer to a bowl.
Set aside to cool.

In a Food Processor:
Quinoa
Bread Crumbs
Salt and Pepper
Chick Peas
Egg
Pulse just until mixture is blended.
Transfer to a Bowl.
Shape Mixture into 4 Patties.

In a Skillet on Medium High Heat
3  TBS Oil, until Hot.
Cook Patties 3 minutes on each side, until Golden Brown.

In a Small Bowl:
Remaining Oil
Tabasco
Mix well.

Serve each Burger on a Bun with Lettuce Tomato and Tabasco Mixture.

NOTE: 
If served as a Wrap:
Break up the Burger.
Top with Diced Tomato and Tabasco Mixture.
Wrap it in Large Romaine Lettuce Leaves.


Enjoy!
Peace in the Kitchen!

Vegetarian Burger

Baked Homemade Vegetarian Burgers:

Not much more that I can write about this recipe.
I'm vegetarian and I like Veggie Burgers.

2 C cooked brown rice
1 can (15oz.) kidney beans, rinsed and drained
1/2 C cornmeal
1/2 C barley flour
1 C minced onion
2 garlic cloves, minced
1/2 tsp cumin
1/2 tsp Tabasco Sauce
3/4 tsp salt
1/2 tsp pepper
1/2 C corn
1 C finely diced tomato
1 C chopped fresh broccoli florets

Preheat the oven to 350 degrees
Line 3 baking sheet pans with foil or parchment paper

In a large mixing bowl:
rice
beans
cornmeal
barley flour
onion
garlic
cumin
Tabasco Sauce
salt
pepper
Mix well with your hands
Squish everything together well

Add:
corn
tomato
broccoli
Gently incorporate with your hands.

Scoop a cup to form a ball.
Place them on the baking sheet and press into a 1/2" thick patty

Bake at 350 degrees for 15 - 20 minutes
Remove pan, flip burgers and bake an additional 20 minutes.
Serve on a bun with your favorite toppings or crumble over a salad.


Enjoy!
Peace in the Kitchen!