Baby Ruth Brookies

• Refrigerated

  • 3 Egg

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, packed
  • 1/4 cup Cocoa
  • 1 5/8 cup Flour
  • 1/4 cup Granulated sugar
  • 1 tsp Salt
  • 1/2 cup Semi-sweet chocolate chips
  • 1/2 cup Sugar
  • 2 1/2 tsp Vanilla

• Snacks

  • 1 Brownie layer
  • 1 Cookie layer

• Dairy

  • 1 cup Butter

• Other

  • 10 Fun-sized baby ruth bars, chopped into four pieces per bar

Found on justaboutbaked.com

Ingredients

• Brownie Layer
• 1/2 cup butter
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup cocoa
• 1/2 cup sugar
• 2 eggs
• 2 teaspoons vanilla
• 1/2 teaspoon salt
• 1/2 cup flour
• Cookie Layer
• 1 cup plus 2 tablespoons flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 teaspoon vanilla extract
• 1 egg
• 10 fun-sized Baby Ruth bars, chopped into four pieces per bar

Directions

• Preheat the oven to 350. Line an 8 X 8 pan with foil and spray it with cooking spray. Set aside.
• In a microwave-safe bowl, melt the butter and chocolate chip for one minute. Stir until smooth. If not melted, heat an additional 20 seconds and stir again.
• Mix the cocoa into the melted butter and chocolate until it dissolves. Add the sugar and stir again. When the sugar is incorporated, mix in the vanilla and eggs. Add the salt and flour, mixing until just combined.
• Spread the brownie batter in the prepared pan and bake for 15-20 minutes until mostly, but not all done.
• While thats happening, make the top layer. Mix together the flour, baking soda, and salt. Set aside.
• In the bowl of a stand mixer, beat the butter with both sugars until light and fluffy. Add the vanilla and egg, beating again until smooth.
• Beat in the dry ingredients until a cookie dough has formed. Mix most of the chopped Baby Ruth bars into the dough.
• After the initial brownie baking time, carefully spread the cookie dough on top of the partially baked brownies. Press the remaining Baby Ruth pieces into the top. Bake for an additional 20-25 minutes until golden.
• Cool and cut into squares. Store in an airtight container.