My final chocolate recipe is a combination of everyone's favorite chocolate desserts: CHOCOLATE CHIP COOKIES and BROWNIES. You use a dark chocolate brownie mix (plus extra chocolate add-ins) and either a yellow or butter cake mix (with caramel extract). This makes a 9x13" pan of big, thick rich, moist DARK CHOCOLATE BROWNIES with dollops of CHOCOLATE CHIP COOKIES ~ topped with HALLOWEEN sprinkles (which I put on before baking so that they stick).
CHOCOLATE CHIP COOKIE DOUGH BROWNIES
1 box dark chocolate brownies (for a square pan) ~ I use Ghiradelli's dark chocolate, which also has chocolate chips in it~ plus ingredients called for on the box ~ PLUS:
1 TB dark unsweetened cocoa powder.........................2 tsp. dark chocolate syrup
1 tsp. instant coffee powder (intensifies the chocolate flavor)
CHOCOLATE CHIP COOKIES:
1 yellow or butter cake mix.........................................2 eggs
1 stick butter, melted...................................................1 tsp. caramel extract
1/2 to 3/4 cup chocolate chips (I like mini-morsel semi-sweet chips ~ you seem to get more chips per bite, rather than big bites of chips)
Preheat oven to 350. Spray a 9x13" pan with non-stick baking spray (containing flour) and set aside.
I used my electric mixer, but you can mix by hand if you want. I recommend mixing the cookie dough first with the mixer, so you don't have to wash the paddle and bowl (just transfer the cookie dough to another bowl while you make the brownie mix).
So, put all of the chocolate chip cookie ingredients into a bowl (adding the chocolate chips after everything else is mixed and well incorporated); mixing really well until the dough comes together ~ then gradually add in the chips. If you're using an electric mixer, put the dough in another bowl. If you're doing it by hand, get out another bowl for the brownies.
Add all the brownie ingredients together and mix/beat until all really well incorporated, scraping down the sides of the bowl. Then, scrape the brownie batter into the prepared pan and spread over the bottom of the pan (you may need to dampen your fingers or the back of a spoon to spread the batter).
Drop the cookie dough all over the top of the brownie batter by tablespoons (either less big dollops or more smaller dollops, up to you), pressing down a little bit into the brownie batter. You can probably get it all in there, but if not, you can always make a few cookies with it!
I smoothed over the top with dampened fingers or the back of a dampened spoon. Then put Halloween sprinkles on top, so they'd stick during baking. Bake for about 25 minutes ~ then check them! Different mixes call for different times, so be sure you keep checking on yours. The top should spring back, and a cake tester or toothpick should come out clean when they're done.
Let them cool in the pan on a rack before you cut them.
TIP: If you want to just MAKE CHOCOLATE CHIP COOKIES with the recipe above: I also add 1/4 cup flour to the recipe ~ but didn't want the cookie dough to be a stiffer consistency than the brownie batter in these.