While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
Two all-time favorite desserts, chocolate chip cookies and fudge brownies, are combined into an indulgent cookie dough-topped brownie. Add Red Food Color to the brownie batter to give it a red velvet hue.
Serving Size: 1 crownie
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
3 teaspoons McCormick® Pure Vanilla Extract , divided
1 package (12 ounces) miniature chocolate chips
1 package (family-size) fudge brownie mix
1 bottle (1 ounce) McCormick® Red Food Color
Preheat oven to 350°F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg and 2 teaspoons of the vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips. Set aside.
Prepare brownie mix as directed on package, adding remaining 1 teaspoon vanilla and food color. Spread in greased 13x9-inch baking pan.
Bake 15 minutes. Drop cookie dough by tablespoonfuls on brownie, covering the top evenly. (Batter will spread during baking.) .
Bake 20 to 25 minutes longer or until cookie top is golden brown. Cool in pan on wire rack. Cut into bars.
(Amount per serving)