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Two all-time favorite desserts, chocolate chip cookies and fudge brownies, are combined into an indulgent cookie dough-topped brownie. Add a splash of Raspberry Extract to the brownie batter for a fruity twist.
1 1/2 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
4 teaspoons McCormick® Raspberry Extract
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 raspberry extract. 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.
Vary the extract in the brownie batter for more creative flavors of Crownies. Try Chocolate Mint Crownies, Chocolate Orange Crownies and Nutty Almond Crownies.
(Amount per serving)