– 1 ⅓ cup White granulated sugar – 2 Large egg – 1 Egg yolk – 5 tablespoon Unsalted butter – ⅓ cup Oil canola or vegetable – 1 teaspoon Pure vanilla extract – ½ cup All-purpose flour – ¾ cup Unsweetened cocoa powder dutch proce – 1 tablespoon Cornstarch – ¼ teaspoon Salt – ½ cup Semi-sweet chocolate chip – ½ cup Milk chocolate chip – ½ cup All-purpose flour – 1 teaspoon Cornstarch – ½ teaspoon Baking soda – ⅛ teaspoon Baking powder – ¼ teaspoon Salt – ¼ cup Unsalted butter room temperature – ⅓ cup Brown sugar packed light or dark – ⅛ cup White granulated sugar – ¼ cup Peanut butter creamy – 1 teaspoon Pure vanilla extract – 1 Large egg room temperature – ½ cup Quick oat – ½ cup Mini chocolate chip – ½ cup Mini M&M'
Mix flour, cornstarch, baking soda, baking powder, and salt in a medium bowl.Mix butter, brown sugar, and sugar on medium for 1 minute. Make it airy and fluffy. Mix in peanut butter for another minute.
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Mix in vanilla and egg. Combine. Mix for 20 seconds after scraping the bowl.Mix dry ingredients with wet components slowly. After mixing, add oats, m&ms, and chocolate chips. Chill covered for 40 minutes.
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When the cookies are nearly chilled, make brownie batter. Heat the oven to 325F. Coat a 9x9 pan with non-stick baking spray. Place parchment paper on the pan's bottom and sides. It will be easy to remove off the pan.
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Mix flour, cocoa powder, cornstarch, and salt in a medium basin. Set aside.Mix sugar, eggs, and egg yolk. Beat for 5 minutes with a whisk. Allow the butter to melt while beating to cool. Egg mixture will be light and fluffy.
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Mix in melted butter, oil, and vanilla. Mix low until mixed. Disconnect mixer. Put in all the dry ingredients. Fold dry ingredients using a rubber spatula. Be cautious not to knock air from eggs. Add milk chocolate chips and chocolate chips.
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Pour batter into pan. Use a rubber spatula to smooth batter into corners.The brownie top should be somewhat set after 15 minutes before adding cookie dough.
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Remove dough from fridge. Flatten tiny handfuls of dough into discs. Cover brownies with cookie dough disks. Until all dough is utilized.
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Bake another 20 minutes. Lay foil lightly over the biscuit to prevent overbrowning. Continue baking for 5-10 minutes to firm the cookie and brownie. Nothing should jiggle. Place brownies on cooling rack.
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Allow the brownies to cool all the way down. Before you cut into them, they should be at room temperature. Leave it out in the open air.
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