@itsmadebymegan: Slutty Spooky Halloween brookie bars 🎃 Chocolate chip cookie base, fudgy brownies, and Pillsbury holiday cookies on top. Three layers worth baking 👻 COOKIE LAYER • 57 g unsalted butter, melted and cooled • 55 g light brown sugar • 34 g granulated sugar • ½ large egg (25 g beaten egg) • 1 tsp vanilla • 75 g all-purpose flour • ¼ tsp baking soda • ¼ tsp salt • 85 g semisweet chocolate chips BROWNIE LAYER • 85 g unsalted butter, weighed before browning • 25 g natural cocoa powder • 29 g semisweet chocolate, chopped • 21 g neutral oil • ¼ tsp salt • 1 tsp vanilla • 55 g light brown sugar • 105 g powdered sugar • 1½ large eggs (75 g beaten egg) • 30 g all-purpose flour • 64 g semisweet chocolate chips TOPPING • Pillsbury holiday sugar cookie dough, enough to cover the top in a single layer (I used 25) 1. Heat oven to 350°F. Line a 9×9-inch metal pan with parchment. 2. For the cookie layer, whisk melted butter and both sugars. Add egg and vanilla. Stir in flour, baking soda, and salt, then chocolate chips. Press evenly into the pan. 3. Brown the brownie butter over medium-low heat until golden and nutty. Remove from heat and stir in cocoa, chopped chocolate, oil, salt, and vanilla. Let cool until warm. 4. Beat the brownie eggs and brown sugar for 3–5 minutes, then mix in powdered sugar. Stir in the chocolate mixture. Fold in flour and chocolate chips. 5. Spread brownie batter over the cookie base. Bake 15–20 minutes, until the top starts to set. 6. Gently arrange Pillsbury cookies on top, designs facing up. Bake another 12–16 minutes, or until the cookies are set and a toothpick through the brownie comes out with moist crumbs rather than wet batter. Add time as needed. 7. Cool completely before slicing! Tip: Beat 2 large eggs together, then use 25 g for the cookie dough and 75 g for the brownies. #HalloweenBaking #Brookies #PillsburyCookies #HalloweenDesserts #CookieBrownies

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Thursday 22 October 2026 23:39:30 GMT