Let’s gather the ingredients. A quick glance shows that you just need a brownie mix, oil, water, and egg for the brownie layer and ingredients for a small batch of cookie dough + whatever stir-ins you choose. In this case, I selected peanut butter chips and candy corn.
To get started, line an 8×8 or 9×9 baking pan with foil and spray with a little non-stick cooking spray or grease with butter. 
Then prepare the brownie mix and pour it into the pan. 
Prepare the cookie portion, just as you normally make cookies- cream the butter and sugars, add the egg and vanilla, beat in the dry ingredients until just mixed. 
Finally, stir in the chips.
Drop the cookie dough by spoonful over the brownie batter. Or find a determined, brownie-lovin’ 3 year old to complete this step for you. I recommend the latter. It was pretty entertaining.
You only want to use about 2/3 of the cookie batter. I took the remaining batter and baked it into 5 or 6 cookies. This was a really good thing, since these brookies took about an hour to bake and at least 20 minutes to cool to the point that they were ready to cut. Conversely, cookies only take 10 minutes to bake. I used the cookies to satiate the hungry crowd who was growing increasingly impatient for the brookies as the smell of them baking filled the house. 
Gently press the cookie dough into the brownie batter and smooth it a bit. 
Our finishing touch was the candy corn. My pre-schooler and I arranged a little over 1/4 cup on top and then gently pressed them into the dough for a festive fall twist.
Pop the pan into a 350 degree oven. The recipe recommended baking for 40 minutes. When I checked at 40 minutes, they were still really “jiggly” in the center. I continued baking them for another 20 minutes, checking at 5 minute intervals, until the center was a little more “set”. Not completely firm- I do love my brownies pretty gooey- but the cookie layer should be baked so that a toothpick would come out clean if you tested it. This was a very long wait for a certain young man…
The recipe also recommended covering with aluminum foil to allow the brookies to bake without getting too brown. I followed “Pinch of Yum’s” suggestion, and baked them for 20 minutes uncovered, then 10 minutes covered, then I uncovered them for another 5-10, and finally I covered them up for the remaining baking time. Hey! Maybe that’s why they took so long to bake?!? I kept opening the oven! Ha!
Mine came out of the oven looking like this. Now you just need to let them sit and cool for a bit. I’d say 20-30 minutes is ideal. Ugh. More waiting! I cooled mine on a baking rack to allow cool air to get underneath and speed things along. 
Finally, a little over two hours after I announced, “I’m baking brownies!” these were ready to cut and serve. And let me tell you, they are worth the wait! 
Ingredients:
1 stick salted butter (1/2 cup, very soft)¾ cup white sugar2 tablespoons brown sugar, packed1 egg
½ teaspoon vanilla
1 cup + 2 tablespoons flour
½ teaspoon baking soda¼ teaspoon sal
t3/4 cup peanut butter chips
18.9 ounce brownie mix – I used Ghiradelli Triple Fudge mix(eggs, oil, and water for brownie mix)
heaping 1/4 cup of candy cornInstructionsWith an electric mixer, cream butter and sugars in a small mixing bowl.
Add vanilla and egg; cream again until smooth. Add the flour, baking soda, and salt. Stir gently until incorporated. Stir in chips. Store in refrigerator until ready to use.Preheat oven to 350 degrees.
Prepare brownie batter as directed. Pour batter into a foil lined and greased 8×8 or 9×9 baking dish. Scatter pieces of cookie dough over the top of the brownie batter. In my 8×8 square pan, I was able to get about ⅔ of the cookie dough to fit over the brownies and I just saved the rest for regular cookies.
Press gently on the dough just until it starts to sink down into the batter a little bit and smooth slightly. Arrange candy corn evenly over the top, pressing gently into the cookie dough.Bake for 40 minutes, then check for doneness, covering with foil if you need to keep the cookies from getting too brown on top.
Let stand for 20-30 minutes and cut into pieces for serving.Notes from Pinch of Yum:Beware of taking these out too early because the cookies look brown – usually when I do that, the brownies are still underdone and they sink down in the middle. I found that it was easiest to alternate baking them covered and uncovered.
I did the first 20 minutes uncovered, the next 10 minutes covered, and the last 5 minutes uncovered. This allows the brownies to bake without the cookies getting too brown. I’ve also taken foil and just made a cover around the edges so the middle can bake without burning the tops of the edges.
By Krista’s Kitchen.
Thanks for inspiring us!
You can see the recipe here: cookingwithkrista.blogspot.com
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