Double Decker Brownies (Sugar Cookie Espresso Brownies with Chocolate Chips)

Did you ever have a brownie epiphany?

One where you stand in the middle of the kitchen with a slightly warm brownie in your hands, crumbs trailing down your face and think "why didn't I try something like this before?"

Even though I have only made these once, these will now become my "go-to" brownie. The ones I'll make for parties and cookouts, the one's I'll change up just a little to make them different for each occasion, the one's I'll bring to you if your sick in bed, or just need a pick me up, the ones that will be requested when I ask "what would you like me to bring?"

The bottom layer is sugar cookie dough, topped with espresso spiked brownies then topped with a boatload of chocolate chips! Brownie nirvana!

I'm already I’m thinking of all kinds of alternative toppings to make with this recipe. Throwing on a little coconut, adding in some nuts, white chocolate chips. Endless possibilities!

AND....they are so easy to make! Bonus!



I baked these late Sunday afternoon as a snack for the boys while they are out on school vacation. It was almost dusk before they were really cool enough to cut into to, so I knew I wouldn't get a decent picture of them that night. I also knew that if I left them on the counter, I risked coming home to an empty pan, so I took a piece of note paper and positioned it down the middle of the pan and wrote on it:

DO NOT EAT FROM THIS POINT ON!

I drew little arrows pointed to the other side of the pan.

It worked! There actually were some left when I got home!

Once the photos were snapped I had 3 teenage boys lurking over them on the plate. Are you done? Can we eat these now?

Yes, they are that good!

Double Decker Brownies (Sugar Cookie Espresso Brownies with Chocolate Chips)
1 (1lb, 1.5oz) pouch sugar cookie mix (made according to package directions).
2 eggs, lightly beaten
1 – 19.5 package milk chocolate brownie mix
½ cup vegetable or canola oil
1/3 cup strong coffee or 1 tablespoon espresso powder dissolved into 1/3 cup hot water
1 cup semi-sweet or bittersweet chocolate chips (I used Ghirardelli double chocolate chips)

Oven to 350. Preapre the sugar cookie recipe as directed and then press the dough into the bottom of a 9x13 inch lightly greased pan.

In a large bowl combine the eggs, brownie mix, cooking oil and coffee mixture. Stir until just combined. Spread the batter over the sugar cookie dough. Sprinkle with chocolate chips.

Bake for 40 – 45 minutes or until edges are set. Cool in pan on a wire rack.