Ok, these brownies from the Betty Crocker Website are a great ideain theory, using boxed mixes and canned frosting for speed of preparation, plus a healthy dose of chocolate. The flavor was truly awesome; however, these still went very very wrong.
I think that the problem lies in the fact that the treat combines two cookie types that require very different individual cooking times: the brownies (for which I tried Ghiradelli - love them!) typically take 30-35 minutes to cook in my oven, while the ready-mix chocolate chip cookies take 12. By the time that my brownie/cookies were 30 minutes in, the chocolate chip cookie portion was getting burned on top, and the top of the brownies looked done, so I assumed we were safe.
However, I found out the next day, when I went to go cut them, that all but the perimeter brownies were basically inedible because they were so undercooked (basically raw). So what's the happy medium? Char the tops of your brownie/cookies so that the whole pan is useable, or leave the center a molten pile of goo and only have the edges to work with? As I mentioned, the flavor was great, but the final product was a big bust.
Sorry little doggie....these are chocolate, and therefore you are not allowed to chow down!