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Ingredients

• ✓ bakeware pan
• butter
• unsweetened chocolate
• sugar
• egg
• vanilla
• all-purpose flour
• baking soda
• cookie dough

Instructions

1. 1 Preheat the oven to 325 degrees F (63 degrees C).
2. 2 Melt butter and chocolate over low heat in a medium saucepan, stirring constantly. Remove from heat; cool slightly.
3. 3 Stir sugar into chocolate mixture. Add eggs, one at a time, beating with a wooden spoon until just combined. Stir in vanilla extract. Stir flour and baking soda together in a small mixing bowl; stir into chocolate mixture until just combined.
4. 4 Press 1/2 cookie dough into the Reynolds bakeware pan. Spread brownie batter evenly over cookie dough in pan. Crumble remaining 1/2 cookie dough; sprinkle over brownie batter. Press down slightly.
5. 5 Bake in the preheated oven until edges are firm and starting to pull away from sides of the pan, 50 to 55 minutes. Cool on a wire rack. Cut into bars.

By Reynolds KitchensR

Ingredients

• ✓ bakeware pan
• bacon pan
• bacon
• maple syrup
• cornmeal
• all-purpose flour
• baking powder
• salt
• milk
• egg
• butter

Instructions

1. 1 Preheat oven to 400 degrees F. Arrange bacon in a Reynolds® Bakeware Bacon Pan.
2. 2 Bake for 8 minutes, until almost crisp. Drizzle the bacon with 1 tablespoon maple syrup and bake 4 to 6 minutes more or until glazed. Cook longer for crispier bacon. Cool and chop.
3. 3 Stir together the cornmeal, flour, baking powder, and salt in a medium bowl. In a small bowl, whisk together milk, eggs, butter and remaining 4 tablespoons maple syrup. Add the milk mixture all at once to the cornmeal mixture. Add the chopped bacon. Stir just until moistened. Pour the batter into an 8x8-inch Reynolds® Bakeware Pan.
4. 4 Bake 20 to 25 minutes or until edges are golden brown. Let cool slightly before serving.
5. 5 Drizzle with additional maple syrup, if desired.

By Reynolds KitchensR