MENU
  • Save
    1
  • Pinterest
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

Cookies + Brownies = Brookies!

When it comes to dessert, there’s no such thing as too over-the-top. Case in point, this crazy-delicious combo of classic chocolate chip cookies and fudgy brownies.
By Madison Mayberry Hofmeyer
Brookies

When it comes to desserts, I’m a big fan of the classics. Warm, gooey chocolate chip cookies and brownies are the way to this girl’s heart. So when I first heard about “brookies,” the brownie-cookie hybrid, it didn’t take much convincing to get me on board.

To make my own brookies, I combined Betty Crocker’s top-rated recipe for Ultimate Chocolate Chip Cookies (minus the nuts) with the recipe for the Ultimate Brownie for a dessert duo that’s crazy-tasty.

First, prepare a 13x9-inch pan by covering it with aluminum foil and spraying the foil with cooking spray. Preheat the oven to 350ºF and gather the ingredients for the cookie layer. (The full list of ingredients and their measurements can be found in the full recipe at the end of this post.)

brookies_01

Mix the brown and white sugars, butter, vanilla and egg in a large bowl with a wooden spoon or an electric mixer until well-combined and fluffy. Stir in the flour, baking soda and salt.

brookies_02

Next, stir in the chocolate chips by hand. Press the cookie dough into an even layer in the bottom of the prepared pan.

brookies_03

Now it’s time to prepare the brownie layer! Gather the brownie ingredients.

brookies_04

In a 1-quart saucepan, melt the butter and chocolate together over low heat. Cool the mixture slightly.

brookies_05

Next, beat together the sugar, vanilla and eggs with an electric mixer on high speed for five minutes. The mixture will look creamy and smooth.

brookies_06

Beat in the chocolate mixture on low speed, followed by the flour mixture, until just blended. Pour the brownie batter on top of the cookie dough and spread into an even layer.

brookies_07

Put your brookies in the oven and bake for 45 to 50 minutes, or until the brownies begin to pull away from the sides and a toothpick inserted two inches from the edge of the pan comes out nearly clean. Cool the brownies completely, about two hours, before cutting them into squares to serve.

As an added bonus, I also created a shortcut brookie recipe using Betty Crocker chocolate chip cookie mix and Betty Crocker fudge brownie mix for those days you just don’t have time to bake from scratch. Check out the equally delicious recipe here!



Comment