Delicious, Fun-to-make Dessert Recipe
December 5, 2017
Are you ever looking for something to do, craving a delicious dessert, or wanting to bake? Well, you’re in luck because here is a delicious spin-off on a classic recipe. For the most part, this recipe is easy and fun to make as well as scrumptious!
The Brookies, or brownie cookies, shown below are one of my family’s favorites. They are chewy, fudgy, and crispy. The brownies are chocolatey and rich, and the cookie is crumbly and flakey. When giving christmas presents or just a treat to a friend, these make perfect gifts. If you want to really up the decor, in your present: take a ziploc bag, cut the top off, put the brownies in, and tie it with festive string or ribbon. When baking, you can make them whatever consistency you want (chewy or more firm), and you can play around with the recipe to make it your own.
Ingredients needed for the brownie portion:
10 tablespoons of butter (unsalted) or 1 ¼ sticks, MELTED
¾ cup white sugar
½ cup brown sugar
¾ cup cocoa powder
¾ cup all-purpose flour
½ teaspoon salt
½ cup mini chocolate chips (or regular chocolate chips if desired) OPTIONAL
1 teaspoon vanilla
Ingredients needed for the cookie portion:
6 tablespoons of butter (unsalted) or, ¾ a stick SOFTENED
½ cup white sugar
¼ cup of brown sugar, PACKED
1 cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
1 cup semi-sweet chocolate chips (and more for the top)
1 teaspoon vanilla
Supplies needed for the Brookies:
8 by 8 inch pan
Cooling rack (optional)
- Preheat the oven to 350 F.
- For the brownie portion, grab a bowl and cream together the butter and both sugars until fluffy. (This, along with the following, can be used with a mixer if desired or just with a spoon. Both ways work.)
- Beat in the egg and vanilla extract.
- Stir in cocoa powder until fully incorporated.
- Stir in flour and salt. Make sure everything is mixed together.
- Add in mini chocolate chips and mix in. (This step is optional.)
- Get parchment paper and spread a thin layer of butter over it. In other words, grease the parchment paper. (Do not take from the sticks used for the recipe use extra/spare butter.) Then, put the buttered parchment paper into the pan.
- Dump or spoon the brownie batter into the 8 by 8 inch pan with the greased parchment paper.
- For the cookie portion, grab another bowl and cream together butter and both sugars.
- Add in eggs and vanilla extract and mix.
- Stir in flour, baking soda, and salt, making sure that everything is mixed well.
- Fold in chocolate chips.
- Drop the cookie dough by rounded spoonfuls into the pan on top of the brownie mixture. You can also wash and dry hands, then squash the cookie dough and drop it, spreading it out on top of the brownie mixture.
- The Cookie Brownies should take around 35-40 minutes to cook. Check them at 30 minutes.
- Once cooked, place on a cooling rack (to cool faster) or leave the cookie brownies in the pan to cool.
- Once cooled, cut into squares and enjoy!
- If needed, these Brookies can be stored in an airtight container and will last around 4 – 8 days.
- When baking the brownies, to get a chewy, gooey Brookie, bake a little bit less or just until not raw. To get a fudgy, crispier firmer Brookie, bake for the time allotted or until you feel they are cooked the right amount.
- You can check the Brookies by putting a toothpick in the middle of the pan, if the toothpick has batter or a lot of sticky crumbs, it is not ready. If it comes out with cooked crumbs or clean, the brownies are ready.
- Try not to open the oven that much when the brownies are cooking, so the heat is not let out.
- If the top is cooked but the inside is raw, cover the pan with tinfoil, so the top does not burn and the inside can cook.
“Perfect with a glass of milk” – Ilana M.
“ Delicious” – Patrick M.
“ A sweet treat for any occasion”- Payton M.
Divas Can Cook, Monique. “Home.” Divas Can Cook, Divas Can Cook, LLC, 3 Dec. 2016, divascancook.com/homemade-chocolate-chip-cookie-brownie-recipe-brookies/.