You probably bake cookies from time to time, or bake a pan of brownies when you are required to “bring something”. Well, it’s time for something new! Next time, bake brookies! What? Brookies are moist chocolately deliciousness! Brookies are the perfect combination of a brownie and a chocolate chip cookie. How can you go wrong?
Brookies are easy to make, store well, transport well, and actually taste better the day after they are made. Brookies are the perfect bake sale goodie, school birthday treat, or a “I need something chocolatey now” treat.
Can you tell I really love brookies?
Here’s how easy it is to make them:
First, start with your favorite chocolate chip cookie recipe (check out the one on the back of the chip bag). Prepare the cookie recipe and place spoonfuls of cookie dough on a cookie sheet.
At this point, you can cover and put the pan in the freezer until you are ready to make the brookies. If you freeze the cookie dough, let it thaw before baking. I usually make the cookie dough one night and then prepare the brownie batter and bake the brookies another night. If you are going to proceed with the brookies, then it’s time for the brownie batter.
I use an 18.3 ounce box of brownie mix (the size that makes a 9×13 pan of brownies). Any kind of brownie will do. Just mix up the batter. I usually mix up 2 boxes and make about 45 brookies.
Next step is to grease your muffin pans. I bake 2 pans of brookies at a time. Preheat your oven to 350 degrees.
You want to spoon about 2 tablespoons of brownie batter into the bottom of each muffin cup.
Then top the brownie batter with a ball of cookie dough. Then bake for 15-20 minutes. They’re done when the cookie dough is lightly browned.
The brookies will need to cool in the pan. It’s impossible to remove them from the muffin cups until they are cool. It really is hard to wait that long though…
So, the next time you need to bring something to a bake sale or potluck, try something new and bake brookies. You won’t be disappointed!