#Comfort Cooking

Brookies [Brownies + Cookies]

November 12, 2018

Why should we have to choose between a brownie and cookie?  Sometimes you want both right?  Now you can without feeling guilty about it - just take a bigger piece.  It's okay.  Get it the first time around because I guarantee they won't last long.

This recipe is quick and I chose it to begin my birthday wishes to new friends.  I also served it for a family gathering and it went quicker than the Lemon Raspberry cheesecake from the Factory.

Remember to add the chocolate chips!

Chocolate Chip Brookies (Brownies + Cookies) - The perfect, delicious, decadent treat for when you can't decide between cookies and brownies!
@ Kindly unspoken
What to get:
Cookie Dough
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 egg
1 tsp vanilla extract

1 1/4 cup self-rising flour
3/4 cup chocolate chips (or peanut butter, white chocolate chips)

18 oz boxed Brownie mixture, prepare as directed

What to do:

Combine softened unsalted butter, brown sugar, granulated sugar, egg, and vanilla.
Slowly begin adding flour mixture, 1/2 cup at a time until well mixed.
Stir in chocolate chips and set cookie dough aside.

Prepare brownie mix according to the package directions.  Pour brownie mix into lightly greased 9x13 pan.

Using an ice cream scoop, add cookie dough to brownie mixture.
My scoops started out pretty, and then I had to fill in empty areas.  No worries.  You will be stirring it up.

Using a spatula flatten cookie dough and begin swirling the cookie dough with a knife for a marbled effect.
Bake at 350 for 45-50 minutes until toothpick in the center comes out clean
Let cool for 30  minutes and serve up with ice cream and a favorite chocolate or caramel topping.

My Grandma Mary always said, "Eat it when it tastes the best."



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