Brookies: A Marriage Made in Heaven
February 27, 2013 by Erin
What’s better than a brownie or a chocolate chipcookie? How about a brownie and a chocolate chip cookie together? Yep, a chocolate chip cookie stuffed brownie! Genius!
A couple of weeks ago I posted our Wicked Good Chocolate Chip Cookie recipe. My brother asked for homemade chocolate chip cookies for his birthday. (He’s so easy to please) =o) So we made him some killer chocolate chip cookies. But I also wanted to make him something more. But what? Then I remembered a friend posting a recipe for a Brookie on my Facebook page. How could I go wrong with that? Chocolate chip cookies plus a brownie? Heaven!
Martha Stewart has a great recipe for her Brookies. But you can use any brownie recipe and chocolate chip cookie recipe. Our Killer Frosted Brownies were perfect (without the frosting, of course.) And our Wicked Good Chocolate Chip Cookies were a huge hit. Why mess with perfection? =o)
I used two different pans to make these. Mostly because I only have one muffin top pan which I will rectify soon. How can a person only have one of these awesome pans?! What was I thinking. So I used my Brownie Pan for some of them. Both excellent pans to use. I’m not sure which look I like best.
Preheat the oven to 350 degrees.
Make your brownie batter. You can use a boxed brownie mix if that’s what you prefer to do. Make the recipe for the chewy brownies (2 eggs) rather than the cake like brownies. Set aside.
Make your chocolate chip cookie recipe. Again, you can use store bought cookie dough if you are short on time or if that’s easier. Who am I to judge?!
I sprayed my pans with non-stick cooking spray to make sure they wouldn’t stick.
Put a scoop of brownie batter in the bottom of your muffin top pan (or brownie pan.) Shake your pan around a little bit to make sure the batter covers the bottom of the pan (or nearly covers the bottom.)
Put a scoop of the cookie dough in the center. I flattened my scoop down just a bit to make more of a disk. I didn’t want the cookie center to be too doughy and too gooey. (I say that like it’s a bad thing. It’s usually not. But I didn’t want these cookies to fall apart too easily.)
Bake for about 20 minutes or until the edges are browned and the cookie center looks just about done. You don’t want to over bake them but, again, you don’t want them too doughy.
Let them cool in the pan for about 10 or 15 minutes. This is why 2 pans are a good thing. If you try to remove them from the pan too quickly, they will fall apart.
They were delicious! The perfect combination!
What do you think? Do you like the look of the muffin top pan or the brownie pan?
I can’t decide.
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