Oh Brookie! My new found chocolate indulgence. If you’ve never heard of it, it’s a combination brownie and cookie. Could it get any better? I think not! And, here is the ‘cheater’s’ version. So simple and quick to make. It makes lots too! What more could anyone want??
So good and so easy. Unless you are Martha and have a crazy need to make both the brownies and cookies from scratch. Not me! I used a brownie mix and a break apart refrigerated cookie dough. My brookies taste just fine, even if not made from scratch!
***A quick update – January 2015***
Sometimes, these stick to the muffin pans. I did provide the hint to use a plastic knife to loosen. But, the last few times I’ve made them, I made them with the tin muffin liners. It’s made them so much easier to remove from the pan. Also, just add a little treat on top to dress up and make them themed. (Like I did by adding Kisses for a Valentine’s Day theme). See bottom of post for a few updated pictures!
The only other ingredients you need are what is required by your box of brownies. In this case it was just two eggs, 1/2 cup oil and 3 tablespoons water. This is one of those pantry type recipes where you don’t need to run out to the store for that one crazy ingredient. And, it’s a little different. Not many people have seen or tried this. And it has chocolate in it. Did I mention that?
I’ve made these a few times and end up having 18 brookies. If you are a little less generous with the brownie batter, I’m sure you could stretch it to 24.
What a great classroom treat!
A brownie and cookie combined
- 1 box brownie mix
- 2 eggs
- 1/2 cup vegetable oil
- 3 tablespoons water
- 1 packet break apart cookie dough
- Pamspray for muffin tins
Make your brownie mix according to the package directions that you are using. This usually involves mixing eggs, oil and milk to the mix and stirring.
Generously spray muffin tins with Pam. Generously!
Put brownie batter into muffin tins. You want to fill each about 1/2 full or a touch less.
Take prepared cookie dough and make a small disk. You want this to ‘float’ on the brownie batter.
Bake for approx. 20-22 minutes at 350 degrees. Make sure you test for doneness. My oven runs hot and often bakes faster than others.
Important tip: After your brookies cool for about 10 minutes, take a PLASTIC knife and run it around your brookie to get it out of the muffin tin.
Updated pictures with the tin muffin liners. Plus, a special little touch for Valentine’s Day!