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??
See the lovely brownie crust surrounding the cookie?
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!
Prep Time:
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PinDescription
A brownie and cookie combined
Ingredients
- 1 box brownie mix
- 2 eggs
- 1/2 cup vegetable oil
- 3 tablespoons water
- 1 packet break apart cookie dough
- Pamspray for muffin tins
Instructions
Step 1
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.
Step 2
Generously spray muffin tins with Pam. Generously!
Step 3
Put brownie batter into muffin tins. You want to fill each about 1/2 full or a touch less.
Step 4
Take prepared cookie dough and make a small disk. You want this to ‘float’ on the brownie batter.
brookie
Step 5
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.
Step 6
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!
Sources:
I first saw this recipe as a from scratch Martha Stewart recipe. I then looked on Pinterest and found and used Kristina does the internets recipe.
Pure deliciousness recipe! Thanks for posting. We will try it tonight and share it family and friends.
How can you test if they are cooked?
I use non-stick jumbo muffin tins and fill each about 1/4 full because I like these to look like thick cookies (matches what our local bakery does). Otherwise, I follow the recipe as written. Haven’t had a problem with them sticking to the pan. These were a big hit when my teenage son brought them as a treat to class.
Hi – If making them in a mini-muffin tin, what temp should be used and how long should they bake? Thanks.
Thank you for posting a simple Brookie recipe! I HATE to bake from scratch…lol. This is the perfect recipe I need so I can make these for my daughter Brooke…aka….Brookie for her birthday party!
I made them in mini muffin pans they came out fantastic!! Thanks for the post!!
Hi @Karen Wehrheim! I would say, if you make a ball of dough, about an inch in diameter, then flatten to a disk.
How. Much cookie dough is used for each Brookie?
Oooo they sound delicious. I’m a fan of anything chocolate and who doesn’t love chocolate chip cookie and brownies. Love that they are in a neat portion size too.
Thank you for such wonderful feedback! It’s nice to know people use and appreciate the posts I write!!
A friend made brookies last month but the recipe was more complex than I wanted. These were super simple and a hit with my mother-in-law, daughter-in-law, and even the contractor finishing our basement! I gave them to everybody I saw and they all loved them and asked for the recipe. Thanks for doing what you’re doing!
I think it would work fine! Just make sure you adjust your time for cupcakes instead of a pan of brownies.
I usually have the hardest time making brownies, but since they’re kind of cupcake like, do you think that I could put them in cupcake papers in the cupcake tin? And could I use homemade cookie dough?
Thank you,
Hannah
Oh my goodness! Yumminess in a little cocoa package (; Perfect for holiday treats or gifts!! Thanks so much for the inspiration (;
YUM!!! I’d love if you’d stop by and link up over at Feed Me Friday