BROOKIE COOKIE RECIPE RECIPES

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EASY BROWNIES RECIPE - BETTYCROCKER.COM



Easy Brownies Recipe - BettyCrocker.com image

What do you get when you mix together classic brownies and chocolate chip cookies? These amazingly delicious brookies of course! These chocolate chip cookie brownie bars have a soft brownie center and a light cookie crunch that make them an instant family-favorite. Plus, this brookie recipe only takes 15 minutes to prep with the help of a pouch of Betty Crocker™ chocolate chip cookie mix, and a box of Betty Crocker™ fudge brownie mix. Top these decadent treats with a scoop of ice cream or just enjoy them as they are - sweet, chewy, and swirling with brownie and chocolate chip cookie flavor.

Provided by Madison Mayberry Hofmeyer

Total Time 1 hours 50 minutes

Prep Time 15 minutes

Yield 20

Number Of Ingredients 8

1 pouch (1 lb 1.5 oz) Betty Crocker™ cookie mix chocolate chip
4 tablespoons butter or margarine, softened
1 tablespoon water
1 egg
1 box (1 lb 2.3 oz) Betty Crocker™ brownie mix fudge
1/4 cup water
2/3 cup vegetable oil
2 eggs

Steps:

  • Heat oven to 350°F. Line 13x9-inch pan with foil. Spray with cooking spray.
  • In medium bowl, stir Cookie Layer ingredients until soft dough forms. Press mixture evenly in bottom of pan.
  • In medium bowl, stir Brownie Layer ingredients until well blended. Spread on top of cookie layer in pan.
  • Bake 33 to 38 minutes or until brownies are set around edges and toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pan on cooling rack, about 1 hour. Remove from pan; pull away foil. Cut into 5 rows by 4 rows.

Nutrition Facts : Calories 300 , CarbohydrateContent 41 g, CholesterolContent 35 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 200 mg, SugarContent 28 g, TransFatContent 0 g

BROOKIES RECIPE - NYT COOKING



Brookies Recipe - NYT Cooking image

Why just eat a chocolate chip cookie when you could marry it with a dense, fudgy brownie? You do have to make two different batters, but each is whipped up in the same pot without any fancy equipment. You can swirl the two batters together to see both elements at first glance, or simply pour one on top of the other and create a surprise second layer. Either way, make sure to shower the top with extra chocolate.

Provided by Samantha Seneviratne

Total Time 45 minutes

Yield 24 bars

Number Of Ingredients 16

8 tablespoons/113 grams unsalted butter, plus more for greasing the pan 
1 cup/201 grams granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup/64 grams all-purpose flour
3/4 cup/71 grams cocoa powder, Dutch-process or natural
1/4 teaspoon baking powder
1/4 teaspoon kosher salt (Diamond Crystal)
6 tablespoons/85 grams unsalted butter
1 cup/220 grams packed brown sugar, light or dark
2 large eggs
2 teaspoons vanilla extract
1 1/4 cups/160 grams all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 1/4 cups/215 grams chocolate chips or chopped bar chocolate

Steps:

  • Heat oven to 350 degrees. Grease and line a 13-by-9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
  • Prepare the brownie layer: In a medium saucepan combine the butter and sugar, and heat over medium until the butter is melted. Remove from the heat and whisk vigorously until well combined. 
  • Once the mixture has cooled a bit, whisk in the eggs one at a time. Whisk in the vanilla. 
  • Add the flour, cocoa powder, baking powder and salt, and stir to combine. Transfer to a medium bowl. 
  • Prepare the cookie batter: Wash and dry the saucepan. Combine the butter and sugar, and heat over medium until the butter is melted. Remove from the heat and whisk vigorously until well combined. 
  • Once the mixture has cooled a bit, whisk in the eggs one at a time. Whisk in the vanilla. Add the flour, baking powder and salt, and stir. Stir in 3/4 cup of the chocolate.
  • Using two cookie scoops, drop each of the batters into the prepared pan. The pattern can be random, and one dough can be on top of the other; just make sure that once all the batter is added to the pan, you have an even thickness spread out across the pan. Sprinkle the remaining 1/2 cup chocolate on top. 
  • Bake until the top looks dry and set, and a toothpick inserted into the center comes out with moist crumbs attached, 20 to 22 minutes.
  • Transfer to a rack to cool completely, about 45 minutes. Lift the bar out using the paper and transfer to a cutting board. Cut into bars to serve.

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