BROOKIES
A brookie is everything you love about a brownie and cookie rolled into one decadent dessert. The brownie layer is both fudgy and bittersweet, while the cookie dough is tender and chewy. And because they bake in one pan and are cut into bar-shaped cookies, you'll have two dozen brookies with minimal effort and cleanup. We love the clean, straight edges that a metal 9-by-13-inch baking dish provides, but a glass baking dish also works well in this recipe. Lining the pan with parchment makes it easy to lift out and cut.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 24 brookies
Number Of Ingredients 17
Steps:
- For the brownie batter: Preheat the oven 350 degrees F. Line a 9-by-13-inch baking dish with parchment, leaving a 2-inch overhang on the longer sides. Spray the bottom and sides of the pan lightly with cooking spray.
- Melt the chopped chocolate and butter in a medium saucepan over low heat, stirring occasionally, until smooth, 4 to 5 minutes. Remove from the heat, then stir in both sugars and cool slightly. Next, stir in the eggs, one at a time, until thoroughly combined, then stir in the vanilla. Stir in the flour and salt until just combined and no lumps remain. Set aside.
- For the cookie dough batter: Whisk the flour, baking soda and salt in a medium bowl until combined. Whisk the brown sugar, vanilla and melted butter in a large bowl until smooth, then whisk in the egg and yolk until combined. Fold the flour mixture into the butter mixture with a rubber spatula until just incorporated, then fold in the chocolate chips.
- Spread the brownie batter into the bottom of the prepared baking dish. Dollop the cookie dough batter on top of the brownie batter, then draw a skewer or butter knife through both batters to create a swirled effect. Bake until the edges have set, the top is glossy and a toothpick inserted in the center comes out mostly clean and with just a couple small crumbs, 30 to 35 minutes.
- Place the baking dish on a wire rack and cool completely, about 1 hour. Use the parchment overhang to lift the brookies out of the baking dish and onto a cutting board. Cut into 24 small squares. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
BROOKIES
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
Categories cookies and bars, dessert
Time 45m
Yield 24 bars
Number Of Ingredients 16
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.
BROOKIES
Combine two popular bakes, a chewy chocolate chip cookie and rich brownie, in this inventive treat. Fill the cake tin with these for the festive season, or give as gifts
Provided by Good Food team
Categories Dessert
Time 1h15m
Number Of Ingredients 15
Steps:
- Butter a 23cm square cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. First, make the cookie layer. Put the butter and both sugars in a bowl and beat with an electric whisk until just combined. Alternatively, do this in a stand mixer. Add the whole egg and egg yolk, and beat again until combined. Mix in the flour, ¼ tsp salt, the bicarbonate of soda and chocolate chunks. Press the cookie dough into the base of the prepared tin using the back of a spoon, then chill for 30 mins.
- For the brownie layer, melt the butter and chocolate in a heatproof bowl over a pan of just simmering water, stirring until smooth and combined. Leave to cool slightly, about 10 mins. Whisk the eggs, vanilla and sugar together in a large bowl with an electric whisk until slightly thickened, about 3 mins. Fold the cooled chocolate and butter mixture through the beaten eggs with a large spoon until well combined.
- Fold the buttery chocolate mixture, cocoa and flour together to combine. Spoon the brownie mixture over the cookie dough layer, dot with the chocolate chunks, and sprinkle with sea salt flakes, if you like. Bake in the centre of the oven for 50 mins-1 hr, or until a skewer inserted into the middle comes out with just a few crumbs clinging to it. Leave to cool completely in the tin before cutting into squares.
Nutrition Facts : Calories 489 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 37 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
BROOKIES
Can't decide between chocolate chip cookies and brownies for dessert? Now you don't have to with this amazing recipe that combines both!
Provided by Madison Mayberry Hofmeyer
Categories Dessert
Time 3h20m
Yield 20
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Line 13x9-inch baking pan with foil. Spray foil with cooking spray.
- For Cookie Layer: In large bowl, mix sugars, softened butter, vanilla and egg. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Press dough evenly in bottom of pan.
- For Brownie Layer: In 1-quart saucepan, melt butter and chocolate over low heat, stirring constantly. Cool slightly. In medium bowl, beat sugar, vanilla and eggs with electric mixer on high speed 5 minutes. On low speed, beat in chocolate mixture. Beat in flour just until blended. Pour on top of dough in pan.
- Bake 45 to 50 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on cooling rack, about 2 hours. Remove from pan; pull away foil. Cut into 5 rows by 4 rows.
Nutrition Facts : Calories 490, Carbohydrate 61 g, Cholesterol 80 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 43 g, TransFat 1/2 g
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