BROOKIES (BROWNIE COOKIES)
A co-worker couldn't decide on her favorite for her birthday treat, brownies or chocolate chip cookies, so she said I should just pick one. On the way home I thought this up and couldn't find it on Allrecipes so I created it. These go quickly; I usually make a double batch in a jelly roll pan.
Provided by Melanie B
Categories Desserts Cookies Chocolate Chip Cookie Recipes Double Chocolate
Time 1h
Yield 20
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Beat softened butter, light brown sugar, 1/4 cup white sugar, and 1/2 teaspoon vanilla extract together in a large bowl until creamy. Add 1 egg; beat until light and creamy, about 2 minutes.
- Whisk 1 1/4 cups flour, 1/2 teaspoon salt, and baking soda together in a bowl. Gradually stir flour mixture into butter mixture until dough is combined. Stir chocolate chips into dough. Spread dough into the bottom of the prepared baking dish to cover completely.
- Stir 1 cup white sugar, melted butter, and 1 teaspoon vanilla extract together in a bowl; add 2 eggs and beat well. Mix cocoa powder into butter mixture until well-combined. Stir 1/2 cup flour, baking powder, and 1/8 teaspoon salt into cocoa mixture until batter is combined. Pour brownie batter over cookie dough and spread to cover completely.
- Bake in the preheated oven until a toothpick inserted into the center of the brookies comes out clean, 20 to 25 minutes. Cool completely before cutting into bars.
Nutrition Facts : Calories 245.6 calories, Carbohydrate 32.4 g, Cholesterol 52.3 mg, Fat 12.8 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 7.7 g, Sodium 189.1 mg, Sugar 22.6 g
BROOKIES (BROWNIE AND CHOCOLATE CHIP COOKIE BARS)
Made from marbled layers of brownie batter and chocolate chip cookie dough, brookies are a fun treat for all ages.
Categories Desserts
Yield 24 Brookies
Number Of Ingredients 18
Steps:
- Set the rack in the middle of the oven and preheat to 350°F. Line a 13 x 9 x 2-inch pan with parchment paper (bring the parchment up the sides of pan so there is a slight overhang) and grease with butter or nonstick cooking spray. (If the parchment is slipping, dot a little butter or nonstick spray in the corners of the pan to help the parchment stick.)
- Make the brownie batter: Place the butter in a medium microwave-safe bowl and melt in the microwave until bubbling. Add the chocolate and whisk until the chocolate is completely melted. The heat from the butter should be enough to melt the chocolate completely, but if not, place the chocolate-butter mixture in the microwave and heat for 20 seconds or so, then whisk again. (Alternatively, combine the butter and chocolate in a heatproof bowl and set over a pan of simmering water. Stir occasionally until melted.) Whisk in the granulated sugar, brown sugar, vanilla, and salt. The mixture will be a bit grainy; that's okay. Whisk in the eggs. Finally, whisk in the flour until combined. Pour the batter into the prepared pan and spread evenly with a spatula. Set aside.
- Make the cookie dough: In the bowl of an electric mixer fitted with the paddle or beaters, beat the butter and both sugars for 3 minutes, or until light and fluffy. Scrape down the sides and bottom of the bowl as necessary. Add the vanilla and egg and beat for 1 minute more. Scrape down the sides of the bowl again. Add the salt, baking powder, and baking soda and beat briefly until evenly combined. On low speed, mix in the flour. Finally, add the chocolate chips and mix until just combined.
- Dollop small spoonfuls of the cookie dough evenly over the brownie batter (no need to spread it out or press it down). Cover the pan with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until the brownie edges are shiny and the cookie portion is golden brown, about 20 minutes more. Transfer the pan to a wire rack and cool completely. To cut, lift the brookies out of the pan using the parchment overhang and transfer them to a cutting board. Pull the parchment away from the edges. Using a sharp knife, cut the brookies into 2-in squares directly on the parchment.
- Make-Ahead/Freezer-Friendly Instructions: Brookies can be stored in an airtight container at room temperature for up to 3 days; freeze for longer storage.
Nutrition Facts : ServingSize 1 brookie, Calories 206, Fat 11 g, Carbohydrate 27 g, Protein 2 g, SaturatedFat 7 g, Sugar 19 g, Fiber 1 g, Sodium 107 mg, Cholesterol 43 mg
BROOKIES(BROWNIE COOKIES)
A great combination of brownies and cookies,these cookies are best eaten straight from the oven to get the gooey chocolate chips ,but also taste supreme anytime else
Provided by yasirahmad04
Categories Chocolate Chip Cookies
Time 30m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit(175 degrees Celsius).
- In a large bowl,cream together the butter and sugar until light and fluffy,beat in the eggs one at a time,then stir in the vanilla.
- In a another bowl sift together the flour,cocoa powder,baking soda, and salt;stir it into the creamed mixture.
- Mix the chocolate chips into the creamed mixture.
- Drop the cookie dough by teaspoonfuls onto ungreased cookie sheets.
- Bake 8 to 9 minutes in the preheated oven,the cookies will be soft.
- Cool slightly on cookie sheet;then remove from cookie sheet and onto a wire rack to cool completely.
Nutrition Facts : Calories 118, Fat 6.8, SaturatedFat 4.2, Cholesterol 20.5, Sodium 96.7, Carbohydrate 14.3, Fiber 0.9, Sugar 8.1, Protein 1.5
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.
PRALINE BROOKIES
A 2007-Pillsbury Bake-Off recipe. Combines two favorites--brownies and chocolate chip cookies in a bar.
Provided by out of here
Categories Bar Cookie
Time 1h10m
Yield 24 bars
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Spray 9 x 13-inch pan with cooking spray.
- Make brownie mix as directed on box, using oil, water and eggs.
- Spread batter evenly in pan.
- Bake for 25 minutes.
- In a 2-quart saucepan, heat butter, milk, granulated sugar, brown sugar, pecans and vanilla to boiling, stirring constantly.
- Reduce heat to med-low; simmer 3 minutes, stirring constantly.
- Remove from heat; set aside, until brownies are baked.
- Immediately pour praline mixture evenly over partially baked brownies.
- Cut cookie dough crosswise into 4 equal pieces; cut each piece into 4 slices.
- Carefully place slices in 3 rows of 5 slices each, using last slice to fill in spaces (spaces between cookie dough pieces will spread during baking to cover top.
- Bake 23-28 minutes longer or until cookie dough is deep golden brown.
- Cool 2 hours.
Nutrition Facts : Calories 310.1, Fat 15.7, SaturatedFat 4.2, Cholesterol 26.1, Sodium 137.2, Carbohydrate 40.2, Fiber 0.5, Sugar 20.1, Protein 2.9
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
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