Readers and Writers Recipes: Brookies
These brownie-cookie creations using brownie mix and chocolate chip cookie mix are quick and easy to fix. A hit with kids and grown-ups alike, you’ll always want to keep the ingredients around for a hot-from-the-oven treat for guests. Like my last recipe Chocolate Waffles, Brookies work well for a book club or readers’ group get-together, family party, or any other fun gathering.
1 package Brownie Mix for 9” x 12” pan
Ingredients to make Brownie Mix
(usually eggs, vegetable oil, and water)
1 package Chocolate Chip Cookie Mix that makes 36 cookies
Ingredients to make Chocolate Chip Cookie Mix
(usually eggs and margarine)
1- Preheat oven to 350º F. Spray 30 cupcake tin cups VERY WELL with a vegetable spray like Pam or grease-well.
2- Make Brownies according to directions on package in a bowl.
3- In another bowl, make Chocolate Chip Cookies according to directions on package.
4- Divide the Brownie batter evenly between the 30 cupcake tin cups.
5- Put a scoop of Chocolate Chip Cookie batter in the center of each Brownie-filled cupcake tin cup, making sure to use all the cookie batter.
6- Bake for 12-17 minutes (depends on your oven & mixes used). Watch the Brookies. They’re done when the cookie batter in the center is lightly browned.
7- Remove cupcake tins from oven. Cool briefly. Remove Brookies from tins with a clean knife.
8- Serve warm or cold, with or without ice cream. Keep leftover Brookies in an air-tight container. Brookies also freeze well.
1- Again, make sure your cupcake tin cups are well-oiled, well-greased, or well-sprayed with a vegetable cooking spray (like Pam). Brookies will stick to the pan if you don’t.
2- When finished baking, only cool Brookies slightly, then remove from muffin tin cups. The only down-side to Brookies is that they’re a little challenging to remove from the muffin tin in perfect condition. Of course, imperfect Brookies will still taste fabulous!
Appearing Monday on Whimsical Words: a guest post from author, Alesha Escobar.