A random thought popped into my head one day while meditating. Why not pop cookie dough into a pan of brownies, bake it and see what you get. Brookies! Brilliant.
I posted a couple pictures of the Brookies on my Facebook account and have received a few requests for the recipe. This is a simple straight forward recipe. Without further ado, I give you the Brookie Recipe.
¾ cup sugar
½ cup butter
2 tablespoons water, coffee or liquor (pick only 1 of these liquids)
2 cups bittersweet chocolate chips, divided
1 ½ teaspoons pure vanilla
1 ½ cups all purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
Preheat oven to 350° F. Grease 9 inch square baking pan; set aside.
Combine sugar, butter and liquid in large saucepan. Heat over med heat stirring gently until butter and sugar are melted. Add 1 cup of bittersweet chips; stir until melted and blended. Remove from heat and stir in vanilla.
Place flour, baking soda and salt in a small bowl; stir to combine.
Beat eggs into the chocolate mixture, 1 at a time, with a mixing spoon. Add flour mixture and mix well. Stir in 1 cup bittersweet chips. Spread evenly into prepared pan.
½ pound butter
1 cup each sugar and brown sugar
2 teaspoons vanilla
2 ½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
In bowl of electric mixer, beat butter and sugars until light and creamy. Add eggs, one at a time and vanilla. In another bowl stir together flour, baking soda and salt. Gradually add to creamed mixture, blending thoroughly. At this point you can add what ever you choose. Some suggestions are:
dried fruit (cherries, blueberries, apricots, raisins, dates, etc.)
Have fun and play with your food!
Whatever your little heart desires!
Using a disher or ice cream scoop, shape cookies and drop on cookie sheet or cutting board. Press shaped cookie dough into the brownie batter, spacing evenly and allow a small amount of room for expansion.
Bake in preheated oven for approximately 23 -25 minutes. Do not overbake!
You will have a lot of cookie dough left over. You can either cut the recipe in half OR do what I do. I like to always have cookie dough balls in my freezer. Portion the dough out, place on a foil lined cookie sheet or plate (whatever fits in your freezer) and freeze until the dough is hard. Place frozen dough balls in freezer bags and store for up to 4 months. If you have a food saver, even better and will last longer in the freezer. Thaw dough out on greased, parchment or Silpat lined cookie sheets and bake in a preheated 350 degree oven for 10 – 14 minutes, depending on dough ball size and your oven.
You can even split the dough up and add different things to each portion of dough to always have a variety of cookies on hand. Trust me, people will be impressed if you just whip out several kinds of cookies when they have dropped in on you unexpectedly.