02
Aug
09

Brookies


Thats one pretty Brookie!  I used Cherry Granola Cookie Dough in this batch of Brookies.

That's one pretty Brookie! I used Cherry Granola Cookie Dough in this batch of Brookies.

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.

Brownies

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.

Basic Cookie

½ pound butter

1 cup each sugar and brown sugar

2 eggs

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:

chocolate chips

 granola

 dried fruit (cherries, blueberries, apricots, raisins, dates, etc.)

nuts

 rolled oats

coconut

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.

 

Dishers - the large one is 1/4 cup,  the small one is 2 tablespoons

Dishers - the large one is 1/4 cup, the small one is 2 tablespoons

 

Brownie batter with cookie dough pressed in - I used the 1/4 cup disher for the cookie dough

Brownie batter with cookie dough pressed in - I used the 1/4 cup disher for the cookie dough

 

The finished product - I wish there were scratch n sniff screens because this smells heavenly!

The finished product - I wish there were scratch n' sniff screens because this smells heavenly!

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12 Responses to “Brookies”


  1. August 2, 2009 at 11:24 am

    Oh my dear lord in heaven, those looks deliciously fantastic! I could smell them baking… Wow!

    Now, I wonder if it’d be possible to combine my two favorite things: chocolate chip muffins (with lots of chips on the actual muffin tops) and frosted cake?

    I think I just heard my blood sigh. (smile)

    Patty, you’re an awesome chef & master baker!

  2. August 2, 2009 at 4:36 pm

    Oh, Megan, you always say the “sweetest” things about my pictures. Go look at the pizza posting I did in the beginning when I restarted this blog and look at those pictures. Then go throw out that Betty Brocker and Jiffy mix stuff. LOL!!!

    Love ya’!
    Patty

  3. 3 Ekdanta
    August 2, 2009 at 6:46 pm

    BRILLIANT!!!

    See……yet ANOTHER reason to meditate!!!

    You should get some sort of award for this idea. I’ll be trying this out as soon as I can bake again.

    Thanks!

  4. August 2, 2009 at 7:11 pm

    I am totally open to allowing the Universe to bestow an award on me for this recipe. Thanks for the lovely comment. I just updated the post because I realized the cookie dough part of the recipe is quite large and I want to share with the world what I do with all of that cookie dough. Have a wonderful day!

  5. April 14, 2010 at 10:54 pm

    I saw this same recipe on Martha Stewart a few weeks ago… apparently Matt Lewis of Baked makes these in his shop. I thought they looked fabulous.

    • April 15, 2010 at 3:05 am

      Thanks. I don’t know who Matt Lewis is, but I suppose I should look him up. I just made this combination up using two of my favorite recipes. Glad you like the look of it.

  6. April 15, 2010 at 3:48 am

    He’s the owner of Baked, a well-known bakery in Brooklyn. You can see him make these on Martha’s show here: http://www.marthastewart.com/recipe/brookie. I can’t wait to make them! Sounds delish.


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