This last month, we have been watching our grandkids quite a bit. On one of those days, our granddaughter, Memphis, brought a Betty Crocker mix for cookie brownies for us to make. Frankly, I had never seen this before.
We read the directions, and I quickly realized it consists of a brownie base with chocolate chip cookie dough added on top before baking. Memphis stirred up the brownie and chocolate chip cookie dough and transferred it to a pan. We baked them, and Dave was happy to try them once they were done. He said they were good.
Honestly, I think it’s a good idea, but it seems to me that there is a chemical taste to this mix. That gave me the idea to create my own version of this dessert.
We were having a graduation party for our granddaughter, Sophie. It would be the perfect time to try out this dessert. I had planned to make chocolate chip cookies for this event. Reserving a few for the brownie mix would be easy enough. We would have two tasty dessert options for the party. Both recipes are included below.
So, the morning of the party, I made my old standby recipe for chocolate chip cookies. ► Click here to print recipe. I reserved 9 cookie balls, just like the Betty Crocker cookie brownie mix. ►Click here to print the cookie brownie recipe.
Then, I mixed up the brownie recipe.
Fudgy Brownies
Preheat oven to 350°
Ingredients:
- 1/2 cup butter
- 2-ounces unsweetened chocolate squares
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2/3 cup all-purpose flour
Directions:
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Grease an 8″ x 8″ x 2″ square baking pan and set it aside.
I use Quick Release Reynolds Wrap to line my 8 x 8″ square pan.
No grease is needed. After the brownies cool, lift from the pan, fold down the foil, cut the brownies, and there is no struggling to get them out of the pan – perfect squares every time!
In a medium saucepan, melt the butter and chocolate over low heat.
Stir in sugar, eggs, and vanilla.
Using a spoon, beat lightly by hand just until combined.
Stir in the flour.
Pour into a prepared pan. Begin placing the cookie balls on top of the brownie batter. (I flattened the cookie balls slightly.) Make three rows of three.
Bake in a 350° oven for 35 minutes. Allow the brookies to cool slightly, lift the Reynolds Wrap and the cookie brownies from the pan, and cut into bars.
These were a hit at my granddaughter, Sophie’s, graduation party! I asked our daughter-in-law, Amber, if she had ever had these cookie brownies before. She informed me that she’s had these and they’re called Brookies. Whatever they’re called, they are tasty!
Chocolate Chip Cookies
Ingredients
- 2/3 cup butter, softened to room temperature
- 2/3 cup shortening
- 1 cup sugar
- 1 cup brown sugar (packed)
- 2 extra-large eggs, room temperature
- 2 tsp. vanilla
- 3 – 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 2 cups semi-sweet chocolate chips
Instructions
Cream the softened butter, the shortening, white sugar, and brown sugar together with a spoon, until there are no lumps of brown sugar.
Add the eggs and vanilla and combine well.
Stir in the dry ingredients and mix well. Add the chocolate chips.
With a 1-1/2 inch ice-cream scoop, drop dough onto a cookie sheet and bake in a 375° oven for 8 – 10 minutes until the cookies are just beginning to brown.
Remove from the oven and let rest on the hot cookie sheet for a couple of minutes. They will continue to bake.
Remove from cookie sheet to a cooling rack and allow to completely cool.
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Cookie Brownies - Brookies
Ingredients
- 9 unbaked chocolate chip cookie balls
- 1/2 cup butter
- 2-ounces unsweetened chocolate squares
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2/3 cup all-purpose flour
Instructions
Preheat oven to 350°
Grease an 8" x 8" x 2" square baking pan and set it aside.
I use Quick Release Reynolds Wrap to line my 8 x 8" square pan. No grease is needed. After the brownies cool, lift from the pan, fold down the foil, cut the brownies, and there is no struggling to get them out of the pan - perfect squares every time!
In a medium saucepan, melt the butter and chocolate over low heat.
Stir in sugar, eggs, and vanilla.
Using a spoon, beat lightly by hand just until combined.
Stir in the flour.
Pour into a prepared pan. Begin placing the cookie balls on top of the brownie batter. (I flattened the cookie balls slightly.) Make three rows of three.
Bake in a 350° oven for 35 minutes. Allow the brookies to cool slightly, lift the Reynolds Wrap and the cookie brownies from the pan, and cut into bars.
