Mrs. Regueiro's Plate: Brownies + Cookies = Brookies

Monday, July 26, 2010

Brownies + Cookies = Brookies

Yesterday, we had an great family dinner with our cousins, Veronica and Elito, and aunt Ana and uncle Elio. I wanted to bring dessert and earlier in the week I was talking to my cousin, Veronica, and asking her on suggestions on what dessert I should bring to dinner. I wanted to make something sweet for everyone to enjoy, and something new and creative to challenge the baker in me.

Here's our conversation about dessert:
K - "What desserts does your brother eat?"
V - "His top dessert choices are chocolate chip cookies, brownies, and yellow cake with frosting."
K - "Are peanut butter cookies good?"
V - " No, I don't think he likes peanut butter. He's picky. LOL. I'm not, I'll eat whatever."
K - "Well I really wanted to make Blueberry cheesecake but what about if I combine and marry two desserts? Is that too fancy for him?"
V - "OMG what? Maybe, but make it and we'll be happy to taste test it out!"
K - "Done, I'll do a side-by-side comparison of it all."
V - "Awesome, I'll be happy to taste test!"

These brookies were a perfect combination of cookie and brownie in one bite. You could manipulate the idea of these for another type for other treats- blondies with brownies in the middle, and the flavor combos would be endless. Cross-breeding desserts for double the fun and double the yumminess!

Adapted from Bakerella
1 package brownie mix
4 ounces of semi-sweet chocolate, chopped
1 cup butter, room temperature
1 ½ cups packed light brown sugar
2 large eggs, plus 1 egg yolk
1 tablespoon vanilla
2 ½ cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
12 ounce bag semi-sweet chocolate chips or miniature chocolate chips

Bake the brownies as listed on package and mix in the 4 ounces of chocolate chunks into the batter.  Set aside until it is cool. Cut about 18 inch squares - brownie bites. (I used a 13 x 9 pan.) Remaining brownies can be eaten at your own risk.

Prepare the cookie dough. Mix the butter in a KA mixer until creamy. Add the brown sugar until combined and smooth. Slowly add the eggs one at at time until fully combined. Add the vanilla extract and mix until combined.

In a medium bowl, combine the flour, baking powder, baking soda, and salt and mix with a whisk. With the KA mixer on low speed, slowly add the flour mixture with the butter mixture and mix until combined. Add the chocolate chips. Let cookie dough chill covered in the refrigerator for at least an hour.

When you're ready to bake the cookies, preheat the oven to 350° degrees. Line your cookies sheets with silpat or parchment paper.

Using an medium-sized ice cream scooper, scoop at least 1/3 cup of cookie dough. Using your finger, make a small indentation in the middle. Press the brownie in the middle very gently, and then work the remaining dough around the brownie. Use your hands to shape the cookie back into a ball. Repeat process for the remaining dough and brownie bites.

Prepare six cookies at a time on a cookie sheet. Bake for 18 minutes until golden brown. Keep the remaining cookie dough in the refrigerator until it is time to bake the next batch.

Cool on baking sheet for 3 minutes and cool completely on a wire rack. ENJOY!!
Yield: About 18 cookies if you're using 1/3 cup for each cookie.

Cookie + Brownie = Brookie

Review: OMG, do you know how fantastic these cookies are? PRETTY SSSSSMMAAAACKTASTIC! My husband was happily surprised by the giant cookies, he thought it was just another batch of The Chewy and found the a sweet surprise of brownie in the middle. It looks like a giant cookie, but when you get the center - you hit the sweet chocolate spot of brownies. The cookie is almost cake-like - the crunchy exterior but with a soft center of the brownie. I already have requests for another batch for the next time I visit. Eat a brookie or two with a large glass of milk, you'll be so happy that you did.

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