Ready, Set, Weekend with Simply Beautiful Eating

This isn’t  a riddle but I’m going to ask you this anyways – What do you get when you cross a chocolate chip cookie with a brownie?

THESE.

Otherwise known as – BROOKIES. Combining the forces of an all-time favourite classic brownie and chocolate chip cookie is not only a match made in “BAR” heaven but it guarantees the best of both worlds.

 Stop and inhale into your screen for a second. Can you smell the heavenly aroma of brownies and cookies baking in unison? I’m sorry but….these are just too divine not to share. Have I got your attention yet? Thought so.

Question. Are you a chocolate chip cookie person or a brownie person? Does it really matter? Nope, but I just wanna know.

Now, just a quick fact. I didn’t invent Brookies. They have been around for a LONG, LONG time. What I have done is experimented with different batters and doughs to see what would give me the BEST, MOISTEST and crazy delicious brookie on the planet.

So, let’s talk about the “ooey gooey” yum factor here. I like my brownies to be slightly underdone. And I mean S L I G H T L Y.  Why? Because you can dry out a brownie just be baking them for a minute or two extra. Yes. It’s happened to me many times and I’m not proud of it. Just under baking them a smidge may be a bit scary but trust me, it’s the way they should be to get that gooey centre.

One more thing.

These are super rich and perfectly sweet. A little goes a long way so cut them into small squares to serve (and if you can’t resist having just one, it’s fine, I’ll totally understand).

BROOKIES (CHOCOLATE CHIP COOKIE + BROWNIE BARS)

For the Brownie Batter

·      ½ stick unsalted butter (1/4 cup)

·      ½ cup white sugar

·      1 large or extra large egg

·      1 teaspoon real vanilla extract

·      ¼ cup + 1 tablespoon good quality cocoa

·      ⅛ teaspoon sea salt

·      ¼ teaspoon baking powder

·      ¼ cup + 2 tablespoons all-purpose flour

·      ½ cup semi- sweet or milk chocolate chips

For the Chocolate Chip Cookie Batter

·      ¾ stick butter (6 tablespoons)

·      1 cup light or brown sugar, packed

·      ⅛ cup white sugar

·      1 large or extra-large egg

·      1 teaspoon real vanilla extract

·      1 cup all-purpose flour

·      ¾ teaspoon baking powder

·      ⅛ teaspoon sea salt

·      ½ cup semi-sweet or milk chocolate chips

·      extra chocolate chips for topping, if desired

1.  For the brownie batter

2.  Prepare an 8 x 8 square baking pan lined with parchment paper (allow the paper to hang over the edge so you can lift the brookies out easily after baking them. Preheat oven to 350F.

3.  Melt the butter on the stove or in the microwave. Add the sugar and continue heating and stirring until smooth and shiny. Allow to cool five full minutes so you don't end up cooking the eggs when you add them.

4.  Add in the eggs and vanilla and beat until smooth. Mix together the cocoa powder, salt, baking powder, and flour and add to the butter mixture, mixing until nice and smooth. Stir in the chocolate chips. Set Aside.

5.  Prepare the Chocolate Chip Cookie Dough Batter

6.  Melt the butter in the microwave or on the stove. Add the sugars and continue heating and stirring until smooth and glossy. Allow to cool five minutes. Add the eggs and vanilla and stir until smooth. Stir the flour, baking powder, and salt until smooth. Stir in the chocolate chips.

7.  Spoon brownie batter in first, then using a heaping tablespoon, dot with cookie dough batter. Bake at 350ºF for about 34 - 38 minutes or until tested with toothpick (it doesn't have to be totally clean, just not super wet). Add additional chocolate chips by pressing them into the hot brookies if desired. Cut into small or large squares when brookies are completely cooled. NOTE: You can 100% double this recipe and make it in a 9 x 13 pan.