Oh Brookie! My new found chocolate indulgence. If you’ve never heard of it, it’s a combination brownie and cookie. Could it get any better? I think not! And, here is the ‘cheater’s’ version. So simple and quick to make. It makes lots too! What more could anyone want??
So good and so easy. Unless you are Martha and have a crazy need to make both the brownies and cookies from scratch. Not me! I used a brownie mix and a break apart refrigerated cookie dough. My brookies taste just fine, even if not made from scratch!

  • 1 box brownie mix
  • 2 eggs
  • 1/2 cup vegetable oil
  • 3 tablespoons water
  • 1 packet break apart cookie dough
  • Pamspray for muffin tins

Step 1
Make your brownie mix according to the package directions that you are using. This usually involves mixing eggs, oil and milk to the mix and stirring.

Step 2
Generously spray muffin tins with Pam. Generously!

Step 3
Put brownie batter into muffin tins. You want to fill each about 1/2 full or a touch less.

Step 4
Take prepared cookie dough and make a small disk. You want this to 'float' on the brownie batter.

Step 5
Bake for approx. 20-22 minutes at 350 degrees. Make sure you test for doneness. My oven runs hot and often bakes faster than others.

Step 6
Important tip: After your brookies cool for about 10 minutes, take a PLASTIC knife and run it around your brookie to get it out of the muffin tin.

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