Brookies

The term "Brookie" isn't found in the dictionary, but it should be.  This incredible combination of chocolate chip cookies and brownies is something that should be recognized. Pulling together eggs, cocoa, bittersweet chocolate chips and butter is a recipe for a sure success and it was what I decided to bake this weekend.

I grew up on lots of chocolate chip cookies and delicious brownies that my mother baked for us and in a way this honors her never ending love for giving us homemade goodies.  The chocolate chip dough is studded with bittersweet bits and an addition of mini peanut butter cups that I found at King Arthur Flour.

However, it's the brownie center, that is a melt-in-your-mouth surprise and makes this a very special dessert--it's one that I had to share with my egg benefactors!  Having fresh eggs has certainly elevated my baking, as well as our breakfast and dinner experiences:-D

Brookies
Chocolate Chip Dough:
1 cup (2 sticks) unsalted butter, at room temperature
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 tsp. vanilla extract
3 cups King Arthur all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup Bittersweet chocolate chips
1 cup Mini Peanut Butter cups (or chop up regular cups to equal one cup)

Brownie:
1/2 cup (1 stick) unsalted butter, melted
1cup granulated sugar
2 large eggs
1 tsp. vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup King Arthur all-purpose flour
1/4 tsp. salt
1/4 tsp. baking soda

Preheat oven to 350F-degrees.  Spray a 12-cup muffin pan with baking spray.

In the bowl of a stand mixer, using the paddle attachment, start the chocolate chip cookie dough by creaming the butter and sugars together thoroughly.  Use a rubber spatula to scrape down the sides as needed.  Add the eggs, one at a time and mix together.  Add the vanilla.

Whisk the dry ingredients together and add them to the batter.  Mix on low speed just to combine.  Add the chips and peanut butter bits, if using.  Set aside.

In a medium sauce pan, melt the butter on low heat.  Remove from the heat and add the sugar and vanilla extract and stir to combine.  Add the eggs, one at a time and whisk in to combine.  Add the dry ingredients and stir to combine thoroughly.

Use a 1/4 cup cookie scoop to measure the chocolate chip cookie dough into the muffin cup wells.  I used a small piece of plastic wrap (I didn't want to add anymore flour) and a tamper to form the dough in the wells.

**This recipe will make 24 Brookies, so if you don't have two muffin pans, you'll have to repeat this process at the first ones bake.

Now, add about 1 1/2 tablespoons of brownie batter to the center of the chocolate chip cookie cups.

Bake in preheated oven 28-30 minutes.  The brownie center will "puff" up, look shiny, and even have cracks in it.  You can test with a toothpick to check if the brownie is done.

Allow to cool 5-7 minutes before transferring the Brookies to a rack to cool completely.

To package I placed the Brookie in a cupcake paper and then into a gift bag, but honestly, these are so good it's hard to give them away!  You could also make small Brookies, in a mini muffin pan, but decrease the time for baking (you'll have to watch for the signs listed above and test them). Enjoy! 

Our home is coming along beautifully; this week the painters are tackling the interior trims, built-ins and walls.  Looks like July will be our move-in-date!

I can just imagine the beautiful gardens that will welcome our guests when approaching the front porch!