Monster Cookie Brookies

Photo by connie g.
Adapted from somethingswanky.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from somethingswanky.com

Ingredients

  • For the Brownie Layer:

  • 1/2

    cup butter, room temperature

  • 1

    cup granulated sugar

  • 1

    tsp vanilla extract

  • 2

    eggs

  • 1/2

    cup all purpose flour

  • 1/2

    cup cocoa powder

  • 1/4

    tsp baking soda

  • 1/4

    tsp salt

  • 2

    cups chocolate chunks

  • For the Monster Cookie Layer:

  • 1/2

    of the dough from this Monster Cookie Recipe

Directions

For the Brownie Layer: Preheat oven to 350 degrees F. Line a 9x13 baking dish with TIN FOIL and spray with non cooking spray. Allow at least an extra inch of foil along the sides to fold over the edges towards the end of baking (the edges brown much more quickly than the center will bake). Beat together the butter, sugar, and vanilla in a stand mixer bowl. Add the eggs one at a time, mixing well between each addition. Stir together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture. Mix in the baking soda. Mix in the chocolate chunks with a wooden spoon or spatula. Once the batter forms, scrape it into the prepared dish and spread evenly (it will be thin, and don't stress if it doesn't spread all the way to the edges-- the monster cookie dough will add extra thickness to the bars). Next: Spread the Monster Cookie dough over the brownie batter layer. Bake for 35-45 minutes, until a toothpick inserted comes out pretty clean, the edges are golden brown, and the middle seems pretty set (I still had a LITTLE chocolate batter on my toothpick, and the middle still moved just a bit). Also note: at about the 25 minute mark, I folded over the edges of the tin foil around the crust of the bars to prevent burning. Let cool, and cut into squares for serving. Serves 12 Notes I've adjusted the monster cookie recipe to make as small of a batch as possible (the original recipe is HUUUUUGE), but you still only need about half of the dough for this Brookie recipe. I placed the remaining dough in a ziplock bag in my freezer, where it'll be waiting for me the next time I have a craving for cookies!

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: