March 10, 2016

Brookies aka Brownie Cookies

I have a love/hate relationship with making brownies. Some of the from-scratch recipes are just okay and the box mixes aren't what they used to be, although Ghirardelli's brownies are probably the best box mix on the market and they are worth the extra money.  My problem with brownies is getting them to cook evenly and getting them out of the pan without making a mess.  Lining the pan with tin foil helps some.  You'd think I was an amateur baker but I'm not.

My solution to the brownie crisis lately has been making them in cookie form. It really is the best thing ever for portion control and ease of serving. I made them recently for a family gathering and they got a thumbs up from everyone!

They bake up kind of like a chocolate crinkle cookie but they taste like a brownie. You can even sprinkle them with some powdered sugar to make them look fancy.

All you need:

1 box of your preferred brownie mix - I recommend Ghirardelli's Double Chocolate Brownie Mix

1/4 cup flour

1/4  cup vegetable oil

2 eggs

(optional - add in 3/4 cup mini chocolate chips, nuts, PB chips, whatever you like)

You can use a mixer to bring the dough together but it's a little stiff. With a little muscle, you can do this with a spatula and/or use your hands to knead it well.  Drop by the teaspoon onto a parchment-lined cookie sheet.

Bake at 375 for 9 minutes max.

Do not over bake. You want them soft and chewy!



Dare you to eat just one!



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