I have made this many times and everyone LOVES them. I make them richer by using flavored coffee creamer instead of water and add some hazelnut spread to the brownie batter. I also fold-in mini Reese’s cups in. This takes longer to cook, so I use parchment paper to make sure the cookie doesn’t burn-AWESOME!!!
This was a super recipe. I did, however, reverse the layers. I put the brownies on the bottom and flattened cookie dough (small amounts at a time) and put on top. I have actually made it 3 times now as my grands love them!
I made these just to see if Mr. Wonderful would like them…..they’re all GONE!! They’re called BROOKIES!!
1 scoop of brownie batter + 1 scoop of cookie dough in a muffin pan = Brookies!!!!
The idea (and photo) came from Williams-Sonoma who makes this and sells it as a Baking Mix called Baked Brookster …. well they charge $16.95 for a box!!!! I got my ingredients for under $3!
Make brownie and cookie mixes according to box directions, put brownie mix in each well of your pan then drop cookie dough on top. Bake as directed on box BUT start checking about half way through the directed time so your brownies stay moist (remember they are a smaller cook area when made as a muffin size and it will vary a little for each oven)