We have now completed 2 full weeks of school and I think the kids are fully adjusted to their schedules. Between sports and the nice weather I find that we are outside much more at this time of year. Everyone is moving and using more energy so I like to come up with fun treats to surprise my kids.
I was introduced to the Brookie by my sister-in-law about a year ago. The Brookie is a fun combination of the world’s 2 most favorite treats, brownies and chocolate chip cookies. It is actually a genius idea that can now be found all over the internet. Originally the treat was made in muffin pans with the brownie layer on the bottom and the cookie on top. This was a great idea for easy to transport snacks, however, getting the Brookie out of the pan was a challenge. People came up with a process of scraping free the side of pans while the Brookie was hot, letting it cool fully and then removing it from the pan. This helped the sticky situation but it was not a guaranteed successful process.
Recently, my sister-in-law informed me that there is a better way to make the Brookie. Put the whole thing in a pan and make them into brookie bars. Now I am totally on board with the Brookie craze and am ready to share with you my Brookie Bar recipe. Give it a try and tell me what you think.
- 1 package Betty Crocker brownie mix with Hershey syrup pouch
- 1 recipe Hershey Chocolate Chip cookies
Preheat oven to 350˚. Prepare brownie mix according to package instructions. Pour mix into a 9×13” baking dish coated with butter. Bake brownies for 15 minutes and remove from oven.
Drop cookie dough by spoonfuls onto the top of the partially cooked brownie. Once all the cookie dough is deposited on the brownie, return it to the oven and bake for another 15-20 minutes or until the cookie topping is golden brown. You can insert a toothpick in the middle to make sure the brownie is cooked through but be careful to decipher between a melted chocolate chip and raw brownie dough.
Remove from oven, cool completely and cut into bars.
Note: If you are short on time, you can substitute a 16.5 oz package of refrigerator chocolate chip cookie dough for the homemade cookie dough.
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