Best Brookies Recipes

BROOKIES (FUDGY BROWNIE COOKIES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir brownie mix, oil, egg, and water together in a bowl until dough is thick and begins to pull away from sides of the bowl. Roll dough into 1-inch balls and place 2 inches apart on a baking sheet.
• Bake in the preheated oven until just set in the center, 8 to 10 minutes.
• Cool brookies on the baking sheet for 5 minutes; transfer to a wire rack. Sift confectioners' sugar over brookies and cool for 5 minutes more. Gently place 1 chocolate kiss in the center of each brookie.

PEANUT-BUTTER CUP STUFFED BROOKIES RECIPE BY TASTY

Steps:

• Preheat your oven to 350°F. Prepare your brownie batter.
• Spray a muffin tin pan with nonstick cooking spray.
• Press down cookie dough into each muffin tin. Then, press a Reese's cup into the middle of each cup and fill each cup with brownie batter until the other layers are covered.
• Bake for 20 minutes. Then, remove and cool in the fridge for 15 minutes.
• Serve.

BOX BROWNIE COOKIES (BROOKIES) RECIPE BY TASTY

Steps:

• Preheat oven to 325°F (160°C).
• Combine the brownie, eggs, and oil until a sticky dough forms.
• Take an even amount of cookie dough and brownie dough and roll them into a golf ball-sized sphere. Repeat with the remaining dough.
• Place 6 balls on a parchment paper-lined baking sheet.
• Bake for 14 minutes.
• Enjoy!

BROOKIES

Steps:

• Butter a 23cm square cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. First, make the cookie layer. Put the butter and both sugars in a bowl and beat with an electric whisk until just combined. Alternatively, do this in a stand mixer. Add the whole egg and egg yolk, and beat again until combined. Mix in the flour, ¼ tsp salt, the bicarbonate of soda and chocolate chunks. Press the cookie dough into the base of the prepared tin using the back of a spoon, then chill for 30 mins.
• For the brownie layer, melt the butter and chocolate in a heatproof bowl over a pan of just simmering water, stirring until smooth and combined. Leave to cool slightly, about 10 mins. Whisk the eggs, vanilla and sugar together in a large bowl with an electric whisk until slightly thickened, about 3 mins. Fold the cooled chocolate and butter mixture through the beaten eggs with a large spoon until well combined.
• Fold the buttery chocolate mixture, cocoa and flour together to combine. Spoon the brownie mixture over the cookie dough layer, dot with the chocolate chunks, and sprinkle with sea salt flakes, if you like. Bake in the centre of the oven for 50 mins-1 hr, or until a skewer inserted into the middle comes out with just a few crumbs clinging to it. Leave to cool completely in the tin before cutting into squares.

PEANUT BUTTER BROOKIES

Steps:

• Preheat the oven to 180°C (350°F), Gas Mark 4. Lightly grease a 13x9" baking tin and line with a piece of parchment paper that overhangs the two long sides. Secure in place with metal clips.
• For the peanut butter cookie layer, mix the peanut butter and brown sugar together in a large bowl for a couple of minutes until combined and slightly lightened. Add the egg and egg yolks and beat together for a further 2-3 minutes. Add all the remaining ingredients (reserving 3 tablespoons of the peanuts for sprinkling over later) and gently mix together to form a uniform cookie dough. Spread the cookie dough in an even layer in the prepared tin, then set aside.
• For the brownie layer, add the butter and cocoa to a small saucepan over a medium heat, stirring constantly, until melted and smooth. Remove from the heat and set aside. Place the sugars, salt, vanilla and eggs in a large bowl and whisk together with an electric mixer for 2-3 minutes or until slightly thickened and pale. Pour in the melted butter mixture, mixing briefly until combined, then fold in the flour. Pour the batter over the cookie layer and spread into an even layer, then sprinkle over the reserved peanuts.
• Bake for about 25-30 minutes, or until a skewer inserted into the middle comes out with a few moist crumbs.
• Leave the brookies to cool completely in the tin, before using the parchment paper to lift them from the tin and cutting into squares.Store in a sealed container for 3-4 days.

CHOCOLATE PEANUT BUTTER BROOKIES

Steps:

• Preheat the oven to 375 degrees F. Grease a 9-inch square pan with cooking spray, line with parchment paper, then spray the parchment.
• For the peanut butter cookie base: Whisk together the flour, salt and baking soda in a medium bowl and set aside.
• Melt the butter in a medium microwave-safe bowl and then stir in the brown sugar and peanut butter until smooth. Stir in the egg white and vanilla until fully combined. Stir in the flour mixture and peanuts until combined, then transfer the dough into the prepared pan.
• Use a rubber spatula or your fingers to press the dough into an even layer. Bake until the cookie puffs up and the edges are light golden, 10 minutes.
• Meanwhile, prepare the brownie batter.
• For the brownie batter: Put the butter in a medium saucepan and cook over medium heat until melted and bubbling, about 1 minute. Stir constantly with a rubber spatula until the butter is light golden brown, about 2 minutes. Transfer the browned butter to a heat-resistant medium bowl and stir in the chocolate chips until smooth. Stir in the brown sugar, cocoa powder, hot water and salt until combined. Stir in the eggs, yolk and vanilla until the eggs are fully incorporated. Stir in the flour until completely combined and the batter is thick and shiny. Pour the batter over the just baked peanut butter cookie base and spread it with a rubber spatula or spoon until smooth.
• Lower the oven to 300 degrees F and bake until a toothpick inserted about 3 inches from the edge of the pan comes out with fudgy crumbs, but no raw batter, 40 to 43 minutes. Let cool completely, about 2 hours 30 minutes.
• To finish: Melt the peanut butter in a small microwave-safe bowl in 10 second intervals, stirring after each, until it has the consistency of a smooth sauce, about 20 to 25 seconds total. Transfer to a small resealable plastic bag, snip off the tip and drizzle the peanut butter sauce over the bars. Sprinkle with the mini chocolate chips and then slice into 16 squares. The bars can be stored in an airtight container at room temperature for up to 3 days.

BROOKIES (BROWNIE COOKIES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat softened butter, light brown sugar, 1/4 cup white sugar, and 1/2 teaspoon vanilla extract together in a large bowl until creamy. Add 1 egg; beat until light and creamy, about 2 minutes.
• Whisk 1 1/4 cups flour, 1/2 teaspoon salt, and baking soda together in a bowl. Gradually stir flour mixture into butter mixture until dough is combined. Stir chocolate chips into dough. Spread dough into the bottom of the prepared baking dish to cover completely.
• Stir 1 cup white sugar, melted butter, and 1 teaspoon vanilla extract together in a bowl; add 2 eggs and beat well. Mix cocoa powder into butter mixture until well-combined. Stir 1/2 cup flour, baking powder, and 1/8 teaspoon salt into cocoa mixture until batter is combined. Pour brownie batter over cookie dough and spread to cover completely.
• Bake in the preheated oven until a toothpick inserted into the center of the brookies comes out clean, 20 to 25 minutes. Cool completely before cutting into bars.

PEPPERMINT BROOKIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box. Stir in peppermint extract. Spread in pan.
• Make cookie dough as directed on pouch for drop cookies. Stir in 1/4 cup of the crushed candies. Drop dough by spoonfuls over top of brownie batter.
• Bake 34 to 38 minutes or until toothpick inserted in center comes out almost clean, covering with foil last 10 minutes if necessary to prevent overbrowning of cookie. Cool completely, at least 1 1/2 hours.
• Spoon frosting into small resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag. Squeeze bag to pipe over top of bar. Sprinkle remaining crushed candies over top. Cut into 6 rows by 4 rows. Store loosely covered in single layer at room temperature.

MINT OREO™ M&M'S™ BROOKIES

Steps:

• Heat oven to 350°F. Line 9-inch square pan with foil, allowing foil to hang over sides of pan for easy removal after baking. Spray with cooking spray.
• Make brownie batter as directed on box. Spread in pan. Bake 32 to 35 minutes or until brownies are set around sides and toothpick inserted in center of brownies comes out almost clean. Cool in pan 10 minutes.
• Meanwhile, in medium bowl, make cookie dough as directed on pouch for drop cookies. Stir in 1 cup of the candies. Drop half of the cookie dough mixture in chunks on top of baked brownie layer; add half of the Oreo™ pieces. Repeat with remaining cookie dough and Oreo™ pieces. With back of spoon or offset metal spatula, gently press cookie dough together to form even layer. Top with remaining 1/4 cup candies, pressing gently into cookie dough.
• Bake 23 to 28 minutes or until cookie layer is set, covering with foil last 10 minutes if necessary to prevent overbrowning. Cool at least 2 1/2 hours; remove bars from pan, and cut into 4 rows by 4 rows.

OREO BROOKIES

Steps:

• 1. Preheat oven to 350, line a baking pan with parchment paper. Cookie dough layer: Cream butter and sugars together, then add the vanilla and eggs. Next add the flour, salt, baking soda, baking powder and mix until incorporated. Lastly add the chocolate chips then press the cookie dough into bottom of pan. Add a layer of non-overlapping oreos. Mix up brownie mix according to pkg. directions. Spread the brownie batter over the oreos and bake. Check on them at 30 min. but may take 50. min. Allow to cool before cutting. Top with chocolate sauce.

BROOKIES

Steps:

• 1. Preheat oven to 350 degrees. Grease 9 x 13 inch baking dish.
• 2. In a medium bowl whisk together the cocoa powder, flour, baking powder and salt. In another medium bowl stir together the sugar, melted butter, vanilla extract and egg. In several intervals add the dry mixture to the wet mixture mixing just until combined. Spread in the prepared pan.
• 3. In a medium bowl combine the flour, baking soda, and salt. Using a stand mixer or hand mixer beat butter and sugars until light and creamy. Reduce the speed and add the vanilla and egg beating just until incorporated. Add the flour mixture to the butter mixture in several intervals; beating just until incorporated. Using a spoon stir in 1 cup chocolate chips. Drop by rounded tablespoons onto the brownie layer. Use an inverted spatula to slightly spread out the cookie dough.
• 4. Bake for 20-25 minutes or until the top is golden brown. As soon as they come out of the oven top with 1/4 cup chocolate chips.

BROOKIES

Steps:

• Heat oven to 350 degrees. Grease and line a 13-by-9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
• Prepare the brownie layer: In a medium saucepan combine the butter and sugar, and heat over medium until the butter is melted. Remove from the heat and whisk vigorously until well combined.
• Once the mixture has cooled a bit, whisk in the eggs one at a time. Whisk in the vanilla.
• Add the flour, cocoa powder, baking powder and salt, and stir to combine. Transfer to a medium bowl.
• Prepare the cookie batter: Wash and dry the saucepan. Combine the butter and sugar, and heat over medium until the butter is melted. Remove from the heat and whisk vigorously until well combined.
• Once the mixture has cooled a bit, whisk in the eggs one at a time. Whisk in the vanilla. Add the flour, baking powder and salt, and stir. Stir in 3/4 cup of the chocolate.
• Using two cookie scoops, drop each of the batters into the prepared pan. The pattern can be random, and one dough can be on top of the other; just make sure that once all the batter is added to the pan, you have an even thickness spread out across the pan. Sprinkle the remaining 1/2 cup chocolate on top.
• Bake until the top looks dry and set, and a toothpick inserted into the center comes out with moist crumbs attached, 20 to 22 minutes.
• Transfer to a rack to cool completely, about 45 minutes. Lift the bar out using the paper and transfer to a cutting board. Cut into bars to serve.

BROOKIES

Steps:

• For the brownie batter: Preheat the oven 350 degrees F. Line a 9-by-13-inch baking dish with parchment, leaving a 2-inch overhang on the longer sides. Spray the bottom and sides of the pan lightly with cooking spray.
• Melt the chopped chocolate and butter in a medium saucepan over low heat, stirring occasionally, until smooth, 4 to 5 minutes. Remove from the heat, then stir in both sugars and cool slightly. Next, stir in the eggs, one at a time, until thoroughly combined, then stir in the vanilla. Stir in the flour and salt until just combined and no lumps remain. Set aside.
• For the cookie dough batter: Whisk the flour, baking soda and salt in a medium bowl until combined. Whisk the brown sugar, vanilla and melted butter in a large bowl until smooth, then whisk in the egg and yolk until combined. Fold the flour mixture into the butter mixture with a rubber spatula until just incorporated, then fold in the chocolate chips.
• Spread the brownie batter into the bottom of the prepared baking dish. Dollop the cookie dough batter on top of the brownie batter, then draw a skewer or butter knife through both batters to create a swirled effect. Bake until the edges have set, the top is glossy and a toothpick inserted in the center comes out mostly clean and with just a couple small crumbs, 30 to 35 minutes.
• Place the baking dish on a wire rack and cool completely, about 1 hour. Use the parchment overhang to lift the brookies out of the baking dish and onto a cutting board. Cut into 24 small squares. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

CHOCOLATE-DRIZZLED BROOKIES

Steps:

• Make the brownie layer: Preheat the oven to 350˚ F. Brush a 9-by-13-inch baking dish with melted butter. Line the dish with parchment paper, leaving an overhang on the long sides. Whisk the flour, baking powder and salt in a medium bowl.
• Whisk together the granulated sugar and cocoa powder in a large bowl to remove any lumps. Whisk in the eggs and vanilla until well combined. Whisk in the melted butter in 2 additions until smooth. Whisk in the flour mixture just until smooth. Spread in the baking dish.
• Make the cookie layer: Stir the flour, baking powder, baking soda and salt in a bowl. Beat the butter and both sugars in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes.
• Add the eggs and vanilla to the butter-sugar mixture and beat just until smooth. With the mixer on low speed, beat in the flour mixture just until combined. Stir in the chocolate chips with a spoon or spatula.
• Flatten a handful of the cookie dough until 1/2 inch thick and place on top of the brownie layer. Continue to flatten pieces of dough and add to the top, using your fingers to smooth the dough into an even layer covering the entire brownie layer.
• Bake until the top is golden and puffed and the edges are crisp and just beginning to pull away from the sides of the pan, 40 to 50 minutes. Transfer to a rack and let cool completely, at least 1 1/2 hours.
• Make the glaze: Combine the chocolate chips and heavy cream in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Drizzle over the bars and cut into squares.

ULTIMATE STUFFED PEANUT BUTTER BROOKIES

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish with cooking spray.
• Add crackers to food processor or blender; process to fine crumbs. Place in medium bowl. Add melted butter; stir well to combine. Press crumbs in bottom of baking dish.
• Make brownie batter and cookie dough as directed on box. Pour brownie batter over cracker crust. Top with white chocolate-covered pretzels. Drop 9 spoonfuls (3x3) cookie dough over brownies.
• Bake about 39 minutes or until brownies are cooked through. Cool completely before cutting.
• In microwavable bowl, microwave chocolate chips and whipping cream uncovered on High in 30-second intervals, stirring after each, until fully melted and smooth. Drizzle over brownies; top with extra pretzels, if desired.

CHOCOLATE-PEANUT BUTTER BROOKIES

Steps:

• Heat oven to 350°F.
• Spray 13x9-inch pan with cooking spray. Line with parchment, with ends of parchment extending over sides.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add 2 cups sugar, 3 eggs and 1 tsp. vanilla; mix well. Stir in flour. Pour into prepared pan.
• Beat remaining egg in medium bowl with mixer until foamy. Add all remaining ingredients, including remaining sugar and vanilla; mix well. Drop in large spoonfuls evenly over brownie batter in pan.
• Bake 20 min.; cover. Bake an additional 20 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use parchment handles to remove brownie from pan before cutting to serve.

BROOKIES

Steps:

• Heat oven to 350°F. Line 13x9-inch baking pan with foil. Spray foil with cooking spray.
• For Cookie Layer: In large bowl, mix sugars, softened butter, vanilla and egg. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Press dough evenly in bottom of pan.
• For Brownie Layer: In 1-quart saucepan, melt butter and chocolate over low heat, stirring constantly. Cool slightly. In medium bowl, beat sugar, vanilla and eggs with electric mixer on high speed 5 minutes. On low speed, beat in chocolate mixture. Beat in flour just until blended. Pour on top of dough in pan.
• Bake 45 to 50 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on cooling rack, about 2 hours. Remove from pan; pull away foil. Cut into 5 rows by 4 rows.

PRALINE BROOKIES

Steps:

• 1. Heat oven to 350°F (325°F for dark pan). Spray 13x9-inch pan with cooking spray. Make brownie mix as directed on box using oil, water and eggs. Spread batter evenly in pan. Bake 25 minutes. 2. Meanwhile, in 2-quart saucepan, heat butter, milk, granulated sugar, brown sugar, pecans and vanilla to boiling over medium heat, stirring constantly. Reduce heat to medium-low; simmer 3 minutes, stirring occasionally. Remove from heat; set aside until brownies are baked. 3. Immediately pour praline mixture evenly over partially baked brownies. Cut cookie dough crosswise into 4 equal pieces; cut each piece into 4 slices. Carefully place slices in 3 rows of 5 slices each, using last slice to fill in spaces. (Spaces between cookie dough pieces will spread during baking to cover top.) 4. Bake 23 to 28 minutes longer or until cookie topping is deep golden brown. If serving as bars, cool 2 hours; cut into 6 rows by 4 rows. If serving with ice cream as dessert, cool 20 to 30 minutes; cut into 4 rows by 3 rows.

TRIPLE-LAYER HOLIDAY BROOKIES

Steps:

• Heat oven to 325°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, mix cookie mix, baking cocoa, softened butter, food color, 1 egg and 1 tablespoon water with spoon until soft dough forms. Press in bottom of pan. Bake 15 minutes. Cool 10 minutes. Place cookies in single layer 6 rows by 4 rows on baked cookie base.
• In another large bowl, make brownie batter as directed on box for cakelike brownies. Pour brownie batter over cookies; spread to cover. Sprinkle top with candies.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 2 1/2 hours before cutting. Cut into 6 rows by 4 rows. Store in airtight container at room temperature.

RAINBOW BROOKIES

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray, or line with cooking parchment paper.
• Make brownie batter as directed on box. Spread evenly in pan.
• Make sugar cookie dough as directed on pouch. Stir in white vanilla baking chips and candy sprinkles. Drop by spoonfuls on top of brownie batter.
• Bake about 37 to 42 minutes or until brownies are set in middle and exposed sugar cookies are lightly golden brown. Cool 1 hour 30 minutes before serving. Cut into 5 rows by 4 rows.