Brookies

Brookies 

Brookies are an awesome combination of chocolate brownies and chocolate chip cookies 

in one handy dessert.  They are easy to make and even better to enjoy!

Brookies

1 Brownie Mix (preferably Duncan Hines or Pillsbury)

1 roll of refrigerated Toll House Chocolate Chip Dough

Preheat oven to temperature for brownies as directed on the box.  Spray muffin pan with Pam and mix brownies as directed. (I do the fudgy recipe.) 

Pour brownie batter into muffin tins filling about ½ full. 

(You can usually get about 16 brownie muffins out of one mix.)

Bake the brownies for 8 minutes. 

 While the brownies are baking, slice enough cookies

from the dough so that you have one cookie for the top of each

brownie muffin.  

Remove brownies from the oven and make sure the oven temp is now @ 350 degrees.  Place one cookie slice on top of each brownie muffin and return to oven and bake at 350 for 12 more minutes,or until the cookies are golden brown.

Immediately run a knife around the inside edge of the brookies in the muffin

cups to loosen.

  

 Let cool about five minutes then pop out of pan and enjoy!

Hopefully you will have a happy malformation that will need to be eaten warm from the oven.  They are even better served warm with ice cream!

Brookies 

1 Brownie Mix (preferably Duncan Hines or Pillsbury)

1 roll of refrigerated Toll House Chocolate Chip Dough

Preheat oven to temperature for brownies as directed

on the box.  Spray muffin pan with Pam and mix brownies as directed.

(I do the fudgy recipe.)  Pour brownie batter into muffin tins filling about ½ full. 

(You can usually get about 16 brownie muffins out of one mix.)

Bake the brownies for 8 minutes.  Slice enough cookies

from the dough so that you have one cookie for the top of each

brownie muffin.  Remove brownies from the oven and make sure the oven

 temp is now @ 350 degrees.  Place one cookie slice on top of

each brownie muffin and return to oven and bake at 350 for 12 more minutes,

or until the cookies are golden brown. Immediately run a knife around

the inside edge of the brookies in the muffin cups to loosen.  Let cool a

few minutes, then pop out of pan.