Giant Brookies
Feb 5, 2021 23:04:29 GMT -5
Post by maybetoday on Feb 5, 2021 23:04:29 GMT -5
Giant Brookies
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Makes 24 bars
Ingredients
For the Brownie Layer:
1 ½ cup sugar
¾ cup flour
¾ cup unsweetened cocoa
3 eggs
¾ cup butter, melted
1 cup chocolate chips (semi-sweet)
For the Cookie Layer:
¾ cup Butter flavored Crisco
2 Tbsp milk
1 Tbsp vanilla extract
1 ¼ cup brown sugar
1 egg
1 ¾ cup flour
1 tsp salt
¾ tsp baking soda
½ tsp cinnamon
1 ½ cup semi sweet chocolate morsels
Instructions
For the brownie layer, in a large bowl, mix all the ingredients together until just combined. Pour into a 13x9 pan that is lined with parchment paper.
For the cookie dough, beat crisco with brown sugar. Add in vanilla, milk and egg. Slowly beat in flour, salt, baking soda and cinnamon. Mix in chocolate chips. Drop by spoonfuls onto the brownie layer.
Bake in a 375 degree oven for about 25 minutes. Allow to cool completely. I refrigerate to speed up the process. Enjoy!
Notes
Cutting the brookies: Lining the baking pan with parchment paper makes cutting into these bars a breeze. Once cooled, lift the parchment paper from the pan and transfer to a cutting board. Use a plastic knife to slice the brookies into bars.
Butter flavored Crisco: Using butter flavored shortening gives the cookie layer a buttery flavor with the chewy fudgy texture of cookies made from Crisco. If you don't have crisco or prefer not to use it, you can use butter in the cookie dough layer but the finished texture maybe a bit crumblier and not as chewy. They'll still taste great!
How to store brookies: Bars keep well at room temperature for about a week as long as they're stored in an airtight container. Everyone finds them so difficult to stop eating, though, that they rarely last even a couple of days!
link
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Makes 24 bars
Ingredients
For the Brownie Layer:
1 ½ cup sugar
¾ cup flour
¾ cup unsweetened cocoa
3 eggs
¾ cup butter, melted
1 cup chocolate chips (semi-sweet)
For the Cookie Layer:
¾ cup Butter flavored Crisco
2 Tbsp milk
1 Tbsp vanilla extract
1 ¼ cup brown sugar
1 egg
1 ¾ cup flour
1 tsp salt
¾ tsp baking soda
½ tsp cinnamon
1 ½ cup semi sweet chocolate morsels
Instructions
For the brownie layer, in a large bowl, mix all the ingredients together until just combined. Pour into a 13x9 pan that is lined with parchment paper.
For the cookie dough, beat crisco with brown sugar. Add in vanilla, milk and egg. Slowly beat in flour, salt, baking soda and cinnamon. Mix in chocolate chips. Drop by spoonfuls onto the brownie layer.
Bake in a 375 degree oven for about 25 minutes. Allow to cool completely. I refrigerate to speed up the process. Enjoy!
Notes
Cutting the brookies: Lining the baking pan with parchment paper makes cutting into these bars a breeze. Once cooled, lift the parchment paper from the pan and transfer to a cutting board. Use a plastic knife to slice the brookies into bars.
Butter flavored Crisco: Using butter flavored shortening gives the cookie layer a buttery flavor with the chewy fudgy texture of cookies made from Crisco. If you don't have crisco or prefer not to use it, you can use butter in the cookie dough layer but the finished texture maybe a bit crumblier and not as chewy. They'll still taste great!
How to store brookies: Bars keep well at room temperature for about a week as long as they're stored in an airtight container. Everyone finds them so difficult to stop eating, though, that they rarely last even a couple of days!
link
