During Intermission of my son’s musical this past weekend they held a bake sale to raise money for the music department. The first night we made Oreo Brownies (click for link to recipe). They were a hit! The second day we decided to try something new. Now the issue with the Brookies (brownies and chocolate chip cookies all in one) is that they cook unevenly if you are not careful. We did a combination of cooking covered and uncovered to get chewy, gooey Brookies.
You can make homemade brownies if you like to make these but we were going for ease of preparation and wanted to make at least 2 pans to take to the bake sale.
These were gone before Intermission even started! They would be great warm with a scoop of vanilla ice cream. They are a bit gooey and a bit chewy which to us was the perfect combination.
You will need to watch and play with these a bit to get them to bake just the way you want them. They are a bit gooey in the center which is good if you like your brownies with bit of real chocolate oozing center. They are not hard firm brownies.
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/4 cup plus 2 tablespoons brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 cup plus 2 tablespoons flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1 family size (13 x 9 pan size) brownie mix plus all ingredients to make the brownies
- Preheat oven to 350 degrees. Spray an 8 x 8 or 9 x 9 square pan with non-stick spray.
- Blend together with a mixer the butter and sugars until light and fluffy. Mix in egg and vanilla and beat to smooth. Add in flour, baking soda, salt, and chips to butter mixture. Blend until well combined. Place mixture in refrigerator until ready to use.
- In a second bowl make the brownie mix according to the package directions. Pour batter into the rectangle pan.
- Remove cookie dough from the refrigerator. Sprinkle small bits of the dough over the brownie mix. Press down slightly on the dough until the chocolate batter surrounds the pieces.
- Bake for 35-45 minutes. Bake the first 25 minutes covered with aluminum foil and then remove the cover for the last 10 minutes or so. Be careful as the cookie part will look done but the brownies may still be under cooked. If they are not done at 35 minutes you may wish to recover the pan and bake in additional 4-5 minutes increments checking them after each time. You want them slightly gooey but not raw.
- Allow pan to fully cool before cutting brownies.