I'm sure you're all wondering what on Earth a "brookie" is – well, I'm not exactly sure…
A "brookie" is a brownie-cookie. Or, maybe it's a cookie-brownie. It's hard to decide which ingredient should get all of the credit, but I can say that once you've tried a brookie – brownies, and cookies, will never be the same!
My dear friend, Kara, introduced me to this very interesting dessert a few weeks ago, and they were so tasty, that I made two batches over the course of the weekend. Oink! Oink!
Step 1: Preheat oven to 350°F. Grease a metal or glass* 13" X 9" pan.
Step 2: Empty brownie mix, eggs, water and oil into a large bowl. Stir until well blended (about 50 strokes). Spread evenly into pan. Set aside.
Step 3: Break the chocolate chip cookies apart. In a grid-like pattern, press 12 cookies into the brownie batter. (This will make 12 big brownies. You can use more cookies if you want – everything will just squish together; there's no right or wrong way to make a brookie!)
Step 4: Bake immediately for 27-30 minutes. Brownies are done when a toothpick inserted 1 inch from edge of pan comes out clean. Cookies will NOT look done, but will continue to bake "inside" of the cooked brownie.
Step 5:Cool completely before cutting. You should be able to cut perfectly square brookies – so that there is one cookie inside of each brownie square. Serve plain, or with vanilla ice cream.
Baker's Notes: If you remove the pan from the oven, and the brookies do not firm up within a few minutes, gently tent tinfoil over the hot brownie pan and place it back in the oven for 3-5 minutes. The tented tinfoil will help draw out the remaining liquid from the brownie batter – but watch it like a hawk!