Brookies

Phew...

I didn't realize that life without baking could be so productive, yet painful.  I had sugar-withdrawal jitters for 3 solid days.  I craved just about every sweet imaginable, leaving me unable to decide what to bake first.

I somehow managed to narrow the list down to 2 of my faves -- brownies and cookies.

Brownies are so fudgy and gooey.  They go with just about everything -- milk, ice cream, hot fudge, whipped cream, marshmallows... Heck, I bet brownies even go well with bacon.

Cookies are so versatile.  You can add oats, chocolate chips, peanut butter, dried fruit, spices, and perhaps even bacon.  Hot out of the oven, I could eat a dozen! (yep, that was cheesy).

Brownies and cookies are both SO good.  How was I supposed to decide which to make?

Make just one? NO, that's a travesty.
Make both? NO, that's excessive, even for me.
Make brookies? Yes, yes, yes!!!















Brookies are, you got it, half brownie and half cookie.

All deliciousness...

Now, if I can just keep from eating the ENTIRE pan.


Brookies
Makes 2 9x13 pans (~30 large brookies or enough small ones to feed a small army)

Preheat oven to 375.  Grease and flour 2 9x13-inch pans.

Brownies:
8 ounces semisweet baking chocolate, coarsely chopped
2 sticks unsalted butter
1 1/2 cups sugar
6 eggs
1/2 cup unsweetened cocoa powder
1/2 cup all purpose flour
1/2 tsp salt
2 tsp vanilla extract

Melt butter and chocolate in microwave on 50% power for 1:30 seconds.  Whisk together to mix thoroughly.  Add sugar, mix thoroughly.  Beat in eggs, one at a time.  Mix in vanilla extract.  Sift in flour, cocoa powder, and salt.  Mix until combined.  Set aside.

Chocolate Chip Cookies:
1 stick unsalted butter, melted
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
2 1/4 cups all-purpose flour
3/4 cup chocolate chips

Mix butter and sugars.  Beat in egg and vanilla extract.  In separate bowl, whisk together baking powder, salt, flour.  Add dry to wet and mix thoroughly.  Fold in chocolate chips.

To assemble:
Divide both batters.  In one 9x13-inch greased pan, pour 1/2 brownie mixture.  Top with 1/2 cookie dough and spread evenly.

Do the same for the other pan.  Bake for 30 minutes at 350.  If cookies begin to look too brown, cover the pan with aluminum foil and continue baking until toothpick comes out clean.

Allow to cool, then slice with knife sprayed with Pam (or equivalent) into 15 squares.