Brenda Brookies
A gooey brownie layer topped with chocolate chip cookies, baked as one. And since these are Brenda style, obviously they leverage Brenda Brownies and Brenda Cookies to attain perfection.
Brenda Brookies
1. Make the Cookie Layer
Prepare the dough from the recipe for Brenda Cookies (Half Batch), reducing the chocolate chips by about half (unless you live for chocolate, then use the full amount)
Line a 13”x9” baking pan with parchment paper
Spritz lightly with non-stick cooking spray
Evenly distribute the cookie dough over entire surface, pressing down lightly with an off-set spatula, or your hands, to create one giant cookie
Cover tightly with plastic wrap (or a lid)
Refrigerate for 24 hours OR flash freeze for 20 minutes while preparing brownies
2. Make the Brownie Layer
Prepare the batter from the recipe for Brenda Brownies (Half Batch), leave out the marshmallows & chocolate chips
Preheat oven to 350F
Remove the cookie layer from the refrigerator or freezer
Place a piece of plastic wrap on the counter (re-using the plastic wrap from the cookie layer, or a new piece)
Remove the parchment paper and cookie layer from the 13'“x9” pan
Invert the cookie layer, placing it on the plastic wrap
Peel the parchment paper from the cookie
Wrap the cookie layer in the plastic wrap and return to the refrigerator or freezer
Return the parchment paper to the same 13”x9” pan
Spritz lightly with non-stick cooking spray
Spoon the brownie batter into the prepared baking pan, spreading evenly with an offset spatula
Sprinkle with
1/3 cup marshmallows
Lightly press the marshmallows into the brownie batter and, using the offset spatula, smear a bit of batter over the top of every marshmallow
Transfer pan to preheated oven and bake for 12 minutes
3. Make the Brookie
Remove the par-baked brownies from the oven
Remove the plastic wrap from the cookie layer and immediately place on top of the brownie layer
Lightly press down on the cookie layer to ensure contact with brownie layer
Return immediately to oven and bake for 15-17 minutes, until the cookie is golden brown and edges begin to caramelize
Remove from oven and allow to rest until completely cooled (ideally overnight)
Cut and serve
Brenda’s tips:
Serving size: Makes a 13”x9” pan, 16-24 servings
To reheat, preheat an oven or toaster oven to 375F. Place Brookies in oven for 5 minutes, cool enough to touch, then enjoy
Window to B’s kitchen . . .
