I Heart Brookies!

We all have our vices right? Mine happens to be kitchen items. Dishes, bake ware, utensils, decorative bowls... I have a really hard time walking through the kitchen section at the store without buying something. It all just beckons me to snap it all up and put it in my cart. A few months ago Jason challenged me, saying that he bets that I don't know half of what I have bought for the kitchen. In true Theresa fashion, I scoffed and rolled my eyes, then insisted I knew every little thing I have ever bought and shoved into the far corners of my cabinets.

Fast forward to last week when I was looking for a pan I use once in a blue moon. While digging through my stash, I stumbled up a heart shaped silicone mold (affiliate link) that I bought a few years back and... you guessed it, totally forgot about.

"Oooh, I forgot I had this! I should make something for Valentine's Day with it!" Of course, Jason overheard that and had to rub it in just a little bit about how right he was. I was able to get him to shut his mouth pretty quick when I mentioned maybe making some brookies (brownie cookies) in the mold.

Brookies are my family's favorite sweet treat, combining my chocolate chip cookies with homemade brownies. It's a really rich, indulgent treat, so they don't get made too often around here since my waist line would surely pay the price. But, every once in a while, a girl has to indulge.

These can be made with store bought cookie and brownie mixes, but I prefer to make everything from scratch. I think it just tastes better that way.

yield: 18 BrookiesAuthor: Theresa M.print recipe

Heart-Shaped Brookies

INGREDIENTS:

For the cookie layer

• 1/2 cup butter *real butter, not a spread*
• 1/2 cup Crisco Butter Flavor Shortening
• 3/4 cup packed brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 1- 12oz package semisweet chocolate chips

For the brownie layer

• 1 cup chopped chocolate bar (85% or more cocoa) - I usually use a Lindt Cocoa Bar
• 3/4 cup butter, cubed
• 2 cups sugar
• 3 egg whites
• 1½ teaspoons vanilla extract
• 1 cup all-purpose flour

INSTRUCTIONS:

Start with the Brownie Layer

1. Preheat oven to 350° F. In a double broiler, melt chopped chocolate and butter. Stir until smooth. Allow to cool slightly.
2. In a large bowl, combine sugar and melted chocolate mixture. Sir in egg whites and vanilla. Gradually add flour to chocolate mixture.
3. Press brownie mixture into the bottom of silicone mold, filling 1/2 way. Bake in preheated oven for 25 minutes. Remove from oven, allow to cool.

Cookie Layer

1. While brownies are baking, start your cookie dough. Combine flour, baking soda and salt. In another bowl, combine softened butter with shortening, sugar, brown sugar and vanilla. Beat until creamy. Beat in egg. Gradually add flour mixture and mix well. Stir in chocolate chips.
2. Press cookie dough onto cooled brownie layer, leaving about 1/4 inch of space free from the top of the mold to allow for cookie expansion. Return mold to the pan and bake for an additional 9 minutes.
3. Remove mold from oven and allow the brookie mixture to fully cool before removing from the mold. Serve.

http://www.theresasmixednuts.com/2017/02/i-heart-brookies.html

Created using The Recipes Generator

Brownie Cookie. Is there any better treat to celebrate Valentine's Day? Probably not.

♥ Wishing you all a Happy Valentine's Day ♥