They are delicious, brown-sugary, chocolate-chippy, chewy-gooey cookie brownies. So, in other words, mouthwatering.
While I wouldn’t necessarily recommend brookies for a wedding (they can get a little messy), they are perfect for a bridal shower or even as a cute thank you gift for close friends and family after the wedding has happened!
I made these brookies for my boyfriend’s dad’s “23rd” birthday. 😉 And considering they were gone before I knew it, I’m taking they were a huge hit for their family and would be for yours too!
Now with all of the ingredients on hand, let’s get to baking!
Isn’t that a beautiful color? Cannot wait to eat this!
I added the dry ingredients in bits so they didn’t fly everywhere when I turned the mixer back on.
DON’T forget to scrape the sides! Nobody wants left over flour clumps when they’re trying to enjoy their brookie.
The dough should be a beautiful golden color with plenty of chocolate chips!
My friend Julia and I had such a hard time resisting the brookie dough……. but we survived the temptation!
Delicious and beautiful. It’s the perfect combination!
Blog Queen Bakerella shared this recipe last May. While she suggested mixing the batch up by hand to make the texture “better”, I went ahead and just whipped up the quick recipe in the mixer. I found the final product to be perfect for my taste, but included the “By Hand” instructions for you to try out in case you wanted to experiment with different mixing avenues! Best of luck in your baking!
2 3/4 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, softened
1 lb. light brown sugar
1 1/2 teaspoon vanilla (The original recipe called for only 1 teaspoon, but I love vanilla so I added more!)
11.5 ounce package milk chocolate chips (Why not just throw in the whole 12 oz bag?!)
1 cup chopped pecans (Yes please!)
Sift flour, baking powder and salt in a large bowl. Set aside.
Combine butter and sugar using a mixer until blended.
Add eggs, one at a time to sugar mixture, mixing on low in between each addition.
Add vanilla and mix.
Add flour and mix until combined.
Stir in chips and then pecans.
Sift flour, baking powder and salt into a large bowl. Set aside.
Stir brown sugar into softened (not melted) butter in another large bowl until butter disappears.
You can use the back of your spoon to help incorporate the two together.
Add eggs one at a time to butter mixture and stir well after each egg.
Add vanilla, chocolate chips and nuts.
Add dry flour mixture and stir until well combined.
-Coat a 13 X 9 pan with non-stick spray and spread batter evenly into dish. Bake at 350 degrees for 30 minutes or until top is golden brown. Make sure you don’t over bake.
**My oven cooked the brookies perfectly in 30 minutes, but make sure you know your oven… If your oven runs on the cooler side and the top of your brookies are already golden brown, but the inside isn’t cooked yet, just throw on a sheet of aluminum foil and bake until a toothpick comes out clean! I like my cookies on the doughier side so I made my brookies that way too! It is all up to you though on that aspect!
…and they lived happily ever after.