Brookies
40 Minutes Total
24 Servings
Half chocolate fudge brownie, half chocolate chip cookie, brookies are a real crowd-pleaser. Try this easy recipe when you’re craving a sweet treat.
Ingredient List
Cookies
- 1 box Betty Crocker™ Chocolate Chip Cookie Mix
- 65 ml vegetable oil
- 25 ml water
- 1 medium free range egg
Brownies
- 1 box Betty Crocker™ Chocolate Fudge Brownie Mix
- 1 tablespoon vegetable oil
- 1 tablespoon water
- 1 medium free range egg
Preparation
- Preheat the oven to 190˚C (170˚C fan assisted ovens)/ Gas Mark 5.
- Mix in one mixing bowl the cookie mix, water, oil, and egg, until you have a stiff dough. In the second mixing bowl, stir together the brownie mixture with the oil, water and egg until you have a stiff dough – it should be a similar consistency to the cookie dough.
- Take a walnut-sized piece of each dough (about 20g weight) and shape each into a ball. Mould the two balls of dough together with your hands and flatten slightly. Take care not to mix the two doughs too much or you will you lose the double-cookie effect. Place on a lined baking sheet.
- Repeat with the remaining dough mixtures to make about 24 large cookies. You may have a little chocolate chip cookie mix left over - just shape into 2-3 plain cookies.
- Bake in the oven for 12-15 minutes, until the brookies are set and pale golden. Leave on the baking sheets for 5 minutes then transfer to the wire rack and leave to cook completely. Then Enjoy!
