Pillsbury Brookies

Why choose one when you can have best of both worlds?

‘Brookies’ are a two-in-one dessert which has a combination of brownies and cookies. It is baked with a layer of fudgy brownie batter at the bottom, topped with chocolate chip cookie dough scoops.

For the brownie part of this recipe, we have used Pillsbury Fudge Brownie mix, provided to us by one of our partners, Sosun Fihaara. Pillsbury Fudge Brownie mix is incredibly moist, rich and does not miss out on the chocolatey goodness. It is convenient to make and delivers the same flavour as homemade, from-scratch brownies.

Serves: 10-12

Ingredients:

For the brownie batter

• 1 box Pillsbury Fudge Brownie mix
• 2 tbsp water
• ½ cup (113g) melted unsalted butter
• 2 eggs
• ½ cup dark chocolate chunks

For the cookie dough

• ½ cup (113g) unsalted butter (at room temperature)
• ½ cup sugar
• ¼ cup brown sugar
• 1 tsp vanilla essence
• 1 large egg
• ½ tsp salt
• ½ tsp baking powder
• ¼ tsp baking soda
• 1 1/3 cups flour
• ½ cup dark chocolate chunks (for the cookie dough)
• 1 tbsp dark chocolate chunks (as a topping)

Instructions:

1. Into a large bowl, add in 1 box of Pillsbury Fudge Brownie mix, 2 tbsp water, ½ cup melted unsalted butter, and 2 eggs. Using a whisk, mix all the ingredients together until everything is combined. The brownie batter should be very thick but fall off the whisk when you hold it up.
2. Then, fold in ½ cup dark chocolate chunks. Make sure to not overmix the batter as this can make the brownie dense or cake-like when baked. 
3. Pour the brownie batter into a baking paper-lined tray (we used a 12 x 8 ½ inch tray – make sure to use a tray that is a similar size or bigger than ours because the brookies will rise as it bakes). Set aside.
4. Into another large bowl, add in ½ cup unsalted butter (at room temperature), ½ cup sugar, and ¼ cup brown sugar. Using a hand-held electric mixer, mix at low speed for 2-3 minutes, until the mixture becomes almost smooth.
5. Next, add in 1 tsp vanilla essence and 1 large egg, and mix at low speed for 30 seconds. Then, add in ½ tsp salt, ½ tsp baking powder and ¼ tsp baking soda. Mix for another 20 seconds or until fully combined and the mixture becomes runny and brown in colour.
6. Then, fold in 1 1/3 cups flour in until fully combined. The dough will be slightly sticky at this point. Then, add in ½ cup dark chocolate chunks and fold them in well. Set aside.
7. Preheat the oven at 180 degrees Celsius for 10 minutes.
8. Dollop about 2 tbsp of the cookie dough at a time on top of the brownie batter, until you run out of it. Make sure to leave some spaces in between the scoops, so that the entire brownie batter isn’t covered.
9. Then, add 1 tbsp dark chocolate chunks on top of the cookie dough scoops.
10. Bake at 180 degrees Celsius for 40-42 minutes or until a toothpick poked into the centre of the brookies comes out mostly clean. As different ovens may vary, make sure to keep an eye on them during the last 5 minutes. When baked, the brownie will be dark brown and slightly shiny while the cookie parts will be golden brown in colour with the melted chocolate chunks on top.
11. Take the brookies out of the oven and let them cool down at room temperature for about 15-20 minutes. Cut into squares and enjoy!