Pillsbury Brookies
Why settle for one dessert? A brookie is a brownie and a cookie in the same tin — a fudgy brownie base with scoops of chocolate chip cookie dough dropped over the top. The base is made with Pillsbury Fudge Brownie Mix, from the Pillsbury range we supply. It bakes up moist and properly chocolatey, with the convenience of a mix and the flavour of a from-scratch brownie.
Ingredients List
- 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)
Step-by-Step Method
- 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!