Sometimes I feel really guilty posting recipes for sweet things, especially when I know I’m about to unleash something on to you that you will never forget! Well, this is exactly how I feel about my latest obsession, the BROOKIE! And what is a Brookie you may ask? Well, if you ever had a day when you couldn’t decide to eat a cookie or a brownie, you can kiss those days goodbye! Now, there is a dessert that encompasses both passions… beautifully I may add! Before I give you the recipe, I want to warn you that I am a lazy dessert girl. So, if I can cut some corners… I WILL! With this said, I use the term “from scratch” rarely… and I’m not about to use it today! I have figured out the best way to combine store-bought items for a quick and simple concoction. I love using Ghirardelli brownie mix. Trust me, I’ve used many different brands and this one is PERFECT!!! For cookies, I use the refrigerated ones, Pillsbury is always a winner, however, the store-brand ones seem to work well too. If you would like to make both the cookies and brownies from scratch and then combine them, feel free. And you will find many recipes on the web that are great resources. Just Google “brookies”. But since I typically make this dessert for parties (trust me, it’s safer for my waistline this way), I have a ton of menu items that I need to work on, so the less steps I have to go through, the better!
Another warning… the toughest part about this recipe is the time you have to stare and drool over the Brookies while they are cooling. So your best bet is to make them ahead of time. Make them the morning of your dinner party or even the evening prior. Put them out of your sight and forget about them! Cut them when they have completely cooled. If you want to pop them in the microwave for 10-15 second to get them a little warm, that will work. And of course, you can serve them with other accoutrements, such as a scoop of ice cream or whipped cream! But honestly… they are fabulous on their own!
But enough with the talk. Here is the recipe for the easiest and most addictive dessert I’ve made thus far. Don’t say I didn’t warn you!
1 box Ghirardelli Triple Fudge Brownie Mix, 19 oz (It will come with a fudge pouch… so good!!!)
1 package of any cranberry oatmeal (or just oatmeal) refrigerated cookie (Pillsbury is great!)
1/3 cup vegetable oil
1/4 cup water
Mix the Ghirardelli brownie mix according to package directions. DO NOT ADD THE FUDGE POUCH, I’ve got a better use for it later! Grease a 9×9 pan and preheat your oven to 325 degrees. Empty the brownie mix into the greased pan. Open the refrigerated cookies and break them apart. Set them on top of the brownie mix giving them a little space between each one the end result is sort of like a grid of cookies on top of the brownie mix. Do not be concerned if the cookies start sinking into the brownie… that’s all part of the plan!
Pop the brookie into the oven and set your timer for 45 minutes. If you like your brookies super moist, you can remove them from the oven after 45 minutes. If you like them slightly more dense, put aluminum foil on top of the brookie and let it bake for another 10 minutes.
Once it’s done baking. Remove the brookie and open up that FUDGE POUCH that came with the brownie mix. Create a pretty pattern on top of the brookie with the fudge. Let it fully cool, which could be up to an hour. You can even pop it into the refrigerator for the last 30 minutes. Serve and enjoy!