Brookie Cupcakes Recipes

BROOKIE CUPCAKES

Steps:

• Move the oven rack to the middle position and preheat oven to 350 degrees F (325 iF you're using a dark muffin tin). Grease muffin tin tins with nonstick baking spray; set aside.
• In a large bowl add brownie mix (reserving candy costed chips until later), oil, water, and eggs. Whisk everything together until smooth.
• Distribute batter evenly among 18 wells of muffin tins, this will be about 3 Tablespoons of batter in each well.
• Bake for 15 minutes on the middle rack.
• While the brownie layer is baking, add the cookie mix, butter and egg to a medium bowl. Mix until combined and the dough comes together; set aside.
• Once brownies come out of oven gently push a DOVE chocolate into center of each brownie. Sprinkle the reserved candy coated chips over each brownie (if using and if your brownie mix came with them).
• Distribute the cookie dough evenly over each brownie, this will be about 1 ½ tablespoons of batter.
• Use your fingers to gently flatten the cookie dough.
• Return the muffin tins to the oven and bake 15-20 minutes, or until cookie dough starts to turn golden brown.
• Cool the brookies in the muffin tins for about 5 minutes. Then remove from muffin tin onto a wire rack to cool completely, about 30-45 minutes.
• Once cooled, spread frosting over each brookie cupcake and serve!

BROOKIES

Steps:

• For the brownie batter: Preheat the oven 350 degrees F. Line a 9-by-13-inch baking dish with parchment, leaving a 2-inch overhang on the longer sides. Spray the bottom and sides of the pan lightly with cooking spray.
• Melt the chopped chocolate and butter in a medium saucepan over low heat, stirring occasionally, until smooth, 4 to 5 minutes. Remove from the heat, then stir in both sugars and cool slightly. Next, stir in the eggs, one at a time, until thoroughly combined, then stir in the vanilla. Stir in the flour and salt until just combined and no lumps remain. Set aside.
• For the cookie dough batter: Whisk the flour, baking soda and salt in a medium bowl until combined. Whisk the brown sugar, vanilla and melted butter in a large bowl until smooth, then whisk in the egg and yolk until combined. Fold the flour mixture into the butter mixture with a rubber spatula until just incorporated, then fold in the chocolate chips.
• Spread the brownie batter into the bottom of the prepared baking dish. Dollop the cookie dough batter on top of the brownie batter, then draw a skewer or butter knife through both batters to create a swirled effect. Bake until the edges have set, the top is glossy and a toothpick inserted in the center comes out mostly clean and with just a couple small crumbs, 30 to 35 minutes.
• Place the baking dish on a wire rack and cool completely, about 1 hour. Use the parchment overhang to lift the brookies out of the baking dish and onto a cutting board. Cut into 24 small squares. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

BROOKIE CUPS RECIPE

Steps:

• Preheat oven. Grease a muffin/cupcake pan. If you want to line them with cupcake liners.
• Measure all your ingredients for brownie batter and cookie dough
• Melt butter seperately for cookie and brownie. place them in seperate bowls. Set aside.

BROOKIES

Steps:

• 1. Make brownie and cookie mixes according to box directions, put brownie mix in each well of your pan then drop cookie dough on top. Bake as directed on box BUT start checking about half way through the directed time so your brownies stay moist (remember they are a smaller cook area when made as a muffin size and it will vary a little for each oven)

BROOKIES

Steps:

• Butter a 23cm square cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. First, make the cookie layer. Put the butter and both sugars in a bowl and beat with an electric whisk until just combined. Alternatively, do this in a stand mixer. Add the whole egg and egg yolk, and beat again until combined. Mix in the flour, ¼ tsp salt, the bicarbonate of soda and chocolate chunks. Press the cookie dough into the base of the prepared tin using the back of a spoon, then chill for 30 mins.
• For the brownie layer, melt the butter and chocolate in a heatproof bowl over a pan of just simmering water, stirring until smooth and combined. Leave to cool slightly, about 10 mins. Whisk the eggs, vanilla and sugar together in a large bowl with an electric whisk until slightly thickened, about 3 mins. Fold the cooled chocolate and butter mixture through the beaten eggs with a large spoon until well combined.
• Fold the buttery chocolate mixture, cocoa and flour together to combine. Spoon the brownie mixture over the cookie dough layer, dot with the chocolate chunks, and sprinkle with sea salt flakes, if you like. Bake in the centre of the oven for 50 mins-1 hr, or until a skewer inserted into the middle comes out with just a few crumbs clinging to it. Leave to cool completely in the tin before cutting into squares.