Description
Thick, gooey brookies made semi-homemade with Betty Crocker Fudge Brownie Mix and Nestle Toll House cookie dough. A fudgy brownie bottom, a soft chocolate chip cookie top, and one easy pan.
Ingredients
Scale
- 2 boxes Betty Crocker Fudge Brownie Mix (16.3 oz each)
- 4 Eggs
- 4 tbsp water
- 1 cup vegetable oil
- 9 scoops Nestle Toll House Cookie Dough (using an ice cream scoop)
Equipment
- 9x9 baking pan
- parchment paper
- mixing bowls
- spatula
- ice cream scoop
- aluminum foil
Instructions
- Preheat and line. Heat the oven to 350 degrees F and line a 9×9 inch pan with parchment paper, leaving an overhang on two opposite sides.
- Make the brownie batter. In a large mixing bowl, prepare both boxes of brownie mix per the package with the eggs, water, and oil. Pour into the pan and spread evenly.
- Scoop the cookie dough. Use an ice cream scoop to form 9 balls of cookie dough, flatten into pucks, and press into the batter in three rows of three.
- Bake covered and uncovered. Bake 40 minutes, then tent with foil and bake 10 more. At 50 minutes, check with a toothpick and add 5-minute intervals until it comes out clean.
- Cool before cutting. Cool in the pan at least 1 hour (2 for cleanest cuts), then lift out and slice into squares.
Notes
- Chill the cookie dough for 10 minutes if it softens while scooping so the pucks hold their shape.
- The center should look set but still be soft; a toothpick with a few moist crumbs (not wet batter) is perfect for gooey brookies.
- Underbaking slightly gives fudgier brookies; bake a touch longer for a more cake-like set.
- Serve slightly warm with vanilla ice cream for the ultimate version.
- Prep Time: 15
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brookie
- Calories: 480 kcal
- Sugar: 38g
- Sodium: 260mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg