If Monday were a food, he’d totally be tofu. Bland, boring, and not much to look forward to on his own. You have to do things with him, like inviting over soy sauce or going swimming with teriyaki.
Similarly, Monday calls for something special. Whether it be going to a movie, eating your favorite dinner, or going to work out, it’s always nice to have something to look forward to in the beginning of the week. And that, my friends, is why I am sharing these Chocolate Chip Cookie Brownies (aka Brookies) with you today.
Because every Monday deserves these brownies. In fact, any day you eat these brownies is a pretty good day.
Like seriously, how can you resist a layer of cookie dough topped with caramel candies?
-Oh wait, there’s more-
AND THEN TOPPED WITH BROWNIE BATTER. It’s ridiculous and I wouldn’t have it any other way.
My yoga instructor told me today that whenever I bring her baked goods, she has to share them with other people, because otherwise she inhales them with no control. That is exactly how I feel about these chocolate chip cookie brownies, people. I had to give almost all of them away, because I could. not. stop eating them!
But I guess that’s a good thing, because it means it’s a good recipe.
Sorry, hips. You’re welcome, tastebuds.
How to make brookies
Confession: I used a boxed brownie mix to whip up these chocolate chip cookie brownies. But something tells me you won’t mind the shortcut, because that just means you can start eating them sooner!
To make these chocolate cookie brownies, you first need to make the chocolate chip cookie base. I didn’t add any twists to the chocolate chip cookie recipe, so you shouldn’t have any issues following my instructions! One thing I will say though is that you need to use room temperature butter here. (If the butter is cold, it won’t cream properly).
Spread the cookie dough evenly into the prepared baking pan, and then place your choice of chocolate candy on top. I used Milky Ways, but any caramel-y, chocolatey candy will work!
Then, make the brownie batter according to the box instructions. You can totally make homemade brownies instead, but I love the Ghirardelli box mix so I used it in this brookie recipe to save time. Spread the brownie batter on top of the cookie dough layer, and then bake for almost an hour. (These brookies are really thick, so they need lots of time to bake).
My suggestion is that if you make these brookies (which you absolutely should!), wrap half of them up in tin foil and give them to your colleagues, or housemates, or family. Because I can’t guarantee that you will be able to stop eating them.
1 boxed brownies mix + necessary ingredients, mixed according to package directions (I used Ghirardelli double chocolate)
3/4 cup butter, room temperature
1 cup light brown sugar, packed
1 egg, room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup bittersweet chocolate chips
12–16 mini chocolate candies of choice! (I used Milky Ways but also suggest Rolo’s)
Preheat oven to 350°F. Line an 8″x8″ baking pan with parchment paper. Set aside.
In a standing mixer, cream the butter and brown sugar on high until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract. Turn mixer speed to low and incorporate dry ingredients.
Remove from standing mixer and, using a spatula, fold in chocolate chips. Spread cookie dough evenly into prepared baking pan. Squish mini candies to break their coating and place on top of cookie dough.
Prepare brownie batter according to package directions. Spread batter evenly over cookie dough and candies. Bake for 55 minutes.* Allow CCC Brownies to cool for 15 minutes before removing from pan. Cut into squares and enjoy!
*I chose to drop some extra chocolate chips on top of my cooked brownies as soon as they came out of the pan. Totally optional, but a nice touch!