Sunday, January 10, 2021

Sunday Dinner at the Grover Hotel: Baking Brookies


Image copyright Betty Crocker

Brookies may seem intimidating, but they're really no harder than making chocolate chip cookie bars and brownies. The original recipe comes from Betty Crocker. I made a couple of changes which I will detail following the recipe.

This post contains affiliate links. If readers purchase a product through these links, I earn a small commission from Amazon.

Cookie Layer

cup granulated sugar
cup packed brown sugar
cup butter, softened
teaspoon vanilla
2 1/4
cups Gold Medal™ all-purpose flour
teaspoon baking soda
teaspoon salt
package (12 oz) semisweet chocolate chips (2 cups)

Heat oven to 350°F. Line 13x9-inch baking pan with foil. Spray foil with cooking spray.

For Cookie Layer: In large bowl, mix sugars, softened butter, vanilla and egg. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Press dough evenly in bottom of pan.

Brownie Layer

cup butter or margarine
oz unsweetened baking chocolate, cut into pieces
1 3/4
cups sugar
teaspoons vanilla
cup Gold Medal™ all-purpose flour

For Brownie Layer: In 1-quart saucepan, melt butter and chocolate over low heat, stirring constantly. Cool slightly. In medium bowl, beat sugar, vanilla and eggs with electric mixer on high speed 5 minutes. On low speed, beat in chocolate mixture. Beat in flour just until blended. Pour on top of dough in pan.

Bake 45 to 50 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on cooling rack, about 2 hours. Remove from pan; pull away foil. Cut into 5 rows by 4 rows.

I used a box of Ghirardelli brownie mix to make the brownie layer, substituting 1/3 cup of melted butter for the 1/3 cup of oil called for on the package. I did not line the pan with foil. I melted the butter for the brownies in the pan and put the cookie layer directly into the pan.

Amazon Links

Ghirardelli brownie mix:

Best price per ounce (6 mixes)

Best variety 

6 mixes, two of each variety

Chocolate Chips

Best Value

Ghirardelli Semi=Sweet Chocolate Chips

6 12-ounce bags $16.68

13 x 9 nonstick baking pan

Wilton 2 pans for $17.36

These are the ones I use and I have been very pleased with them.

I use Watkins baking vanilla, which can be purchased from my consultant page.

You might also consider Monin Mexican Vanilla extract at $11.63 for 33 ounces. I have not tried this brand, but it has a 4.5 star rating on Amazon.

With a dessert this decadent, all a diabetic like me can say is, thank the deities of medicine for insulin!

Also, yum!

Free use image from Open Clipart Vectors on Pixabay

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