tuesday eats.....brookies

holy moly......the best two worlds smashed together in one bar. chewy chocolate fudgey brownies and chocolate chip cookies....you will not be disappointed. bake up a batch and grap a glass of milk and the family as it will be hard to stop yourself from eating the whole pan.

julianne from beyond frosting made a version of these that adds Girl Scout thin mint cookies.

Serving Size: 20 bars

Ingredients

1 Sleeve Thin Mints

1 Box brownie mix

1 Large egg

1/3 C Vegetable oil

1/4 C Milk

For the cookie

1/2 C (1 stick) Unsalted butter

1/2 C Light brown sugar

1/2 C Sugar

1 Large egg

2 tsp Pure vanilla extract

1 3/4 C All-purpose flour

1/2 tsp Salt

1/2 tsp Baking soda

2/3 C chocolate chips

Instructions

1. Preheat oven to 350° F.
2. Empty one sleeve of thin mints into a Ziploc bag. Crush cookies into smaller pieces using a rolling pin or wooden spoon. Set aside.
3. In a medium sized bowl, combine brownie mix, egg, vegetable oil and milk. Beat until thoroughly mixed.
4. Line a 9x13” pan with parchment paper or a baking mat. Pour brownie mixture over the baking mat and spread evenly. Empty crushed cookies onto the top of the brownie mixture and spread evenly.
For the cookie
5. Soften butter in the microwave 10-15 seconds. Combine butter with both light brown sugar and granulated sugar. Mix until smooth and mixture becomes fluffy.
6. Add egg and vanilla extract and beat until egg is thoroughly incorporated.
7. In a separate bowl, combine flour, salt and baking soda. Slowly add flour mixture to dough batter while mixing at a low speed. Once all the flour has been added, increase speed to medium until dough forms. Add mint chocolate chips last and fold into cookie dough.
8. Take the cookie dough and drop chunks onto the top of the brownie mixture, gently pressing them down into brownie batter.
9. Bake for 23-25 minutes at 350°F. Remove from oven and allow to cool before cutting. Since I used a baking mat, I was able to completely remove the sheet of brookies from the pan before cutting.

tuesday eats.....samoas brownies

i have not posted on here in soooo long. believe me when i say it is not because my world has halted. i feel as if i am in constant full steam ahead mode. any mom probably feels this way some of the time or perhaps sometimes more than not. our world has also changed a lot since the october before last. and there are lots of things to still figure out.

but, today i want to give you something sweet to think about and try.

somehow, a certain someone, keeps sneaking boxes of girl scout cookies into the house! i know, kind of hard to handle right?!?! i have become much more of a do everything from scratch kind of person. so i went looking for a recipe to use up some of these infamous cookies (and save myself from just downing box after box).

cookies + brownies ...... so easy from scratch or just buy a brownie mix at the store and totally change the add in however you would like. sweet anna has lot so f suggestions on her site. i changed her original recipe a little bit.

i hope you will give them a try and let me know what your favorite add ins for brownies are.

toasted coconut samoas brownies

Ingredients

• 3/4 cup dutch-processed unsweetened dark cocoa powder
• 1/2 teaspoon baking soda
• 2/3 cup butter, melted divided (1/3 cup + 1/3 cup)
• 1/2 cup boiling water
• 1 cup sugar
• 1 cup firmly packed brown sugar (or organic coconut palm sugar)
• 2 large eggs
• 1 1/3 cups flour
• 1 teaspoon vanilla extract
• 1 box Samoas Girl Scout Cookies, coarsely chopped

Directions

Preheat your oven to 350ºF, and butter a 9x13" glass baking dish.

In a large mixing bowl, stir together the cocoa and baking soda. Stir in 1/3 cup of the melted butter until smooth. Stir in the boiling water until the mixture is smooth and thick. Stir in the sugar and eggs with the remaining 1/3 cup melted butter.

Into the chocolate mixture, stir in the flour and vanilla until just smooth. Stir in the chopped cookies and spread the mixture into your prepared baking dish.

Bake for 30-40 minutes, or until the edges start to pull away from the pan. (Always better to under-bake than to over-bake brownies!!) Cool completely in the pan.

*If you'd like, melt 1 cup of chocolate chips in the microwave and then drizzle on top of the cooled brownies for decoration. Not necessary at all, but it sure looks pretty!