Brookies – A Perfect Marriage Of Two Amazing Desserts

The other day I was just dying for some cookies. But, I was also really in the mood for a brownie – dilemma, right? WRONG – enter – the BROOKIE. If you have never heard of it before, the brookie is a brownie/cookie bar that basically gives you the best of both worlds (both the cookie and brownie worlds that is!)

So I set to baking right away:

To-Die-For-Brookies
(Recipe courtesy of Debbie Net)
Ingredients
Brownie Layer:
1/2 cup butter, melted
1 cup sugar
1 tsp vanilla extract
2 eggs
1/3 cup cocoa powder
1/2 cup all-purpose flour
1/4 tsp baking powder
1/8 tsp salt

Cookie Layer:
1/2 cup butter, softened
1/2 cup light brown sugar
1/4 cup sugar
1/2 tsp vanilla exract
1 egg
1-1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup semisweet chocolate chips

Directions
-Preheat oven to 350° F. Grease a 9″ x 13″ baking pan.

Brownie Layer:
-In a small bowl, whisk together 1/2 cup flour, 1/4 tsp baking powder, and 1/8 tsp salt; set aside.
-In a large bowl, combine 1/2 cup melted butter, 1 cup white sugar, and 1 teaspoon of vanilla extract; stir mixture until it is well combined. Add 2 eggs and beat well. Stir in the cocoa powder until it is well combined. Add the flour mixture, stirring well until all ingredients are thoroughly combined. Pour the brownie batter into the prepared pan.

Cookie Layer:
-In a medium bowl, whisk together 1-1/4 cups flour, 1/2 tsp baking soda, and 1/2 tsp salt; set aside.
-In a large bowl, beat together 1/2 cup softened butter, the light brown sugar, 1/4 cup white sugar, and 1/2 teaspoon vanilla extract; continue beating until mixture is creamy. Add 1 egg; beat about 2 more minutes until the mixture is light and creamy.
-Gradually stir the flour mixture into the butter mixture until the dough is combined. Stir in the chocolate chips and chopped nuts. Carefully spread the cookie dough over the brownie layer in the baking pan.
-Bake in the preheated oven, about 20 to 25 minutes, or until a wooden toothpick inserted into the center of the brookies comes out clean. Cool completely; cut into bars.

I love recipes where I have everything in my pantry already, and luckily this one fit the bill! I threw them together and in no time I was enjoying these warm from the oven!

They turned out great, the only thing I wish is that the brownie flavor came out a little more, it sort of gets overpowered by the cookie portion, but otherwise these were great!

John’s Cookbook – Page 9 – Peanut Butter Popcorn “Cake”

Peanut Butter Popcorn “Cake”
(Recipe Courtesy of Glitter On A Dime)

Ingredients
12 oz package marshmallows
6 Tbsp butter
1/2 cup peanut butter
5 oz bag of butter popcorn (10 cups)
1 cup Reese’s Pieces candy

Directions
-Melt the butter and peanut butter together in the microwave for 45 seconds
-Add the marshmallows and toss to coat. Microwave for another minute or until the marshmallows are melted
-Add the popcorn and mix well.

-Let the mixture COOL a little and then add the Reese’s Pieces candies (You don’t want to add them too soon because they will melt!)
-Stir in the candy and press the mixture into a GREASED bundt pan
-Let it set for at least 15 minutes before turning it onto a serving plate. You can press some sprinkles into the top of the cake if you desire.

My little sous chef had just woken up from a nap when I was getting ready to make this – hence his sassy little face in the one pic. But – he was on board once he realized there was peanut butter involved!

Truth be told – I did NOT have enough popcorn for this – I thought I had plain popcorn but it was White Cheddar – which I did NOT think would mesh well with the other ingredients, so I decided to use some plain popcorn I had, along with honey nut cheerios – it turned out basically like rice krispie treats with peanut butter, and I really enjoyed it! It looks so fancy too in the bundt pan – an easy no bake treat!

WARNING! Serious PB Lovers Only: Chocolate Peanut Butter Poke Cake

I have been wanting to make this one for a WHILE – but I knew that it wasn’t something I could just randomly make for my husband & me – it looked insanely intense – so I waited until we had an occasion to bring a dessert to. Luckily, our friend recently celebrated his birthday, so I decided to whip this up to celebrate!

Chocolate Peanut Butter Poke Cake
(Recipe Courtesy of Delish)

INGREDIENTS
FOR THE CAKE
1 box devil’s food cake, plus ingredients called for on box
2 c. peanut butter, melted
1 c. chopped Reese’s Peanut Butter Cups
1 c. Reese’s Pieces
FOR THE PEANUT BUTTER FROSTING
1 c. peanut butter
10 tbsp. unsalted butter, softened to room temperature
2 c. powdered sugar
2 tsp. pure vanilla extract
1/4 tsp. kosher salt
2 tbsp. heavy cream

DIRECTIONS
Bake cake: Preheat oven to 350°. Line a 9″-x-13″ pan with parchment paper and grease with cooking spray. Prepare cake batter according to package instructions and pour into prepared pan. Bake until a toothpick inserted into the middle of the cake comes out clean, about 25 minutes. Let cake cool completely.
Using the back of a wooden spoon, poke holes all over cake. Pour melted peanut butter over the entire cake, filling the holes. Set aside.
Make frosting: In a large bowl, using an electric mixer, cream together peanut butter and butter. Add powdered sugar, vanilla, and salt and beat until light and fluffy. Gradually beat in cream to loosen frosting, if needed.
Spread frosting all over the top of the cake. Top with chopped Reese’s Peanut Butter Cups and Reese’s Pieces.

As I had predicted, this cake was INTENSE – the peanut butter both in the cake and on top in the frosting is super rich, and the chocolate cake flavor almost gets lost alongside all the PB-ness (which – for me is no issue, I don’t really care for chocolate cake by itself, but if you’re looking to have that choco-y flavor, it’s really not there in this one)

That being said, OF COURSE I loved it, and so did my husband, son and our friends – the fluffy frosting against the toppings and cake is a great blend of textures, and while it may be intense, it’s also tasty!

I HIGHLY recommend you have some milk on hand when you go to tackle this bad boy – trust me, it’s the perfect compliment!