Brookies brownies are easy and tasty and will become an instant favorite
Made and reviewed by CHARLOTTE ANGELL
For The Advocate

Jon’s Rating: Our Cattleman’s Advocate Test Kitchen Cook has taken to baking cookies and brownies to encourage the help on sale day in Bowling Green.

Monster cookies are a favorite, but this recipe was tried in an effort to save a little time. They were a big hit.
We are thinking this one should rank 4 out of 4 hats due to their immediate popularity. Easy and tasty… a recipe for a top rating.

By John Kanell of Preppy Kitchen
Prep time, 15 minutes, cook time, 40 minutes.

For the brownie batter:
½ cup unsalted butter, melted
¾ cup semi sweet chocolate or roughly chopped chocolate
½ cup granulated sugar
½ cup packed light brown sugar
⅓ cup cocoa powder
1 tsp vanilla extract
½ tsp salt
2 large eggs
½ cup all-purpose flour

For the cookie dough:
½ cup unsalted butter, room temperature
½ cup granulated sugar
¼ cup packed light brown sugar
1 tsp vanilla extract
1 large egg
½ tsp salt
½ tsp baking powder
¼ tsp baking soda
1-⅓ cups all-purpose flour
1 cup semi-sweet chocolate chips

1. Line a 9x13 baking dish with parchment or foil and heat over to 350F.
2. For the brownies melt butter, then stir in cocoa powder. Whisk in both sugar and the salt then add the eggs and vanilla and beat well (secret to glossy brownies is to beat the eggs and sugar very well).
3. Add the flour and mix until almost combined then fold in the chocolate chips and finish the batter off by hand with a spatula scraping the bowl down and mixing in any errant flour etc.
4. Transfer the brownie batter to your prepared pan and spread into a thin layer then set aside.
5. Prepare the cookie dough
6. Cream the butter, and sugar on high for 3-4 minutes or until light and fluffy, scraping the bowl down as needed.
7. Mix in the vanilla and egg and scrape the bowl down once more.
8. Add salt, baking soda, and baking powder, then mix until combined
9. Pour in the four and mix until almost combined, then fold in the chocolate chip, reserving a handful to sprinkle on top layer. Finish mixing the batter with a spatula then drop spoonfulls onto the brownie batter. You don’t need full coverage; it will be nice to see the brownie batter peeking through after baking.
10. Cover with foil and bake at 350F for 20 min then bake another 20 min uncovered. Allow to cool before removing from pan a d cutting.

You can melt the chocolate chips for the brownie batter and stir in after adding the cocoa if you want a fudgy texture.
The secret to glossy brownies is to beat the eggs and sugar very well.
Make sure to line the baking pan so the brookies can be removed easily.
Make sure the butter is at room temp before starting.
Make sure to let the brookies cool completely before removing from the pan and slicing.
You can add in grated orange zest, mini marshmallows, sprinkles or different flavored extracts for variations.
Try adding ¾ cup of toasted, chopped walnuts or pecans to the batter for added crunch and flavor.