The Pioneer Woman Tasty Kitchen
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Brookie Bites

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Level: Easy

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Description

Half brownie, half chocolate chip cookie, in bite size cupcake form. Holy mash up, Batman! Baking these in the mini muffin tins solves the problem of the mismatch in texture between brownie dough and cookie dough, and gives you an awesome amount of crispy edge bits and chewy center bits in every bite.

Ingredients

  • 1 box (18 Oz. Size) Your Favorite Box Brownies
  • Additional Required Ingredients Specified In Mix Package (Typically Water, Eggs, And Oil), But Use 1 Less Egg Than Called For In Package Directions
  • 1 package (enough For About 18 Standard Cookies) Chocolate Chip Cookie Dough, Or Use Your Favorite Recipe
  • Flaky Sea Salt, For Sprinkling (optional)

Preparation

Preheat oven to 350ºF. Spray 5 trays of mini muffin cups with baking spray and set aside. The recipe makes between 4 and 5 dozen bites.

In one bowl, prepare brownie batter (you’ll typically need water, eggs, and oil, as directed in mix package), using 1 less egg than called for in directions. Place cookie dough in a separate bowl.

Using 2 separate teaspoons, take a bit of dough from each mixing bowl and shape brookies: half circle of cookie dough and half circle of brownie dough. The brownie dough will be a little stickier; that’s okay! When you’re done, they should be about 1/2 inch thick and the same size as mini muffin tin openings. Press gently into prepared muffin tins. Sprinkle with a few flakes of sea salt, if you like. (I like.)

Bake for 13–15 minutes, until edges are crispy and middles are just set. Remove from oven and cool for a bit in the pan, then pop out and cool the rest of the way on cooling racks. The brookies may sink a bit in the middle as they cool, which is totally fine and actually super tasty.

These will keep well in a sealed container for several days. They also ship and freeze nicely.

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