Brookie Bites

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.