The Pioneer Woman Tasty Kitchen
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Giant Brookies

4.82 Mitt(s) 11 Rating(s)11 votes, average: 4.82 out of 511 votes, average: 4.82 out of 511 votes, average: 4.82 out of 511 votes, average: 4.82 out of 511 votes, average: 4.82 out of 5

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Level: Easy

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Description

Think about it, the best chocolate chip cookies meeting the best brownies ever. Magical.

Ingredients

  • FOR THE BROWNIE LAYER:
  • 1-½ cup Sugar
  • ¾ cups Flour
  • ¾ cups Unsweetened Cocoa Powder
  • 3 whole Eggs
  • ¾ cups Butter, Melted
  • 1 cup Semi-sweet Chocolate Morsels
  • FOR THE TOP COOKIE LAYER:
  • ¾ cups Butter Flavored Crisco
  • 1-¼ cup Brown Sugar
  • 1 Tablespoon Vanilla Extract
  • 2 Tablespoons Milk
  • 1 whole Egg
  • 1-¾ cup Flour
  • 1 teaspoon Salt
  • ¾ teaspoons Baking Soda
  • ½ teaspoons Cinnamon
  • 1-½ cup Semi-sweet Chocolate Morsels

Preparation

For the brownie layer, in a large bowl, mix all the ingredients together until just combined. Pour into a 13×9 pan that is lined with parchment paper.

For the cookie dough, beat Crisco together with the brown sugar. Add in vanilla, milk and egg. Slowly beat in flour, salt, baking soda and cinnamon. Mix in chocolate chips. Drop by spoonfuls onto the brownie layer.

Bake in a 375 degree F oven for about 25 minutes. Allow to cool completely. I refrigerate them to speed up the cooling process. Enjoy!

6 Comments

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cookbookqueen on 8.29.2011

Shugary Sweets, thanks for the reply. But no need to apologize. It is a wonderful, yummy recipe! I made them again last night and after looking at your photo again, I think what I did wrong was try to smooth out the cookie layer. By doing that, it made that layer too thin. It is not nice and thick like yours is. I am going to try them again this weekend. Third time’s the charm! (I am also going to check the temp inside my oven.)

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Shugary Sweets on 8.28.2011

cookbook queen, I’m not sure why it took so long. I’ve made it numerous times with no problems. I use a stoneware 13×9 or glass. I’m assuming your oven is working correctly? :) Otherwise, I have no idea, I’m so sorry!

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cookbookqueen on 8.27.2011

These are so, so good! But I had a little trouble with getting both layers done at the same time. The cookie layer was all nice and done and brown, while the brownie layer was still runny & gooey. I had to bake them for almost 45 minutes, covering them with foil for the last 20 minutes to keep the cookie layer from getting too brown. Any tips or suggestions as to what I might have done wrong? Thanks!

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sugarlover on 8.25.2011

I made this recipe last weekend and received HIGH, HIGH remarks for such a yummy treat! Thank you so much for sharing this recipe…I will be making it again and again and again. :-)

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Kate Watson on 8.25.2011

I have this in the oven right now… son number 1 (18 yrs) has given it the thumbs up already just from licking the spoons and beaters!

11 Reviews

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Kalyn Gensic on 6.18.2013

This is one of our go-to desserts for when we have a crowd over. It is a comfort food perfect for the end of a big gathering.

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Megan on 12.3.2011

These are excellent – we cut them in very small pieces because they are so rich and keep them refridgerated because they are so moist! I get asked by my brothers in law and friends for these ALL the time – they have definitely become a favorite.

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Jennifer on 9.21.2011

These were sooooo good. Thanks so much for the recipe.

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austyn on 9.13.2011

Really good, but really bad for you. I made these tonight and am giving them all away tomorrow so that I don’t eat half of the pan.

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moeshainmn on 9.2.2011

I didn’t really care for the cinnamon in the cookies, but otherwise, I loved them. I think I might just leave out the cinnamon next time.

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