Rabu, 10 April 2019
Fudgy tarts and chocolate chip cookies are blended into one in those a laugh cakes so you don’t ought to pick. This put up is sponsored by way of and created in partnership with J. M. Smucker company for a Pillsbury™ Baking assignment.
Brookie cups are chocolate chip cookies and cakes baked into individual muffin servings. they may be amusing to devour and also you don’t must choose cookie or brownie because you get each in a single!
My Deep Dish Chocolate Chip Cookie Skillet Brownie has an outer skillet brownie layer with a deep chocolate chip cookie center. The result is a decadent, gooey dessert.
For the Pillsbury Baking challenge, Pillsbury asked us to pick a night to move generation loose. for instance, no telephone (besides the digital camera feature), no tv, no tablets, no computer, etc. i was despatched a container of diverse Pillsbury™ Baking and Frosting Mixes to bake up some goodies for the evening and turned into asked to document how our night went.
Ingredients:
- 1 (18.4-oz) box Pillsbury™ Chocolate fudge brownie mix
- 2/3 cup vegetable oil
- 1/4 cup water
- 2 large eggs
- 1 (17.5-oz box) Pillsbury™ Purely Simple™ Chocolate Chip Cookie Mix
- 1/2 cup unsalted butter
- 1 large egg
- 1/4 cup chocolate chips
- 1 1/2 cups of Pillsbury chocolate fudge brownie batter leftover from recipe above
- 1 17.5 oz box Pillsbury™ Purely Simple™ Chocolate Chip Cookie Mix
- 1/2 cup unsalted butter
- 1 large egg
- 3/4 cup chocolate chips
Directions:
- Preheat the oven to 350°F. Lightly grease the interior of a 9 inch cast iron skillet.
- In a large bowl, make brownie batter according to the box instructions using the brownie mix, 2/3 cup oil, 1/4 cup water and 2 large eggs. Set aside.
- In a stand mixer, make cookie dough according to box instructions, using the cookie dough mix, butter and egg.
- Add 2 cups of brownie batter to your skillet. (Save the rest for the brookie cups). Gather your cookie dough into one giant clump and spread evenly on top of brownie batter, leaving about 1 inch of brownie batter "crust" around the edges of the pan. Sprinkle 1/4 cup chocolate chips across top of cookie dough. Bake for about 30-35 minutes until brownie batter is set and cookie dough is set and turns a light golden brown.
- Allow cookie brownie to cool a little before cutting and serving.
- Preheat oven to 350°F. Lightly grease the interior of a 12-cup muffin pan.
- In a stand mixer, make cookie dough according to box instructions, using the cookie dough mix, butter and egg.
- Add 2 tbsp of brownie batter (leftover from recipe above) to each muffin mold. Use a 1 tbsp cookie scoop to scoop 2 cookie dough balls into each muffin mold. You have enough for exactly 12 muffins. Sprinkle and press 1 tbsp worth of chocolate chips into the tops of each brookie.
- Bake about 20-25 minutes until brownie and cookie layer are both set. Use a spatula to help loosen brookie cups from molds.