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Butterscotch Brookies

While the textbook definition of a brookie reads something like this: a hybrid dessert made from a brownie and cookie combination, my personal definition of these butterscotch brookies is un peu less pretentious: OUTRAGEOUSLY DELICIOUS.


This recipe is perfect for gifting as it makes a half-sheet pan. However, if you'd rather not share as I am at times wont to do, then freeze these squares of deliciousness and treat yourself comme vous voulez. Don't have the freezer space, yet still don't want to share? Simply cut the recipe in half.


Here I have tweaked my favorite boxed brownie mix in order to make this brookie recipe less laborious yet still delectable. If you are not as lazy as I am and prefer homemade brownies, go for it! You will just most likely need to double the recipe.


French lesson du jour:

Un peu - a little

Comme vous voulez - as you wish




Butterscotch Brookies


Ingredients


For the brownie layer:

3/4 cup + 2 tablespoons vegetable oil

1/3 cup water

3 eggs, beaten

1 tsp vanilla extract

2 (20 oz) packages Ghiradelli Dark Chocolate Brownie Mix


For the cookie layer:

2 cups flour

3/4 tsp kosher salt (I use Morton's)

3/4 tsp baking soda

2 tsp cornstarch

1/2 cup dark brown sugar, packed

1/2 cup granulated sugar

3/4 cup (1.5 sticks) salted butter, softened

1 egg, room temp

2 tsp vanilla extract

3/4 cup dark chocolate chips

1/2 cup semi-sweet or milk chocolate chips


For the topping:

1/2-3/4 cup butterscotch chips


Assembly


First, preheat oven to 325 degrees F. Then, prepare a cookie sheet (half sheet pan sized ~ 18x13x1) by spraying with Pam and lining with aluminum foil. Allow 2-3 inches of foil to hang over the side so that it can later be easily removed from the pan by using the extra foil to carefully pull it out.


For the brownie layer: In a large bowl, mix oil, water, eggs and vanilla. Add the brownie mix and stir until incorporated. Pour into prepared pan and spread evenly.


For the cookie layer: In a small bowl, mix flour, salt, soda and cornstarch. Set aside. Place sugars in a mixing bowl and combine on low speed. Add room temp butter and mix on medium high until creamy, about 2-3 minutes. Add egg and vanilla, beating about 1 minute to combine. Use spatula to stir batter well. Then, with the mixer running on its lowest setting, slowly add dry ingredients until just combined. Stir in chocolate chips. Drop spoonfuls of the dough on top of the brownie layer. Then sprinkle butterscotch chips liberally across the pan.


Bake in the preheated oven for 25-30 minutes until toothpick inserted about 2 inched from the center comes out mostly clean with just a couple crumbs. Allow to cool completely before cutting. You can put the pan in the fridge to speed up this process. Run a knife down the long sides of the pan to loosen before using the foil edges to lift the brookies out of the pan and cut into squares. Try not to eat the entire pan yourself!


Pro-tip: cut with a plastic knife for easier and cleaner cutting.


To see an IGTV video of me putting these together, click here.









Pink Slip Gourmet

Dallas, Texas

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Lee Wedeberg

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