Double Chocolate Brookies

Can't decide whether you feel like baking cookies or brownies? Why not try these brownie-like cookies!

This recipe is part of the Freaky Friday Holiday Cookie Exchange for 2016. The cookie exchange is my favorite blogging event of the year! In round sees 17 bloggers participating. We are each randomly and secretly assigned to another blog where we pick out a cookie, brownie, truffle, fudge, or something of the like, recipe. We get baking, then each post of chosen recipe at the same time,

I was assigned to Aunt Bee's Recipes, a blog I adore. Now, Brandi isn't all that keen on baking. She'd much rather stick to cooking but when she does bake, the results are amazing! I had such a great list of recipes to choose from. I narrowed it down to Milk Chocolate Toffee Blondies, Peanut Butter Brownie Overloads, Santas Favorite Mint Fudge, and Double Chocolate Brownie Cookies.

I really struggled to pick what to make, but ultimately my decision was made by access to ingredients. Aunt Bee is great for keeping her baking recipes super simple with minimal ingredients but for me that means lots of ingredients I just don't have access to! But the Double Chocolate Brownie Cookies didn't require much brain power on thinking of ingredient substitutes!

Aunt Bee calls these "Brownie Cookies" but recently I've heard a lot of people, mostly on masterchef, calling cookies like this "brookies" so I decided to stick with the trends and call these brookies too!

These brookies are out of this world good! The texture is amazing - just like you'd expect from a cookie-brownie hybrid! The dark and white chocolate pair together beautifully and the chopped nuts add a wonderful crunch.

Everyone that tried these brookies absolutely LOVED them! My hubby was so delighted with them and raved about how good they were. I took some into work and my boss called them "spectacular." So this recipe definitely ticks all the boxes!

I have absolutely no clue what bisquick is, so in place of 2 cups of bisquick I used 2 cups of plain flour with 1 tsp of baking powder. My brookies look just like Aunt Bee's so this seems to be a perfect substitute if you're also outside of the USA. 

Here's a list of all participating bloggers, you can find links to their specific recipes at the bottom of this post.

An Affair from the Heart

A Dish of Daily Life

Life Currents

LeMoine Family Kitchen

Platter Talk. A Culinary Blog. Food, Wine, Friends

Who Needs A Cape?

Full Belly Sisters

Cooking On A Budget

Big Rigs 'n Lil' Cookies

Take Two Tapas

A Kitchen Hoors Adventures

Hostess At Heart -Julie Menghini

Honey & Birch

Aunt Bee's Recipes

The Foodie Affair

Pic-Nic

Lisa's Dinnertime Dish

Double Chocolate Brookies

Makes about 35 cookies

2 Cups semi-sweet chocolate chips

2 Cups Bisquick (or 2 cups plain flour + 1 tsp baking powder)

1 can condensed milk

45 g butter, softened

1 egg

1/2 tsp salt

1 tsp vanilla extract

1 Cup chopped nuts

1 Cup white chocolate chips

1. Preheat oven to 180C (350F) and line a baking tray with baking paper or a cookie sheet.

2. Melt the semi-sweet chocolate chips either in the mircowave (in 30 second bursts) or over a double boiler. Add in the bisquick, condensed milk, butter, egg, salt, and vanilla. Beat until very well combined. 

3. Stir through the chopped nuts and white chocolate chips. 

4. Place rounded teaspoon fulls of the cookie dough onto the baking tray, press down on them very slightly and bake for 10 minutes.

5. Cool the brookies on a wire rack and store in an airtight container. 

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