It’s not often I get snowed in while visiting my mom in Central Massachusetts. In recent years, I’m usually at my apartment or in my neighborhood within the Pioneer Valley when the bigger storms hit – and I pass the time waiting for plows and sanders by binge-watching comfort movies or my favorite television series, walking to the bars/restaurants around the corner from my place, or snapping photos at any of the picturesque locations in the area.
This past weekend, however, I was visiting my mom and running some errands with her when the most recent snow/ice storm hit – blanketing New England with layers of thick snow and sleet overnight on Saturday and into yesterday morning. When we weren’t out shoveling and clearing her walkway and driveway, we did one of my favorite “Snow Day” activities from back when I was a kid – and got some baking done!
My mom makes the best brownies ever, but I tend to lean towards chewy chocolate chip cookies as a sweet treat when the weather is less than favorable – so we decided to combine the two with her famous “Brookies!” – a recipe she was kind enough to share!
WHAT YOU’LL NEED:
24 SERVINGS:
FOR THE BROWNIES:
- 4 ounces unsweetened baking chocolate, coarsely chopped
- ¾ cup unsalted butter
- 1¾ cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 cup all-purpose flour
FOR THE COOKIES:
- ½ cup unsalted butter, melted
- ⅓ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups all-purpose flour
- 1½ cups chocolate chips semi-sweet or milk
WHAT YOU’LL DO:
1. Preheat oven to 350°. Line a 9×13” pan with foil and spray with cooking spray.
2. Make the Brownies: Place the baking chocolate and butter in a large, microwave safe bowl. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar. Add eggs, vanilla, and cocoa and stir well. Add flour and stir carefully.
3. Make the Cookies: Cream together butter and sugars in the bowl of a stand mixer or in a large bowl using a hand mixer. Mix in egg, vanilla extract, baking soda, and salt. Stir in flour, then stir in chocolate chips.
4. Spread brownie batter in your prepared pan. Scoop tablespoons of cookie dough, flatten slightly with your hands or a spoon, and then lay over the top of the brownies. Because the cookie dough will be thicker than the brownie batter, using your fingers will make sticking/adhering the two mixtures together a little easier.
5. Bake for approximately 30-35 minutes or until the tops are a dark golden color. If you test by placing a toothpick in the center, the brownies won’t be completely done, so remove them from the oven once the tops are dark golden in color.
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These brookies were so soft, chewy, and delicious with an ice cold glass of milk – and I enjoyed a couple while decompressing after the storm with Oliver and my mom on her couch while we watched the SNL50 celebration last night.
And I packed one to bring with me as a little treat at work today, as well! They’re phenomenal – and perfect for a Monday pick-me-up!
xo
Coffee & Chiffon 