Easy Brownie Cookies

Delicious brownie cookies. Quick and easy, just like me. No, not like that. I love quick and easy in the kitchen. Not that I don’t do long and laborious, but quick and easy usually means very little cleanup, plus, obviously, it means I can eat sooner rather than later.

I LOVE brownies. Like, LOVE love. My daughter knows that if she makes brownies she’ll need to eat what she wants within the first day, possibly two, if she’s going to have any chance in hell at getting any at all. They will not last with me in the house. I can’t help myself. I especially love the corner ones, but once those are gone, I go for all of the edge pieces. So when I figured out how to make these cookies, I was so excited to find that the entire batch of cookies is basically like having ALL corner brownies! Yay!

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Don’t be jealous of my quality photos. Until I have the time to focus (pun intended) on creating real quality images, these will have to do.

Let’s skip the blah-blah. Here’s the recipe – quick, easy, and delicious!

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Ingredients

  • your favorite brownie mix (This one happens to be from Aldi, which is good, but my personal favorite is Duncan Hines Dark Chocolate Fudge Brownies. YUM.)
  • half the added ingredients called for on the back of the box*
  • up to 1/2 cup chocolate chips and/or nuts (optional)

*Note: If your brownie mix calls for 3 eggs, here is what I have discovered. Using 2 eggs will produce more of a cake-like cookie. Using 1 will produce a firmer, chewier cookie. If using 1, you may need to add just a bit more water (a tablespoon or so) to make stirring easier. If your brownie mix calls for 2 eggs but you prefer a more cake-like cookie rather than a chewy cookie, use 2 eggs rather than 1.

I would imagine that brownie cookies made from scratch would be absolutely delicious! But I haven’t yet made them because 1) I’m not that ambitious, 2) we always have brownie mix in the cabinet, and 3) when I really have a hankering for brownie cookies, it’s time right freaking now to eat them and I’m pretty sure making them from scratch would require a 3 minute delay in getting fresh, gooey chocolate cookies into my grubby little mitts. I’ll be sure to update you if this miracle ever happens though.

Instructions

Preheat oven to 350F.

Dump dry mix into a bowl and break up any clumps with a whisk. Add mix-ins (chocolate chips and/or nuts) and whisk to distribute. Add water, oil, and lightly beaten egg. (Lightly beating the egg before adding it will help to ensure no weird rubbery bits end up in your brownies.)

Using a spoon or sturdy spatula (not whisk), mix well until all dry is incorporated. It will be a thick, stiff batter that resembles ice cream. (I have been known to eat the batter like this… I don’t recommend it because of the raw eggs, but my eggs come from a local farm and I know they are fresh. And I really just can’t seem to help myself.)

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At this point, you can make cookies immediately. Unless I’m having serious chocolate panic, though, I usually refrigerate the dough for 30-60 minutes before baking.

Drop rounded spoonfuls onto baking sheet lined with parchment paper. (I use a cookie scoop for evenly sized, rounded blobs.) One average sized box mix yields approximately 24 cookies. (*Note (again): rumor has it that you can use this same formula with cake mix to make cookies. I’ve never made them myself, but let me know in the comments if you’ve made them (with or without success!).)

Bake for 10-13 minutes (12 is perfect in my oven). Cool for 1 minute before transferring to cooling rack. Eat the entire tray before anyone else discovers them.

20180127_211805.jpgThese cookies are addictive! The great thing is that you can mix up the dough and refrigerate it, making only as many as you need (vs. want, which, in my house, is not the same thing).

I often freeze cookie portions then put them in a ziplock to make later. To do this, simply drop cookies onto a parchment-lined baking sheet and freeze for about an hour. Transfer to a freezer bag and keep in the refrigerator or freezer until you need want them. Adjust baking time accordingly.

Enjoy! What’s your favorite kind of cookie? Let me know how these turn out if you make them!

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