Brookie – The Must Make Holiday Dessert!

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #NestleHolidayBaking #CollectiveBias

Have you heard of the Brookie? That little piece of dessert heaven where the ooey gooey brownie goodness meets the soft and crunchy chocolate chip cookie. It is the ultimate chocolate lover’s dream!

The very first time I took a bite of this wonderful dessert I was in dessert heaven! That very moment I made up my mind to recreate the store bought version at home.

You know the first time I baked these (Yes I’ve made these twice already in a week! They are sooooo good per my kiddos!) I was on Day 14 of my Whole30. Actually I still am, successfully on Day 23. For those in the dark Whole30 is a month long eating program where you eliminate sugar, diary, grains, legumes, and process food from your diet. Man, I tell ya baking them, taking the pics, and processing these mouth watering pics over a few days….with all that yumminess right in front of me and not take a bite….it took a hell lot of self control! 

Can you see the brownie and cookie layers in those pieces? Gosh, my mouth is watering now. The recipe is pretty simple. You make the brownie dough and layer cookie dough over it. During busy times like the holiday season I’m all for saving time. So my go to NESTLÉ® TOLL HOUSE® Refrigerated Cookie Dough (have you tried the Holiday Chocolate Chip?) came to the rescue.

The Holiday Chocolate chip and the other speciality Nestle® Toll House® holiday flavors can easily be found at the pre-made cookie dough aisle at Walmart.

I made the brownie batter from scratch and used the Nestle® Toll House® Holiday chocolate chips instead of the plains ones for an extra special holiday touch.

After mixing the sugar, eggs, vanilla extract, and butter (cooled melted butter, you don’t want scrambled eggs) it was time to add the cocoa powder, baking powder, flour, and chocolate chips (don’t forget to save a handful for later).

Pour the brownie batter into a greased 9 x 13 baking pan and layer with the Nestle® Toll House® Refrigerated Cookie Dough squares. You could also use an 8 x 8 pan if that is all you’ve got but I strongly recommend using a 9 x13 pan. I made this twice already in 2 weeks due to popular demand; the first time in an 8 x 8 and the second time in a 9 x 13 pan. In the latter the layers come out more even aka. equal thickness of brownie and cookie. In an 8 x 8 pan because of its depth the brownie layer was thicker than that of the cookie.

Bake at 350°F for 45 mins or till a tooth pick inserted into the  center of the pan comes out clean. When you take it out of the oven sprinkle the chocolate chips that you saved earlier over the Brookie.

Cool for 2-3 hrs. Yes, that last part is essential. If you try to cut the Brookie before it cools completely the brownie part will still be undercooked and gooey. It needs 2-3 hrs to settle down and thicken. Oh yeah I tried that, it was deeelish right out of the oven but definitely messy.

Won’t these make for great teacher gifts this holiday? Especially wrapped in clear treat bags or in a festive tin with these pretty Nestle Holiday tags?

These are the tags that I used. Feel free to print your own from this image.

And now here’s the recipe;

What’s your favorite holiday recipe? Be sure to check out these awesome links for more holiday recipe inspiration; Flavorful Moments, Very Best Baking, Nestle Toll House, and Nestle Toll House Facebook page.