Canadian Living – September 2019

106 | CANADIAN LIVING SEPTEMBER 2019

The idea of two for

the price of one just

got a whole lot tast-

ier with the creation

of these brownie-

cookie hybrids.

PHOTOGRAPHY TAN GO

FOOD STYLING DENYSE ROUSSIN

PROP STYLING CAROLINE SIMON

COOK & EAT last bite

BROOKIE SQUARES

MAKES 20 SQUARES

HANDS-ON TIME 20 MINUTES

TOTAL TIME 55 MINUTES

Brownie Batter

6 oz dark chocolate, chopped

½ cup unsalted butter

½ cup granulated sugar

3 eggs, lightly beaten

1 tsp vanilla

1 cup all-purpose flour

½ tsp salt

Cookie Dough

½ cup unsalted butter, softened

½ cup packed brown sugar

½ cup granulated sugar

Brookie

squares

1 egg

1 tsp vanilla

1 cup all-purpose flour

½ tsp baking soda

¼ tsp salt

1½ cups bittersweet chocolate chips, divided

Brownie Batter Preheat oven to 350°F.

Grease 9-inch square cake pan; line with

parchment paper. Set aside.

In large microwaveable bowl, heat choco-

late and butter on medium-low setting for

90 seconds. Stir until melted and smooth.

Stir in sugar. Add eggs and vanilla; mix until

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combined. Spread into prepared cake pan.

Set aside.

Cookie Dough In large bowl, beat butter, brown

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Beat in egg and vanilla until smooth.

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soda and salt; stir into butter mixture using

wooden spoon. Mix in 1 cup chocolate chips.

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Bake for 30 minutes. Sprinkle with remaining

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dough. Bake until tester inserted in centre comes

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5 minutes. Transfer pan to rack; let cool comple-

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PER SQUARE about 325 cal, 4 g pro, 17 g total fat (11 g sat. fat), 39 g carb

(2 g dietary fibre), 60 mg chol, 140 mg sodium.

WHAT

IS IT?

Brookies get their

name from the clever

(and delicious!)

combo of brownies

and cookies.