Better Together

With apologies and much respect to Jack Johnson:

There is no combination of words I could put on screen of my MacBook 

No song that I could sing, but I can certainly cook

These dreams, and they are made out of real things 

Like chocolate chip cookies 

Smushed with deep dark chewy brownies 

These are the answer, 

At least for most of the questions in my heart 

Like what's for dessert? And can I have two? 

And is making them not too hard? 

It's actually easy, and

They're so darn great you must believe me 

I'll tell you one thing, it's always better when they're together 

Mmm, it's always better when they're together 

Yeah, we'll be licking our lips when they're together 

Well, it's always better when they're together 

Yeah, it's always better when they're together 

Mmm, mmm, mmm 

I believe in Brookie Bites 

They are so, so tasty just to eat 

Plus, when I wrap 'em up, 

They stay delicious, all the way to N.C. 

Now these are favorites of mine 

And there is no, no better mash up I've seen

Caramelized cookie dough and intense chewy brownies

Yeah, I had to tell you this thing 

They're better together.

Mmm, mmm, mmm, mmm, mmm ,mmm...

Brookie Bites

by Sharon Graves

Prep Time: 15 minutes

Cook Time: 15 minutes

Half brownie, half chocolate chip cookie, in bite size cupcake form.  Holy mash up, Batman!  Baking these in the muffin tins solves the problem of the mismatch in texture between brownie dough and cookie dough, and gives you an awesome amount of crispy edge bits and chewy center bits in every bite. I mean, who even needs Banana Pancakes when these thing exist?

6072099

Ingredients (4-5 dozen bites)

• 1 recipe World's Best Chocolate Chip Cookies, or your favorite recipe
• 1 recipe of your favorite box brownies, made with 1 less egg than the recipe calls for. I'm a huge fan of Ghiradelli Ultimate Fudge, but any good brand will do.
• Flaky sea salt, for sprinkling, optional

Instructions

Preheat oven to 350. Spray 5 trays of mini muffin cups with baking spray and set aside. The recipe makes between 4 and 5 dozen.

Using two separate teaspoons, take a bit of dough from each mixing bowl and shape your brookies. They should be about 1/2 an inch thick and the same size as the mini muffin tin openings. Press gently into the prepared muffin tins. 

Sprinkle with a few flakes of sea salt, if you like. (I like)

Bake for 13-15 minutes, until edges are crispy and middles are just set. Remove from the oven and cool for a bit in the pan, then pop out and cool the rest of the way on cooling racks. The brookies may sink a bit in the middle as they cool, which is totally fine and actually super tasty.

These will keep well in a sealed container for several days. They also ship and freeze nicely.