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I'm Just Cookin' PDF Print E-mail
Written by Darci Tomky   



Best of both worlds

Cookies versus brownies. It’s a never-ending feud in the baking world. Which one is better? And when you have a choice between the two, which do you pick?

Pick both! That’s what I say! (It’s just horrible being an indecisive person at a dessert table. So miserable. The only solution is to try one of everything. It’s rough!)

Brownies. They are all about the chocolate—so very dense, gooey, soft and warm. Sometimes I make brownies just to lick the leftover batter out of the bowl. And I feel like you can fudge a bit on your brownie portions, cutting huge pieces and eating all the crumbs out of the pan. It’s still just one piece! And last but not least, I just have two words for you: Brownie. Sundae.

And on the other side of the battle, we have our chocolate chip cookies. Sometimes soft, sometimes crunchy. You’ve got your giant cookies, mini cookies, chocolate chunk cookies and double/triple/quadruple chocolate cookies. Don’t lie to yourself, you know when you bake cookies, you end up eating half the cookie dough before it ever hits the cookie sheet. And there’s nothing quite like sneaking a piping hot cookie just as it comes out of the oven. There’s also the milk and cookie option for all you cookie-dunkers out there.

How do we ever choose?!

Lucky for us, some genius people have given us lots of ways to combine our brownie and cookie passions into one lovely dessert. Ever heard of a brookie? Brownie + cookie = brookie! (Some call it a brookster, like the Baked bakery in New York!) It’s a large cupcake-shaped treat with a brownie base paired with cookie on top. This recipe is at the top of my to-do list!

I’ve also dug out some of my favorite inventions from my recipe box. I suppose they are both brownies, technically speaking, but with a tasty cookie twist.

The classic blonde brownies are pretty much a cookie in brownie form, and the cookie dough brownies top off a brownie mix with a guilt-free cookie dough layer, and of course, more chocolate!


Blonde Brownies

Brownies:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup margarine or butter
2 cups packed, dark brown sugar
2 eggs
2 teaspoons vanilla
1 6-ounce package (1 cup) semisweet chocolate pieces
1 2/3 cups chopped walnuts or pecans

Drizzle:
1/2 cup semisweet chocolate pieces
1 teaspoon shortening

Grease a 13x9x2-inch baking pan. Combine flour, baking powder, salt and baking soda. Beat margarine or butter in a large mixing bowl with an electric mixer on medium speed for 30 seconds. Add brown sugar and beat until well combined. Add eggs and vanilla and beat well. Add the flour mixture to the beaten mixture. Beat at low speed just until combined. Stir in chocolate pieces and 1 cup walnuts or pecans. Spread batter in the prepared pan. Sprinkle with the remaining nuts. Bake in a 350-degree oven for 30 minutes.

For drizzle, melt chocolate pieces and shortening in a small, heavy saucepan over low heat, stirring constantly. Drizzle over bars.


Cookie Dough Brownies

Brownies:
Any kind of brownie mix

Filling:
1/2 cup firmly packed brown sugar
1/4 cup sugar
1/2 cup margarine or butter, softened
2 tablespoons milk
1 teaspoon vanilla
1 cup all purpose flour

Glaze:
1 cup milk chocolate bits (or more!)
1 tablespoon oil
3/4 to 1 cup chopped walnuts (optional)

Heat oven to 350 degrees. Grease bottom only of 13x9-inch pan. Prepare brownies as directed on mix and spread in pan. Bake brownies according to package. Let cool completely.

In large bowl, combine brown sugar, sugar and margarine; beat until light and fluffy. Add milk and vanilla; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix well. Carefully spoon and spread over cooled brownies.

In small microwave-safe bowl, combine chocolate chips and oil. Microwave on medium for 1-2 minutes or until chocolate is just melted; stir until smooth. Carefully spoon glaze over filling; spread to cover. Sprinkle with walnuts; press down slightly. Refrigerate 30 minutes. Cut into bars. Store in refrigerator.


Holyoke Enterprise April 18, 2013