Should any of you have a reason why Butterfinger should not lawfully wed chocolate chip cookie & brownie, speak now or forever hold your peace:
Exactly!! You’d have to be out of your mind not to want to meld the flavors of these bad boys! I now present to you….*drum roll*… Mr. & Mrs. Butterfinger Brookie!!!
I’m not just sharing one recipe today, I’m sharing two. This is the combination of my incredibly fudgy, super chocolate-y brownies with chocolate chips and Butterfinger pieces in them AND my chewy chocolate chip cookie recipe also with Butterfinger pieces in them! The whole bar is a combination of chewy, salty, crunchy, and sweet and you definitely will not stop at just one. Dieters beware, these babies have the power to ruin any health conscious thoughts with one bite! I set the bars (meant for work) out on the countertop and within 10 minutes both my husband and his friend had eaten a third of the pan!
So in case you’re wondering…. I got tired of calling them “brownie cookies” and just started calling them “brookies”. I’m fairly certain this is already a term and can claim no credit for creating it, but no one had heard of it at work so I pretended to. 😉 Shhhhhhh. Now that I’ve had a taste of brookie potential my mind is all a-whir with combinations and flavors. Could I do a strawberry cookie on top for chocolate covered strawberry brookies? How about snickerdoodle brookies? S’more brookies? The possibilities are endless!
The two recipes will be posted in one recipe card with instructions on how to create this masterpiece of deliciousness. However, if you want to just make some chocolate chip cookies or brownies with or without Butterfinger pieces, here’s how:
For Chocolate Chip Cookies:
- Follow all directions in this recipe and drop by rounded spoonful or cookie scoop onto a cookie sheet, leaving room for spreading.
- Refrigerate your cookies for an hour or freeze for 15 minutes and then put into a 350 degree oven for 8-12 minutes, until the center no longer looks wet and the bottoms are golden.
- Chilling the cookie dough makes it flatten/spread less and you will end up with a chewier, thicker cookie this way. If you prefer thinner cookies you can skip the chilling and bake the same temperature and time as above.
For the Brownies:
- Spread your batter into a greased 9×13 pan and bake at 350 degrees for 20-25 minutes. Just until the center doesn’t jiggle when you wiggle the pan.
- Cool completely before frosting. These brownies actually develop a much chewier, fudgier texture if refrigerated before eating.
- For cheesecake brownies, beat 8 oz cheesecake, 1/2 cup sugar and 1 egg and swirl this mixture into your brownie batter before baking!
For the Butterfinger pieces, I bought a bag of pre-crushed Butterfingers pieces in the baking aisle, but if you cannot find them, purchase 4-5 full size Butterfingers and you should be just fine with that amount. 🙂
- 1/2 cup salted butter, melted
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 cup Butterfinger, crushed
- 1/2 cup chocolate chips, your choice of dark, milk, etc
- 1 cup salted butter, room temperature
- 1 cup white granulated sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cups semisweet chocolate chips
- 1 cup Butterfinger pieces
- Preheat oven to 350. Grease a 9x13 pan and set aside.
- Mix butter, sugar, eggs and vanilla. Beat in flour, cocoa powder, and baking powder.
- Fold in chocolate chips and Butterfinger pieces and pour into your 9x13 pan. Spread lightly until it evenly covers the bottom of the pan and set aside.
- Cream your butter, white and brown sugars until light and fluffy. Add eggs one at a time and then vanilla.
- Add flour and baking soda and beat on medium until incorporated.
- Add chocolate chips and Butterfinger pieces and beat on low or fold in by hand.
- Drop large spoonfuls (or spatula fulls) on top of your brownie batter. Try to place them covering as much of the top as possibly and then using your spatula or spoon, start to gently connect your blobs into one cookie layer on top. Don't worry if you get swirls of brownie batter or have gaps, it will still be delicious and beautiful!
- Bake for approximately 20-25 minutes or until the center no longer jiggles when you lightly push the pan.