What do you get when you cross a brownie and a chocolate chip cookie? A brookie! My friend, Rachael, recently introduced me to the concept of a brookie. When she shared her recipe with me, she warned that they are addicting. Her recipe calls for three ingredients, 2 cups of graham cracker crumbs, 1 can of sweetened condensed milk and 1 cup of mini chocolate chips. Since today was a beautiful Sunday afternoon and I had no where to go, I decided to tackle these. As I was gathering the ingredients, I realized that I was out of sweetened condensed milk, so I went online in search for a substitute and found one here. What would I do without google?! Since I strayed from her original recipe, I found the batter was too dry and crumby, so I added 1 c of maple syrup, which did the trick.
These are so delicious! They taste just like a chocolate chip cookie but have the texture and thickness of a brownie. Get your glass of milk ready because you are in for a real treat with these!
- 2 c graham cracker crumbs
- 1 c semi-sweet chocolate chips
- 2 large eggs
- 1 c brown sugar
- 1 c maple syrup
- 1 tsp pure vanilla extract
- 2 tbsp all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- Optional: 1/2 c chopped nuts
- Optional: Confectioners' sugar, for dusting
Preheat oven to 325 degrees.
Combine the graham cracker crumbs, maple syrup, eggs, brown sugar, vanilla, flour, baking powder and salt in a large bowl. Stir in the chocolate chips and optional chopped nuts.
Bake in a lightly-greased 9x 9 inch baking dish until the brookies are set, about 30 to 35 minutes. Remove from oven and allow to cool before cutting into squares. Dust with confectioners' sugar.