put my favorite black bean brownie base to work in these easy and delicious whole grain brookies!
Okay so I know these have been done time and time again, but hear me out first!
These aren’t just your typical brookies! They differ from those others you might see out there.
I made my super fudgy black bean brownies as the base because it’s so stinkin’ easy (and honestly, because I have yet to come up with a regular homemade brownie recipe that’s better than boxed) and delicious. It comes out perfect everytime – ooey, gooey and fudgy. Everything you’d want in a brownie (plus a little punch more of protein and fiber).
That said, if you want to cut down on time for these, you can totally just use a boxed brownie mix (or your favorite homemade recipe, as long as you promise to share it with me!).
I mean honestly, who wants to make the decision between a brownie and a cookie? If I can have them together and avoid that choice, I’m a happy camper.
You get a nice crispy cookie crust on top then the inside is all ooey, gooey cookie fudgey brownie goodness. Pair it with some ice cream and you’ve got a dessert that will knock the socks off everyone.
Feel free to get creative with these! I went with the classic chocolate chip cookie topping, but a sugar cookie topping would also be delicious.
You can also swap out the chocolate chips in the brownie recipe for chopped peanut butter cups or toffee chips – whatever your favorite flavor combination is, you can make it happen here.
And despite requiring two different doughs, these still come together fairly quick. Get all your ingredients out before you start baking and then it’s simply combining and letting them bake!
No matter what you do – it’s a fun twist on two usual dessert options that most definitely both deserve a seat at the table!
put my favorite black bean brownie base to work in these easy and delicious whole grain brookies! to make it even easier, you can use your favorite boxed mix or store-bought cookie dough!
For the Cookie Dough:
- 1 stick salted butter, room temperature
- 3/4 cup white sugar
- 2 tablespoons brown sugar, packed
- 1 egg
- 1/2 teaspoon vanilla
- 1 cup + 2 tablespoons white whole wheat flour (can also use all-purpose flour)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
For the Brownies:
- 1 15.5 oz black beans, drained and rinsed
- 3 large eggs
- 2 tablespoons butter
- ¾ cup granulated sugar
- ½ cup dark chocolate cocoa powder
- 1 tsp vanilla extract
- ¾ tsp baking powder
- Pinch of salt
- ½ cup dark chocolate baking chips
- Preheat oven to 350 degrees F
- Lightly grease an 8×8 inch pan and line with parchment
- Cream butter and sugars in a stand mixer adding in eggs and vanilla and mixing until creamy and smooth
- In a separate small bowl, combine flour, baking soda and salt then add to wet mixture
- Fold in chocolate chips then set aside
- Next, combine all ingredients except for the chocolate chips for the brownies in a food processor and process until smooth
- Fold in chocolate chips then pour brownie batter into the prepared pan using a spatula to spread evenly in the pan
- Scatter pieces of cookie dough over the brownie batter (you will have some left over) and press down gently allowing the brownie batter to come up around the cookie dough
- Bake for 35 to 40 minutes or until a knife comes out (mostly) clean of batter (you may see some melted chocolate from the chips).
- Allow to cool 10 minutes before removing from the pan. Cool an additional 5-10 minutes n a wire cooling rack then slice into bars.
- To ensure the middle cooks, it’s best to bake the brownies for 20-25 minutes uncovered, then bake for an additional 10 minutes with a tinfoil tent allowing the center to cook but ensuring the cookies don’t burn. Finish off for a final 5 minutes in the oven uncovered.
Keywords: brookies, bars, dessert, brownies, cookies
recipe adapted from pinch of yum3