Mint Chip Brookies
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 227.9
- Total Fat: 13.4 g
- Cholesterol: 33.6 mg
- Sodium: 113.9 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 0.7 g
- Protein: 2.4 g
View full nutritional breakdown of Mint Chip Brookies calories by ingredient
Introduction
From Crazy for Crust From Crazy for CrustNumber of Servings: 24
Ingredients
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8 tbsp Crisco Pure Vegetable Oil
1 tsp Vanilla Extract
2 large Egg, fresh, whole, raw
.25 tsp Baking Powder
.33 cup Cocoa, dry powder, unsweetened
.25 tsp Salt
.5 cup Flour, white
.5 cup Butter, unsalted
.75 cup Granulated Sugar
1 large Egg, fresh, whole, raw
1 tsp Vanilla Extract
.5 tsp peppermint extract (by IT8EVERYTHING)
.5 tsp Baking Soda
.5 tsp Salt
2 cup Flour, white
24 tbsp Chocolate, Nestle Real Semi-Sweet Chocolate Chips
6 serving green food coloring (by 13MARTI)
Directions
Preheat oven to 350°. Line a 9x13” pan with foil and spray with cooking spray.
If you’re using a brownie mix, prepare as directed on the box. Set aside.
If you’re making from scratch brownies: Place the two baking chocolates and butter in a large, microwave safe bowl. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar. Add eggs, vanilla, and cocoa and stir well. Add flour and stir carefully. Set aside.
Make the cookies: Cream together butter and sugar in the bowl of a stand mixer or in a large bowl using a hand mixer. Mix in egg, extracts, baking soda, and salt. Stir in flour, then stir in food coloring if using, being sure to scrape the sides of the bowl to make sure all the dough gets turned green. Stir in the chocolate chips.
Spread brownie batter in prepared pan. Scoop tablespoons of cookie dough, flatten slightly with your hands and then lay over the top of the brownies. It’ll be hard to spread because it’s thicker than the brownie batter, so it’s best to drop flattened tablespoons evenly over the batter and then press lightly with your fingers to adhere them to each other.
Bake for 30-40 minutes until the tops are starting to get golden. The toothpick test in the center will come out with some crumbs on the toothpick.
Cool completely before cutting into small bars. These are some serious brookies - a little goes a long way!
Serving Size: Makes 16 squares
Number of Servings: 24
Recipe submitted by SparkPeople user RUNNINGATLAST.
If you’re using a brownie mix, prepare as directed on the box. Set aside.
If you’re making from scratch brownies: Place the two baking chocolates and butter in a large, microwave safe bowl. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar. Add eggs, vanilla, and cocoa and stir well. Add flour and stir carefully. Set aside.
Make the cookies: Cream together butter and sugar in the bowl of a stand mixer or in a large bowl using a hand mixer. Mix in egg, extracts, baking soda, and salt. Stir in flour, then stir in food coloring if using, being sure to scrape the sides of the bowl to make sure all the dough gets turned green. Stir in the chocolate chips.
Spread brownie batter in prepared pan. Scoop tablespoons of cookie dough, flatten slightly with your hands and then lay over the top of the brownies. It’ll be hard to spread because it’s thicker than the brownie batter, so it’s best to drop flattened tablespoons evenly over the batter and then press lightly with your fingers to adhere them to each other.
Bake for 30-40 minutes until the tops are starting to get golden. The toothpick test in the center will come out with some crumbs on the toothpick.
Cool completely before cutting into small bars. These are some serious brookies - a little goes a long way!
Serving Size: Makes 16 squares
Number of Servings: 24
Recipe submitted by SparkPeople user RUNNINGATLAST.