What are some variations for this praline brownie cookie recipe?

There are several ways you can put a spin on these cookie brownies! Try one of these or use them as inspiration for making a new flavor of brookies your family will enjoy: Brownie Batter Stir-Ins: Stir in one of these ingredients to the brownie batter before you spread it in the pan: 1 cup semi-sweet chocolate chips or white vanilla baking chips or use 1/2 cup of each. 1 cup chopped nuts such as pecans, almonds, walnuts or macadamia nuts. 1 cup candy-coated chocolate candies 1 cup chopped creme-filled chocolate sandwich cookies 3/4 cup coarsely shredded zucchini (about 1 medium) and 1/3 cup miniature chocolate chips. Alternate Nut Filling: Substitute coarsely chopped almonds, walnuts, or macadamia nuts for the pecans. Change Out the Flavoring: Substitute 1/4 teaspoon almond, maple, or rum flavoring for the vanilla in the praline filling. Swap the Cookie Dough: Try Pillsbury™ Sugar or Peanut Butter Refrigerated Cookie Dough instead of the chocolate chip cookie dough. Or try our Chocolate-Oatmeal Brookie Bars or Peanut Butter Cup-Cookie Dough Brownies next!

How to Store Brookies

To enjoy our brookies at their peak of freshness, you can wrap either the pan of bars with plastic wrap or a plate of them wrapped with plastic wrap. Store them on the counter for up to 3 days. There is no need to take up any room in the fridge storing them, as it’s not necessary, and won’t really extend the amount of time for you to enjoy them. If you wish to freeze the bars so that you can get a jump on baking or enjoy them later, remove them from the pan and wrap them tightly with aluminum foil. Place the foil pack inside a freezer food-storage bag. Freeze for up to 3 months. To thaw frozen brookies, remove them from the plastic bag. Let the foil-wrapped bars stand on the counter for several hours or overnight.

How To know when Brookies are Done?

It is harder to tell when our brownie cookie recipe is done, than it is for regular brownies or cookies, because of the layers and two baking times, but have no fear! We have tested this recipe with both time and a doneness cue to help you be able to determine if they are baked through. Brownie Layer: For this part of the brookie recipe, you must use just the time given in the recipe. Because they will get other layers on top and baked longer, just go by the time. Brookies (with all the Layers): When all the layers are in place and you are going to bake the pan longer, set the timer for the minimum time. When your timer goes off, check to see that the cookie topping is deep golden brown (you can use the photo as a color guide for what you are looking for). If they are not deep golden brown, then bake them a minute or two longer and look at them again. These bars will continue to set up as they cool, so if they appear a little soft, that is ok.

Our delicious brownie cookie recipe can be cut in two ways, depending on if you want to serve them as bars or a dessert. For hand-held bars, a smaller size is preferred, so that they will fit in your hand. For desserts, larger portions are preferred, so that you get a more ample portion, when served on a small plate with ice cream on the side. These may sound more complicated than they really are—once you start, you will get it! Bars: Cut bars when the pan is completely cool. The easiest way we cut a 13x9 pan of bars into equal sizes is to first cut them lengthwise in half, and then make two more cuts, cutting each half in half (that makes four rows total down the length of the pan). Then rotate the pan and make a cut across down the center of the width of bars, cutting them in half. Then make two equal cuts on each half (that makes 6 rows total, through the short side of the pan). Dessert Pieces: Cut dessert squares while warm. Make two equal cuts down the length of the pan to make 3 equal rows. Then rotate the pan and cut them crosswise in half. Cut each half in half (that makes 4 rows, on the short side of the pan).

Praline Brookies

Name: Praline Brookies
Prep time: 20 min
Total time: 2 h 50 min
Yield: 24
Ingredients: 1 box fudge brownie mix; 1/2 cup vegetable oil; 1/4 cup water; 2 eggs; 1/4 cup butter; 1/4 cup milk; 1/2 cup granulated sugar; 1/2 cup packed brown sugar; 1/2 cup coarsely chopped pecans; 1/2 teaspoon vanilla; 1 roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough; Vanilla ice cream, if desired

(70)

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Prep 20 min
Total 2 hr 50 min
Ingredients 12
Servings 24

Ingredients

1 box fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
1/4 cup butter
1/4 cup milk
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup coarsely chopped pecans
1/2 teaspoon vanilla
1 roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough
Vanilla ice cream, if desired

Steps

1

Heat oven to 350°F (325°F for dark pan). Spray 13x9-inch pan with cooking spray. Make brownie mix as directed on box using oil, water and eggs. Spread batter evenly in pan. Bake 25 minutes.
2

Meanwhile, in 2-quart saucepan, heat butter, milk, granulated sugar, brown sugar, pecans and vanilla to boiling over medium heat, stirring constantly. Reduce heat to medium-low; simmer 3 minutes, stirring occasionally. Remove from heat; set aside until brownies are baked.
3

Immediately pour praline mixture evenly over partially baked brownies. Cut cookie dough crosswise into 4 equal pieces; cut each piece into 4 slices. Carefully place slices in 3 rows of 5 slices each, using last slice to fill in spaces. (Spaces between cookie dough pieces will spread during baking to cover top.)
4

Bake 23 to 28 minutes longer or until cookie topping is deep golden brown. If serving as bars, cool 2 hours; cut into 6 rows by 4 rows. If serving with ice cream as dessert, cool 20 to 30 minutes; cut into 4 rows by 3 rows.

Nutrition Facts

Serving Size: 1 Bar

Calories: 300

Calories from Fat: 130

Total Fat: 14g; 22%

Saturated Fat: 3 1/2g; 18%

Trans Fat: 1g

Cholesterol: 25mg; 9%

Sodium: 140mg; 6%

Potassium: 35mg; 1%

Total Carbohydrate: 40g; 13%

Dietary Fiber: 1g; 4%

Sugars: 30g

Protein: 2g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 8%; 8%

Exchanges:

1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.