These brookies combine the best aspects of our mixes: soft, rich and chewy. With this recipe making 24 large brookies, they would make a great dessert to bring to any party!
Line a muffin pan with parchment baking cups and set aside.
Mix the brownie batter in a bowl according to the directions on the package. Once fully combined, cover and refrigerate for ½ an hour.
After the brownie batter has chilled, preheat the oven to 350. Mix the chocolate chip cookie dough by adding the butter, egg and the entire package to a bowl and stirring until fully combined.
Using a small tablespoon measuring spoon or a small cookie scoop, scoop out 24 balls of the brownie batter and place on one side of the parchment lined baking cups. Then, do the same with chocolate chip cookie dough, but placing on the other side of the baking cups. Flatten slightly with your fingertips until both doughs are touching.
Bake for 20 minutes, or until the brownie batter is firm. Don’t worry about the cookie being soft. It will firm up once cooled.
Cool on the counter and then chill for 1 hour in the fridge to set up.
If desired, make the ganache by adding the ganache packet from the brownie mix with the 4 tbsp melted butter. After the brookies are firm, take them out of the baking cups and dip or drizzle each brookie with the ganache. Lay on a piece of parchment to dry.