Brownies are cookies too
Did you know, brownies are cookies too? That’s right brownies are considered sheet pan cookies and while they are gooey and cakey and sometimes chewy they are cookies. The word cookie actually means small cake. They truth is there are a great deal of cookies that are made of batter like substances such at Black & Whites, Madeleines and of course BROWNIES!!!
Brownies are the epitome of a cake like batter mixtures that is then baked in a pan and can be iced with a frosting or left plain. While it would be easy to classify them are bars because we often cut our brownies into long slender bar shape or squares, bar cookies are technically a method where the dough is baked long and narrow strips are cut from it to form bars, like Biscotti. Now that we’ve got all that mumbo jumbo out the way regarding classifications let’s get into this tasty semi-homemade treat that will make you a certified “Sandra Lee” and take your next cookie gift box over the top.
What you need
1 box of Brownie mix (I used Betty Crocker Delights Supreme Original)
1 egg
1/3 cup of oil
1/4 cup water
1/2 cup roughly chopped Valrhona Caramelias
Directions
Heat oven to 350°F for shiny metal pan or 325°F for dark, nonstick or glass pan. Grease bottom of pan.
Stir Brownie Mix, water, oil and egg in medium bowl, add in the rough chopped chocolate and chocolate syrup pack and mix until no dry bits remain in bowl. Spread in 8x8 pan that is well sprayed with cooking spray and lined with parchment.
Bake 25 min or until toothpick inserted 2 inches from side of pan comes out almost clean; cool.
Now, even if you love baking like I do sometimes you are just tired and a little overwhelmed, especially during the holidays. So why not give yourself a break and create a treat that is semi-homemade. I love semi-homemade because in my mind it’s still homemade because I took the time to do extra steps. For these brownies I grabbed my favorite store bought box brownie mix. At first I was just going to basic brownies but then I was like, when have I ever been basic.
I remembered I had some Valrhona Caramelia 36% chocolates I had picked up from Central Market. I absolutely LOVE Valrhona chocolates, they are divine. I took the caramelia’s gave them a rough chop and tossed them into my brownie batter. If you aren’t familiar with Caramelia by Valrhona it is a silky and “voluptuous with rich milky flavor and compelling taste of salted butter caramel.” Combining the rich fudgy nature of the brownie batter with the soft creaminess of the added chocolate is what makes these semi-homemade. To complete the presentation of the treat I melted some white chocolate, and using a fork I drizzled it all over my baked and sliced brownies and topped with holiday sprinkles.
