M&M Cheesecake Brookies
- 1/2 Cup European Style Unsalted Brown Butter
- 1/2 Cup + 2 Tbsp Packed Brown Sugar
- 2 Tbsp Sugar
- 1 Large Egg (Room Temp)
- 1/2 Tsp Vanilla
- 1 1/4 Cups of All Purpose Flour(Spoon & Leveled)
- 1/2 Tsp Baking Soda
- 1/4 Tsp Salt
- 1/2 Cup Semisweet Chocolate Chips
- 1/2 Cup Milk Chocolate Chips
Cheesecake Filling
Brownie
Instructions
Please see tips before baking. This brookie requires being precise and having a little patience so you can create this magical deliciousness.
- Prepare an 8x8 baking pan with non stick spray and parchment paper long enough on the sides for an easy removal.
- Begin by making your brown butter. Cut butter into cubes. In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from the heat and place it on a heat safe bowl to cool.
- Once your brown butter has cooled in a large bowl combine your brown butter and sugars and whisk until combined.
- Add eggs and vanilla and whisk until combined.
- Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
- Add m&m's and chocolate chips and gently fold until combined. Do not over mix.
- Set aside while you make the other parts of the brookie.
- Prepare the brownie batter by melting the butter and chopped chocolate in 45 second intervals mixing inbetween until they are fully melted.
- Allow it to cool a bit before adding the rest of the wet ingredients.
- Once the chocolate mixture has cooled a bit add the eggs, sugars, oil and vanilla and mix until combined.
- Add the dry ingredients and mix until combined. Do not over mix.
- Add the chocolate chips and mix until combined.
- Add the prepared brownie batter to the prepared pan
- On a separate bowl make cheesecake batter by adding all the cheesecake ingredients together and mixing with a hand mixer on medium speed until combined and creamy. Scraping the bottom and sides of the bowl as needed. It should only take 2-3 minutes.
- Begin to layer the brookie by adding the cheesecake filling on top of the brownie batter.
- The cookie dough you'll only be using about 3/4 of the prepared batter. The rest you can use to make cookies afterwards so set it aside if you'd like.
- Place the cookie dough in 2 Tbsp patches on top of the cheesecake batter. Leaving some exposed patches of cheesecake. Continue this until you have done the top. (Video in insta for reference)
- Add more chocolate chips and m&m's on the exposed cookie parts.
- Bake at 350 degrees for 25-30 minutes or until golden brown on top it is not overly jiggly.
- Mine baked at 30 minutes.
- This is the part where we have to be patient the brookie needs to set.
- Allow to cool mostly completely then refrigerate for 1-2 hours before cutting into it so you can have clean cuts.
TIPS
- Brookie will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
- Make sure your brown butter is cooled before you begin to make the cookie dough.
- Brookie can be stored in the refrigerator for up to 5 days and take out desired amount 1-2 hours before enjoying!
- Share your pics with me on social media! #sweetmelibakery