Happy Valentine’s! Today’s post is about all things sweet and pink. My lovely bible study group and I celebrated “Galentine’s” this past weekend, so of course, I had to make dessert!
I chose two of my favorite desserts: cupcakes and brookie’s!
Items you’ll need:
For the brookie’s:
- 1 box Ghirardelli chocolate supreme brownie mix
- 3/4 tube of Nestle Toll House chocolate chip cookie dough
- 1 egg
- 1/3 cup oil
- 1/2 cup water
- 3/4 cup Valentine’s Edition M&M’s
Brookie’s are a decedent combination of brownies and cookies. They are DELICIOUS and so simple to make.
Preheat the oven to 325 degrees and let’s get baking!
Go ahead and follow the instructions on your brownie mix box. Mine called for 1 egg, 1/3 cup vegetable oil, and 1/2 cup water. I poured the mixture into the bottom of a parchment lined pan. Do not skip lining the pan with parchment paper.
Next comes the cookie dough layer. But first, I sprinkled a few M&M’s on top of the brownie batter.
If you are using a tube of cookie dough, slice the log into 1/2 inch pieces. I wanted mine to lie seamlessly on top of the brownies, so I lined them up in-between two slices of wax paper and rolled them into a sheet with my rolling pin.
Gently place the cookie dough onto the brownie mix and sprinkle more M&M’s. Place them in then oven for 35-40 minutes. Use a toothpick to test them around the 35 minute mark. If the toothpick comes out clean, they are ready!
When your brookie’s are done, leave them to cool inside the pan for an hour. Afterwards, use the edges of the parchment paper to lift the brownies out of the pan. Let them completely cool before using a heart shaped cookie cutter to cut them. Allowing the brownies to properly cool will prevent them from crumbling.
Your brownie’s will magically transform into heart shaped bites – with the help of a cookie cutter. I placed mine in the cutest heart shaped tray from Chickfila to transport them to the Galentine’s party. So glad I hung on to this last year!
Next, the cupcakes! I was SO excited to make these cupcakes.
Let’s start with the cupcakes. Preheat your oven to 350 degrees. Cream the butter and sugar in a stand mixer – this should take about 3-5 minutes. Add the liquids into the butter and sugar and mix on low. Sift the flour, baking powder, baking soda, cocoa powder, and salt into the bowl and combine on low.
Spoon approximately 3 tablespoons into the cupcake liners. Bake for 20-25 minutes and allow to cool completely before icing.
For the buttercream, cream two sticks of room temperature butter until whipped. Slowly add 16 oz of powdered sugar to the butter on low. As the buttercream builds in texture, add 3 tbsp of heavy cream. This will make the buttercream smooth and easy to handle. Lastly, add the vanilla for flavoring.
Using the food coloring of your choosing, add a few drops at a time until you get your desired color. I filled my first piping back with my lighter buttercream and used a teardrop shaped tip. Starting in the middle of my cupcake, I created a rose bud. I added the petals by slowly twirling the cupcake and adding more layers as I went.
For the next rose design, I darkened the buttercream and used a star tip on my piping bag. Once again beginning in the middle of the cupcake and swirling out until I reached the edge of the cupcake.
How easy was that!? Two crowd favorites that do not disappoint. I hope you enjoy making these delicious treats just as much as I did. Happy Valentine’s! Don’t forget to show this post some love, too!
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