Brookies

Homecoming weekend welcomes back alumni 'Dores from near and far. Despite their differences, alumni are united by their love for Vanderbilt and what it means to be a Commodore. Alumni have shared experiences and memories and in deciding this week's recipe, I attempted to determine Vanderbilt's defining food. What I came up with is the "brookie", a Vanderbilt Dining experience and memory most certainly shared by many. For those of you who may not be familiar with Vandy dining lingo, the brookie is a gooey, half brownie and half cookie. Moist brownie and chewy cookie combine to form what can only be put into words as getting a taste of heaven in every bite. My version of the brookie differs a bit in the slightly higher cookie to brownie ratio and reduced overall thickness. It involves five ingredients which may be purchased in either Varsity Morgan or Varsity Towers. Based upon the calculated cost per serving of each ingredient, these brookies will cost you $8.89 or $0.44 per brookie. This does not include the cost of cooking spray.

Brookies

Yield:20

Total Cost: $8.89 (does not include cost of cooking spray)

• cooking spray
• 1 box (17.6 oz) Duncan Hines Double Fudge Decadent Brownie Mix
• 1 egg
• 1/3 cup vegetable oil
• 1/3 cup water
• 1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies

Preheat oven to 350 degrees. Spray a 9 x 13-inch pan with cooking spray. Make brownie mix as directed on box using egg, vegetable oil, and water.

Spread batter evenly in pan and bake for 15 minutes.

Remove brownies from oven. Cut cookie dough crosswise into 16 slices. Place slices in three rows of five slices each. Use remaining slice to fill in spaces between slices.

Bake for additional 15 minutes or until cookie topping is golden brown. As cookie dough begins to bake, after approximately 7 minutes, spread it with a  rubber spatula to ensure full coverage.

Remove from oven. Allow to cool for at least two hours. Cut into 20 bars and serve.

Reviews 
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