Guys, guys, guys!!! IT’S THE MOST WONDERFUL TIME OF THE YEAR!
I’m talking about Halloween, my favorite season. Because it’s not just a “holiday” as in a singular 24-hour celebration but rather a month-long festival.
[I would seriously be this excited even if I hadn’t eaten several coffee-infused baked goods.]
I could and probably should write a book on why I so adore Halloween. However, since brevity is the soul of wit, I will simply say any occasion that sanctions pumpkins, the color orange, and the copious consumption of candy deserves my love.
In the spirit of Halloween (get ready, that’s the first of many puns), I’m baking as much as possible with candy for the next 30 days.
Some recent stress led to less-than-restful slumber the last few nights, so to ensure the pep in my step, I decided to supplement my liquid caffeine intake with some edibles in the form of these brookies.* Using brownie mix to make the dough is a cookie hack I had also been wanting to try for a while, and fortunately, it was not a #pinterestfail.
1 19.8 oz brownie mix
1/3 cup flour
2 Tablespoons ground coffee
3 Tablespoons water
Preheat oven to 350 degrees Fahrenheit.
Line two baking sheets with parchment paper.
In a large bowl, combine brownie mix, flour, and ground coffee. Set aside.
In a smaller bowl, beat eggs with water.
Gradually add dry mixture to wet ingredients.
When thick batter has formed, stir in M&Ms.
Chill dough in fridge for 20 minutes.
Use an ice cream scoop to form dough spheres the size of golf balls.
Place spheres on baking sheets approximately 1.5 inches apart.
Bake for 15-18 minutes.
*Betty and I disagree with regards to what constitutes a brookie. I think the composition should reflect the portmanteau and be a true hybrid, not just an unblended part-cookie, part-brownie confection.