For the peeps who LIKE baking but don't LOVE baking, you know? Let Betty Crocker do the hard work in this brookie. I used boxed brownie mix and pre-made cookie dough for this quick but impressive dessert.
Brownie + Cookie = Brookie
Finishing this brookie with tahini and sea salt makes this dessert it more sophisticated.
Tahini Brookies
Prep Time: 10 minutes Cook Time: 40 minutes Yield: 9-12 brownies
INGREDIENTS
1 box of brownie mix plus all of the ingredients needed on package directions
1 tube (16 oz) chocolate chip cookie dough (like Pillsbury)
1/3 cup tahini
Sea salt
DIRECTIONS
Preheat the oven to 350 F. Prepare the brownie mix according to package directions. Spread the brownie batter into a greased 8 or 9 inch brownie or cake pan.
Drizzle the tahini over top the cookie dough, reserving about 1 or 2 tablespoons. Using a toothpick, swirl the tahini lightly into the brownie mix.
Cut the cookie dough into chunks. Scatter the chunks of cookie dough over top, being sure to push the cookie dough in to the batter so that most pieces are submerged in batter. Drizzle with the remaining tahini and sprinkle with a big pinch of sea salt.
Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, keeping an eye on it after 10.
Let the brookie cool for 15-20 minutes before cutting into squares or slices.
NOTES
Covering the pan with foil keeps the cookie dough from browning too quickly and burning.