I cheated. Kind of. I half cheated and I experimented and I made something that I have no recipe for because I’m a terrible food blogger. I’m sorry I’ve failed you, food blogging world.
Obviously after baking a grand total of two times, I’m a born pastry chef and this gives me rights to experiment, so with a vague idea of something I’d seen on some site or other, I set out to make the brookie. But decided to put cream cheese in it as well so it turned into the brownie-cookie-cream-cheese cupcake and I’ve had so much sugar during this process that I can feel it coating my tongue and my eyes and everything else as well. I’m abstaining from sugar for the next 27 minutes, I promise.
Anyway, I took the cookie dough from the four dozen cookie fiasco, made boxed brownie mix (don’t look at me) and then realized that the brownie mix wasn’t nearly as thick as I needed for cookies and that this was Not Going To Work. In all honesty, I should have just followed this recipe but I got ahead of myself. Lesson learned.
Thankfully muffin tins are a thing that were invented and that’s how the brownie-cookie-cream-cheese cupcake came into fruition. Otherwise I would have ended up half baked cookie things and no one would have been happy.
This madness had some method. The bottom of the cupcake liner had cookie dough, with a bit of brownie on top, then cream cheese and finally more brownie mix. I don’t even know how long I baked it for, just checked every now and again to see if the toothpick came out clean.
They still tasted delicious though, no matter how decadent. I’m going on a green tea cleanse now… chew on some ice cubes… eat my vegetables…
The Tasting Project 