Red velvet brookies are the perfect all-in-one dessert! Cookies plus cake – what else do you need?
Can we all agree that life has gotten entirely too complicated?
So many choices. All the television channels and coffee flavors in the world.
Milk made out of all the things. Soy milk, oat milk, nut milk, coconut milk.
For the love, I’m trying to save my brain energy for important stuff, but halfway into the day I realize that I’ve wasted it on choosing a latte.
It’s no wonder I’m a complete disaster. I blame it on the milks.
We make enough choices every day as it is. So, I decided to throw caution to the wind and whip up a brookie that no one could resist.
And I baked them in cupcake tins and topped them with frosting because I’m the boss of my life.
When in doubt, ALWAYS add frosting. And sprinkles. They just make everything a little bit better.
I realize that this is the time of year when everyone is on the pumpkin spice bandwagon, but sometimes it’s good to switch things up a bit.
A person can only handle so much cinnamon, and chocolate never goes out of style. NOT EVERYTHING NEEDS TO TASTE LIKE PUMPKIN, CAROL.
I’ve got two kiddos in school and spend the majority of the day running around like a mad woman, so I opted for store-bought cookie dough for this particular recipe.
But if you’ve got the time and want to use your favorite homemade cookie dough, have at it. You clearly have your life together and I give you much respect.
Whatever you do, don’t skip the frosting! It sinks into the brookies and cools to a fudge-like consistency that is basically magic.
Are you tired of the dinner routine?
Stuck in a rut or looking for fun new recipes to try?
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