The Skinny:
Servings: 28 •
Serving Size: 1 Square •
Calories: 303 •
Fat: 18 g •
Saturated Fat: 10 g •
Carb: 33 g •
Fiber: 1 g •
Protein: 3 g •
Sugar: 15 g •
Sodium: 164 mg
Cookie Layer:
• 2 C. All-Purpose Flour
• 2 Tsp. Corn Starch
• 1 Tsp. Baking Soda
• 1/2 Tsp. Sea Salt
• 1 1/2 Sticks Unsalted Light Butter, Room Temperature
• 1/2 C. Light Brown Sugar
• 2 Tbsp. Brown Sugar/Sweetener Blend
• 1/4 C. Natural Sweetener
• 1 Large Egg, Room Temperature
• 2 Tsp. Vanilla Extract
• 1/2 Tsp. Salt
• 1 1/4 C. Dark Chocolate Chips
Frosting:
• 1 C. Butter
• 3 C. Confectioners’ Sugar Substitute
• 1/4 C. Heavy Cream
• 2 Tsp. Vanilla
Beat together the brownie mix, 1/2 C. applesauce, 2 eggs, and 1 Tbsp. water until well combined.
Divide the brownie batter evenly among the two prepared baking sheets and set aside again.
In a medium bowl, whisk together the 2 C. All-Purpose Flour, 2 Tsp. Cornstarch, 1 Tsp. Baking Soda, and 1/2 Tsp. Salt; set aside as well.
In the base of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), cream together the 1 1/2 Sticks Unsalted Light Butter, 1/2 C. Light Brown Sugar, 2 Tbsp. Brown Sugar/Sweetener Blend, and 1/4 C. Sugar on a medium speed until smooth and creamy.
Scrape down the sides and add in the Large Egg and 2 Tsp. Vanilla Extract, continue to beat at a medium speed for another minute or two.
Scrape the sides once again and add the dry ingredients, mixing on a slow speed just until the dough is formed and has come together.
Finally, add in 1 1/4 C. Semi-Sweet Chocolate Chips and optionally the 2/3 C. Rainbow ‘Jimmies’ Sprinkles as well and beat on the slow speed until just combined.
Divide the cookie dough evenly and transfer to the prepared baking sheets along with the brownie batter.
Press the cookie dough and brownie batter down into the pan and out to the edges (I found it was best to use my hands and parchment paper!)
Place the baking sheets into the oven and bake for about 20 minutes or until the edges are browning
Once done, remove from the oven and allow to cool completely.
While the brookie is cooling, beat together the 1 C. butter, 3 C. confectioners’ sugar substitute, 1/4 C. heavy cream, and 2 Tsp. vanilla until light and fluffy.
Add in a few drops of blue food coloring and beat again until the color is even through the frosting.
Spread the frosting out over the brookies and top with any further desired tidbits. (I used some cookie crumbs over the top to really drive the idea of ‘cookie monster’ in there!)
Cut each brookie into 14 pieces and enjoy!
Store any leftovers at room temperature for 2-3 days.
