A "brookster" you say?

Ah, the land of Pinterest. The place that inspired this blog, because people like me really want to be crafty, we just suffer a little.  So, I am scrolling through Pinterest and I see this

And the pregnant lady I am rejoices! OMG om nom nom.  So I repin it for later.  This happens to be one of those pins that when I go back to see how to make it, it simply redirects me to Williams Sonoma to buy their special "brookster" mix.  So now I become more determined than ever.  My main concern was baking time and temperature. After some googling I found a site that gave some info, but of course she was making her cookie and brownie mixes from scratch.  I don't call myself domestically challenged for no reason, no way am I making anything from scratch.

 So, this is it for ingredients.  I chose to make my brownies with the fudgy instructions, as opposed to the cake like instructions. In hindsight, cake like might have worked better.

Anyway, this is simple enough.  Preheat the oven to 350.  Make your brownie batter of choice.  I used a 12 count cupcake tin, no papers, slightly greased.  I used a tablespoon to spoon the batter in.  Another one of my mistakes in hindsight was adding more batter than that.  It doesn't look like a lot, but it fluffs up and I ended up with brownie heavy "brooksters." 

 I used the break apart cookies. I flattened them out some.  Next time I'll likely get a tub where I can use a little more dough and flatten it much more. I pressed them into the batter slightly.

Pop them into the oven for about 20 minutes.

(See how it could have had much more chocolate chip cookie?)

The finished result.

Absolutely delicious.