Brownkies

Like many of you, there are tons of recipes showing up daily on my Facebook feed.  Some of them don't interest me at all, and then there are those that I just can't wait to try!  Especially the sweet ones... I immediately look at the list of ingredients and see if I think I can "de-sugarize" it.  Well, this one certainly fit all conditions, and I am happy to share it with you.
It came from someone named Wesley Jueckstock and he named them "Heaven".

 I agree with his description, especially when warm.  But to give people a little better idea of what they are...I am naming them Brownkies... half brownies, half cookies.

• 1 recipe of low-sugar chocolate chip cookie dough
• 1 recipe of sugar-free brownies
• 3-4 bags of sugar-free Reese's Mini Peanut Butter Cups

First, here's my recipe for Chocolate Chip Cookies.  Because there is some brown sugar blend in this recipe, it makes the overall recipe  Low Sugar.

• 2/3 c. shortening
• 1/4 c. Splenda Brown Sugar Blend
• 1/2 c. Splenda
• 1 egg
• 1 t. vanilla

•  1 1/2 c. flour
• 1/2 t. salt
• 1/2 t. baking soda
• 1 t. baking powder
• 4-6 ounces of sugar-free chocolate chips

Mix together the wet ingredients.  Stir in the dry ingredients just until combined.  Add chocolate chips and mix in.

Note:  If you would like to make chocolate chip cookies from this dough:  Bake at 335 degrees, spray the pan.  Flatten out small balls of dough to the size that you want your cookies.  They will not spread out like regular cookies.  Bake for 11 minutes.  Allow to rest (finish cooking) on the cookie sheet for a few minutes before moving to a cooling rack.

 Press a little bit of chocolate chip cookie dough in the bottom of each muffin cup in a mini muffin tin.  Unwrap individual mini sugar-free Reese's peanut butter cups and turn them upside down, pressing down slightly.

Mix a prepared sugar-free brownie mix according to package directions, adding an egg, oil and water.  Mix just until dry ingredients are combined.

 Scoop a small amount of brownie batter into each muffin cup, allowing the batter to cover each peanut butter cup.  Bake at 350 degrees for 15-18 minutes.  Allow to cool in the pan for a few minutes.

You can use the tines of a fork to gently pry each brownkie out of the muffin tin.  Move to a cooling rack.

I suggest that you eat them/ serve them while warm!  They are "Heaven" and will melt in your mouth.  If they have sat around and have come to room temperature... 10 seconds in the microwave will warm them back up.

I won't say that they are "equally" delicious...  but they are also very good, even if you don't have any of the peanut butter cups to put in the middle.  Chocolate Chip Cookies and Brownies... what could be bad??  But my take is that they still need to be warm.