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We had a pretty busy couple of days this past weekend! Best part? It all included great food! Sunday was my dad’s birthday. We went on over to my parent’s house after church and spent some family time together. We ate something called “arroz campesino” which was yellow rice with chicken, pork and sausages! That was with a side of salad, sweet plantains and Cuban bread. Soooo good!
The day before that, Mikey and I spent the afternoon with his dad, stepmom & little sister. I had a meeting with a bride (hello, 2018 weddings!) and after that, the whole family went out to dinner. We went to a really cute place called Our Humble Abode (in Miramar, for those south Floridians who may be interested). All the food was homey and delicious! We had yucca fries and bacon biscuits to start, then they had great main dishes like Buffalo Chicken Mac & Cheese, Chicken Pot Pie and Pot Roast. It was really the types of meals you’d get at home and so delicious. We ordered a Tiramisu for dessert, and it was also amazing! One of the best I’ve had, by far!
Before heading out to that restaurant, though, I made some brownie cookies at their house. Everyone who’s tried these LOVES them, and can’t believe how they’re made. I posted a picture of these on Instagram and Facebook last week, too and so many people reached out to me for the recipe. I couldn’t believe it! Well, I have to admit guys. These aren’t completely homemade. Sure, I make them at home, but they require… a boxed brownie mix! Yep, these beautiful, delicious, and gooey cookies all start with a boxed brownie mix. They are so easy, I have this recipe memorized already.
Let me give you a little tip on these: add extra chocolate chips. I buy the Ghiardelli brownie mix that has chocolate chips already, but I always add another half a bag of Ghiardelli milk chocolate chips (I’ve also done dark chocolate chips and they’re delicious!). Besides, you can never go wrong with more chocolate, am I right?!
These cookies are the perfect accompaniment for coffee or just a plain ol’ tall glass of cold milk. I usually make the batter, bake a few and then prepare the rest to freeze. It is really super simple. Form them all into balls and place on a plate so they’re not touching each other. Refrigerate for about an hour or until they aren’t super sticky anymore. Then toss them into a freezer bag and freeze. They hold up well there for about 2 months, although I assure you they won’t make it that long! They never do around here, anyway! 😉 My new favorite thing to do is pop them into the toaster oven. That way I don’t have to run the main oven for just one or two cookies when I crave something chocolatey. Below is a great starter toaster oven if you don’t have one! It’s a great brand for under $30 and will save you lots on electricity by not having to run the whole oven. 😉 Also linked is the cookie scoop I used to form perfectly shaped balls for my cookies!
When you’re ready to bake, no need to thaw these! Just pop them straight from the freezer onto the baking sheet and pop them in the oven. They might take an extra minute or two in the oven, that’s all!
If you try this recipe, be sure to use the hashtag #toeatdrinkandbemarried so I can check it out! I’d love to see your cookies 🙂
Gooey Brownie Cookies