I know, I said I was on a health kick. No more. The bikini conundrum disappeared in a puff of smoke along with my hopes of tagging along for "Jessica and Nick's Babe-alicious Bachelor/Bachelorette Bash in Vegas" when last minute flights went up to $650. I celebrated my slide back into normal eating with the purchase of the ice cream maker attachment for my Kitchen Aid mixer, and a recipe to use up a bunch of Easter candy that was still sitting in my pantry.
If you live anywhere near Rhode Island, you may have visited a Newport Creamery. If so, you may have ordered a Brookie sundae, and if not, too bad, so sad! Approximately 85% of my frends and family members worked at Newport Creamery in high school, and it was THE hot spot for pre-gaming on a Friday night. Well, at least the parking lot was. Brookies were like gold in that joint, and I know plenty of people who snuck them from the kitchen to scarf down with zero concern for calorie content. Ah, the teenage years. A brookie is a brownie base topped with a layer of chocolate chip cookie. Topped with ice cream, caramel sauce, hot fudge, and whipped cream, it became a brookie sundae, my drug of choice for a long time. I've recreated it with candy additions because, well, I can.
Candy Shop Brookie Bars
1/2 recipe of Brownie Batter (go ahead and use a boxed mix, or your favorite recipe)
1/2 recipe of Chocolate Chip Cookie Dough
1 cup chopped chocolate candy (I used Nestle chocolate eggs with Butterfinger, Crunch, and peanut butter fillings, aka Candy Crack!)
Grease the bottom and sides of a 9x9 inch glass baking dish and line it with parchment paper. Preheat your oven to 350 degrees.
Pour brownie bater into the prepared pan. Sprinkle chopped candy over the batter. Drop cookie dough by rounded Tablespoons over candy layer.
Bake for 40- 45 minutes or until a toothpick inserted in center comes out clean. Allow to cool completely before removing from pan and slicing into bars. Top with ice cream, caramel sauce, hot fudge, and whipped cream to make your sundae!