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Brookies made with “JIFFY” Cookie Base Mix and “JIFFY” Fudge Brownie Mix.

This Recipe Uses:

“JIFFY” Cookie Base Mix

Available in 6/5 lb and 50 lb bags.

Complete – add water only

 

AND

“JIFFY” Fudge Brownie Mix

Available in 6/6 lb and 50 lb bags.

Complete – add water only

 
CHOCOLATE CHIP COOKIE DOUGH HALF BATCH FULL BATCH
“JIFFY” Cookie Base Mix 1¼ lb batch 2½ lb batch
Brown Sugar 1¼ Tbsp (.625 oz) 2½ Tbsp (1.25 oz)
Light Corn Syrup 1/2 Tbsp (.375 oz) 1 Tbsp (.75 oz)
Water 1/4 cup (2 oz) 1/2 cup (4 oz)
Chocolate Chips, mini 1/2 cup (3 oz) 1 cup (6 oz)
BROWNIE BATTER
“JIFFY” Fudge Brownie Mix 2¼ lb 4½ lb
Hot Water (120°F) 7½ oz 15 oz
INSTRUCTIONS
COOKIE DOUGH BALLS
1 Use a mixer with paddle attachment. 5 Blend on low speed* for 1 more minute.
2 Add Cookie Base Mix, brown sugar, and light corn syrup into mixing bowl. 6 Stop mixer. Scrape bowl and paddle.
3 Blend on low speed* for 30 seconds. 7 Use a #100 scoop to portion Cookie Dough. Set aside.
4 Pour water and chocolate chips into mixing bowl.
BROWNIE BATTER
1 Use a mixer with paddle attachment. 4 Stop mixer. Scrape bowl and paddle.
2 Pour hot water (120°F) into mixer bowl. Add Fudge Brownie Mix. 5 Blend on low speed* for 30 more seconds. Do not over-mix.
3 Blend on low speed* for 30 seconds.
BUILDING BROOKIES
1 Use a #60 scoop to deposit Fudge Brownie batter into each cavity of a well-greased mini muffin pan. 3 Bake according to the table below:
2 Place one half of a slightly flattened Chocolate Chip Cookie Dough Ball into each cavity, on top of Fudge Brownie batter.
PAN SIZE SCALE CONVECTION OVEN STANDARD OVEN YIELD FULL BATCH
Mini muffin Fudge Brownie Batter #60 scoop (0.5 oz)
Chocolate Chip Cookie Dough #100 scoop (0.4 oz)
300°F for
11 – 13 minutes
350°F for
11 – 13 minutes
143
Baking time may vary depending on the oven and oven load.
*Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer.
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