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Peanut Butter Chocolate Brookie

Peanut Butter Chocolate Brookie


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Use up your leftover Girl Scout Cookies with this Peanut Butter Chocolate Brookie recipe

Peanut Butter Chocolate Brookie

This seriously delicious twist on a brookie includes a Tagalong center that becomes warm and melted when baked. Serve these cookies fresh from the oven for the best taste.

Ingredients

For the cookie layer:

  • 4 Tablespoons unsalted butter
  • 1/2 Cup creamy peanut butter
  • 1/2 Cup light brown sugar
  • 1 large egg
  • 3/4 Cups all-purpose flour
  • 1/2 Teaspoon baking soda
  • 1/4 Teaspoon baking powder
  • 12 Tagalong cookies

For the brownie layer:

  • 1/2 Cup unsalted butter
  • 1 Cup semi-sweet chocolate chips
  • 1 Cup sugar
  • 2 large eggs
  • 1 Teaspoon vanilla extract
  • 1 1/4 Cup all-purpose flour
  • 1/2 Cup cocoa powder
  • 1/4 Teaspoon salt
  • 1/2 Teaspoon baking powder

Servings12

Calories Per Serving493

Folate equivalent (total)81µg20%

Riboflavin (B2)0.2mg13.5%


We have been working on a Brookie recipe for quite awhile. We tried so many baking techniques and recipes and we always ended up with an overdone cookie layer and a raw brownie layer. But not this time! These Peanut Butter Brookies are perfect if we don’t say so ourselves. Super yummy and they bake up great every time. We hope you love them as much as our family did!

First prepare a 9 x 13″ pan. We sprayed ours with Pam and then fit a piece of parchment paper across the pan. When the Brookies were cooked and cooled, we used the flaps of the parchment paper to lift the cookie bars out of the pan. Easy peasy.

We used a box mix for our Brownies. We like Ghirardelli Brownie mixes but you can use your own favorite. (Or a homemade recipe!). Make sure that you use a Family Sized mix so you’ll have enough brownie batter to fill the 9吉″ pan and have a nice thick layer of brownie in your Peanut Butter Brookies. We made the batter according to the directions on the box with one exception, we added one cup of Peanut Butter Chips to the brownie batter. Preheat the oven to 350 degrees and place the brownies in the oven. You will bake the brownies for 15 minutes before you add the cookie layer. This will allow the brownies to cook and rise before they are covered with the heavier cookie layer. We tried many different methods and this was the only way we got a Brookie that wasn’t burned on the outside and raw in the middle.

While the Brownies are in the oven, make the dough for the Peanut Butter Cookies. Cream the butter and the peanut butter. Add a 1/4 cup of flour and mix. Mix in the granulated sugar and the brown sugar. Mix in eggs and vanilla. Add baking soda and baking powder. Mix in the remaining amount of flour. Finally, add 3/4 cups of Mini Chocolate Chips.

Press the Peanut Butter Cookie dough onto a piece of parchment paper and press it out until it is approximately the size of a 9吉″ pan. Cut into pieces.

At the 15 minute mark, remove the brownies from the oven. Carefully and quickly place the cookie dough pieces onto the semi-baked brownies. Don’t worry about breaks, the cookie layer will melt together as it bakes.

When the brownie is covered in cookie dough place the pan back in the oven.

Bake for another 20-30 minutes or until the cookie layer has cooked and is golden brown and delicious. Keep an eye on the baking process in the last 10 minutes, we placed a piece of foil over the pan for the last 5 minutes to keep the top from browning too much at the end of the process. Once the Peanut Butter Brookies are cooked, removed from the oven and allow to cool. Once cooled, you can use the parchment paper handles to easily pull the Brookies out of the pan.


We have been working on a Brookie recipe for quite awhile. We tried so many baking techniques and recipes and we always ended up with an overdone cookie layer and a raw brownie layer. But not this time! These Peanut Butter Brookies are perfect if we don’t say so ourselves. Super yummy and they bake up great every time. We hope you love them as much as our family did!

First prepare a 9 x 13″ pan. We sprayed ours with Pam and then fit a piece of parchment paper across the pan. When the Brookies were cooked and cooled, we used the flaps of the parchment paper to lift the cookie bars out of the pan. Easy peasy.

We used a box mix for our Brownies. We like Ghirardelli Brownie mixes but you can use your own favorite. (Or a homemade recipe!). Make sure that you use a Family Sized mix so you’ll have enough brownie batter to fill the 9吉″ pan and have a nice thick layer of brownie in your Peanut Butter Brookies. We made the batter according to the directions on the box with one exception, we added one cup of Peanut Butter Chips to the brownie batter. Preheat the oven to 350 degrees and place the brownies in the oven. You will bake the brownies for 15 minutes before you add the cookie layer. This will allow the brownies to cook and rise before they are covered with the heavier cookie layer. We tried many different methods and this was the only way we got a Brookie that wasn’t burned on the outside and raw in the middle.

While the Brownies are in the oven, make the dough for the Peanut Butter Cookies. Cream the butter and the peanut butter. Add a 1/4 cup of flour and mix. Mix in the granulated sugar and the brown sugar. Mix in eggs and vanilla. Add baking soda and baking powder. Mix in the remaining amount of flour. Finally, add 3/4 cups of Mini Chocolate Chips.

Press the Peanut Butter Cookie dough onto a piece of parchment paper and press it out until it is approximately the size of a 9吉″ pan. Cut into pieces.

At the 15 minute mark, remove the brownies from the oven. Carefully and quickly place the cookie dough pieces onto the semi-baked brownies. Don’t worry about breaks, the cookie layer will melt together as it bakes.

When the brownie is covered in cookie dough place the pan back in the oven.

Bake for another 20-30 minutes or until the cookie layer has cooked and is golden brown and delicious. Keep an eye on the baking process in the last 10 minutes, we placed a piece of foil over the pan for the last 5 minutes to keep the top from browning too much at the end of the process. Once the Peanut Butter Brookies are cooked, removed from the oven and allow to cool. Once cooled, you can use the parchment paper handles to easily pull the Brookies out of the pan.


We have been working on a Brookie recipe for quite awhile. We tried so many baking techniques and recipes and we always ended up with an overdone cookie layer and a raw brownie layer. But not this time! These Peanut Butter Brookies are perfect if we don’t say so ourselves. Super yummy and they bake up great every time. We hope you love them as much as our family did!

First prepare a 9 x 13″ pan. We sprayed ours with Pam and then fit a piece of parchment paper across the pan. When the Brookies were cooked and cooled, we used the flaps of the parchment paper to lift the cookie bars out of the pan. Easy peasy.

We used a box mix for our Brownies. We like Ghirardelli Brownie mixes but you can use your own favorite. (Or a homemade recipe!). Make sure that you use a Family Sized mix so you’ll have enough brownie batter to fill the 9吉″ pan and have a nice thick layer of brownie in your Peanut Butter Brookies. We made the batter according to the directions on the box with one exception, we added one cup of Peanut Butter Chips to the brownie batter. Preheat the oven to 350 degrees and place the brownies in the oven. You will bake the brownies for 15 minutes before you add the cookie layer. This will allow the brownies to cook and rise before they are covered with the heavier cookie layer. We tried many different methods and this was the only way we got a Brookie that wasn’t burned on the outside and raw in the middle.

While the Brownies are in the oven, make the dough for the Peanut Butter Cookies. Cream the butter and the peanut butter. Add a 1/4 cup of flour and mix. Mix in the granulated sugar and the brown sugar. Mix in eggs and vanilla. Add baking soda and baking powder. Mix in the remaining amount of flour. Finally, add 3/4 cups of Mini Chocolate Chips.

Press the Peanut Butter Cookie dough onto a piece of parchment paper and press it out until it is approximately the size of a 9吉″ pan. Cut into pieces.

At the 15 minute mark, remove the brownies from the oven. Carefully and quickly place the cookie dough pieces onto the semi-baked brownies. Don’t worry about breaks, the cookie layer will melt together as it bakes.

When the brownie is covered in cookie dough place the pan back in the oven.

Bake for another 20-30 minutes or until the cookie layer has cooked and is golden brown and delicious. Keep an eye on the baking process in the last 10 minutes, we placed a piece of foil over the pan for the last 5 minutes to keep the top from browning too much at the end of the process. Once the Peanut Butter Brookies are cooked, removed from the oven and allow to cool. Once cooled, you can use the parchment paper handles to easily pull the Brookies out of the pan.


We have been working on a Brookie recipe for quite awhile. We tried so many baking techniques and recipes and we always ended up with an overdone cookie layer and a raw brownie layer. But not this time! These Peanut Butter Brookies are perfect if we don’t say so ourselves. Super yummy and they bake up great every time. We hope you love them as much as our family did!

First prepare a 9 x 13″ pan. We sprayed ours with Pam and then fit a piece of parchment paper across the pan. When the Brookies were cooked and cooled, we used the flaps of the parchment paper to lift the cookie bars out of the pan. Easy peasy.

We used a box mix for our Brownies. We like Ghirardelli Brownie mixes but you can use your own favorite. (Or a homemade recipe!). Make sure that you use a Family Sized mix so you’ll have enough brownie batter to fill the 9吉″ pan and have a nice thick layer of brownie in your Peanut Butter Brookies. We made the batter according to the directions on the box with one exception, we added one cup of Peanut Butter Chips to the brownie batter. Preheat the oven to 350 degrees and place the brownies in the oven. You will bake the brownies for 15 minutes before you add the cookie layer. This will allow the brownies to cook and rise before they are covered with the heavier cookie layer. We tried many different methods and this was the only way we got a Brookie that wasn’t burned on the outside and raw in the middle.

While the Brownies are in the oven, make the dough for the Peanut Butter Cookies. Cream the butter and the peanut butter. Add a 1/4 cup of flour and mix. Mix in the granulated sugar and the brown sugar. Mix in eggs and vanilla. Add baking soda and baking powder. Mix in the remaining amount of flour. Finally, add 3/4 cups of Mini Chocolate Chips.

Press the Peanut Butter Cookie dough onto a piece of parchment paper and press it out until it is approximately the size of a 9吉″ pan. Cut into pieces.

At the 15 minute mark, remove the brownies from the oven. Carefully and quickly place the cookie dough pieces onto the semi-baked brownies. Don’t worry about breaks, the cookie layer will melt together as it bakes.

When the brownie is covered in cookie dough place the pan back in the oven.

Bake for another 20-30 minutes or until the cookie layer has cooked and is golden brown and delicious. Keep an eye on the baking process in the last 10 minutes, we placed a piece of foil over the pan for the last 5 minutes to keep the top from browning too much at the end of the process. Once the Peanut Butter Brookies are cooked, removed from the oven and allow to cool. Once cooled, you can use the parchment paper handles to easily pull the Brookies out of the pan.


We have been working on a Brookie recipe for quite awhile. We tried so many baking techniques and recipes and we always ended up with an overdone cookie layer and a raw brownie layer. But not this time! These Peanut Butter Brookies are perfect if we don’t say so ourselves. Super yummy and they bake up great every time. We hope you love them as much as our family did!

First prepare a 9 x 13″ pan. We sprayed ours with Pam and then fit a piece of parchment paper across the pan. When the Brookies were cooked and cooled, we used the flaps of the parchment paper to lift the cookie bars out of the pan. Easy peasy.

We used a box mix for our Brownies. We like Ghirardelli Brownie mixes but you can use your own favorite. (Or a homemade recipe!). Make sure that you use a Family Sized mix so you’ll have enough brownie batter to fill the 9吉″ pan and have a nice thick layer of brownie in your Peanut Butter Brookies. We made the batter according to the directions on the box with one exception, we added one cup of Peanut Butter Chips to the brownie batter. Preheat the oven to 350 degrees and place the brownies in the oven. You will bake the brownies for 15 minutes before you add the cookie layer. This will allow the brownies to cook and rise before they are covered with the heavier cookie layer. We tried many different methods and this was the only way we got a Brookie that wasn’t burned on the outside and raw in the middle.

While the Brownies are in the oven, make the dough for the Peanut Butter Cookies. Cream the butter and the peanut butter. Add a 1/4 cup of flour and mix. Mix in the granulated sugar and the brown sugar. Mix in eggs and vanilla. Add baking soda and baking powder. Mix in the remaining amount of flour. Finally, add 3/4 cups of Mini Chocolate Chips.

Press the Peanut Butter Cookie dough onto a piece of parchment paper and press it out until it is approximately the size of a 9吉″ pan. Cut into pieces.

At the 15 minute mark, remove the brownies from the oven. Carefully and quickly place the cookie dough pieces onto the semi-baked brownies. Don’t worry about breaks, the cookie layer will melt together as it bakes.

When the brownie is covered in cookie dough place the pan back in the oven.

Bake for another 20-30 minutes or until the cookie layer has cooked and is golden brown and delicious. Keep an eye on the baking process in the last 10 minutes, we placed a piece of foil over the pan for the last 5 minutes to keep the top from browning too much at the end of the process. Once the Peanut Butter Brookies are cooked, removed from the oven and allow to cool. Once cooled, you can use the parchment paper handles to easily pull the Brookies out of the pan.


We have been working on a Brookie recipe for quite awhile. We tried so many baking techniques and recipes and we always ended up with an overdone cookie layer and a raw brownie layer. But not this time! These Peanut Butter Brookies are perfect if we don’t say so ourselves. Super yummy and they bake up great every time. We hope you love them as much as our family did!

First prepare a 9 x 13″ pan. We sprayed ours with Pam and then fit a piece of parchment paper across the pan. When the Brookies were cooked and cooled, we used the flaps of the parchment paper to lift the cookie bars out of the pan. Easy peasy.

We used a box mix for our Brownies. We like Ghirardelli Brownie mixes but you can use your own favorite. (Or a homemade recipe!). Make sure that you use a Family Sized mix so you’ll have enough brownie batter to fill the 9吉″ pan and have a nice thick layer of brownie in your Peanut Butter Brookies. We made the batter according to the directions on the box with one exception, we added one cup of Peanut Butter Chips to the brownie batter. Preheat the oven to 350 degrees and place the brownies in the oven. You will bake the brownies for 15 minutes before you add the cookie layer. This will allow the brownies to cook and rise before they are covered with the heavier cookie layer. We tried many different methods and this was the only way we got a Brookie that wasn’t burned on the outside and raw in the middle.

While the Brownies are in the oven, make the dough for the Peanut Butter Cookies. Cream the butter and the peanut butter. Add a 1/4 cup of flour and mix. Mix in the granulated sugar and the brown sugar. Mix in eggs and vanilla. Add baking soda and baking powder. Mix in the remaining amount of flour. Finally, add 3/4 cups of Mini Chocolate Chips.

Press the Peanut Butter Cookie dough onto a piece of parchment paper and press it out until it is approximately the size of a 9吉″ pan. Cut into pieces.

At the 15 minute mark, remove the brownies from the oven. Carefully and quickly place the cookie dough pieces onto the semi-baked brownies. Don’t worry about breaks, the cookie layer will melt together as it bakes.

When the brownie is covered in cookie dough place the pan back in the oven.

Bake for another 20-30 minutes or until the cookie layer has cooked and is golden brown and delicious. Keep an eye on the baking process in the last 10 minutes, we placed a piece of foil over the pan for the last 5 minutes to keep the top from browning too much at the end of the process. Once the Peanut Butter Brookies are cooked, removed from the oven and allow to cool. Once cooled, you can use the parchment paper handles to easily pull the Brookies out of the pan.


We have been working on a Brookie recipe for quite awhile. We tried so many baking techniques and recipes and we always ended up with an overdone cookie layer and a raw brownie layer. But not this time! These Peanut Butter Brookies are perfect if we don’t say so ourselves. Super yummy and they bake up great every time. We hope you love them as much as our family did!

First prepare a 9 x 13″ pan. We sprayed ours with Pam and then fit a piece of parchment paper across the pan. When the Brookies were cooked and cooled, we used the flaps of the parchment paper to lift the cookie bars out of the pan. Easy peasy.

We used a box mix for our Brownies. We like Ghirardelli Brownie mixes but you can use your own favorite. (Or a homemade recipe!). Make sure that you use a Family Sized mix so you’ll have enough brownie batter to fill the 9吉″ pan and have a nice thick layer of brownie in your Peanut Butter Brookies. We made the batter according to the directions on the box with one exception, we added one cup of Peanut Butter Chips to the brownie batter. Preheat the oven to 350 degrees and place the brownies in the oven. You will bake the brownies for 15 minutes before you add the cookie layer. This will allow the brownies to cook and rise before they are covered with the heavier cookie layer. We tried many different methods and this was the only way we got a Brookie that wasn’t burned on the outside and raw in the middle.

While the Brownies are in the oven, make the dough for the Peanut Butter Cookies. Cream the butter and the peanut butter. Add a 1/4 cup of flour and mix. Mix in the granulated sugar and the brown sugar. Mix in eggs and vanilla. Add baking soda and baking powder. Mix in the remaining amount of flour. Finally, add 3/4 cups of Mini Chocolate Chips.

Press the Peanut Butter Cookie dough onto a piece of parchment paper and press it out until it is approximately the size of a 9吉″ pan. Cut into pieces.

At the 15 minute mark, remove the brownies from the oven. Carefully and quickly place the cookie dough pieces onto the semi-baked brownies. Don’t worry about breaks, the cookie layer will melt together as it bakes.

When the brownie is covered in cookie dough place the pan back in the oven.

Bake for another 20-30 minutes or until the cookie layer has cooked and is golden brown and delicious. Keep an eye on the baking process in the last 10 minutes, we placed a piece of foil over the pan for the last 5 minutes to keep the top from browning too much at the end of the process. Once the Peanut Butter Brookies are cooked, removed from the oven and allow to cool. Once cooled, you can use the parchment paper handles to easily pull the Brookies out of the pan.


We have been working on a Brookie recipe for quite awhile. We tried so many baking techniques and recipes and we always ended up with an overdone cookie layer and a raw brownie layer. But not this time! These Peanut Butter Brookies are perfect if we don’t say so ourselves. Super yummy and they bake up great every time. We hope you love them as much as our family did!

First prepare a 9 x 13″ pan. We sprayed ours with Pam and then fit a piece of parchment paper across the pan. When the Brookies were cooked and cooled, we used the flaps of the parchment paper to lift the cookie bars out of the pan. Easy peasy.

We used a box mix for our Brownies. We like Ghirardelli Brownie mixes but you can use your own favorite. (Or a homemade recipe!). Make sure that you use a Family Sized mix so you’ll have enough brownie batter to fill the 9吉″ pan and have a nice thick layer of brownie in your Peanut Butter Brookies. We made the batter according to the directions on the box with one exception, we added one cup of Peanut Butter Chips to the brownie batter. Preheat the oven to 350 degrees and place the brownies in the oven. You will bake the brownies for 15 minutes before you add the cookie layer. This will allow the brownies to cook and rise before they are covered with the heavier cookie layer. We tried many different methods and this was the only way we got a Brookie that wasn’t burned on the outside and raw in the middle.

While the Brownies are in the oven, make the dough for the Peanut Butter Cookies. Cream the butter and the peanut butter. Add a 1/4 cup of flour and mix. Mix in the granulated sugar and the brown sugar. Mix in eggs and vanilla. Add baking soda and baking powder. Mix in the remaining amount of flour. Finally, add 3/4 cups of Mini Chocolate Chips.

Press the Peanut Butter Cookie dough onto a piece of parchment paper and press it out until it is approximately the size of a 9吉″ pan. Cut into pieces.

At the 15 minute mark, remove the brownies from the oven. Carefully and quickly place the cookie dough pieces onto the semi-baked brownies. Don’t worry about breaks, the cookie layer will melt together as it bakes.

When the brownie is covered in cookie dough place the pan back in the oven.

Bake for another 20-30 minutes or until the cookie layer has cooked and is golden brown and delicious. Keep an eye on the baking process in the last 10 minutes, we placed a piece of foil over the pan for the last 5 minutes to keep the top from browning too much at the end of the process. Once the Peanut Butter Brookies are cooked, removed from the oven and allow to cool. Once cooled, you can use the parchment paper handles to easily pull the Brookies out of the pan.


We have been working on a Brookie recipe for quite awhile. We tried so many baking techniques and recipes and we always ended up with an overdone cookie layer and a raw brownie layer. But not this time! These Peanut Butter Brookies are perfect if we don’t say so ourselves. Super yummy and they bake up great every time. We hope you love them as much as our family did!

First prepare a 9 x 13″ pan. We sprayed ours with Pam and then fit a piece of parchment paper across the pan. When the Brookies were cooked and cooled, we used the flaps of the parchment paper to lift the cookie bars out of the pan. Easy peasy.

We used a box mix for our Brownies. We like Ghirardelli Brownie mixes but you can use your own favorite. (Or a homemade recipe!). Make sure that you use a Family Sized mix so you’ll have enough brownie batter to fill the 9吉″ pan and have a nice thick layer of brownie in your Peanut Butter Brookies. We made the batter according to the directions on the box with one exception, we added one cup of Peanut Butter Chips to the brownie batter. Preheat the oven to 350 degrees and place the brownies in the oven. You will bake the brownies for 15 minutes before you add the cookie layer. This will allow the brownies to cook and rise before they are covered with the heavier cookie layer. We tried many different methods and this was the only way we got a Brookie that wasn’t burned on the outside and raw in the middle.

While the Brownies are in the oven, make the dough for the Peanut Butter Cookies. Cream the butter and the peanut butter. Add a 1/4 cup of flour and mix. Mix in the granulated sugar and the brown sugar. Mix in eggs and vanilla. Add baking soda and baking powder. Mix in the remaining amount of flour. Finally, add 3/4 cups of Mini Chocolate Chips.

Press the Peanut Butter Cookie dough onto a piece of parchment paper and press it out until it is approximately the size of a 9吉″ pan. Cut into pieces.

At the 15 minute mark, remove the brownies from the oven. Carefully and quickly place the cookie dough pieces onto the semi-baked brownies. Don’t worry about breaks, the cookie layer will melt together as it bakes.

When the brownie is covered in cookie dough place the pan back in the oven.

Bake for another 20-30 minutes or until the cookie layer has cooked and is golden brown and delicious. Keep an eye on the baking process in the last 10 minutes, we placed a piece of foil over the pan for the last 5 minutes to keep the top from browning too much at the end of the process. Once the Peanut Butter Brookies are cooked, removed from the oven and allow to cool. Once cooled, you can use the parchment paper handles to easily pull the Brookies out of the pan.


We have been working on a Brookie recipe for quite awhile. We tried so many baking techniques and recipes and we always ended up with an overdone cookie layer and a raw brownie layer. But not this time! These Peanut Butter Brookies are perfect if we don’t say so ourselves. Super yummy and they bake up great every time. We hope you love them as much as our family did!

First prepare a 9 x 13″ pan. We sprayed ours with Pam and then fit a piece of parchment paper across the pan. When the Brookies were cooked and cooled, we used the flaps of the parchment paper to lift the cookie bars out of the pan. Easy peasy.

We used a box mix for our Brownies. We like Ghirardelli Brownie mixes but you can use your own favorite. (Or a homemade recipe!). Make sure that you use a Family Sized mix so you’ll have enough brownie batter to fill the 9吉″ pan and have a nice thick layer of brownie in your Peanut Butter Brookies. We made the batter according to the directions on the box with one exception, we added one cup of Peanut Butter Chips to the brownie batter. Preheat the oven to 350 degrees and place the brownies in the oven. You will bake the brownies for 15 minutes before you add the cookie layer. This will allow the brownies to cook and rise before they are covered with the heavier cookie layer. We tried many different methods and this was the only way we got a Brookie that wasn’t burned on the outside and raw in the middle.

While the Brownies are in the oven, make the dough for the Peanut Butter Cookies. Cream the butter and the peanut butter. Add a 1/4 cup of flour and mix. Mix in the granulated sugar and the brown sugar. Mix in eggs and vanilla. Add baking soda and baking powder. Mix in the remaining amount of flour. Finally, add 3/4 cups of Mini Chocolate Chips.

Press the Peanut Butter Cookie dough onto a piece of parchment paper and press it out until it is approximately the size of a 9吉″ pan. Cut into pieces.

At the 15 minute mark, remove the brownies from the oven. Carefully and quickly place the cookie dough pieces onto the semi-baked brownies. Don’t worry about breaks, the cookie layer will melt together as it bakes.

When the brownie is covered in cookie dough place the pan back in the oven.

Bake for another 20-30 minutes or until the cookie layer has cooked and is golden brown and delicious. Keep an eye on the baking process in the last 10 minutes, we placed a piece of foil over the pan for the last 5 minutes to keep the top from browning too much at the end of the process. Once the Peanut Butter Brookies are cooked, removed from the oven and allow to cool. Once cooled, you can use the parchment paper handles to easily pull the Brookies out of the pan.



Comments:

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  5. Bhruic

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