The Brownie Base

• Mix: 2 Boxes (10 lbs total) Betty Crocker Hershey’s Triple Chocolate Fudge Brownie Mix.
• Additions: Prepare according to package instructions using the required water, oil, and eggs.

Sheet-Pan Preparation & Baking Instructions

Sift & Cream

• Sift together the All-Purpose flour, salt, and baking soda.
• In a stand mixer with a paddle attachment, cream the 750 g of butter and sugars at moderate speed for 5–8 minutes until light and fluffy.

Emulsify & Incorporate

• Combine eggs and vanilla; add to the mixer in three stages, scraping the bowl thoroughly after each.
• Add the dry ingredients on low speed in thirds. Fold in the chocolate chips and walnuts manually.

Sheet Pan Assembly

• Line three full-size sheet pans with parchment paper. This is essential for lifting the finished product out for clean cutting. Spray corners and sides of pan AND the parchment lightly with pan spray.
• Divide the prepared brownie batter equally among the three pans. Spread it to within 1/2-inch of the edges.
• Use a #24 scoop to portion 50 cookie balls, flatten each into a 1/2 inch disc, then position them evenly over the brownie batter in 5 rows of 10.

The Convection Bake

• Preheat convection oven to 325*F
• Bake for 22–28 minutes.
• Note: If the cookies reach a deep golden brown before the 22-minute mark, loosely tent with foil for the final 5 minutes.

Finishing & Yield

• The brookies are done when the cookie layer is golden brown and the brownie base jiggles slightly in the center when the pan is moved.
• Allow to cool completely on a wire rack in the pan. For the cleanest cuts, chill the pans briefly in the reach-in.