Tuesday, May 6, 2014

Brownies + Cookies = Brookies

I was thinking of what I'd luv to have for something sweeter. I couldn't decide between chocolate and coffee. Many times on the cooking shows, I've often heard chefs said that adding coffee into the chocolate batter really brings out the chocolate flavor. That gets me thinking... what can I bake that would have the combination of my favorite ingredients: coffee and chocolate.

Brownies and cookies are pretty basic something sweeter that I luv to bake. They are super easy and have a long shelf life. Two years ago, I saw a dessert photograph of a brownie with chocolate chip cookie in the center, a brookster, at the William Sonoma's website. I was inspired by the idea of having both brownie and cookie in one bite. Using my own recipe, I created a version of this dessert and called it a brookie. They turned out perfect. I could taste the difference between the brownie and the cookie.

It's been awhile since I last baked the brookies. I decided to bake some for our afternoon's snack. At the same time, I kinda forgot what brookster looked like. After searching for a photograph of the brookster, I found out that it was originated from the bakery in Brooklyn called Baked. I watched the owners of Baked on Unique Sweets all the time. Their bakery was featured in one of the episode too. Their sweet treats are really unique and inspiring.

For my brookies, I added instant granulated coffee to the brownie batter. This is optional. Both batters were adapted from William Sonoma's recipes. You can use your own brownie and/or chocolate chip cookie batter. Either way, there will be plenty leftover from the chocolate chip cookie batter which can easily freeze up for a later baking day.

inspired by Baked's brookster
makes about 8 brookies and 10 chocolate chip cookies

Brownie batter
1/2 cup (3 oz) chocolate chips
1/4 cup (2 oz) coconut oil or palm shortening
1 teaspoon granulated instant coffee
2 large eggs
1 cup (7 oz) granulated sugar
3/4 cup (3 oz) all-purpose flour

Chocolate chip cookie batter
1 large egg
1/4 cup (2 oz) coconut oil or palm shortening
1/3 cup (3 oz) firmly packed light brown sugar
1/4 cup (2 oz) granulated sugar
1 teaspoon vanilla extract
1 1/2 cup (7 oz) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup chocolate chips, chocolate chunks, or combination of both
  1. Preheat the oven to 350F degree. Spray the 12 cavity muffin pan (round brookies) or 12 cavity brownie pan (square brookies). Set aside.
  2. Place the chocolate chips in a medium microwavable bowl.
  3. Microwave the chocolate chips on High at 15 seconds interval until melted.
  4. Whisk in the coconut oil, eggs, and sugar until creamy.
  5. Mix in the flour just combine. Set aside.
  6. In large bowl, whisk together the egg, coconut oil, sugar, and vanilla extract until creamy.
  7. In another bowl, mix together the flour, baking soda, and baking powder.
  8. Add the flour mixture to the egg mixture and mix until combine.
  9. Fold in the chocolate chips and/or chunks.
  10. Using a large scoop, scoop the brownie batter into the prepared pan.
  11. Measure out the chocolate chip cookie batter by using the medium scoop.
  12. Roll the cookie dough into a ball.
  13. Place the dough into the center of the brownie batter.
  14. Repeat step 10-13 until all the cookie dough are placed into the brownie batter.
  15. Bake the brookies in the preheated oven until the tooth pick inserted into the brownie comes out clean, about 18-20 minutes. NOTE: Don't over baked or brownies will be dry.
  16. Let the brookies cool in the pan for five minutes.
  17. Using the small frosting spatula, remove the brownies to the cooling rack. Enjoy them while they are still warm or wait until they come to a room temperature. Keep them in the air tight container for up to 5 days.
Allergy Info: These brookies are free from or can be made without dairy, corn, legumes (soy), nuts (not coconut), and fish.

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