Brookies- where Brownies meet Chocolate Chip Cookies

Have you ever heard of a Brookie? I’m sure it’s the newest craze- a moist brownie topped with a chocolate chip cookie- two of the most delicious things on earth stacked together.

I first heard of a Brookie on last year’s Master Chef TV show. After looking through several recipes, I became embroiled in a philosophical quandry: should I put the cookie on top of the brownie or the brownie on top of the cookie? This became an important question because after all, you don’t want to display any favoritism towards our two most favorite desserts!

After experimenting, it turns out that this dessert looks best with the chocolate cookie on top. Some people cut their Brookies into squares, but I wound up baking mine in a cupcake pan since I didn’t have a square baking pan.

Whatever shape you decide to use, you’ll love these Brookies!

Brookies
Serves 8
A moist brownie topped with a chocolate chip cookie
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
For the Brownie Layer
  1. 1 cup white sugar
  2. 1/ cup butter, melted
  3. 1 tsp vanilla extract
  4. 2 eggs
  5. 1/3 cup cocoa powder
  6. 1/3 cup dark chocolate, melted
  7. ½ cup all-purpose flour
  8. ¼ tsp baking powder
  9. Pinch salt
For the Chocolate Chip Cookie Layer
  1. ½ cup butter, softened
  2. ½ cup light brown sugar
  3. ¼ cup white sugar
  4. ½ tsp vanilla extract
  5. 1 egg
  6. 1 ¼ cups all-purpose flour
  7. ½ tsp salt
  8. ½ tsp baking soda
  9. 1 cup semisweet chocolate chips
Instructions
  1. Pre-heat oven to 375 F (175 C). Grease 8 wells in a cupcake tin with melted butter.
  2. Prepare the brownie mixture. Combine the white sugar, melted butter, vanilla and 2 eggs and melted chocolate. Mix well with electric beaters. In a separate bowl, mix the cocoa powder, all-purpose flour, baking powder and salt. Fold the dry flour mixture into the melted chocolate mixture until well-combined. Pour the brownie mixture into the cupcake pan, filling each well ½ full.
  3. Prepare the Chocolate Chip cookie dough. Beat the softened butter, light brown sugar, white sugar, vanilla extract and egg together until creamy.
  4. In a separate bowl, combine the flour, salt and baking soda. Gradually combine the butter mixture into the flour mixture until smooth. Stir in the chocolate chips. Take about one heaping tablespoon of the chocolate chip cookie mixture and smooth it onto the top of each brownie, making sure the mixture comes to slightly below the rim of the cupcake pan to allow for some rising of the dough during the baking. Bake for about 15 minutes or until a toothpick inserted into the center of the ‘Brookie’ comes out clean. Let cool for several minutes. Run a knife around the edge of each Brookie and remove from the pan.
Adapted from All Recipes
Adapted from All Recipes
G'day Soufflé http://www.gdaysouffle.com/
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Chile Relleno Soup

Have you ever tried Chile Relleno? This Mexican dish is one of my faves- a poblano chile pepper stuffed with a white cheese, dipped in a fluffy egg batter then lightly fried.

While recently surfing the net, I came across a variation of this dish- Chile Relleno Soup. Gotta try this!, I said to myself. This is a creamy soup with roasted chopped poblano peppers and topped with a layer of melted cheese. And don’t think I’ve forgotten the batter-fried chile pepper in the recipe- you’ll find it resting under the layer of cheese, ready to be eaten. Yum, this looks like a luscious French Onion Soup with a Mexican twist. I wonder what Julia Child would think?

P.S. I’d really love it if you’d like my Facebook page! Any likes and shares are always appreciated!

The Method

First, the poblano peppers are roasted in the oven until the skins blister and turn black (careful not to burn them).

The blistered skin is then peeled and the chiles are chopped up and placed in the creamy soup mixture. One chile is coated in the fluffy egg mixture and then lightly fried in oil.

This fried chile is then placed on top of the creamy soup, ready for the melted cheese to be placed on top.

And here it is- Chile Relleno Soup.

Chile Relleno Soup
Serves 4
A creamy, cheesy soup topped with a golden-fried poblano chile.
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 5 poblano chiles
  2. 2 tbsps olive oil
  3. 1 onion, chopped
  4. 3-4 cloves garlic, minced
  5. ¼ cup coriander (cilantro) chopped
  6. ¼ cup flour
  7. 2 cups chicken stock
  8. 1 cup heavy cream
  9. 1 cup milk
  10. Salt to taste
  11. ½ cup shredded Jack cheese
Chile Relleno Topping
  1. 1/2 cup vegetable oil
  2. 2 eggs, separated
  3. 1 tbsp flour
  4. 1 tbsp baking soda
  5. 1/2 cup shredded jack cheese
Instructions
  1. Pre-heat the oven broiler to 400 F. Brush the poblano chile peppers with a little olive oil, place on a parchment-lined baking sheet and place under the broiler for 3-4 minutes. Turn the chiles and broil the other side for the same amount of time. The skin should blister and turn black, however be careful to not burn. Remove from the oven and place the chiles in a sealable plastic bag for about 15 minutes to soften the skin.
  2. Over medium heat, fry the onion and garlic in the olive oil until soft; add the chopped coriander and flour and continue to heat for several more minutes. Add the chicken stock, heavy cream, milk and salt to taste.
  3. Remove the chiles from the bag and carefully peel off the blistered skin, cut off the top and remove the seeds. Chop up four of the chiles and set the fifth one aside for the chile relleno topping. Add the chopped chiles to the sauce and let simmer for about 15 minutes until the sauce thickens. Add the ½ cup shredded jack cheese and stir until fully melted.
  4. While the sauce simmers, prepare the chile relleno topping. Cut the remaining chile in half; this will give you two larger pieces of chile that will later be placed on top of the soup.
  5. Separate the egg whites and yolks from the two eggs. Whip the egg whites with electric beaters until stiff peaks form. Add the flour and continue to beat for another minute. In a separate bowl, add the egg yolks to the baking powder and whip together slightly using a fork. Now fold the beaten egg whites into the egg yolks; the mixture should be light and airy.
  6. Heat the ½ cup oil in a fry pan over high heat. Dust each of the remaining chile halves with flour, then dip them into the egg mixture, fully coating them. Add to the cooking oil and fry about 1-2 minutes on each side until golden.
  7. Serve the soup into individual bowls, top with a piece of the fried chile relleno and extra shredded cheese. Place the bowls under the broiler for several minutes until the cheese turns golden, then serve.
Notes
  1. You could also substitute an Anaheim chile for the poblano chile.
G'day Soufflé http://www.gdaysouffle.com/
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