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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Peanut Butter and Brownie Ice Cream (no-churn)

There are only four letters to describe this ice cream:  E-A-S-Y. There’s no preliminary heating of egg custard on the stove and no churning required.

First, peanut butter is blended with sweetened condensed milk. This is then folded into a mixture of whipped cream and ready-made vanilla custard. If I haven’t got you already hooked on this recipe, then picture the thick brownie batter that is finally swirled into the mixture.

And if you still have room left in your stomach after eating the peanut butter ice cream, there is still a lot of the brownie batter left over from the recipe to make a batch of brownies. Now that’s what I call ‘total decadence.’

 The thing that makes this dessert so easy is I’ve used ready-made egg-less Vanilla Custard that I bought at the supermarket. In my case, I used ‘Paul’s Vanilla Custard’ (available in Australia) but there are other brands out there, as well.

After the ingredients are poured into a pan, the brownie batter is swirled in to make a rich design:

After freezing, the mixture is transferred onto a plate and served in slices (or scoops).  I think this may sound like a recipe for a Semi Freddo, don’t you?

 

 

 

Peanut Butter and Brownie Ice Cream (no-churn)
Serves 8
Peanut Butter ice cream blended with a rich swirl of brownie batter
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For the Brownie Batter
  1. 1 cup cocoa powder
  2. 1 tbsp baking powder
  3. 1 cup sugar
  4. pinch salt
  5. 150 g butter, melted
  6. 30 g dark baking chocolate, melted
  7. 3 eggs
  8. 3/4 cup flour
For the Peanut Butter Ice Cream
  1. 1/4 cup creamy peanut butter
  2. 3/4 cup sweetened condensed milk
  3. 1 cup whipping cream
  4. 2 cups Vanilla Custard (store-bought)
For the Brownie Batter
  1. Sift the cocoa powder into a large bowl. Add the baking powder, sugar and salt.
  2. Add the melted butter and dark chocolate to the mixture and stir.
  3. Whisk together the 3 eggs and add to the mixture. Add the flour and combine all ingredients with an electric mixer.
For the Peanut Butter Ice Cream
  1. Mix together the peanut butter and sweetened condensed milk- set aside.
  2. In a separate bowl, whip the cream on high using electric beaters until soft peaks form. Gradually fold in the vanilla custard to the whipped cream, then fold in the peanut butter/condensed milk mixture.
  3. Line a bread pan with plastic wrap with the sides over-hanging. Pour the ice cream custard mixture into the pan, filling it to the halfway mark. Using a knife, swirl about 3 tablespoons of the brownie mixture into the custard. Add the remaining custard and swirl another 3-4 tablespoons of the brownie batter into the mixture.
  4. Place in the freezer for about 4 hours or until completely frozen. When ready to serve, transfer the frozen block of ice cream onto a plate and cut into slices (or you can serve it in scoops, if desired).
Notes
  1. If you want to shorten the steps, you can use a ready-made brownie mix instead of making it from scratch.
G'day Soufflé http://www.gdaysouffle.com/