If you read my post back in May about Baked, the amazing bakery in Brooklyn, you will know that a) I am slightly obsessed with this place – I love their cookbooks, I love their cookies, and I even applied for a job there; and b) they sell these amazing treats called “Brookster” – a half brownie, half cookie masterpiece.
Turns out, plenty of other people wish they could indulge in the Brookster more often. The #1 Google search sending people to Bakery Bingo is “Brookster recipe.” The guys from Baked are keeping the recipe on lock-down currently (though they do sell it has a box mix at Williams-Sonoma). So I was left to my own devices to attempt this delicious dessert hybrid.
I figured if I made brownies, cooked them about 1/2 way, then topped them with cookie dough and finished the baking, that might work. My experiment was pretty tasty, but nowhere near the quality of Baked, so this recipe is a work-in-progress for now. My initial attempt at making these was really fun and pretty successful, but the brownie portion wasn’t nearly as good as the cookie portion and there was just too much brownie.
So I have changed the amount of brownie batter added to the muffin tins in the recipe below. I also have a few other ideas on how to improve them a little bit, so stay tuned for updates on this recipe.
But if you just can’t wait and want to play around with the recipe too, here it is!
- 3/4C all-purpose flour
- 1/4t baking powder
- 1/4t salt
- 1C granulated sugar
- 2 eggs
- 1/3C unsweetened cocoa
- 1t vanilla extract
1. Preheat the oven to 350 degrees. Grease the bottom and sides of 3 medium-sized 6-cup muffin tins.
2. In a small bowl, combine flour, baking powder, and salt.
3. In another bowl, using a whisk, mix the sugar, eggs, and oil. Stir in the cocoa and vanilla extract.
4. Stir in the flour mixture until just combine.
5. Pour just ONE TEASPOON of batter into each muffin cup (this is where I failed the first go-around, I put in about 1 tablespoon and it was just too much brownie).
6. Bake for 12 minutes. This should be enough for them to set, but not be fully baked. Allow to briefly cool.
Meanwhile, prepare the chocolate chip cookie dough.
Chocolate Chip Cookie section (adapted from the Baked cookbook)
- 1C all-purpose flour
- 1/2t salt
- 1/2t baking soda
- 1/2C (1 stick) unsalted butter, softened
- 1/2C firmly packed dark brown sugar
- 1/4C granulated sugar
- 1 egg
- 1t vanilla extract
- 8oz semisweet chocolate chips
1. In a medium bowl, whisk the flour, salt, and baking soda together.
2. Using an electric mixer with a paddle attachment, beat the butter and sugars until smooth and creamy. Add the egg, beating until light and fluffy. Add the vanilla and beat until incorporated.
3. Add the flour gradually until just incorporated (don’t over mix).
4. Using a spatula, mix in the chocolate chips.
Making the Brownie-Cookie combo:
1. Once the brownies have baked for 12 minutes and cooled briefly, using a spoon cut out a small hole into center of the brownie. Discard the extra brownie piece.
2. In the well of the brownie, add about 1 to 1.5 teaspoon of cookie dough.
3. Bake for an additional 10 minutes at 350 degrees.
4. Let cool in the muffin tins for about 2-3 minutes, then enjoy! They are particularly tasty when warm.
I plan on reattempting with a different brownie recipe so stay tune for Erin’s Brookster version #2! It should be coming next week.