Brookie. Brookie Brookie Brookie Brookie.
Oh, isn’t that such a fun word?
It’s like boogie, and cookie, and bro all mixed up into one. It’s one of those funny words that you just want to say over and over and over. Like tartlet or koogle or something.
So who’s ever heard of a Brookie?
It’s one of my pinterest finds. According to the pin, which led to a Marth Stewart recipe, a brookie is a brownie with a cookie baked right on top. Is that genius or what?
They’ve been on my ‘desserts-to-healthify’ list ever since I saw them, and I just recently found the time to take on the challenge. The result? They were even better than I had hoped!
The base of these delicious treats is an ultra-fudgy brownie. I’m not kidding. It. Is. Dense. We’re not talking about a cakie brownies here. But aren’t the fudgy ones the best anyway?
Next up is the cookie. It’s, well, a chocolate chip cookie. That’s probably all I need to say. Imagine everything you love in CC cookie, and then put it on top of a brownie.
You now have a Brookie. I don’t blame you if you’ve already skipped down to the recipe.
- Brownie Layer:
1/2 cup + 1 tbsp cocoa powder
1 cup spelt flour
1/2 tsp baking powder
1/4 tsp salt
2 tbsp sugar (white, brown or turbinado)
1 tbsp maple syrup
80g tofu (1/3 cup)
1/2 cup milk
2/3 cup applesauce
1 tsp vanilla extract
- Cookie Layer:
2 tbsp sugar (brown or turbinado)
1 tbsp oil (I used canola)
1/4 cup milk
1 egg white (or 1/2 egg’s worth of egg replacer)
2 tbsp applesauce
1 tsp vanilla
1 cup spelt flour
1/4 tsp baking soda
1/3 cup mini chocolate chips
- For Brownies:
- Preheat oven to 350F.
- In a large bowl, mix together all ingredients. Set aside
- Combine remaining ingredients (in brownie section only) in a blender and blend until smooth and creamy. Pour wet ingredients into dry and mix until a smooth batter forms.
- Scoop batter into sprayed muffin tins until roughly half full. Set aside while you make cookie layer.
- For Cookies:
- In a small bowl, combine sugar, oil, milk, egg white, applesauce, and vanilla. Whisk together.
- In another medium sized bowl, whisk together dry ingredients, not including chocolate chips. Add wet ingredients to dry and mix until well incorporated. The dough should be smooth and almost “drippy”. If this isn’t the case, add a bit of water at a time until consistency is correct.
- Mix in chocolate chips.
- Place a dollop of dough on top of each brownie batter filled muffin tin cup. It’s possible that you will have extra cookie dough. If so, just bake it on it’s own to make cookies.
- Bake the now complete brookie in preheated oven for 11 minutes. When they come out of the oven, the cookie top may look a bit underdone, but that’s alright.
- Let Brookies cool a couple minutes before removing from pan. Store in fridge. Recipe makes about 14 Brookies, plus a bit of leftover cookie dough.
Revisited Recipe of the Day:
Apple Currant Bran Muffins