Brownie-Cookie Treat
Matt Lewis combines a brownie and chocolate chip cookie for the ultimate dessert.
Brookie
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Brownie-Cookie Treat
Matt Lewis combines a brownie and chocolate chip cookie for the ultimate...
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The Martha Stewart Show, March 2010
- Yield Makes 6
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Ingredients
- 1/2 cup (1 stick) unsalted butter, cut into 1-inch cubes, plus more for pie tins
- 3/4 cup all-purpose flour
- 1 tablespoon dark cocoa powder
- 1/2 teaspoon salt
- 5 ounces dark chocolate (60 to 72 percent cacao), coarsely chopped
- 3/4 cup granulated sugar
- 1/4 cup light-brown sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- Chocolate Chip Cookie Dough
- Ice cream, for serving (optional)
Directions
- Butter bottom and sides of six 4-inch-round pie tins; set aside.
- In a medium bowl, whisk together flour, salt, and cocoa powder; set aside.
- Melt chocolate and butter in a heatproof bowl set over (but not touching) simmering water. Turn off heat but keep bowl over water; whisk both sugars into chocolate mixture. Remove bowl from water and let cool to room temperature.
- Add eggs to chocolate mixture and whisk until just combined. Add vanilla and stir just to combine; do not overmix. Sprinkle flour mixture over chocolate mixture. Using a spatula, gently fold flour mixture into chocolate mixture until just a trace amount of the flour mixture is visible.
- Fill each prepared pie tin halfway with batter. Place pie tins on a large baking sheet and transfer to refrigerator; let chill for at least 1 hour.
- Preheat oven to 375 degrees.
- Using a 1/4-cup ice cream scoop with a mechanical release, scoop chilled cookie dough into six balls. Using your hands, shape dough to form perfect balls and gently form into a round disk that is slightly domed at the top; disks should be slightly smaller than the top of the pie tins.
- Remove pie tins from refrigerator and gently press 1 disk of cookie dough into each tin of batter. Transfer baking sheet to oven and bake until cookie is golden brown, 20 to 25 minutes, rotating baking sheet halfway through cooking time. Serve warm with ice cream or at room temperature.
I personally think that the small pie tin is way too much Brookie, so did my family. I made them smaller by making them in a cupcake nonstick tin. With and without cupcake liners. Both turned out nice. But make sure you bake them long enough-about 13 min. or so. Otherwise, they will not come out nicely and they will be too cakey/fudgy which is nice rt out of the oven with ice cream. Otherwise make sure the cchip cookie is browned well an then the Brownie will be baked enough to come out.
I made these for my son's class. I made 6 batches, so I figured out the best ways to make these. They are labor intense, but I figured out a few easier ways. I tripled all the recipes. When making the c chip cookies, put them in a roll (plastic wrap) and then in frig. for an hour. It is much easier slicing off a round slice to place on top of the browning then rolling then doming on the browning. Don't waste your time rolling into a ball then smashing to place into the browning.
I did not have pie plates so I used muffin tins. Check out my blog to see how they turned out. http://loveandpastry.blogspot.com/2010/08/brookie.html
To DiannaMontana: How did the sheet pan method work?
These are wonderful. Everyone raved about them. I used small cake pans as
opposed to pie pans. They turned out beautifully. I would make again.
These are a taste of heaven! We made them in muffin tins and it yielded 18. I froze half and the other half are on my kitchen counter tempting me every time I walk by.
These were amazing! The only change I made was to make them smaller. I used cupcake tins with paper liners. They came out perfectly in about 20 minutes.
These were amazing! The only change I made was to make them smaller. I used cupcake tins with paper liners. They came out perfectly in about 20 minutes.
We just made these this evening! They were fabulous! We changed the recipes a bit but it was truly great! Our son entered a cookie contest and will be submitting these for the competition. We are certain he will win :)
Just put them in the oven. Wish we could add photos as I added some flair with colored semi-sweet chocolate bits along with the semi-sweet chips in the cookie. Similar to m-n-m mini baking chips. Look really cool.
Just put them in the oven. Wish we could add photos as I added some flair with colored semi-sweet chocolate bits along with the semi-sweet chips in the cookie. Similar to m-n-m mini baking chips. Look really cool.
Just made the brownie batter and put it in a 17x12 jelly roll pan. Also made the cookie dough and will make quarter sized cookies for the tops of the 48 bar sized cookies. They are in the frig and I will bake them in the morning and hope they turn out. More family oriented process.
For the dark chocolate, do you use unsweetened chocolate or bittersweet?
What size pan and how long for baking the brookies that Martha served the audience. Those looked like the right size for this double-trouble combo.
I made these today using a large muffin tin (6 spaces) and used a standard sized ice cream scoop to fill them halfway and they came out so beautifully! Just follow the recipe and substitute the pie pans. Use what you have and it will work out.
If you Google mini pie tins there are lots for sale.
Doesn't everyone Google????
I'd like to know where I can find the attached mini pie pans which were used on the show.
Hi, I thought of the muffin pan as well, though I think the amount of batters would need to be decreased. The cookies will not rise like the brownie, so wondering if there will be the 'muffin top' to them. If anyone tries let me know. I can't attempt til next week. :(
maybe use the large muffin pan
I'm wondering that too......maybe if the baking time was decreased??? They sound wonderful!
Do you think you could make these in a muffin tin????