Brookie Sweet Treat

by LEON BOUTEILLER

You never know what you may find when you explore off the beaten path. Another discovery on my recent trip to France and Switzerland. While wandering the back streets in Annecy, France, I came across a small but wonderful bakery/pastry shop filled with a beautiful array of rustic breads and exceptional pastries.

While and attempting to decide which treat to buy, we noticed one we hadn’t seen before. It was labeled “Brookie.” After a query in my best broken French, the answer came in excellent English - a combination of a brownie and a chocolate chip cookie. Ah, yes, makes sense. The brownie portion is on the bottom and the cookie part on top. That was our choice and it was a good one. Over the next few days, we found similar treats in Geneva, Switzerland. I guess it must be a thing.

When home, I thought about the Brookie; it does make sense to marry a cookie and a brownie. They have a similar makeup and the brownie and chocolate chip cookie are a great match. I can see other pairings; perhaps with a blondie and a ginger molasses cookie. Here I embrace the Brookie idea. So here is an idea I can’t believe I did not think of myself. It is so obvious.

BROOKIE SWEET TREAT

Ingredients for the brownie:

  • As a reminder, I bake in a convection oven. If you bake in a conventional oven, your baking times may vary

  • Prepare a 9 by 13 inch glass or metal pan with soft butter and then line it with parchment paper leaving a 2 inch overhang on 2 opposing sides

  • 1 cup natural sugar

  • 1 cup dark brown sugar

  • 1 ½ sticks unsalted butter melted with 1/2 cup semisweet chocolate chips, cooled to room temperature

  • 3 room temperature large eggs

  • 1 cup all-purpose flour

  • 1 tablespoon cornstarch (adds chewiness)

  • 1 cup cocoa powder (not hot cocoa mix)

  • 1 tablespoon pure vanilla extract

  • 1 teaspoon salt

  • 1 teaspoon espresso powder

  • ½ teaspoon baking powder

Method:

  • In a stand mixer, cream together the sugars and the eggs and mix until foamy

  • Add the melted butter/chocolate mixture and vanilla, scrape down the sides of the bowl and mix for another 30 seconds

  • Sift together the flour, cocoa powder, cornstarch, baking powder, salt and espresso powder

  • Stir the flour mixture into the egg mixture with a rubber spatula until all of the dry ingredients are thoroughly incorporated

  • Spread the batter evenly across the bottom of the prepared baking pan and leave at room temperature while making the cookie batter

  • No need to wash the bowl, just scrape it out reasonably well

Ingredients for the cookie dough:

  • ½ cup soft unsalted butter

  • ½ cup natural sugar

  • 1/2 cup dark brown sugar

  • 1 cup all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 2 room temperature large eggs

  • 2 teaspoons pure vanilla extract

  • 1 cup chocolate chips of your choice; dark, milk or white

Method for the cookie dough:

  • In the stand mixer cream together the butter and sugars

  • Add the eggs one at a time and mix well

  • Add the vanilla and mix

  • Sift together the flour, salt and baking soda

  • Add the flour mixture to the sugar and eggs and stir to combine

  • Fold in the chocolate chips of your choice

  • Dot the cookie dough evenly over the top of the brownie batter and spread out to the edges

  • Place the pan in a preheated 350F degree oven for 45 to 50 minutes, turning the pan after 25 minutes

  • Test with a wooden pick and if it comes out wet, return the pan to the oven for another 10 minutes

  • Remove the pan from the oven and cool on a wire rack for at least 2 hours

  • Lift the brookies from the pan using the parchment paper overhang as handles and cut into portions with a clean and sharp knife. Dust with powdered sugar, if desired

  • It may help to refrigerate the brookies for an hour before cutting to get cleaner cut edges

I think that you can see a few opportunities for alternative flavor enhancement. Nuts could be added to either of the batters. M & Ms could replace the chocolate chips. Almond extract added or replace the vanilla. The butter for the brownie batter could be browned for a different taste profile. Give them a try and you’ll be the first on your block to offer this new but familiar treat.

Enjoy!

Leon G Bouteiller was born and raised in Northwest Connecticut. He has held several jobs as chef in the community. He is now retired and living in Cornwall with his wife Patrice and a love of the outdoors. They are joined by their pets, a Greater Swiss Mountain Dog named Banjo and two rescue cats called Ricky and Lucy.

Back
to
Top