Friday, November 4, 2011
Since cookie exchanges and office parties are on the horizon, we asked for an easy-to-make baked good. Voilà: the brookie, an ingenious cross between a brownie and a cookie that’s twice as tempting.
1 tbsp. canola oil
1 tsp. unsalted butter
2 c. semisweet chocolate chunks (52-62% cacao)
2 large eggs
¾ c. light brown sugar
½ tsp. vanilla extract
½ c. all-purpose flour
¼ tsp. baking powder
¼ tsp. salt
1. While the oven preheats to 350°, melt the oil, butter, and 1 cup of the chocolate together in the microwave on high heat for 2.5-3 minutes, stirring at 1-minute intervals. Or melt the mixture in the stainless-steel bowl of a double boiler. Let cool.
2. In another bowl, whisk together eggs, brown sugar, and vanilla until combined. Fold the melted chocolate mixture into the egg mixture.
3. Whisk together the remaining dry ingredients in a separate bowl. Combine the flour mixture with the chocolate mixture, and then fold in the remaining chocolate chunks.
4. Freeze the batter in a shallow pan (such as a pie plate) 6-8 minutes until it sets and hardens slightly.
5. Spray two cookie sheets with nonstick spray or line with parchment paper. Scoop about 10 tablespoons of batter onto each sheet. Bake 11-12 minutes, until the tops look dry and cracked (the insides will still be quite moist). Cool completely. The brookies will be perfectly soft and chewy.
Variation: Try adding white chocolate chunks, walnuts, or peanut butter chunks in place of the semisweet chocolate chunks.