Wednesday, October 6, 2010
If you are unfamiliar with brookies, then you are missing out. Brookies are 2 layers (brownie and chocolate chip cookies) baked in a mini pie pan. Above, you can see it served with ice cream, which makes for a decadent and rather large dessert. Perfect for sharing. This recipe comes from 2 young guys, Matt Lewis and Renato Poliafito, that own a place called "Baked" located in Brooklyn, NY. They have a special talent in making delicious, yet untraditional, baked goods. They were guests on Martha Stewart's show and revealed the recipe. It makes six cookie pies.
adapted fromMartha Stewart website
Ingredients (chocolate cookie dough)
6 oz semisweet chocolate chips
1/2 cup unsalted butter
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 tsp vanilla extract
1 cup and 2 tbs flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup butter cut into cubes
5 oz dark choc chips (60-70% cacao)
3/4 cup granulated sugar
1/4 cup light brown sugar
1 tsp vanilla extract
1/2 tsp salt
1 tbs dark cocoa powder
3/4 cup flour
You will first make the cookie dough. Sift together the amount of flour, salt and baking soda listed in the cookie dough ingredients. Set bowl aside.
Using an electric mixer, cream together butter and both sugar amounts for the cookie dough. Once dough is light and fluffy, add the egg then beat until incorporated. Then add vanilla and beat for another 5 seconds.
Take half of the sifted dry ingredients from the separate bowl and add to butter/sugar mixture. Beat with electric mixer for about 15 seconds, then add the rest of the dry ingredients and beat again, until no flour streaks remain. Take a wooden spoon and fold in chocolate chips.
This dough will need to be covered and put in fridge for at least 3 hours or more.
During the chill time, you can prepare the other layer. Take 6 four inch round pie tins and butter bottom and sides. Following the measurements of the brownie layer ingredients, sift together flour, cocoa powder and salt. Set aside.
The chocolate chips will need to be melted at this time. Place chips and butter in the pan of a double boiler and melt chocolate over water pan, stirring constantly. Once completely melted, remove pan and let cool to room temperature.
When chocolate reaches room temperature, add eggs (one by one) and whisk to combine. After eggs, blend in the vanilla extract and both sugars until completely distributed. Slowly fold in the sifted ingredients, being careful not to over mix.
Fill each tin with the chocolate batter, taking care not to fill beyond the half way point. Transfer all filled pie tins to the the refrigerator. These will need to cool at least an hour.
Once both doughs have chilled the proper amount of time, preheat your oven to 375 degrees. Take the cookie dough and divide into 6 equal amounts and shape each into a ball. Then flatten to a disk, making sure that the center is still domed at the center/top. Also, these will need to be slightly smaller in diameter to the top of the pie tins.
Remove the pie tins from the fridge and place on cookie sheet. Then put 1 cookie dough disk on top of each tin of batter. Place baking sheet in preheated oven and bake until edges are brown, about 20-25 minutes. The baking sheet will need to be rotated at the halfway point in baking.
Once baked, remove from oven and let cool about 5 minutes. Serve topped with ice cream while still warm.