Monday, February 7, 2011

Brookies versus Brownies

I realized I haven't posted a recipe in a long time and I did get my wedding photos (YAY!) so I decided to do a quick food post prior to throwing down 1,000,000 photos of me and my man (get ready for that magic).

I've been experimenting with foods I don't absolutely love and guess what... I don't really like chocolate all that much. However, I do like brownies kind of (how that works out, I do not know). So, I decided I was going to explore the world of brownie-like goodies and host a little Iron Chef of sorts. It was me versus me. Or me versus brownies.

...This is confusing. Let's cut to the chase. I made two different brownie-type dishes: 1. brownies from scratch and 2. Brookies, aka cookies that taste like brownies.

The competition:


In the end, I honestly liked the Brookies a lot better than the brownies. The brownies were good, don't get me wrong, they were eaten in two days BUT the Brookies! Well they were gone in two hours. (This is not an exaggeration, we have a sugar consumption problem in my home.) They were chewy and crispy and just yum.

Here are the recipes for you. Make them both and decide which you prefer. 


From Clinton St. Baking Company Cookbook (I got this from
(Makes about 18-20) -Made about 10-16 for me we are notorious dough eaters around here.
  • 1 tablespoon of canola oil
  • 1 teaspoon of unsalted butter
  • 2 cups of semisweet chocolate chunks (52-62% cacao)
  • 2 large eggs
  • 3/4 cup of light brown sugar
  • 1/2 teaspoon of vanilla extract
  • 1/2 cup of all-purpose flour
  • 1/4 teaspoon of baking powder
  • 1/4 teaspoon of salt
  1. Melt the oil, butter, and 2 cups of the chocolate together in a stainless-steel bowl of a double boiler. Let the mixture cool. (I don't have a double boiler butone pot on top of another pot full of boiling water will do!)
  2. In another bowl, whisk the eggs, brown sugar, and vanilla together until combined.
  3. Fold the melted chocolate mixture into the egg mixture.
  4. In another bowl, whisk together the flour, baking powder, and salt. Add the flour mixture into the chocolate mixture until combined.
  5. Freeze the batter in a shallow pan for 6 to 8 minutes until the batter sets and hardens slightly.
  6. Preheat your oven to 350°F at this time.
  7. Scoop the cookie dough into balls and place on baking sheet.
  8. Bake for 11 to 12 minutes until the tops look dry and cracked.
  9. Cool completely for a soft and chewy Brookie.

From my new Grandma Fran

  • Melt 2 cubes butter and place in large mixing bowl
  • Add 2 cups granular sugar. Cream butter and sugar.
  • Add 4 eggs (2 at a time). Mix.
  • Add 1/3 cup cocoa. Mix.
  • Add 1/2 tsp salt and 2 tsps vanilla. Mix.
  • Add 1 1/2 cups flour. Mix.
  • Add 1 cup chocolate chips (I added this just to give it some more umph! I recommend it.) Mix.
  • Pour into 9"x13" cake pan.
  • Bake at 350 for 28 minutes.

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