What self respecting chocolate lover wouldn’t want to sink their teeth into a warm from the oven chocolate chip cookie baked on top of a dark chocolate brownie pie? Please pass the vanilla ice cream! That’s exactly why I made this recipe for the ‘Brooksters’ from my brand spanking new copy of Baked Elements by Matt Lewis & Renato Poliafito that arrived from Amazon.com some time after the first of September. These ‘Baked’ cookbooks are so hot(pssss) that there is an online group of bakers/bloggers baking their way through the Baked trilogy, yes for those of you who don’t know-there are three ‘Baked’ cookbooks: Baked:New Frontiers in Baking, Baked Explorations and Baked Elements. Of course, I own all three of them and connecting with the Baked Sunday Morning Group is just the nudge I need to start another baking adventure. Yes, yet another baking project but this new one will coincide nicely with needing baked press box goodies for all the SF 49er home games. Of course I need goodies for my ‘Littles’ as well as my friends, like Gina-aka the SPCookieQueen who will stay with me while we attend the FoodBuzz Festival in San Francisco. We may need to bring our own goodie bags in case we get hungry during all those seminars and can’t break away to hit one of the dozens of restaurants next to the Sir Francis Drake Hotel where they are holding this year’s event. I could probably make a lot of new friends with a bag of mini Brooksters to share, friends/ food bloggers-please leave me a comment letting me know if you’re attending the FoodBuzz Festival so
I know how many to make, Gina knows how many to make!
Bakers have been asked to link to the recipe for Brooksters and not share the actual recipe on our sites. I will also be linking my post to Baked Sunday Mornings so if you’re interested, go check it out! And don’t forget GO NINERS!!!!
Here are a few notes on my experience baking these Brooksters- trying my best to follow the recipe as written. Well, my first problem was my own fault but I was able to fix it! I bought 2 kinds of dark chocolate for 2 different baking projects and used the wrong dark chocolate (the unsweetened kind) in this recipe. I didn’t realize it until I had the chocolate and the butter melting on the stove so I had to scramble and adapt this recipe to add more sugar and butter to compensate for using the unsweetened chocolate in the brownie recipe. That may have made the brownie pie look different but the chocolate flavor and texture were fantastic, whew! The recipe states that the Brooksters will be done when the chocolate cookie on top is light golden brown but the first time I checked in the oven the cookies were already dark and the brownie pies were not done so I covered the pan with foil and hoped for the best-my second problem. All together they spent about 25 minutes in the oven and they ended up being perfectly baked but my cookies were a dark not light golden brown which is fine with me because I associate color on baked cookies with flavor and these have a deep chocolate flavor. I cut one in small wedges to serve and that worked out just fine, I think one Brookster pie is enough for 3 people, they are huge! Served warm with a scoop of vanilla ice cream, these would make a fun shared brownie pie for dessert. Don’t forget the link to the recipe is above the Baked Sunday Morning brown and yellow logo but you may want to pick up the cookbook if you love baking cookbooks. Also, you will have a big bag of leftover chocolate chip cookie dough left over from the recipe, I stashed mine in the freezer for a visit from my ‘Littles’ -homemade cookie dough in the freezer, always a good thing. Another note, the Brooksters freeze very well, making great bake and freeze treats for a later date.