been on Clinton Street on a Saturday, it’s likely you’ve seen the brunch lines outside of Clinton Street Baking Company. A popular spot to say the least. Last year, Clinton Street Baking Company Cookbook came out and it includes a ton of their classics like pancakes with maple butter, delicious omelets as well as these BROOKIES! I have yet to make them, but A Baked Creation did a write-up on this decadent dessert and they look sooo good. The beauty of a ‘brookie’ is it’s half cookie, half brownie, so it’s almost gooey in the middle. Add some ice cream or switch up the ingredients by adding nuts, white chocolate, peanut butter chunks.. whatever your heart desires really. I think these would be tough to make not delicious.
Makes eighteen to twenty
1 tbsp. canola oil
1 tsp. unsalted butter
2 cups semisweet chocolate chunks (52-62% cacao)
2 large eggs
¾ cups light brown sugar
½ tsp. vanilla extract
½ cups all-purpose flour
¼ tsp. baking powder
¼ tsp. salt
1. Preheat over to 350°. Melt oil, butter and 1 cup of the chocolate, stirring regularly. Let cool.
2. In another bowl, whisk together eggs, brown sugar and vanilla until combined.
3. Fold the melted chocolate mixture into the egg mixture.
4. Whisk the remaining dry ingredients in a separate bowl. Combine the flour mixture with the chocolate mixture, and fold in the remaining chocolate chunks.
5. Freeze the batter in a shallow pan for 6-8 minutes until it sets and hardens slightly.
6. 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.
Photo: A Baked Creation