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    Home / Recipes / Course / Dessert

    18 Aug 2, 2011 Dessert  |   Jump to Recipe

    Brooksters [Brownie + Cookie]

    Brooksters, Brownie and Cookie

    This post may contain affiliate links.

    You might be wondering what a Brookster is right now.  It’s a mini Brookie.  Which is a brownie cookie.  In other words… delicious.  This ingenious idea is courtesy of those talented Baked boys, Matt Lewis and Renato Poliafito.  I was wandering around William-Sonoma last week when I noticed a box of Brookster mix sitting on the shelf.  I’m not one for purchasing boxed mixes; however, the idea definitely intrigued me.  I just had to recreate it at home.  This Brookster recipe features decadent, golden brown chocolate chip cookies baked atop dense, incredibly chocolatey brownie cups.  The marriage of these two well known confections results in a dessert that is just pure perfection.

    An important note about the cooking times and temperatures for this recipe.  I baked several batches of these Brooksters at different times and temperatures to test out various textures and consistencies.  First, I baked the Brooksters at 375 for about 17 minutes.  This resulted in cooked outsides with a molten, fudge-like core.  I baked the next batch at 350 for about 20 minutes and the finished desserts were more evenly cooked through.  I am partial to undercooked brownies, so I definitely preferred the first batch.  For this reason, my instructions below suggest cooking the Brooksters at 375 for 17 – 19 minutes.  If you like your brownies completely cooked, then I would recommend going lower and slower (350 or 325 for 20 – 25 minutes).  Continue reading for the recipe.

    Chocolate

    Brownie Filled Pie Pan

    Brooksters

    Brooksters, Brownie and Cookie

    Brooksters [Brownie + Cookie]

    by Brandon Matzek
    Adapted from here.
    5 from 3 votes
    Print Recipe Pin Recipe
    Servings 12 brooksters

    Ingredients
      

    For the chocolate chip cookie dough:

    • 1 cup plus 2 tablespoons all purpose flour
    • 1/2 teaspoon fine grain sea salt
    • 1/2 teaspoon baking soda
    • 1/2 cup (1 stick) unsalted butter, softened
    • 1/2 cup packed dark brown sugar
    • 1/4 cup white sugar
    • 1 large egg
    • 1 teaspoon pure vanilla extract
    • 6 oz. semisweet chocolate chips

    For the brownie batter:

    • 1/2 cup (1 stick) unsalted butter, cut into 1-inch cubes, plus more for muffin tin
    • 3/4 cup all purpose flour
    • 1 tablespoon dark cocoa powder
    • 1/2 teaspoon fine grain sea salt
    • 5 oz. dark chocolate (top quality, 60 to 72 percent cacao), coarsely chopped
    • 3/4 cup white sugar
    • 1/4 cup light brown sugar
    • 3 large eggs, room temperature
    • 1 teaspoon pure vanilla extract

    Instructions
     

    To make the chocolate chip cookie dough:

    • Add flour, fine grain sea salt and baking soda to a large bowl, whisking to combine. Set aside.
    • In the bowl of an electric mixer fitted with the paddle attachment, mix together butter, white sugar and dark brown sugar on medium speed until smooth and creamy. Using a spatula, scrape down the sides of the bowl. Add the egg and beat until light and fluffy. Add vanilla and mix until just incorporated. Add half of the flour mixture to bowl. Mix for a few seconds on low then increase the speed to medium. Beat until just combined (15 – 20 seconds). Add the remaining flour mixture and repeat the process above. Do not overmix here. Gently fold in the chocolate chips.
    • Cover bowl, transfer to the refrigerator and chill for at least 3 hours before using.

    To make the Brooksters:

    • Using butter or nonstick spray, grease the bottom and sides of a 12 cup muffin tin. Set aside.
    • Add flour, fine grain sea salt and cocoa powder to a medium bowl, whisking to combine. Set aside.
    • Bring a large pot filled with 2 inches of water to a simmer. Set a heatproof bowl on top of the pot, but make sure the bottom of the bowl is not touching the simmering water. Add butter and chocolate to the bowl, stirring until melted and combined. Turn off the heat, but keep the bowl on the pot. Whisk white sugar and light brown sugar into the chocolate mixture. Remove the bowl from the pot and let cool to room temperature.
    • Add eggs to the chocolate mixture, whisking until just combined. At this point, switch from a whisk to a spatula. You want avoid adding extra air to the batter. Add vanilla and stir until just combined. Gently fold flour mixture into the chocolate mixture until just incorporated. Do not overmix here.
    • Fill each well of the muffin tin halfway with batter. Transfer muffin tin to the refrigerator and let chill for at least 1 hour. Both the cookie dough and brownie batter must be well chilled before baking to ensure even cooking.
    • Preheat your oven to 375°F and place a rack in the center of the oven (please see notes above regarding cooking times and temperatures).
    • Once thoroughly chilled, take the muffin tin from the refrigerator. Using a small spoon, scoop out a small amount of chilled cookie dough. Using your hands, shape dough into ball then slightly flatten it into a disk. The disk should be a bit smaller than the top of the muffin tin wells. Gently press the disk into one of the wells of batter. Repeat this process with remaining 11 wells.*
    • Place the muffin tin in the oven and bake until the cookies are golden brown ( 17 – 19 minutes), rotating the muffin tin halfway through.

    Notes

    *You will have extra chocolate chip cookie dough leftover. Don’t throw this out. Make cookies. Roll remaining dough into balls. Slightly flatten the balls into disks and place on a cookie sheet lined with a silpat or parchment paper. Bake in a 375 oven until golden brown (9 – 11 minutes depending on the size of your disks). Let cool for a minute on the baking sheet then transfer to a wire rack to cool completely. Or enjoy warm.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!
    18
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Dessert Tags: baking soda, butter, chocolate, chocolate chips, cocoa powder, dark brown sugar, eggs, flour, light brown sugar, sea salt, sugar, vanilla

    Reader Interactions

    Comments

    1. Nancy Buchanan says

      August 2, 2011 at 11:25 pm

      These sound amazing and the perfect treat to send to my freshman at college!!!

      Reply
      • Brandon @ Kitchen Konfidence says

        August 3, 2011 at 2:03 pm

        Another lucky student 🙂  My mom would send me rice krispie treats.

        Reply
    2. Becky says

      August 3, 2011 at 12:13 am

      How clever!  You get the best of both worlds, chocolate chip cookies and brownies in one!  Yum!

      Reply
    3. Lisa says

      August 3, 2011 at 12:36 am

      Perfect treat and perfect size for my son’s lunch box. I love making homemade treats healthy and decadent ones, it totally makes it special for my boys. I can’t wait to try this out!

      Reply
      • Brandon @ Kitchen Konfidence says

        August 3, 2011 at 1:48 pm

        This would definitely be a special lunch box treat.  I wouldn’t quite call them healthy; however, I’m a firm believer in the ‘everything in moderation’ philosophy.

        Reply
      • Kristiwilliams7 says

        August 16, 2011 at 3:37 pm

        Lisa, you will love these.  They are incredible.  I made mine with cupcake liners.  I sprayed the liners with a butter cooking spray before filling them and they came right out of the liners perfectly.  No tearing of the liners at all and the brookies are absolutely decadent!

        Reply
    4. Averie says

      August 2, 2011 at 11:19 pm

      Wow you are my hero…lots of people would used boxed brownie mix and premade refrigerated cookie dough.  You made both from scratch!  NICE!

      Reply
      • Brandon @ Kitchen Konfidence says

        August 3, 2011 at 2:06 pm

        Haha thanks Averie!  I usually don’t cut corners when it comes to baking.  Weeknight dinners… a different story!  I am sure this would work with boxed mix and cookie dough.  Just make sure the brownie batter is nice and chilled before topping with the cold cookie dough.

        Reply
    5. TammyJo Eckhart, PhD says

      August 3, 2011 at 2:05 pm

      Why don’t you like boxed mixes?  I have very limited time in my life so with some food allergy and health changes, I love using mixes.

      Reply
      • Brandon @ Kitchen Konfidence says

        August 3, 2011 at 2:38 pm

        I really enjoy immersing myself in the whole baking process.  Measuring, sifting, cracking eggs, etc.  I have also tested many chocolate chip cookie and brownie recipes (paula, thomas keller, alton, baked, epicurious, etc.) and I find the results to be tastier than their box mixed counterparts.  Boxed mixes can be very good (Ghirardelli triple chocolate brownies to name one), but I just enjoy making desserts from scratch.  You should certainly cook or bake in whatever way suits your lifestyle.  As long as you enjoy your time in the kitchen and the results at the end!

        Reply
    6. Winelady Cooks says

      August 4, 2011 at 7:40 pm

      OMG, this is a chocolate lover’s delight.   Might be just a tad too sweet, but worth the old college try to find out.

      Thanks for sharing this,
      Joanne

      Reply
    7. Christine says

      August 4, 2011 at 9:50 pm

      Looks good!

      Reply
    8. Sandra says

      August 4, 2011 at 10:18 pm

      These do look yummy!

      Reply
    9. Kita says

      August 6, 2011 at 12:04 pm

      Who could resist these? I prefer a more fudge like brownie too. 🙂

      Reply
    10. Kita says

      August 6, 2011 at 12:04 pm

      Who could resist these? I prefer a more fudge like brownie too. 🙂

      Reply
    11. Kelly says

      August 8, 2011 at 5:27 pm

      What a brilliant recipe!  These look soo delicious, love your photos! 🙂

      Reply
    12. Food Expressed says

      August 9, 2011 at 8:08 am

      Trust the guy’s at Baked to come up with a recipe like this. They have a talent for creating desserts that our mind’s don’t dare think of. They’re too dangerous. I know the first time I make these (this weekend, I hope), I will have the world at my feet. I mean who can say no to such a creation?

      Reply
    13. Jamie C. says

      August 18, 2011 at 4:20 am

      I am going to try the Lazy Man’s version tonight!  Trader Joe’s bagged ready to pour Brownie Mix and Trader’s ready to go cookie dough.  (I know I shouldn’t admit this to you, but after all would you expect more from me?) 😉
      I will let you know how it goes. 

      Reply
    14. Tess says

      September 23, 2012 at 9:13 am

      I got so tickled when I read your “Note” at end of recipe about not throwing out the excess chocolate chip cookie dough!!! That’s never going to happen here either!!! Thanks for the recipe… will be making these for holidays!!! Must “practice” beforehand! lolol

      Reply
    15. Rowan says

      October 23, 2012 at 1:26 pm

      Made these w/ a few alterations. Chopped bacon bits made it into the brownie batter & sprinkled over the chocolate chip cookie. Filled chocolate truffles in the centers. And a caramel drizzle (to keep the bacon on top from falling off). I concocted it for a halloween party & named them Franken-Brookies, LOL. Everyone LOVED them, and have been asking for more ever since.

      Reply
      • Brandon Matzek says

        November 10, 2012 at 6:15 am

        Wow, that sounds amazing! Bacon is great addition. I’ll have to give that a try 🙂

        Reply
    16. Pya says

      March 31, 2013 at 8:18 am

      how do you adjust the time and temperature for convection ovens

      Reply
      • Brandon Matzek says

        March 31, 2013 at 8:39 am

        Hi Pya, I don’t have much experience with convection oven conversions; however I did find this site:

        http://www.convection-calculator.com/

        Other sites say reduce temp by 25 to 30 degrees but keep the same cooking time. Let me know how it turns out!

        Reply
    17. Allison says

      February 1, 2014 at 5:50 am

      I have just made these for my husbands birthday party tonight, a little bit time consuming but well wort it. My daughter has junt had one and loved it. I think they are going to go down well tonight and will by making these more often.

      From United Kingdom

      Reply
      • Brandon Matzek says

        February 2, 2014 at 11:36 am

        Excellent!! So glad this worked out for you Allison 🙂

        Reply
    18. Victoria says

      May 1, 2014 at 9:06 am

      Does anyone have a suggestion for using a premium boxed brownie mix plus the homemade cookie dough? I just need for it to be a tad easier… 😉

      Reply
      • Brandon Matzek says

        May 1, 2014 at 12:34 pm

        Hmmm, I usually make everything from scratch 😛 I did have Ghirardelli brownies once that were super tasty, and they came from a boxed mix. I believe the mix is sold at Costco.

        Reply
    19. Victoria says

      May 1, 2014 at 3:45 pm

      Exactly the band of brownie mix I was thinking of using! I bake and cook mostly from scratch,too, but make exceptions with brownies, Angel food cake, and semolina pasta… 😉

      So, do you think that using this mix might work? I’m willing to experiment!

      Reply
      • Brandon Matzek says

        May 1, 2014 at 3:54 pm

        I think it should work. Just make sure you chill the brownie batter in the muffin tins before baking. Please let me know how it turns out!!

        Reply
    20. Cory says

      May 15, 2014 at 11:09 am

      5 stars
      Happy National Chocolate Chip Day!
      I’ll be hosting a Toastmasters meeting this evening on this very subject. Best use of chocolate chips are inside cookies.

      Reply
    21. Christie says

      November 23, 2014 at 4:48 am

      My 10 year old son made these last weekend and they turned out great! He’s going to make them again for Thanksgiving. This was his second try at making these. The other recipe he used didn’t work. Refrigerating the dough is key. The only thing he needed help with was shaving the chocolate.

      Reply
      • Christie says

        December 5, 2014 at 8:15 pm

        5 stars
        We’ve now made these 2 more times. My son did make a gluten-free batch for Thanksgiving using Cup-for-Cup flour. I just made some in a mini muffin pan for a holiday party. I added peppermint extract to the cookies & brownies and used holiday chocolate chips in the cookies. Cooked them about 10 minutes. They were a hit!

        Reply
    22. Kim says

      January 27, 2021 at 8:32 am

      5 stars
      Brandon, these look absolutely amazing. Why limit yourself to one dessert when you can have two? This combination looks perfect and makes for one decadent treat.

      Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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