Good BAKED SUNDAY MORNING!
Baked Sunday Mornings is a group of bakers/bloggers who are fanatical about baking from the cookbooks of Matt Lewis and Renato Poliafito. The group started off with Baked: New Frontiers in Baking. I jumped in with Baked Explorations. And now, the group will also be baking from the authors’ latest book, Baked Elements. This morning we are featuring a recipe from the new book. And it’s a good one! The Brookster! That wonderful combination of sweet, fudgey brownie and soft, chewy chocolate chip cookie. Is there any more dynamic duo?
The authors take two simple recipes and meld them together to create “a symbiosis of dessert euphoria.” This recipe is definitely more than the sum of its parts!
They referred to this dessert as a “high-low treat.” It is one that can be enjoyed as an afternoon snack or dressed up as an after dinner tart. You may bake them in a 12 tin muffin pan for smaller Brooksters. But the authors suggested baking them in 4 inch pie plates. I chose the “high” road this time and made them in 4 inch tart pans, since I did not have miniature pie plates. And of course, I served this with a little vanilla caramel fudge ice cream.
This was a lovely recipe and really scrumptious. The only curious thing I found about it was that the authors worked the recipe to make 6 large or 12 smaller Brooksters. They mention in the book that there might be some cookie dough leftover and suggested baking them as traditional chippers. There was A LOT of dough leftover and I managed to bake about 30 extra cookies! I would have much rather made a few more Brooksters, they were THAT good. So I might be inclined to double the brownie portion of this recipe in the future. Also, in my opinion, the 4 inch size is best shared by two. It’s a rich, sweet dessert, and about 1/4 of the 4 inch tart was plenty for me! Especially if you are serving this as an after dinner dessert!
Please head over to BAKED SUNDAY MORNINGS for this recipe and to see more versions of this fantastic treat from my fellow bakers!