Brooksters | From My Sweet Heart

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?

Brooksters | From My Sweet Heart

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!

Brooksters | From My Sweet Heart

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.

Brooksters | From My Sweet Heart

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! 



  1. says

    My, my, my simply my! These look amazing and you sent me over the edge by adding the ice cream. If there ever was a dynmaic baking duo, it’s this one. Yumola!!!!

  2. says

    I really like the looks of your Brooksters, the tart pans is a great idea, the 4″ pie pan size is huge, too much for one person. I also thought the amount of cookie dough left over was way more than the authors suggested from reading the recipe 😉

  3. says

    Wow! Your Brooksters are gorgeous! I agree – I would rather have had more, too. I love that you used tart pans – the fluted edges are very pretty. I can only imagine how wonderful they were served warm with ice cream.

  4. says

    Okay… now you’ve gone and done it Anne!!! I have finally decided that the Chocolate Chip Cookie is my favorite baked good… but I felt bad because I love brownies too. This is simply a masterpiece. Why pick… when you can have both!! Shhaazzaaam! Stunning job!!! Now I have to find this cookbook too. :)

  5. says

    The use of chocolate chunks is inspired — somehow the chunks and the fluted tart pans make these look extra special! And the photo of the Brookster with ice cream… oh my, my mouth is watering! Amazing job!

    • Anne says

      Thanks Anuradha! But let me tell you…..your orange pumpkin muffins with white chocolate ginger streusel are so amazing! : )

    • Anne says

      Thanks Ali and mmmmm….love your light french onion dip….that tangy Greek yogurt and those luscious caramelized onions! : )

  6. says

    I too really like your fluted edges! I’m thinking of trying a muffin tin or tart pans next time since the Brookster pan was disappointing. It looks like yours are cooked pretty perfectly in the middle– well done! :)

    • Anne says

      Thanks Dafna….and I’m sorry your pan didn’t work out as well as you had hoped…but your Brooksters looked terrific! I might try a muffin tin next time too! : )

    • Anne says

      Hvala ti puno! I premda sam uživao svoje fotografije u prošlosti, ja ću biti obličje naprijed za sve slike koje će se dijele sa svojim novim fotoaparatom! Čestitamo! :)

    • Anne says

      Thanks Kris….but you are the amazing one with all the work you do on your farm, your garden, your chickens! I hope you don’t mind but I’d love to adopt your Gram’s recipe for those lovely buttermilk pancakes! : )

  7. says

    This would definitely satisfy any sweet tooth! Oh my! You really showed what a lover of sweet goodness you are by taking something sweet and rich and topping it with ice cream! I would love to share this with Bobby! Incredible cookie, brownie, dessert!

    • Anne says

      Thanks Kim….and for real….those home made hot pockets look so much better than the real thing…..and we love our hot pockets here! Can’t wait to try those! : )

    • Anne says

      Bibi…thanks so much. But I am absolutely drooling over that AMAZING birthday croquembouche you made! And Happy Birthday to Sharna! One day I’m going to get the courage to attempt that! : )

    • Anne says

      Thanks John! And I enjoyed your guest post at Cafe Terra….and I look forward to trying your many amazing soup recipes this fall and winter! : )

    • Anne says

      Thanks Anna….as I could eat the entire pan of your pumpkin chocolate toffee coffee cake! That color is just beautiful and so perfect for fall! : )

    • Anne says

      Hi Jen! I will have to look for that cookbook….it’s one I don’t have yet in my collection! I’m so happy to see you online and I look forward to having you back baking again! : )

  8. Alice says

    I want to thank you for this posting. I have now made the brooksters 2 times in the past 4 weeks and they have been a complete success! I did want to add that I used the muffin top papers filled about 1/2 way and then the cookie dough as described in the recipe. Modifying recipe to make 12-16 muffin top size instead of 6 muffins. Makes the recipe serve more and are the right size. Thank you!!

    • Anne Boeckl says

      Hi Alice. Such a good idea to use those muffin top papers for the Brooksters. I originally baked these for my participation in the Baked Sunday Morning baking group. And the authors recommended mini pie plates for the Brooksters. I think they were meaning for these to be decadent and indulgent. But the larger size really can be shared by two! So glad your method worked out for you! : )

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