Posts made in August, 2021

Bready or Not: Snickerdoodle Brookie

Posted by on Aug 4, 2021 in Blog, Bready or Not, breakfast, brownies, cake, chocolate, cookies | 0 comments

Don’t struggle to choose between Snickerdoodles and Brownies. Have them both at the same time in this extraordinary Snickerdoodle Brookie!

Bready or Not: Snickerdoodle Brookie

This is essentially like a massive cookie-cake hybrid. It looks impressive, and the flavor is impressive, too. If the layers work out right, you get a bit of everything in every bite.

Bready or Not: Snickerdoodle Brookie

If you eat the brookie warm, the chocolate flavor is quite strong. I actually liked this best at room temperature. The flavors play together better then.

Bready or Not: Snickerdoodle Brookie

I mean, it’d be a shame to not get to enjoy the Snickerdoodle side of things. A travesty.

I modified this from the original in my favorite food magazine, Bake from Scratch. I tried to make it easier by using the microwave, prepping the pan with parchment, and clarifying the steps throughout.

Bready or Not: Snickerdoodle Brookie

I can also testify that this is a great recipe to portion out and freeze. Pieces don’t take long to thaw and the brookie is dense enough to be pretty portable, too, though the dusting of cinnamon and sugar on top can sometimes be messy.

Modified from the March/April 2020 issue of Bake from Scratch Magazine.

Bready or Not: Snickerdoodle Brookie

This Snickerdoodle Brookie is like a massive, indulgent cookie! Enjoy this fresh from the oven or warmed up later, or room temperature. It’s also great to freeze for later! Modified from the March/April 2020 issue of Bake from Scratch Magazine.
Course: Dessert, Snack
Cuisine: American
Keyword: brownies, cake, cookies, snickerdoodle
Author: Beth Cato

Equipment

  • 9-inch round cake pan
  • parchment paper

Ingredients

Brownie batter:

  • 6 ounces semisweet chocolate chips or bittersweet (170 grams)
  • 1/2 cup unsalted butter 1 cube
  • 1 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup Dutch process cocoa powder sifted
  • 1/2 teaspoon kosher salt

Snickerdoodle dough:

  • 1/3 cup unsalted butter softened
  • 1/2 cup white sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder

Topping:

  • 1 tablespoon white sugar
  • 1/8 teaspoon ground cinnamon

Instructions

  • Preheat oven to 350-degrees. Cut a piece of parchment to fit inside a 9-inch round cake pan. Apply nonstick spray in pan, place parchment, then spray parchment as well. Set aside.

Make brownie batter

  • Melt together the chocolate and butter either in a double boiler on the stove or in the microwave in a microwave-safe bowl. Stir until everything is mixed and smooth. Stir in sugar. Set aside to cool for a few minutes before mixing in the eggs and vanilla.
  • In a medium bowl, stir together flour, cocoa, and salt. Fold the dry ingredients into chocolate mixture just until combined. Set aside.

Make snickerdoodle dough

  • Beat together the butter and sugar until they are fluffy; in a stand mixer, this will be at about 3 to 4 minutes. Scrape the sides of the bowl a few times. Add the egg and vanilla.
  • In a separate bowl, stir together flour, cream of tartar, salt, cinnamon, and baking powder. Gradually mix the dry ingredients into butter mixture. Dough will be quite thick.

Assemble the cake

  • Spoon large dollops (about 3 tablespoons each) of brownie batter into bottom of the prepared pan, leaving space between each lump. Crumble dollops of snickerdoodle dough in between brownie batter. Top with any more scoops of brownie batter and snickerdoodle dough. Gently use fingers to even out top.
  • Bake until the middle passes the toothpick test, 33 to 40 minutes.

Make topping

  • Stir together cinnamon and sugar. As soon as the cake is removed from the oven, sprinkle the mixture across the top.
  • Let cool at least 15 minutes before cutting in. Cake can be served warm or at room temperature. It can also be frozen in slices and thawed for later enjoyment.

OM NOM NOM!

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