I celebrated my 33rd birthday late last week, and spent my special day on an amazing holiday in Garmisch-Partenkirchen, a stunningly beautiful ski resort on the German border with Austria. I managed to cram all my favorite activities into the day: hiking, playing in the snow, exploring historic sites, and enjoying my hubby’s company. I also discovered what will be, for the rest of my days, a delicious birthday cake substitute: the Brookie.
For those that don’t know, my first name is Brooke – which makes the discovery of the Brookie such a fun one for me. A genius combination of two long-time favorites, Brookies pair the flavor and crackly surface of a brownie with with the soft, chewy texture of a cookie. And oh my goodness, are they fantastic! Fantastic enough to give up birthday cake, which was frankly unfathomable only a week ago. Give these a try for the chocolate lovers in your life, and enjoy 🙂
Beat vegetable shortening and sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in second egg along with vanilla extract and water. Combine flour, cocoa powder, baking soda, and salt in a small bowl. Stir flour mixture into creamed mixture at low speed until just blended, then fold in chocolate chips. Cover and chill dough for 1 hour.
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets. Bake in preheated oven until cookies are set, 7 to 9 minutes. Cool 2 minutes on baking sheet; transfer cookies to wire racks to cool completely.
Anyone that knows me – even a little – knows I LOVE chocolate. Every time I have the opportunity to indulge in something a little decadent, more likely than not it will be made of chocolate, covered in chocolate, or pure 100% unadulterated chocolate. Excessive? Maybe. Delicious? Heck yea!
These yummy little brownies are a chocolate lover’s dream. Made of high-quality unsweetened cocoa and chopped milk (or dark) chocolate, they are rich, moist and chewy, perfect with a tall glass of cold milk or a few tablespoons of heavy cream. I’ve spent many years making brownies – admittedly from a box mix, I’m a tad ashamed to say – and I think this homemade recipe far and away surpasses anything else I’ve made or tasted elsewhere. I highly recommend giving them a try!
CHOCOLATE CHUNK BROWNIES
Makes: 16 brownies
Non-stick cooking spray
1/2 cup unsalted butter
1 cup sugar
2 fresh eggs
1 tsp pure vanilla extract
1/3 cup high-quality unsweetened cocoa powder
1/2 cup flour
1/4 tsp salt
1/4 tsp baking powder
1 4oz milk chocolate bar (such as Dairy Milk), chopped into medium-sized chunks
Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius). Prepare an 8×8″ ceramic or Pyrex baking dish with non-stick cooking spray (or lightly grease with butter).
Melt butter in a small saucepan over medium-low heat. Once melted (do not brown), remove from heat and transfer to a mixing bowl. Stir in sugar, eggs, and vanilla, blending thoroughly.
Mix in cocoa powder, flour, salt, and baking powder. Stir in chopped chocolate pieces. Spread batter into prepared baking dish.
Bake 40 to 45 minutes, or until a knife or toothpick inserted 2″ from edge comes out clean.