When Brownies and Cookies get Married

you get Brookies. 🤩 And they’re gluten, grain and dairy free. And utterly decadent.

Hi friends!

This is a bonus (non-Thursday) email, but in the excitement of you all joining me here in this new space, I couldn’t wait to share my brand new Brookie recipe!

Happy Baking!

Danielle

Watch Episode 1 of Make It Good where I take you in my test kitchen and show you the origin of these Brookies!

Brownies + CC Cookies = BEST COOKIE BAR EVER

Introducing the latest addition to my recipe collection: the Brookie. It’s brownie batter and cookie dough baked together to create the most incredible bar.

I think I am the most enthused to share with you the ultimate brownie batter recipe that will transport you back to the indulgent, pre-paleo days of gooey chocolate goodness. After years of experimenting with various brownie recipes, I've uncovered the secrets to achieving that ethereal shiny, crackly top that defines the perfect brownie. My journey led me to realize the importance of using paleo-friendly granulated sugars, avoiding overmixing after adding eggs, and embracing the magic of chocolate chips for that extra decadence and fudginess.

The Elusive Shiny and Crackly Top

Delving into the depths of the internet, I unearthed the mysteries behind creating the classic brownie experience. Gone are the days of lackluster dull surfaced brownies; my newfound understanding of what actually causes the elusive shiny top has revolutionized my paleo brownie game.

Picture the delicate top that shatters like a stained glass window, leaving behind airy flakes that adorn your countertop as you eagerly pull them apart.

The coveted shiny and crackly top of the perfect brownie isn't happenstance; it emerges from a carefully crafted process. This sought-after texture arises from a thin layer of meringue that forms and rises to the top during baking. As the brownies transform in the oven, the proteins in the egg whites and the sugar crystals coalesce, creating a delicate yet resilient surface. Admittedly, these bars are a little higher in sugar than treats I would normally create, but the texture couldn’t be achieved without the granulated maple sugar and coconut sugar.

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Know someone who may love Make It Good, the community here, and all of the new upcoming recipes? Share the love! ❤️

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Ten 1/2 Renditions Later…

With this newfound knowledge, I went back to the drawing board after my initial attempt in my video from earlier this week (see Make It Good : Episode 1), and after 10 1/2 renditions, it’s finally ready for you. Yes there was a half test in there of just the cookie dough to make sure it spread properly! My kids didn’t mind. 😏

The cookie dough is gooey and rich and spreads just enough to partially sink into the chocolate brownie layer, creating the most amazing harmonious texture and taste with each bite.

Of course, as always, I’m giving you substitution ideas if the way it is written doesn’t work for your allergies or dietary needs. They will just look a bit different, but every batch of the 10 1/2 batches I tested were still incredible, and fully devoured by my family and our friends (who I finally started to have to beg to take batches!).

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Brownie Corner Cookies, S’Mores Brownies, Almond Flour Cinnamon Brownies, Fudgy Brownies (page 282 Meals Made Simple)

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Brookies

Serves 14