This is the second time I have made Brookies. The first batch was for a party a few months ago. I thought I put too much salt in them but the Brookies were gobbled up in no time and people still are talking about them. I decided to give this a go again and this time added these cherry chips I found in the supermarket.
Please excuse if they offend you purest baking sensibilities. I go a little crazy with all the baking products available in the States. When I am here, I sort of get blinded by it all. Often I come back, unpack my bags, and look at some of the stuff I bought and say, "huh?" I don't know what possessed me to buy these other than I had never seen them before.
The original recipe is from the Clinton Street Bakery & Co cookbook.
I had a chance to stop by the bakery a few days ago.
Everything looked taste worthy.
But I only ordered one thing and it was a doozy - The Blondie sundae.
Served in a tall glass
It has one scoop each of vanilla and coffee ice cream, a blondie,
And caramel sauce so thick, it's like candy.
The ice cream was wonderful, the blondie outrageous and the caramel sauce buttery and rich. Oh and did I mention the whipped cream?
I stumbled out, deep in a sugar coma.
The place was packed and the lunch menu looked terrific. The day before I had brunch with a friend at Community, their sort of sister restaurant uptown. The menu has some overlap with the original and there is three times the space. All the better to get seated faster. My veggie sandwich there was divine.
OK back to the Brookies. The recipe originally arrived in my inbox a few months ago from Daily Candy NY. Several other bloggers have also featured them and I wanted to as well.
The result? The Brookies are wonderful but I think they don't really need the cherry chips. They do look pretty though, but why mess with perfection?
Cherry Chip Brookies
(Barely adapted from The Clinton St. Baking Co. Cookbook
by Deedee Lahman & Neil Kleinberg
Little, Brown and Company, November 8, 2010 - My birthday!!)
- 1 tbsp. canola oil
- 1 tsp. unsalted butter
- 2 c. semisweet chocolate chunks (52-62% cacao)
- 2 large eggs
- ¾ c. light brown sugar
- ½ tsp. vanilla extract
- ½ c. all-purpose flour
- ¼ tsp. baking powder
- ¼ tsp. salt
- 1 bag cherry chips
- While the oven preheats to 350°, melt the oil, butter, and 1 cup of the chocolate together in the microwave on high heat for 2.5-3 minutes, stirring at 1-minute intervals. Or melt the mixture in the stainless-steel bowl of a double boiler. Let cool.
- In another bowl, whisk together eggs, brown sugar, and vanilla until combined. Fold the melted chocolate mixture into the egg mixture.
- Whisk together the remaining dry ingredients in a separate bowl. Combine the flour mixture with the chocolate mixture, and then fold in the remaining chocolate chunks.
- Freeze the batter in a shallow pan (such as a pie plate) 6-8 minutes until it sets and hardens slightly.
- Spray two cookie sheets with nonstick spray or line with parchment paper. Scoop about 10 tablespoons of batter onto each sheet. Bake 11-12 minutes, until the tops look dry and cracked (the insides will still be quite moist). Cool completely. The brookies will be perfectly soft and chewy.
Makes eighteen to twenty