Sometimes it feels like the internet is just a second grader with their hands on their hips, taunting, "I double-dog dare you."
Thinking of jumping off a mountain in a squirrel suit, wrapping bacon around a filling of spiced sausage and crumbled bacon, or eating every kind of Oreo? Well, the internet's already done it, and they dare you to do it too.
At least that's how I felt when I stumbled across a photo on Pinterest of what looked like a chocolate chip cookie-topped brownie sitting in front of a muffin tin. There was no recipe, no explanation, just the word "brookie" in cursive letters.
Bake chocolate chip cookies and brownies in the same tin and see what happens? I take that dare, you rogues.
So I whipped up two batches of dough: one plain chocolate chip cookie and one brownie. I plopped them together in a muffin tin and hoped for the best. The results came out of the oven looking just like the internet had led me to hope—until I tried to get them out of the pan. I had insufficiently greased my pan and the brownie bottoms had adhered themselves to the cups with no plan on releasing in the near future. The ones I did manage to get out proceeded to crash and sink onto themselves.
In round two, I turned to the ultimate sticky pan problem-solver: cupcake liners. I also adjusted the brownie recipe to be slightly more cakey and less fudgey, chilled the chocolate chip cookie dough before topping the brownies, and baked half my batch in a mini muffin tin. Those changes were enough to create the brookie as I believe it's meant to be: a moist, not too cakey or too fudgey brownie base topped with a traditional, lightly crisped, brown sugar and vanilla-flavored chocolate chip cookie.
Do these necessarily taste like anything more than what would happen if you stuffed your mouth with a bite of both brownie and chocolate chip cookie? No, but the fun single-serving delivery is more the brookie's point. (Also, when do you really get to do said double stuff?) It's worth noting that I prefer the brookies made in the mini muffin tin because, well, brownie + chocolate chip cookie = rich, there's no getting past that.
Most importantly, everyone with whom I shared a brookie had the same reaction: "Cookie-topped brownies? I have to make those." Almost as if I had dared them.
About the author: Carrie Vasios Mullins is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios