This week’s bake are Birthday Brookies from Cupcake Jemma

They are Chocolate Brownies filled with Rainbow Sprinkle White Chocolate and Caramel Birthday Cookies

Jovon English has a sweet tooth and one day she created a mash-up of a brownie and a cookie in a cupcake shape to satisfy it; she called it a Brookie. As with many ridiculously good treats, friends and family wanted more, so English teamed up with Marques Brooks and Naimah Harris in 2014 to open Milk and Brookies, They operate out of a commercial commissary kitchen, so they don't have a store-front per se, but they do “pop-up shops” all over the greater Los Angeles area. They also sell online.

“It’s more like a party in your mouth,” said Jovon English. “But not just any party—it is that party that you really didn’t want to go to but you promised your best friend that you would and you secretly hoped they forgot, then you get there and it is literally the best party you have ever been to in your life. Yeah, it’s that party…”

Recently Domino’s unveiled the Marble Cookie Brownie, a nine-square cookie/brownie hybrid. Instead of a cookie on top of a brownie, the composite parts are more fluid. Also, the dish doesn’t go by “brookie,” but a brookie by any other name still tastes as sweet.

Here is the recipe 

Ultimate Birthday Brookie

from Cupcake Jemma  

Grease and line a 10" square tin with parchment paper

Ingredients

Cookie Dough:

75g Soft Unsalted Butter

100g Light Brown Sugar 

45g Caster Sugar 

1 Egg 

1 Egg Yolk 

145g Plain Flour

¼ tsp Salt 

½ tsp Vanilla

40g Sprinkles

100g White Choc Chips

Brownie:  

220g Dark Choc

220g Butter 

440g Caster Sugar

4 Eggs 

60g Cocoa Powder

160g Plain Flour

¾ tsp Baking Powder

¾ tsp Salt

150g Caramelised White Chocolate

Instructions

Cookie Dough

add 75 grams of softened butter to a mixing bowl

add in sugar, flour, salt, 1 egg and 1 egg yolk 

beat everything together with electric mixer for a couple of minutes until it’s one smooth dough

add white chocolate chips, sprinkles and vanilla and mix together

spoon out 25-30 pieces onto parchment lined baking tray and refrigerate for 30 minutes - 2 hours

Brownies

melt butter and chocolate and let cool

mix 440g of sugar and four large eggs with whisk attachment on med/high speed for 1-2 minutes

until it starts to thicken and go frothy and pale in color

add cooled chocolate mixture to sugar and eggs and mix on low speed until just combined

sift flour and cocoa powder into batter and add salt and baking powder

switch to paddle attachment and mix on low speed until it’s just come together

add caramelized white chocolate and mix through until combined

add batter into prepared tin and smooth and level out with offset spatula

drop cookie dough into batter and gently push them in

Bake at 170C Fan or 375F for 24 minutes

let cool and refrigerate for 2 hours - overnight

Here are some pictures from the bake:

Have a Great Day !