Let me get this right: it’s a brownie and a chocolate chip cookie, so basically two of my favourite sweets in one? That was my reaction when I first met the Brookster and, as I later learned from the co-creators, pretty much everyone’s ‘say what?’ response.
Matt Lewis and Renato Poliafito came up with it back in 2008, long before hybrid desserts were in, and the inspired creation has been a fixture at their perennially popular Brooklyn bakery, Baked, ever since. They kindly shared this recipe with me from Baked Elements: Our 10 Favorite Ingredients (Stewart, Tabori & Chang), one of their best-selling cookbooks and a personal favourite, plus an extra note for you: ‘This recipe is fairly straightforward, but requires time. Don’t rush the specified times as it’s important for the dough and batter to cool and thicken slightly for a perfect bake.’
I’ve also tried this warmed slightly in a sundae and it’s the best foundation you can imagine.