Makes 12Cookie Dough:
- 1/3 cup coconut oil, melted, plus extra for greasing
- 2/3 cup sugar
- 1/2 teaspoon molasses
- 2 tablespoons agave nectar
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons applesauce
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon kosher salt
- 1/2 cup semi sweet chcolate chips
- 1 1/4 cups all-purpose flour
- 1 cup sugar
- 1/2 cup dark cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup water
- 2 tablespoons espresso, or water
- 1/2 cup + 2 tablespoons coconut oil, melted
- 1 teaspoon pure vanilla extract
- 3/4 cup semi sweet chocolate chips
Begin my greasing 2 six cavity non-stick brookster pans or jumbo non-stick muffin pans and set aside.
To make the cookie dough, in a large bowl stir together coconut oil, sugar, molasses, agave, vanilla and applesauce. Sit to combine. In a separate bowl whisk together flour, baking soda, salt, and add to wet mixture. Mix with a silicone spatula until only a few trace of the flour mixture are visible. Add in the chocolate chip and stir to combine, being careful not to over mix.
Shape the dough into a log and wrap in plastic wrap. Refrigerate for approximately 1 hour.
To make the brownie base, in a large bowl whisk together the flour, sugar, cocoa powder, baking powder, and salt until uniform.
In a measuring cup sit together the water, espresso, coconut oil, and vanilla. Make a well in the center of the dry mixture and add the oil mixture. Whisk until mostly smooth, a few lumps are ok. With a spatula fold in the chocolate chips.
Divide the batter equally among the two pans placing about a 1/4 cup of batter into each cavity. Refrigerate for 1 hour.
To assemble to brooksters, preheat the oven to 325°F. Remove the chilled cookie dough from the refrigerator and divide into 12 portions each approximately 2 tablespoons in volume. Roll each mound of dough into a ball and flatten into a disk between your palms. Each disk should be slightly smaller than diameter of each cavity. Press one disk of cookie dough into the top of each brownie base and bake for 18-20 minutes until cookies are lightly golden brown, rotating the sheets half way through the baking cycle.
Place the pans on a cookie rack and allow to cool for at least 2 hours before un-molding.
Serve as is or with a scoop of your favorite ice cream and caramel sauce.
Brooksters will keep in an air tight container in the refrigerator for 4-5 days or can be frozen for up to 3 weeks.
Hannah (BitterSweet) says
Mmm, sounds like a pretty accurate description of how love would taste if it were made edible, if you ask me!
Thanks Hannah! I love starting my day off with comments on the blog. It a shame your pie book isn’t out yet, I have a few to whip up this weekend…
Those look so scrummy! I have a daughter named Brooklyn so I ‘need’ to make these now. Can the pan be ordered online?
Yes they can. I’ve seen them on the Williams Sonoma website as well as Amazon. Happy baking 😉
Yay! Checking Amazon now. I’m going to have to try making a gluten free version for me as well.
Miss you on Ravelry! 😀
Gluten free is my next challenge!
I know, I haven’t spun or knit anything is over a week because I’ve been in Mexico on business all week… I think I’m getting hives from the lack of fiber lol 🙂
This will be my first holiday season gluten and dairy free and I’m a little worried about caving. I’m hoping to have a decent arsenal at the ready. I’ve perfected a few gf recipes and I’m plowing through all my favorites to transform them all.
As for knitting, no hives allowed! Get back on the group and take the survey for the blanket squares. Killian Jones will be back soon so Chop Chop!!! 😀
tres cool et une tres belle photo.