Tried an experiment, instead of layering brownie batter and chocolate chip cookie dough together and baking it, I mixed the recipes together to create a single batter. The end result: a moist brownie with a delightful cookie crust. Combine with a cupcake pan and Bailey’s Irish Frosting gives you an extremely rich dessert.

Ingredients

• Wet Ingredients
  • 2 sticks unsalted butter
  • ½ cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1/3 cup light brown sugar
  • 2 Tbs light corn syrup
  • 3 eggs
  • 2 Tbs milk
  • 1.5 Tbs vanilla extract
• Dry Ingredients
  • 2.5 cups flour (I use Bob’s Red Mill GF 1:1 flour)
  • ¾ tsp baking soda
  • ¾ tsp salt
• Frosting
  • 1 cup unsalted butter
  • 3 cups powdered sugar
  • 1/3 cup Bailey’s Irish Cream
  • 1 tsp vanilla extract

Instructions

Brookies

1. Melt the butter in a saucepan over medium heat, once melted, continue whisking until butter has browned (caramel smell should be present). Add cocoa and whisk together, remove from heat.
2. In stand mixer, add all the other wet ingredients except for the butter and eggs. Add the butter and cocoa mixture, blend until combined. Once combined, add eggs to fold in.
3. Preheat oven to 375F. In a large bowl, sift together all dry ingredients. Slowly fold in the wet mixture into the dry ingredients, stir until fully combined. Pour into muffin pan, lined with cupcake liners.
4. Bake for 23 minutes. Once you take them out of the oven, use a shot glass to push in the center of each brownie, this will give you a proper divot for filling with frosting.

Frosting

1. While the brownies cool, melt the butter for your frosting in a small sauce pan over low heat, alongside the Bailey’s Irish Cream and vanilla extract. Once it gets to a simmer, whisk it occasionally for about 10 minutes, to cook off the alcohol.
2. Once the 10 minutes are up, remove the pot from the heat. Prepare an ice bath (large bowl of ice and water); put the pot with the Bailey’s mixture into the bath and stir it with a rubber spatula, making sure to scrape the sides of the pot.
3. Once the mixture has cooled sufficiently, you should start having butter stick to the sides of the pan; pour everything into a stand mixer, scraping everything out of the pot to as well. Add the powdered sugar and turn the mixer on low to slowly incorporate everything. Increase the speed gradually to fold more air into the frosting, until stiff peaks form.
4. Pipe into brookies, and enjoy.

Yield: 12-14