Bake from Scratch

Rule the Round


Makes 1 (9-inch) cookie cake

The brookie: a heavenly hybrid of brownie and cookie. But the Snickerdoodle Brookie? It’s a whole new level of epic dessert mash-up. Cinnamon-scented cookie dough is blended with fudgy brownie batter to create a treat you never knew you wanted—until that first fantastic bite.

Brownie batter:

6 ounces (170 grams) 60% cacao bittersweet baking chocolate, finely chopped
½ cup (113 grams) unsalted butter, cubed
1 cup (200 grams) granulated sugar
2 large eggs (100 grams), lightly beaten
1 teaspoon (4 grams) vanilla extract
¾ cup (94 grams) all-purpose flour
¼ cup (21 grams) Dutch process cocoa powder
½ teaspoon (1.5 grams) kosher salt

Snickerdoodle dough:

⅓ cup (76 grams) unsalted butter, softened
½ cup (100 grams) granulated sugar
1 large egg (50 grams)
½ teaspoon (2 grams) vanilla extract
1 cup (125 grams) all-purpose flour
½ teaspoon (1.5 grams) kosher salt
½ teaspoon (1 gram) ground cinnamon
¼ teaspoon (1.25 grams) baking powder

Cinnamon sugar:

1 tablespoon (12 grams) granulated sugar
⅛ teaspoon ground cinnamon

1. Preheat oven to 350°F (180°C).

For brownie batter: In the top of a double boiler, combine

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