Bready or Not: Snickerdoodle Brookie

Don’t struggle to choose between Snickerdoodles and Brownies. Have them both at the same time in this extraordinary Snickerdoodle Brookie!

This is essentially like a massive cookie-cake hybrid. It looks impressive, and the flavor is impressive, too. If the layers work out right, you get a bit of everything in every bite.

If you eat the brookie warm, the chocolate flavor is quite strong. I actually liked this best at room temperature. The flavors play together better then.

I mean, it’d be a shame to not get to enjoy the Snickerdoodle side of things. A travesty.

I modified this from the original in my favorite food magazine, Bake from Scratch. I tried to make it easier by using the microwave, prepping the pan with parchment, and clarifying the steps throughout.

I can also testify that this is a great recipe to portion out and freeze. Pieces don’t take long to thaw and the brookie is dense enough to be pretty portable, too, though the dusting of cinnamon and sugar on top can sometimes be messy.

Modified from the March/April 2020 issue of Bake from Scratch Magazine.

PrintBready or Not: Snickerdoodle BrookieThis Snickerdoodle Brookie is like a massive, indulgent cookie! Enjoy this fresh from the oven or warmed up later, or room temperature. It’s also great to freeze for later! Modified from the March/April 2020 issue of Bake from Scratch Magazine.Course Dessert, SnackCuisine AmericanKeyword brownies, cake, cookies, snickerdoodleAuthor Beth CatoEquipment9-inch round cake panparchment paperIngredientsBrownie batter:6 ounces semisweet chocolate chips or bittersweet (170 grams)1/2 cup unsalted butter 1 cube1 cup white sugar2 large eggs 1 teaspoon vanilla extract3/4 cup all-purpose flour1/4 cup Dutch process cocoa powder sifted1/2 teaspoon kosher saltSnickerdoodle dough:1/3 cup unsalted butter softened1/2 cup white sugar1 large egg1/2 teaspoon vanilla extract1 cup all-purpose flour1/2 teaspoon cream of tartar1/2 teaspoon kosher salt1/2 teaspoon ground cinnamon1/4 teaspoon baking powderTopping:1 tablespoon white sugar1/8 teaspoon ground cinnamonInstructionsPreheat oven to 350-degrees. Cut a piece of parchment to fit inside a 9-inch round cake pan. Apply nonstick spray in pan, place parchment, then spray parchment as well. Set aside.Make brownie batterMelt together the chocolate and butter either in a double boiler on the stove or in the microwave in a microwave-safe bowl. Stir until everything is mixed and smooth. Stir in sugar. Set aside to cool for a few minutes before mixing in the eggs and vanilla.In a medium bowl, stir together flour, cocoa, and salt. Fold the dry ingredients into chocolate mixture just until combined. Set aside.Make snickerdoodle doughBeat together the butter and sugar until they are fluffy; in a stand mixer, this will be at about 3 to 4 minutes. Scrape the sides of the bowl a few times. Add the egg and vanilla.In a separate bowl, stir together flour, cream of tartar, salt, cinnamon, and baking powder. Gradually mix the dry ingredients into butter mixture. Dough will be quite thick.Assemble the cakeSpoon large dollops (about 3 tablespoons each) of brownie batter into bottom of the prepared pan, leaving space between each lump. Crumble dollops of snickerdoodle dough in between brownie batter. Top with any more scoops of brownie batter and snickerdoodle dough. Gently use fingers to even out top.Bake until the middle passes the toothpick test, 33 to 40 minutes.Make toppingStir together cinnamon and sugar. As soon as the cake is removed from the oven, sprinkle the mixture across the top.Let cool at least 15 minutes before cutting in. Cake can be served warm or at room temperature. It can also be frozen in slices and thawed for later enjoyment.OM NOM NOM!