Brookiedoodles

Written By Nur Schlenker and Nofa Ouali

by Nur Schlenker and Nofa Ouali

From the Bakers

“Really delicious, kinda cakey and goopy, super yummy. The browned butter adds warm, nutty notes. It's kinda delicate, so be careful when you take it out of the pan. You can also use other cookie types, so you can personalize it!
- Nur


“A scrumptious concoction of unsweetened cocoa and cinnamony delights. Flakes of sharp sea salt give the brookiedoodle a savory hint, distracting the flavor away from the semi-sweet chocolate chips embedded in the brownie, churro-chocolate, and sprinkled cinnamon sugar garnished atop the masterpiece! 
- Nofa

What you’ll need

  • Large bowls

  • Electric Mixer (optional) 

  • Measuring cups and spoons

  • 9x13 or 8x8 inch pan

  • Extra butter for greasing

**NOTE**
Use brown butter in the brownies (and in general)!

Instructions

  1. Grease pan, preheat oven to 350° F

  2. Make brownie batter, don't bake (See below)

  3. Make snickerdoodle dough, don't bake (See below)

  4. Alternate dollops of brownie batter and bits of snickerdoodle dough (rolled in sugar mixture)

  5. Mix it up a little (with a spoon or something)

  6. If you want, sprinkle the extra cinnamon sugar and/or chopped chocolate bar(s)(cinnamon or churro chocolate recommended)

  7. Bake until the snickerdoodle dough is golden brown, about 22-23 min

Yum!

Right out of the oven.

Nur Schlenker and Nofa Ouali