GF Brookie

by Two Chums on August 29, 2019

What is a Brookie you might well ask? Labor Day and gatherings with family and friends and BBQ’s are only days away. Whether you are going to host or are contributing to someone else’s party you are going to want to have a killer dessert.

This Brookie….part brownie, part chocolate chip cookie with chocolate whipped cream in between and chocolate ganache over the top…this will be just the thing you and your friends or family are going to love. And it is easy to make this yummy dessert gluten free by substituting all purpose gluten free flour for regular flour. And the bonus is that this dessert is even better if you make it a day ahead and let it sit in the refrigerator…what could be better?

Start by making a batch of chocolate chip cookie dough. We used our GF Chocolate Chip Cookies, if you aren’t making this gluten free use your favorite chocolate chip cookie recipe. Press enough of the dough to be about 1/2 thick into a 9″ cake pan well greased and with layer of parchment paper on the bottom. Bake at 375 degrees for about 20 minutes or until the edges are lightly browned. Set aside to cool completely. (Use any remaining dough for cookies.)

Make the brownie either from your favorite mix or using our Brownie recipe which you can make gluten free by substituting all purpose gluten free flour. Bake in a 9″ cake pan well greased and with parchment paper in the bottom for about 40 minutes or until brownies are pulling away from the sides of the pan. Cool completely.

When the cookie layer and brownie layer are completely cool, place the cookie layer on a serving plate and top with chocolate whipped cream. Add brownie layer and freeze to cool and firm it all up while you make the ganache.

When ganache is cooled so that it is still shiny and soft but not runny, pour or spoon it on top of the brownie layer and allow it to begin to drip on sides. Using an offset spatula or knife, spread the ganache evenly over the top and sides of the cake. Refrigerate until ready to serve.

Chocolate Whipped Cream
2 cups heavy cream
1/2 cup powdered sugar
1/4 cup cocoa powder
1 tablespoon vanilla

Beat together until stiff peaks form.

Chocolate Ganache
1 bag chocolate chips
1 cup of heavy cream
1 teaspoon vanilla

Heat the cream in a saucepan until bubbles form around the edges. Immediately pour over the chocolate chips and add vanilla. Stir until the chocolate chips are melted and mixture begins to thicken just slightly. It will be very soft but won’t immediately drop from the end of a spoon. thats when it is ready to be added to the cake.