The first time I heard the word Brookie, I thought it was slang for a resident of Brooklyn, New York. In fact, it’s a cross between a brownie and a cookie, and this Brookie is my favorite recipe for the summer. (I adapted it from another recipe--Cuppa Joe Mocha Drops--which I originally created to make use of my leftover coffee.)
The price of low-fat frozen desserts has been going through the roof--unlike shares of Facebook stock, lol. Actually, I'm not kidding here. In NYC these days, a box of Weight Watchers ice cream sandwiches goes for around seven dollars (for six sandwiches, yikes!). So while my homemade frozen treats are low in fat and fun to make, they’re also much easier on ye olde budget. Another very good reason to…
|Cleo Coyle, Brookie baker, |
is author of The Coffeehouse
Makes about 24 large Brookies or 48 small
5 tablespoons butter, melted
1/3 cup oil (I use canola)
1-1/2 cups all-purpose flour*
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt or coarse sea salt
3/4 cup light brown sugar
1/2 cup white, granulated sugar
1 cup low-fat plain yogurt (do not use nonfat)
2 large eggs, lightly beaten with fork
1 teaspoon vanilla extract
*To make this recipe even healthier, replace half of the all-purpose flour with "white whole wheat" flour.
Step 1 – First preheat your oven to 350° F. Next melt the butter in a small saucepan. Stir the oil into this and set aside to cool.
Step 2 – One bowl mixing method: Sift together flour, unsweetened cocoa, baking powder, baking soda, and salt. Now add in your two sugars, yogurt, eggs, and vanilla. Finally add the cooled melted butter and oil mixture. With a spoon or rubber spatula, mix by hand until flour is completely incorporated into a thick batter. Now stir about 50 strokes to blend well. Do not over-mix, however, or you’ll develop the gluten in the flour and your Brookies will be tough instead of tender.
CHEATER ICE CREAM SANDWICHES: For a tasty, very low calorie and low fat alternative to ice cream, use whipped cream or Cool Whip (low-fat, vanilla, or chocolate). See my photos below, which will show you how I use Reddi-wip whipped cream to make my chilly cheater treats.
(A) Line the plate: When making Brookies into ice cream sandwiches, be sure to cover your plate with wax paper or plastic wrap before placing in the freezer or the bottom half may stick to the plate. I place small pieces of plastic wrap down on the plate, fill each sandwich, wrap each one up separately, and store them in the freezer to be eaten over the course of the week, during my coffee breaks.
(B) Cover lightly: When using whipped cream, be sure place the top Brookie on very gently. (C) Allow time to freeze: The whipped cream will freeze after two to three hours.
or whoopie pie marshmallow filling? For a richer dessert, put two Brookies together with a vanilla buttercream or chocolate frosting filling. For an easy, delicious Mocha Frosting Filling recipe, download my Cuppa Joe Mocha Drops recipe, which includes directions for this tasty chocolate-coffee frosting. Get the PDF by clicking here.
For a classic Whoopie Pie filling recipe, check out my reply to Sue in the comments after this post, where I posted a traditional filling recipe that uses marshmallow creme. Enjoy!
When making my "cheater" ice cream sandwiches
with either whipped cream or Cool Whip,
be sure to place the tops on very gently!
the cream after about an hour in the freezer. Here's why:
After the initial hit, the air in the cream deflates.
But no worries. The double dosing really does the trick.
See the results in the last photo below.
Memorial Day Weekend,