As it turns out… I have a cookie monster living in my house and she’s turning 9 years old tomorrow. Though maybe she’s more of a cake monster since she’s somehow managing to get three birthday cakes this year due to a series of fortunate events. Yes, FORTUNATE events.
Every ear for my daughter’s birthday, I make her something special that I can take up to her school at lunch and let her share with her friends. This time around she requested a cookie cake. Which… is what I made last year. And we can’t do the same thing over again. So! I decided to take that cookie cake a step further and make it into a BROOKIE cake. What’s a brookie, you ask? A brownie and a cookie combined together!
With there being two third grade classes, and my daughter knowing all the kiddos in each class, I decided to make a big party style set of two… count them TWO brookie cakes. To start these off, I went with a fun trick on lightening up brownie mix by using applesauce instead of oil. After that is the same-same recipe that I used for that Giant Cookie Cake I made her last year.
And on top of it all? Well that’s some lightly colored homemade buttercream frosting and a bunch of sprinkled cookie crumbs. Because that’s just what you do when Cookie Monster is involved. You throw all the cookies at it.
The end result here was two giant brookie cakes and two class rooms full of happy and sugared up third graders. Plus, one very very very happy birthday girl.
TheSkinnyFork.com Is it a cookie? Is it a brownie? Is it a cake? Yep! It's all three! This Lightened-Up Cookie Monster Brookie Cake is sure to impress with layers of cookie and brownie and sweetness - oh my! Prep Time: 20 Minutes • Cook Time: 20 Minutes
Servings: 28 • Serving Size: 1 Square • Calories: 303 • Fat: 18 g • Saturated Fat: 10 g • Carb: 33 g • Fiber: 1 g • Protein: 3 g • Sugar: 15 g • Sodium: 164 mg
Brownie Layer:
• 1 (18.3 Oz.) Box Brownie Mix
• 1/2 C. Applesauce
• 2 Whole Large Eggs
• 1 Tbsp. Water
Cookie Layer:
• 2 C. All-Purpose Flour
• 2 Tsp. Corn Starch
• 1 Tsp. Baking Soda
• 1/2 Tsp. Sea Salt
• 1 1/2 Sticks Unsalted Light Butter, Room Temperature
• 1/2 C. Light Brown Sugar
• 2 Tbsp. Brown Sugar/Sweetener Blend
• 1/4 C. Natural Sweetener
• 1 Large Egg, Room Temperature
• 2 Tsp. Vanilla Extract
• 1/2 Tsp. Salt
• 1 1/4 C. Dark Chocolate Chips
Frosting:
• 1 C. Butter
• 3 C. Confectioners' Sugar Substitute
• 1/4 C. Heavy Cream
• 2 Tsp. Vanilla
Directions:
Preheat the oven to 350 degrees F. and lightly grease two 11"x16" baking sheets with non-stick baking spray; set aside.
Beat together the brownie mix, 1/2 C. applesauce, 2 eggs, and 1 Tbsp. water until well combined.
Divide the brownie batter evenly among the two prepared baking sheets and set aside again.
In a medium bowl, whisk together the 2 C. All-Purpose Flour, 2 Tsp. Cornstarch, 1 Tsp. Baking Soda, and 1/2 Tsp. Salt; set aside as well.
In the base of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), cream together the 1 1/2 Sticks Unsalted Light Butter, 1/2 C. Light Brown Sugar, 2 Tbsp. Brown Sugar/Sweetener Blend, and 1/4 C. Sugar on a medium speed until smooth and creamy.
Scrape down the sides and add in the Large Egg and 2 Tsp. Vanilla Extract, continue to beat at a medium speed for another minute or two.
Scrape the sides once again and add the dry ingredients, mixing on a slow speed just until the dough is formed and has come together.
Finally, add in 1 1/4 C. Semi-Sweet Chocolate Chips and optionally the 2/3 C. Rainbow 'Jimmies' Sprinkles as well and beat on the slow speed until just combined.
Divide the cookie dough evenly and transfer to the prepared baking sheets along with the brownie batter.
Press the cookie dough and brownie batter down into the pan and out to the edges (I found it was best to use my hands and parchment paper!)
Place the baking sheets into the oven and bake for about 20 minutes or until the edges are browning
Once done, remove from the oven and allow to cool completely.
While the brookie is cooling, beat together the 1 C. butter, 3 C. confectioners' sugar substitute, 1/4 C. heavy cream, and 2 Tsp. vanilla until light and fluffy.
Add in a few drops of blue food coloring and beat again until the color is even through the frosting.
Spread the frosting out over the brookies and top with any further desired tidbits. (I used some cookie crumbs over the top to really drive the idea of 'cookie monster' in there!)
Cut each brookie into 14 pieces and enjoy!
Store any leftovers at room temperature for 2-3 days.
Step-by-Step Photos:
Nutritional Claims: Low Potassium • Kidney Friendly • Pescatarian •Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher
