BROOKIE PANCAKES
These pancakes are a chocolate chip cookie pancake and a brownie in one! As an added bonus, you have a pan of brownies to nosh on later! Breakfast and midnight snack in one recipe. Serve pancakes immediately, perhaps with a dollop of whipped cream!
Provided by Julie Hubert
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 56m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch baking pan with parchment paper; grease parchment paper with cooking spray.
- Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
- Combine buttermilk, egg, butter, and vanilla extract together in a small bowl, beating to break up the egg. Add flour mixture; stir until just combined. Fold chocolate chips gently into the batter. Allow batter to rest for 5 minutes.
- Combine brownie mix, oil, eggs, and water in a large bowl; whisk together until smooth.
- Pour 1/2 cup of the brownie batter into a squeeze bottle, pastry bag with a small round tip, or large resealable plastic bag with corner snipped off. Reserve remaining batter.
- Heat a large nonstick skillet over medium-low heat. Drop 1/3 cup pancake batter into the skillet, shaking skillet to spread batter evenly. Drop 5 nickel-size dollops of brownie batter over the pancake; swirl using a skewer or knife edge. Cook until edges are dry, 2 to 3 minutes. Flip and cook until set on the other side, 1 to 2 minutes. Repeat with remaining batters.
- Pour reserved brownie batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Cool on a wire rack before slicing.
Nutrition Facts : Calories 749.2 calories, Carbohydrate 93 g, Cholesterol 104.8 mg, Fat 40 g, Fiber 3.7 g, Protein 10.4 g, SaturatedFat 9.7 g, Sodium 747.9 mg, Sugar 10.3 g
BROWNIE PANCAKES
These pancakes are a woman's dream! They can be served in a variety of ways: with lots of butter and warm maple or blueberry syrup, layered with sliced pears and drizzled with honey, served with sour cream and shaved chocolate, served with sweetened whipped cream and chopped nuts, or served for dessert, topped with vanilla ice cream and hot fudge sauce. Or for the kids, allow the pancakes to cool and use them for the tops and bottoms of ice cream sandwiches! This fabulous recipe comes from The Ultimate Brownie Book. It can be lactose-free if unsalted margarine and soy milk are used.
Provided by Kree6528
Categories Breakfast
Time 45m
Yield 20 4inch pancakes
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk the flour, baking soda, and salt until well combined; set aside.
- If using any of the mix-ins (or a combination), stir 1 cup of each into the flour mixture.
- Place the butter and chocolate in the top of a double boiler set over simmering water.
- If you don't have a double boiler, place the butter and chocolate in a heat-safe bowl that fits snugly over a small pot of simmering water.
- Stir constantly until half the butter and chocolate is melted.
- Remove the top of the double boiler or the bowl from the pot; then continue stirring, away from the heat, until the butter and chocolate are completely melted.
- Transfer the mixture to a large bowl and allow to cool for 10 minutes.
- Meanwhile, heat a nonstick griddle or a large nonstick skillet over medium-low heat.
- In a large bowl, beat the eggs, sugar, and vanilla just until combined and foamy, using a whisk or an electric mixer at low speed.
- Beat in the melted chocolate mixture until the batter is uniform, about 4 minutes by hand or 2 minutes with a mixer.
- With a wooden spoon or a rubber spatula, stir in the flour mixture just until combined; then stir in the milk just until the batter is pourable.
- Do not overmix!
- Pour 2 Tbsp of the batter onto the heated griddle; repeat, spacing the pancakes evenly.
- Cook for 1 minute, until bubbles form across the surface of the pancakes; turn.
- Cook an additional minute.
- Remove the pancakes and serve immediately, or keep them warm on a cookie sheet in a 250 degree oven.
- Repeat with the remaining batter.
Nutrition Facts : Calories 141.1, Fat 8.1, SaturatedFat 4.8, Cholesterol 41.8, Sodium 139.6, Carbohydrate 15.7, Fiber 1, Sugar 6.8, Protein 2.9
CHOCOLATE-DRIZZLED BROOKIES
Why choose between a chocolate chip cookie and a brownie when you can have both in one bite? To maintain that fudgy brownie texture on the bottom, don't overbake! You don't want the toothpick to be completely wet with batter, but it should not come out clean. Even though you may be tempted to cut into these while still warm, wait until they are completely cooled to get nice, clean squares.
Provided by Food Network Kitchen
Time 1h30m
Yield 24 chocolate-drizzled brookies
Number Of Ingredients 20
Steps:
- Make the brownie layer: Preheat the oven to 350˚ F. Brush a 9-by-13-inch baking dish with melted butter. Line the dish with parchment paper, leaving an overhang on the long sides. Whisk the flour, baking powder and salt in a medium bowl.
- Whisk together the granulated sugar and cocoa powder in a large bowl to remove any lumps. Whisk in the eggs and vanilla until well combined. Whisk in the melted butter in 2 additions until smooth. Whisk in the flour mixture just until smooth. Spread in the baking dish.
- Make the cookie layer: Stir the flour, baking powder, baking soda and salt in a bowl. Beat the butter and both sugars in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes.
- Add the eggs and vanilla to the butter-sugar mixture and beat just until smooth. With the mixer on low speed, beat in the flour mixture just until combined. Stir in the chocolate chips with a spoon or spatula.
- Flatten a handful of the cookie dough until 1/2 inch thick and place on top of the brownie layer. Continue to flatten pieces of dough and add to the top, using your fingers to smooth the dough into an even layer covering the entire brownie layer.
- Bake until the top is golden and puffed and the edges are crisp and just beginning to pull away from the sides of the pan, 40 to 50 minutes. Transfer to a rack and let cool completely, at least 1 1/2 hours.
- Make the glaze: Combine the chocolate chips and heavy cream in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Drizzle over the bars and cut into squares.
BROOKIES
A brookie is everything you love about a brownie and cookie rolled into one decadent dessert. The brownie layer is both fudgy and bittersweet, while the cookie dough is tender and chewy. And because they bake in one pan and are cut into bar-shaped cookies, you'll have two dozen brookies with minimal effort and cleanup. We love the clean, straight edges that a metal 9-by-13-inch baking dish provides, but a glass baking dish also works well in this recipe. Lining the pan with parchment makes it easy to lift out and cut.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 24 brookies
Number Of Ingredients 17
Steps:
- For the brownie batter: Preheat the oven 350 degrees F. Line a 9-by-13-inch baking dish with parchment, leaving a 2-inch overhang on the longer sides. Spray the bottom and sides of the pan lightly with cooking spray.
- Melt the chopped chocolate and butter in a medium saucepan over low heat, stirring occasionally, until smooth, 4 to 5 minutes. Remove from the heat, then stir in both sugars and cool slightly. Next, stir in the eggs, one at a time, until thoroughly combined, then stir in the vanilla. Stir in the flour and salt until just combined and no lumps remain. Set aside.
- For the cookie dough batter: Whisk the flour, baking soda and salt in a medium bowl until combined. Whisk the brown sugar, vanilla and melted butter in a large bowl until smooth, then whisk in the egg and yolk until combined. Fold the flour mixture into the butter mixture with a rubber spatula until just incorporated, then fold in the chocolate chips.
- Spread the brownie batter into the bottom of the prepared baking dish. Dollop the cookie dough batter on top of the brownie batter, then draw a skewer or butter knife through both batters to create a swirled effect. Bake until the edges have set, the top is glossy and a toothpick inserted in the center comes out mostly clean and with just a couple small crumbs, 30 to 35 minutes.
- Place the baking dish on a wire rack and cool completely, about 1 hour. Use the parchment overhang to lift the brookies out of the baking dish and onto a cutting board. Cut into 24 small squares. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
BROOKIE PANCAKES
These pancakes are a chocolate chip cookie pancake and a brownie in one! As an added bonus, you have a pan of brownies to nosh on later! Breakfast and midnight snack in one recipe. Serve pancakes immediately, perhaps with a dollop of whipped cream!
Provided by Julie Hubert
Categories Pancakes
Time 56m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch baking pan with parchment paper; grease parchment paper with cooking spray.
- Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
- Combine buttermilk, egg, butter, and vanilla extract together in a small bowl, beating to break up the egg. Add flour mixture; stir until just combined. Fold chocolate chips gently into the batter. Allow batter to rest for 5 minutes.
- Combine brownie mix, oil, eggs, and water in a large bowl; whisk together until smooth.
- Pour 1/2 cup of the brownie batter into a squeeze bottle, pastry bag with a small round tip, or large resealable plastic bag with corner snipped off. Reserve remaining batter.
- Heat a large nonstick skillet over medium-low heat. Drop 1/3 cup pancake batter into the skillet, shaking skillet to spread batter evenly. Drop 5 nickel-size dollops of brownie batter over the pancake; swirl using a skewer or knife edge. Cook until edges are dry, 2 to 3 minutes. Flip and cook until set on the other side, 1 to 2 minutes. Repeat with remaining batters.
- Pour reserved brownie batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Cool on a wire rack before slicing.
Nutrition Facts : Calories 749.2 calories, Carbohydrate 93 g, Cholesterol 104.8 mg, Fat 40 g, Fiber 3.7 g, Protein 10.4 g, SaturatedFat 9.7 g, Sodium 747.9 mg, Sugar 10.3 g
BROOKIES
Why just eat a chocolate chip cookie when you could marry it with a dense, fudgy brownie? You do have to make two different batters, but each is whipped up in the same pot without any fancy equipment. You can swirl the two batters together to see both elements at first glance, or simply pour one on top of the other and create a surprise second layer. Either way, make sure to shower the top with extra chocolate.
Provided by Samantha Seneviratne
Categories cookies and bars, dessert
Time 45m
Yield 24 bars
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Grease and line a 13-by-9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
- Prepare the brownie layer: In a medium saucepan combine the butter and sugar, and heat over medium until the butter is melted. Remove from the heat and whisk vigorously until well combined.
- Once the mixture has cooled a bit, whisk in the eggs one at a time. Whisk in the vanilla.
- Add the flour, cocoa powder, baking powder and salt, and stir to combine. Transfer to a medium bowl.
- Prepare the cookie batter: Wash and dry the saucepan. Combine the butter and sugar, and heat over medium until the butter is melted. Remove from the heat and whisk vigorously until well combined.
- Once the mixture has cooled a bit, whisk in the eggs one at a time. Whisk in the vanilla. Add the flour, baking powder and salt, and stir. Stir in 3/4 cup of the chocolate.
- Using two cookie scoops, drop each of the batters into the prepared pan. The pattern can be random, and one dough can be on top of the other; just make sure that once all the batter is added to the pan, you have an even thickness spread out across the pan. Sprinkle the remaining 1/2 cup chocolate on top.
- Bake until the top looks dry and set, and a toothpick inserted into the center comes out with moist crumbs attached, 20 to 22 minutes.
- Transfer to a rack to cool completely, about 45 minutes. Lift the bar out using the paper and transfer to a cutting board. Cut into bars to serve.
BROOKIES
Combine two popular bakes, a chewy chocolate chip cookie and rich brownie, in this inventive treat. Fill the cake tin with these for the festive season, or give as gifts
Provided by Good Food team
Categories Dessert
Time 1h15m
Number Of Ingredients 15
Steps:
- Butter a 23cm square cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. First, make the cookie layer. Put the butter and both sugars in a bowl and beat with an electric whisk until just combined. Alternatively, do this in a stand mixer. Add the whole egg and egg yolk, and beat again until combined. Mix in the flour, ¼ tsp salt, the bicarbonate of soda and chocolate chunks. Press the cookie dough into the base of the prepared tin using the back of a spoon, then chill for 30 mins.
- For the brownie layer, melt the butter and chocolate in a heatproof bowl over a pan of just simmering water, stirring until smooth and combined. Leave to cool slightly, about 10 mins. Whisk the eggs, vanilla and sugar together in a large bowl with an electric whisk until slightly thickened, about 3 mins. Fold the cooled chocolate and butter mixture through the beaten eggs with a large spoon until well combined.
- Fold the buttery chocolate mixture, cocoa and flour together to combine. Spoon the brownie mixture over the cookie dough layer, dot with the chocolate chunks, and sprinkle with sea salt flakes, if you like. Bake in the centre of the oven for 50 mins-1 hr, or until a skewer inserted into the middle comes out with just a few crumbs clinging to it. Leave to cool completely in the tin before cutting into squares.
Nutrition Facts : Calories 489 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 37 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
More about "brookie pancakes food"
BROOKIES | RICARDO
From ricardocuisine.com
THE BEST BROOKIES COOKIES (BROWNIE COOKIES) - THE …
From therecipecritic.com
3-INGREDIENT BROOKIE BARS RECIPE - PILLSBURY.COM
From pillsbury.com
BROOKIES (BROWNIE AND CHOCOLATE CHIP COOKIE BARS)
From onceuponachef.com
EASY BROOKIE CUPCAKES RECIPE • FOOD FOLKS AND FUN
From foodfolksandfun.net
ALL-AMERICAN BROOKIE BARS | MRFOOD.COM
From mrfood.com
CHOCOLATE CHIP BROOKIES - PILLSBURY BAKING
From pillsburybaking.com
BEST BROOKIES RECIPE - HOW TO MAKE BROOKIES - THE PIONEER WOMAN
From thepioneerwoman.com
THE BEST EASY BROOKIE RECIPE - I'M HUNGRY FOR THAT
From imhungryforthat.com
BROOKIE PANCAKES- TFRECIPES
From tfrecipes.com
BROOKIES! - JANE'S PATISSERIE
From janespatisserie.com
BROOKIE PIE (COOKIE & BROWNIE PIE) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
THE BROOKIE COMPANY - WHERE BROWNIES & COOKIES COLLIDE!
From thebrookiecompany.com
CHOCOLATE CHIP BROOKIES – BASECULTURE
From baseculture.com
BROOKIE PANCAKES | PINTEREST
From pinterest.com
BROOKIES RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BROOKIE PANCAKES | RESCOOKING.COM
From rescooking.com
BROOKIES (COOKIE BROWNIES) - KIM'S CRAVINGS
From kimscravings.com
EDIBLE EAT OF THE WEEK: THE BROOKIE PANCAKES AT MORNING ROSE CAFE
From ediblelongisland.com
ULTIMATE GLUTEN FREE CHOCOLATE BROOKIE PANCAKES - THE SALTY COOKER
From thesaltycooker.com
BROOKIE PANCAKES - TF ANSWERS
From tfanswers.com
NEW MENU BROOKIE PANCAKES :: TASTY RECIPES
From wenlin-scorpiogurl.blogspot.com
BROOKIE BARS | THE RECIPE CRITIC
From therecipecritic.com
BEST SKILLET BROOKIE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SALTED CARAMEL FUDGE BROOKIES - RUN2FOOD
From run2food.com
BROOKS PANCAKE RECIPE - GOOD FOOD IRELAND®
From goodfoodireland.ie
BROOKIES (FROM SCRATCH) - JOYFOODSUNSHINE
From joyfoodsunshine.com
BROOKIE BAKEHOUSE | DELICIOUS BAKED TREATS DELIVERED STRAIGHT TO …
From brookiebakehouse.com
BROOKIES - 5* TRENDING RECIPES WITH VIDEOS - THEFFEED FOOD
From food.theffeed.com
BROOKIE PANCAKES | RECIPE | RECIPES, BREAKFAST, PANCAKE RECIPE
From pinterest.com
EASY BROOKIE RECIPE | STEP BY STEP PICTURE RECIPE | KITCHEN MASON
From kitchenmason.com
BROOKIES RECIPE - THE SPRUCE EATS
From thespruceeats.com
BROOKIE PANCAKES #BRUNCH #PANCAKE #GLUTENFREE #FOODIE #COOKIE …
From youtube.com
BROOKIES (BROWNIE COOKIES) - COOKIST.COM
From cookist.com
BROOKIES (EASY RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
BROOKIES (COOKIE AND BROWNIE BARS) - CATHERINE ZHANG
From zhangcatherine.com
BROOKIES - LIP-SMACKING FOOD
From lipsmackingfood.com
HOW TO MAKE BROOKIE PANCAKES | BREAKFAST RECIPES | ALLRECIPES
From burneralert.com
HEALTHY BROOKIES RECIPE - ERIN LIVES WHOLE
From erinliveswhole.com
BROOKIES (HALF BROWNIE, HALF CHOCOLATE CHIP COOKIE) - KITCHN
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love