Saturday, October 6, 2012

Triple Crown Brookies

So the other night I was listening to the last regular season baseball game and it was announced that Miguel Cabrera of the Detroit Tigers won the Triple Crown (leading the league in batting average, RBIs & home runs). This is the first time that's happened since 1967--before I was born! There's not that many things I can say that about any more! At the same time I was just finishing up these Caramel Apple Bars, and was quite fond of the oatmeal base that recipe uses. And earlier in the day I had seen a recipe for "Brooksters" on Serious Eats (a combination of brownie + cookie). I've previously seen this type of bar called Brookies, which I think--in the word-merging scheme of things--is a little more appropriate.

With this extraordinary concurrence of events, I was inspired to try a triple level bar cookie. Instead of following the rather laborious Brookster recipe, however, I just used my favorite brownie recipe and a variation of the Toll House Chocolate Chip Cookie recipe. I'm sure I'm not the first person to come up with this combination, but I may be the only one to publish it at the same time as the Triple Crown!

Oatmeal layer (adapted from the Caramel Apple Bar recipe from Bake or Break linked to above)
1 + 1/4 cup oatmeal
1/2 cup flour
1/2 cup brown sugar, packed
1/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter, melted

Preheat oven to 350 degrees. To make bar removal really easy you can prepare a sling with parchment paper and grease an 8" x 8" pan. I didn't make a sling or even grease my pan, however, and I didn't find it too difficult to get the bars out.  Combine dry ingredients and then pour in melted butter. Mix until crumbly. Pack into pan and bake for 15 minutes. Set aside to cool.

Brownie layer (my original post is here, but I'll include again since it's such a quick recipe)
2 ounces unsweetened chocolate
1/4 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
1/2 cup flour
1/4 teaspoon salt
1/2 cup chopped nuts (I usually use walnuts)

Melt chocolate and butter over medium heat. Take off heat and stir in sugar, then egg and vanilla (mixture should turn a little glossy). Stir in remaining ingredients and spread over the oatmeal layer. Bake for 20-25 minutes, depending on how fudgy you want the brownie level.

Chocolate Chip Cookie layer (adapted from the Toll House recipe)
6 tablespoons sugar
6 tablespoons brown sugar (instead of measuring each sugar out exactly, I just eye it until the total amount comes to 3/4 cup)
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup butter, melted
1 egg
1 + 1/4 cup flour
1/2 teaspoon baking soda

Combine sugars, salt and vanilla. Pour in melted butter and egg and mix well. Stir in flour and baking soda--dough will be very soft. (If you make regular cookies with the leftover dough, let it firm up for a few hours in the fridge before cooking.) Spoon over brownie level. I did not cover the whole surface, just plopped several spoonfuls over the brownies and spread them a bit. Cook for another 20 minutes, or until cookie layer just starts to brown.

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This recipe is for my dad, who is a big Tigers fan. Also, he's the only person allowed to call me Brookie (or sometimes Rookie). Here's a silly picture of us at a Yankees game a few years ago...

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