Brookies, Cherry Chocolate Brownies and Cardamom Ice Cream for Dessert!!!

Brookies

Oh my, I am still swooning in ecstasy after making and devouring this dessert all up!  I didn’t even have a chance to take a sip of milk before it was all gone.  I’m still shaking my head trying to snap out of it, and I may have to slap myself silly!  First off, we are talking Brookies.  The disclaimer is that I did not create the Brookie.  I recently ran into this awesome baker woman, Sharon, who loved my blog, and she shared with me a website that made Brookies; they looked delightful!  After further research on the internet, I learned that the Brookie has been around for some time, the origins of which are unknown, but, apparently, Williams-Sonoma makes and sells it as a Baking Mix called Baked Brookster..they are charging $16.95 for a box!!!  We are going to make a ton of Brookies for $4.00!

Brookie Flower

All we need is a box of fudge brownie mix, two eggs, water, cooking oil, a sheet of ready-made cookie dough mix, and cooking spray.

Brookies

I bought the sheet that makes 40 mini cookies.  We have an upcoming cooking demo this week on Wednesday, May 22, 2013, so I wanted to include a dessert that we will, not only be making, but, of course, eating, at the demo.  I thought nothing could be easier and yummier than a brookie.  By the way, this will be my first demo ever!  Am I nervous?  Or what!

Stack of Brookies

I, also, had a bag of frozen dark sweet cherries in my freezer, so why not diversify taste and make some Cherry Chocolate Brownies, too!  We just need one cherry per mini-brownie for that.

Cherry Chocolate Brownies

Finally, we have to have some Vanilla Ice Cream with all this love, but it can’t just be any old plain Vanilla Ice Cream.

Brookie, Cherry Chocolate Brownie, Vanilla Ice Cream

We are adding the Indian touch to it by sprinkling the powder of one fresh Cardamom pod over the ice cream.

Cardamom Pod

To me, the Cardamom spice is the essence of India, so we have to have that for the demo.  Three Twins Ice Cream makes the flavor “Dad’s Cardamom”, and I am so in love with that, but it’s pricey.  Instead, we are adding the Cardamom flavor to plain Vanilla Ice Cream for pennies a serving.

Brookies

Preheat oven to 350 degrees.  Prepare the brownie batter.  Spray each muffin tin cup generously with cooking spray.  Fill each tin with brownie batter halfway.  Drop a piece of cookie dough in the middle of each tin with brownie batter.

Cherry Chocolate Brownies

For the Cherry Chocolate Brownies, drop a frozen dark sweet cherry in the middle of each tin with brownie batter.  If there are any empty tin cups, fill those with water.  Stick the muffin tin sheet in the preheated oven.

Brookies and more

Baking Brookies

Bake for 12-20 minutes depending on the size of the muffin tins.  Mine were tiny, so I only baked for 12 1/2 minutes.  I should let you all know that I only had one egg in my fridge come 10:30 last night, and I was not about to go knocking on a neighbor’s door to borrow the other  egg needed for the box recipe; to save face, I halved the Brownie box recipe.  What you see baking here is only half what you will be making with a whole box!!  Also, I snipped each of the cookie dough squares in half with a pair of kitchen scissors and dropped those into the batter cups.  Given enough brownie batter, I could make 80 mini-brookies with the one pack of cookie dough pictured here.  Mind you, if you are using a larger muffin tin, then bake the brownie batter for five  to seven minutes before you drop the cookie dough pieces into each cup.  This way, the cookie will sit on top as it bakes.  Anyway, moving on, you take them brookies out of the oven when the cookies look golden brown.

Baking Brookies

Cooling Brookies

What can I say.  This is So-Not-From Scratch, but oh-so-divine.  I couldn’t stop giggling to myself every time I took the butter knife around the edges of the cooled brownies and tried to control myself from licking off the brownie stuck on the knife.  I did control myself, though.

Removing Brookies

I wiped off the excess chocolate on a dry paper towel and kept going until all the brownies were on a plate.  Look before you eat!!!

Brookies

Stack ’em.  This looked very Zen until they toppled over.

Stack of Brookies

Stack of Brookies

The flower design was much more stable for serving.

Brookie Flower

Here is what the Brookies look like when cut in half.

Brookie Cut in Half

Here are the Cherry Chocolate Brownies; the warm sweet cherry just gushes a lovely sweet-tart juicy flavor explosion into the soft chewy brownie.

Cherry Chocolate Brownies

For the Ice Cream, crush one Cardamom pod with a smooth Cobblestone rock (I always have this handy-dandy device in my kitchen, but I can’t seem to find it, lately..I recommend that every kitchenista get one of these rocks!), hammer or mortar and pestle until it is a powder; sprinkle the Cardamom powder on the Vanilla Ice Cream.  And, finally, here is the whole Enchilada!

Cardamom Pod

Brookie, Cherry Chocolate Brownie and Cardamom Ice Cream

Or, should I say, the Brookie, Cherry Chocolate Brownie and Cardamom Ice Cream Dessert!!!  Try to savor every delicious heavenly mouthful of this dessert.:)

Bon Appetit!!

 

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