Hey Cupid, please strike this heart! This Valentine’s Day Brookie is a heart shaped dessert. It is half chocolate chip cookie and half brownie. It is piped with colorful buttercream frosting and sure to satisfy your sweethearts sweet tooth! I just really love these hybrid desserts, don’t I?
My Valentine’s Day Piecaken is another delicious dessert. It is rich and not for the faint hearted. So when the special lovey dove day comes around consider making this for your special someone.
Why the Valentine's DaY brookie?
When I was walking through the festive aisles at Walmart I came across the Wilton heart shaped pan Norah went nuts and demanded that I make some type of dessert in that pan. I didn’t want to just make the standard chocolate chip cookie. That’s way too boring!
So…….after I pondered on what to bake in the pan, I remembered seeing a bunch of posts about the brookie awhile back. They only consisted of either layered bars or cookies. So me being the creative and crazy person I am, I decided to go out on a limb and bake them side by side in the pan. So I really hope all you awesome folks out there appreciate this masterpiece! Eat your hearts out Mrs. Fields!
What is a Brookie?
The Brookie was invented in 2009 by “Brookie” Nycole Sanders. It started as cookie favors at events by her. It has gotten a ton of positive feedback and are actually sold in Brooklyn, New York. I guess at some point it was tested out on Shark Tank but didn’t get much recognition.
It is traditionally a cookie on top of a brownie and can be served with warm with ice cream or with a cold glass of milk. Nuts and sprinkles can also be embedded. Multiple variations of this dessert have been done over the years and recipes can be found on any food sharing site.
the Valentine's Day Brookie!
This dessert was super fun to make and I recommend doing it with the kids. Preheat your oven to 350 degrees. Grease your heart shaped pan with crisco and set aside.
Start out with making the cookie dough portion of the brookie. I actually used Mrs. Field’s cookie dough recipe as I am a huge fan of her soft an chewy chocolate chip cookies!
With your stand mixer fitted with the paddle attachement, beat your sugars together until combined. Put the butter in and mix on a medium high speed to form a paste (4 minutes). Scraping down the side of the bowl as needed. Add in the eggs and vanilla extract. Beat only until they are incorporated. You don’t want to over mix because the sugar granules will dissolve. Lastly, add in the flour, baking soda, salt and chocolate chips on a low speed only until mixed it. DON’T overmix.
Place the cookie dough in half of the heart shaped pan. Fill up about 2/3 to 3/4 full as it will rise when baking. Cover with plastic wrap and chill dough for 30 minutes. It is important to chill dough because unchilled dough will make the cookies thinner, flatter and they are more prone to spreading. You will have left over cookie dough that you can either discard or bake if you so desire.
DUncan Hines Brownie Mix
I used the Duncan Hines milk chocolate brownie mix. Prepare as directed on the box. Put on the other side of the heart shaped pan. Only fill 1/2 to 2/3 full as you want the cookie and brownie to rise at the same level. There will be leftover brownie batter so feel free to make extra brownies! No one can ever have too many brownies! Feel free to also make your brownie batter from scratch!
Bake for 25-30 minutes. Oven temperatures will vary. The cookie will be golden brown in color and the brownie will be set. Cake tester should come out clean. Cool on cooling rack for 20 minutes. Take out of pan after completely cooled.
How to make the colorful buttercream frosting!
Making colorful frosting has always been my favorite thing to do! I am not perfect at piping yet, but continue to work at it whenever I get the chance!
In your stand mixer with paddle attachment, mix your softened butter on medium high for 6 minutes. The butter should be lighter in color and fluffy. Scraping sides as needed. Add in your confectioner’s sugar, vanilla extract and heavy cream. Start out on low and increase speed once everything is mixed in. Continue to mix for another 6 minutes. You may need to add confectioner’s sugar if frosting is too thin or heavy cream if too thick. Get to the desired consistency.
Once the frosting is mixed up, split it up into three bowls. Leave one bowl the white color. The other two add the red gel and pink gel coloring and mix until you get your desired color.
Lay out a piece of plastic wrap on a flat surface. In a linear fashion, spread each color next to each other with spatula. Roll up plastic wrap like a sausage. Fold the top end over and cut the bottom end. Place in 16 in Wilton reusable piping bag with 1 in star tip and pipe around the heart.
Cut and enjoy! I know my kids did!
Valentine's Day Brookie
- Stand mixer with paddle attachment
- Home Decor
- Measuring cups and spoons
- Wilton heart shaped pan
- 16 in piping bag
- 1 in piping star tip
- Plastic wrap
Valentine's Day Brookie
- 1 cup dark brown sugar, firmly packed
- ½ cup granulated sugar
- 1 cup 2 sticks for cold butter cut into ½ in cubes
- 2 large eggs
- 2 tsp vanilla extract
- 2½ cups all purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 2 cup semi-sweet chocolate chips
- 1 box duncan hines brownie mix
- 1 cup butter, softened
- 1 lb confectioner's sugar
- 1-2 tbsp heavy cream
- 1 tsp vanilla extract
- red gel food coloring
- pink gel food coloring
Valentine's Day Brookie
- Preheat oven to 350°. Grease heart shaped pan with crisco. Set aside.
- In the stand mixer with paddle attachment, add the sugars and beat on medium speed until combined (about a minute).
- Add the butter and mix on a medium-high speed to form a grainy paste (4 minutes), scraping down the sides of the bowl as needed.
- Add in the eggs and vanilla and beat on low until all are incorporated. You don't want the sugar granules to start dissolving so don't overmix.
- Add the flour, baking soda, salt and chocolate chips and beat on a low speed until mixed in. Don't over mix.
- Add the cookie batter to half of the heart shaped pan. Cover with plastic wrap and put in fridge for 30 minutes to chill the dough. DO NOT bake unchilled dough because the cookies will be thinner and flatter and more prone to spreading.
- Prepare the brownie batter as instructed on the Duncan hines box.
- Pour the brownie batter about ½ to ⅔ full on the other side of the heart shaped pan. Don't fill to high because brownie batter will rise higher than cookie batter and will be uneven. Bake for 25-30 minutes (oven temps vary). Cookie will be a light golden in color and brownie will be set in the middle and cake tester will come out clean.
- Let it cool for about 20-25 minutes before taking it out of pan and before frosting.
- In a stand mixer with paddle attachment, mix together the softened butter for 6 minutes until it is very light and fluffy. Scraping down sides as needed. Add in confectioner's sugar, vanilla and heavy cream. You may need to add more confectioner's sugar if too thin or more heavy cream if too thick. MIx to get desired consistency.
- Separate frosting into three separate bowls. Mix in red gel coloring in one bowl and pink in another bowl. One bowl will have white frosting. Spread the three layers of frosting on a piece of plastic wrap. Roll up and cut one end. Place in 16 in piping bag with tip already in place. Pipe the frosting around the edges of the heart. Serve and Enjoy!
- Place brookie in an airtight container and will be good for 3 days.
- Wrap brookie in plastic wrap or cling wrap and put in freezer for up to 2 months.
FUn Fact of the day!
In 1998 more fast-food employees were murdered on the job than police officers! This just floors me! Really?
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