Clinton St. Baking Company’s Brookies

Posted on 19 November 2010

Clinton St. Baking Company is a diner/cafe/baked goods mecca (Zagat even gives it a 24). The lines for brunch on a weekend can be up to 3 hours or so. They recently released a cookbook so you can now get all the home baked goodness in your own home, which is perfect as very few have the constitution to wait 3 hours during a New York winter (and if you do, I applaud your dedication!)

While they are most famous for their ‘crack’ pancakes and their buttermilk biscuits, these brookies are pretty unbelievable as well. A cross between a cookie and a brownie, they have an exterior with a slight crisp to it but a center with gooey, molten chocolate and a melt in your mouth moistness, which is soft but not cakey. I have to warn you in advance, they are INCREDIBLY more-ish… I may or may not have eaten four of them for breakfast the next morning but I really can’t talk about it.

Notes: Even though I do state that you should leave the brookies to cool on the baking sheet, implicitly I mean if you have the willpower – personally, I just had to taste one while they were still warm, fresh out of the oven!

Brookies, makes 20
Recipe from Clinton Street Baking Company Cookbook
1 tbsp. canola oil
1 tsp. unsalted butter
2 c. semisweet chocolate chunks (52-62% cacao)
2 large eggs
¾ c. light brown sugar
½ tsp. vanilla extract
½ c. all-purpose flour
¼ tsp. baking powder
¼ tsp. salt

1. Heat oven to 350ºF. Place 1 cup of the chocolate in a small bowl with oil and butter. Heat in the microwave for 1 minute on high setting. Stir and place back in the microwave, stirring every 10 seconds. Set aside to cool. (You can also do this over a double boiler.)

2. In a medium mixing bowl, whisk eggs, brown sugar and vanilla until combined. Gently fold the cooled chocolate mixture into the egg mixture. Stir the flour, baking powder and salt together in a small bowl. Add the flour mixture to the chocolate mixture and then fold in the remaining 1 cup of chocolate chunks.

3. Freeze the batter in a shallow pan (such as a pie plate) 10-15 minutes until it sets and hardens slightly.

5. Line 2 baking sheets with Silpats or parchment paper. Using a tablespoon measure, measure out 1 tbsp sized rounds and spread them out equally on the baking sheet. Bake 11-12 minutes, until the tops look dry and cracked. Allow to cool on the baking sheet before eating (see Notes)

6 responses to Clinton St. Baking Company’s Brookies

  • Martha says:

    I made these last night, and they are yummy and easy to make. I think I prefer them warm.

    • Vienna Nowell says:

      Hi Martha,
      They are absolutely delicious warm! I loved them with milk or ice cream as well. We ate them both times almost right out of the oven when the chips were still melting :)
      Thanks so much for commenting and reading Tiny Test Kitchen!

  • Martha says:

    I rewarmed mine last night before eating – just as good as right out of the oven.

    I enjoy all of your posts. Amy Nowell is a good friend and first told me about your blog.

    I hope to try some of the other recipes during Christmas when I have more time to cook.

    • Vienna Nowell says:

      Hi Martha,
      Happy New Year! I’ll have to give that a try next time. Although mine don’t usually make it past the first day or two :)
      That is so lovely that Amy recommended TTK to you! I would love to cook with Amy. I think it would be a great blend of cuisines.
      I hope you got to cook some recipes over the break!
      Thank you for reading! Vienna*

  • Vanessa says:

    Is it really 1 teaspoon of unsalted butter. . . or is that a typo? Should it be 1 tablespoon?

    • Vienna says:

      Hi Vanessa, it really is just 1 teaspoon. There is also canola oil which helps to help the “brookie” tender and gooey! Hope you enjoy the recipe! Let me know how they turn out, Vienna*

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