Brookies

Brook BloomBrooke Bloom enjoying a Brookie

“Time and the Conways” opened on October 10 and I’m a little behind in my posting — this recipe was from their last Wine and Unwind in the rehearsal space before going to the theatre.

“Brookies” are that classic  combination of  brownie batter and cookie dough (get it?  Brownie + Cookie = Brookie.)  James made these with a nod to Brooke Bloom who plays Madge Conway.  Brooke is also a new mom who is juggling being in a Broadway show and having a newborn baby.   I had the good fortune to see the show this past Sunday, enjoy Wine and Unwind with the cast and crew, and interview Brooke.  Can I just say that she is amazing?

First, her baby is three months old.  That means she started rehearsals four weeks after giving birth.  Can you imagine?  I can’t.  “I auditioned when I was nine months pregnant,”  she told me.  “I really did it as a lark because who could have thought I looked right for the role then?”  Well, Rebecca Taichman for one!

“When I got the call, I thought that there’s no way I can do this.  I’m breastfeeding, the baby is just a month old — it’s impossible.  But I’m blessed with a very supportive husband, and my mother has also been a huge help.  The producers even gave me a dressing room to use as my nursery so I could feed the baby during tech.”  Wow, it sounds like Sweden or something over there at the American Airlines Theater!  But isn’t that the way we SHOULD be treating working mothers?

Okay, I’m off my soapbox.  Here’s the recipe for Brookies — enjoy!

Brookies

Brookies

Ingredients:

Cookie Layer:
1/2 cup butter, softened
1/2 cup light brown sugar
1/4 cup white sugar
1 teaspoon vanilla extract
1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup semisweet chocolate chips

Superfine sugar for dusting

Brownie Layer:
1 cup white sugar
1/2 cup butter, melted
1 teaspoon vanilla extract
2 eggs
1/3 cup cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt

Method:

Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan and then sprinkle the bottom with a thin layer of superfine sugar.
In a large bowl, beat  together the softened butter, light brown sugar, 1/4 cup white sugar, and 1/2 teaspoon vanilla extract.   Add 1 egg; beat until light and creamy, about 2 minutes.
Whisk 1 1/4 cups flour, 1/2 teaspoon salt, and baking soda together in another bowl. Gradually stir flour mixture into butter mixture until dough is combined. Stir chocolate chips into dough. Pat dough down into the bottom of the prepared baking pan to cover completely.
Stir 1 cup white sugar, melted butter, and 1 teaspoon vanilla extract together in a bowl; add 2 eggs and beat well. Mix cocoa powder into butter mixture until well-combined. Stir 1/2 cup flour, baking powder, and 1/8 teaspoon salt into cocoa mixture until batter is combined.
Pour brownie batter over cookie dough and spread to cover completely.
Bake for 20-25 minutes in the preheated oven until a toothpick inserted into the center of the brookies comes out clean. Cool completely before cutting into bars.

Anna Camp and Gabriel Ebert enjoying a little Wine and UnwindAnna Camp (Hazel Conway)  and Gabriel Ebert (Alan Conway) enjoying a little Wine and Unwind 

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