Today on The Spiffy Cookie, you get to meet Tara from Chip Chip Hooray, another fun-loving, peanut butter-obsessed food blogger like myself. Don’t know her already? Well you should! Just check out her s’mores explosion pie. I couldn’t believe it was the first pie she ever made – so scrumptious! And she also perfectly paired two of my favorite ingredients in her mini peanut butter cup cheesecakes. I’ve really enjoyed getting to knew her and having Tara guest post today is truly a treat!
I love that Tara used these pans. I have been eyeing them for months but always manage to talk myself out of purchasing them. However, after reading the post for this cake stuffed with my favorite girl scout cookies, tagalongs, I don’t think I will be able to resist any longer. You better believe this will be the first recipe I make once I get my hands on them!
Another fun fact about Tara: she also posts on Small Kitchen College, a website dedicated to providing cooking tips to college students and recent graduates. I wish that website was around when I was living off campus as an undergrad.
One year ago: Black Forest Stuffed Cupcakes
Brownie-Cookie Surprise Cake: My Take on the “Slutty Brownie”
When I volunteered to guest post for Erin, I wanted to make sure the recipe I made was something that could hold its own against the fantastic treats on her blog. I mean, have you seen these Reese’s peanut butter s’mores cookies?? Or her Fluffernutter blondies? Let’s not even get started on the peanut butter fudge brownie bricks. (Based on this, you’re probably thinking that the only reason I like Erin is because we both have an inordinate amount of peanut butter recipes pinned on Pinterest. You’d be wrong! We also share an affection for well-worn Chucks.)
I think most of us in the food blogosphere have heard about the slutty brownie by this point—how could the combination of brownie layer, Oreo filling, and cookie layer be any more enticing? And then I remembered a certain something hiding in the top of my pantry. These little pans, a gift from my sister for my last birthday:
What better way to re-create the slutty brownie than in its thoroughly promiscuous filled-layer-cake cousin? And, true to form, I couldn’t resist adding some peanut butter in the form of the crumbled-Tagalong filling. (Have I mentioned how glad I am that it’s Girl Scout cookie season??)
This cake is adorable, and the pans are hassle-free. I used some cooking spray, but the cake layers popped right out and cleanup was minimal. Cutting a slice out of this mini monster is totally impressive, and each bite packs a sweet punch of rich fudgy brownie, crunchy Tagalong cookie pieces, and classic chocolate chip cookie. Perfect for splitting with a sweetie (or roomie!)…or just for you if you’ve had one of those days. We all have ’em. This cake (and wine) is the answer.
BROWNIE COOKIE SURPRISE CAKE
For the brownie layer:
2 Tbsp unsalted butter, softened
2 oz unsweetened chocolate, chopped
3 Tbsp dark brown sugar
3 Tbsp granulated sugar
1 tsp vanilla extract
¼ cup whole wheat flour
¼ tsp baking powder
Pinch of salt
2 ½ Tbsp milk (I used skim)
1 large egg, lightly beaten
For the cookie layer:
2 Tbsp unsalted butter, softened
2 Tbsp dark brown sugar
1 Tbsp granulated sugar
2 tbsp beaten egg
½ tsp vanilla extract
3 tbsp whole wheat flour
3 Tbsp all-purpose flour
½ tsp baking soda
¼ tsp salt
¼ cup chocolate chips
For the filling:
2 Tagalong Girl Scout cookies, roughly chopped
3-4 Tbsp chocolate frosting (homemade, if you want—I used Duncan Hines. Don’t judge.)
Brownie recipe adapted from Dessert for Two
Cookie recipe adapted from Picky Palate
- Preheat oven to 350 degrees F. Lightly spray two mini cake pans with cooking spray and set aside.
- To make the brownie layer, start by microwaving chopped chocolate and softened butter in the a heatproof (and microwave-safe!) bowl, using 50 percent power for 30 seconds at a time. Stir with a fork between each heating to aid melting.
- When mixture is melted and smooth, stir in sugars and vanilla (batter will appear grainy). Set aside to cool.
- In another smaller bowl, whisk together flour, baking powder, and salt.
- Fold dry ingredients into wet ingredients, then add the egg and milk and continue stirring until fully combined.
- Pour into one greased pan until the pan is about 2/3 full, then set aside. (You will have extra batter—I baked mine in a mini loaf pan and wound up with a teeny single-serving brownie!)
- To make the cookie layer, cream butter and sugars in a small bowl until light and fluffy.
- Add egg and vanilla and continue to mix together.
- Add flours, baking soda, and salt to the wet ingredients and stir until completely combined. Fold in chocolate chips.
- Spoon into your other greased cake pan (all of the dough will be used. Don’t worry if it seems like the pan isn’t full enough—the cookie will puff up during baking).
- Place pans side by side on a 13×9 baking sheet. Bake cookie portion for about 12 minutes—a knife poked into the cookie cake will come out clean. Bake brownie portion for about 20 minutes, or until top is set and a knife inserted into the top of the cake comes out streak-free.
- Let cakes cool in pans for 20-25 minutes on a wire rack before inverting the pans to release the cakes. Then allow them to cool completely on the rack.
- While the cakes are cooling, stir together Tagalong pieces and chocolate frosting. Spoon mixture into the cavities in the top of both cooled cakes, and spread extra frosting on the rest of the exposed cake tops.
- Flip one cake on top of the other so the cavities come together and a small layer cake is formed (I chose to put the cookie layer on the bottom and the brownie layer on top, but it’s totally up to you).
- Garnish with another dollop of chocolate frosting and Tagalong piece (or frost the whole cake if you’re feeling really decadent). Slice and enjoy!
Thanks for letting me share my sweet tooth on your blog today, Erin. And I hope that you’ll all come visit me over at Chip Chip Hooray, too!