On Being Brave: KidLit Confections Brookies

(The recipe, including a link to the index of printable PDF files, can be found at the bottom of this post.)

I recently read a cute, little picture book, PEG GETS PLUCKY by Jo Renfro. This is such a cute story about a very relatable feeling. Peg wants to go on an adventure with her friends, but soon gets overwhelmed with doubt and discouragement. I know this feeling all too well (and I'm sure you do too)! It's so easy to get scared and overwhelmed by the adventures that once felt so exciting! But like Peg, we can stop and take stock of all that we have already accomplished, and then the adventures (challenges) become less scary than we originally thought.

The illustrations are bright and vibrant, making this an easy favorite to share with my favorite little reading partners. (My grandkids--especially my youngest, who hasn't started learning to read yet--love books that they can "read" for themselves through the pictures in between times when I can sit and read with them.)

Description

"It's foo far! I'm too tired! I'm too smaaaaaallll!"

Peg the chick is bold and ready for adventure. But when she sets off on a hike with the other barnyard animals, she is quickly overwhelmed. Adventures are hard! "I can't do it!" Peg declares. Or can she?

In this follow-up to Jo Renfro's story Peg Gets Crackin', Peg follows in the footsteps of every kid who has ever gone on a hike--or a walk around the block. With a hilarious storytelling voice and adorable illustrations, Peg Gets Plucky is perfect for any kid who's wondered if they have what it takes to keep going on an adventure.

When I was trying to come up with the perfect cookie to pair with this adorable, adventurous chick, I knew I needed something that pairs a comforting, bright, familiar flavor with something that might be a little dark (but not too scary)! I thought about these Brookies, which were originally created in response to a request from my friend, Lizzie Christensen. 

Two flavors (chocolate chip cookie and brownie) merged together to create something a little bit more adventurous than just your regular, run-of-the-mill dessert. They may look a little overwhelming to put together, and there are a lot of steps to this recipe, but just like Peg, you can do more than you might think you're capable of. Let's get plucky and dive right in!

 Brookies

Chocolate Chip Cookie Layer:

1 c. butter

¾ c. brown sugar

2 eggs

1 tsp. baking soda

½ tsp. salt

½ Tbsp. vanilla extract

2 tsp. tapioca starch

2 c. gluten-free all-purpose flour

6 oz. semi-sweet chocolate chips

 

Brownie Layer:

½ c. oil

¾ c. sugar

2 eggs

1 tsp. salt

1 tsp. baking powder

1 Tbsp. vanilla extract

¾ c. cocoa powder

½ c. gluten-free all-purpose flour

Make the chocolate chip cookie dough:

In a large bowl, cream together butter and sugar. Add eggs, baking soda, salt, tapioca starch, and vanilla. Mix until combined. Scrape the sides and bottom of the bowl with a rubber scraper, then turn speed up to high and beat until light and fluffy (at least 3-5 minutes).

Stir in remaining flour, one cup at a time, just until combined. Then, mix in chocolate chips.

Chill for 15-20 minutes—not too long! While cookie dough chills, preheat the oven to 350 degrees Fahrenheit and then …

Make the brownie layer:

In a large bowl, whisk together everything but the cocoa powder and flour until light and foamy.

Whisk in cocoa powder until thoroughly combined, then add flour.

Scoop cookie dough with a 1-inch cookie scoop onto parchment-lined baking sheet, about 2 inches apart. Top each cookie with an equal-sized scoop of brownie batter.

Bake* at 350 degrees Fahrenheit for 12 minutes. Let cool on baking tray for about 5 minutes, then transfer to a wire rack to cool completely.

*Optional: Freeze 2-4 hours or overnight. Once frozen, transfer cookie dough to a large freezer bag and return to your freezer. You can bake straight from frozen at 350 degrees Fahrenheit for 15-16 minutes.

This recipe, inspired by Lizzie Christensen, pairs well with PEG GETS PLUCKY by Jo Renfro.

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