Snickerdoodle Brookie

Preheat the oven to 350, butter or spray a 9-inch round cake pan, line it with parchment and butter or spray the parchment.

For the brownie batter – add the chocolate and butter to a medium glass bowl and microwave in 30 second increments until both have melted enough that they can be stirred together until smooth, but the mix is just warm and not hot.  Whisk in the sugar, then whisk in the eggs and vanilla.  Fold in the flour, cocoa and salt until just combined and then set this mix aside.

For the snickerdoodle dough – use your electric mixer to beat together the butter and sugar for a couple of minutes until fluffy, scrape down the bowl as needed, and then beat in the egg and vanilla.  In a separate small bowl, whisk together the flour, baking powder, cinnamon and salt and then with the mixer on low, gradually add this dry mix, beating until just combined.

Spoon large scoops of brownie batter into your prepared pan leaving some space in between each scoop.  Scatter the snickerdoodle dough overtop, and then fill the pan with the remaining brownie batter and cookie dough.  Tap the pan or smooth the top as needed so that it’s level and then bake for 30 to 35 minutes until the center is set.

As soon the the brookie comes out of the oven, sprinkle on the topping and then either serve immediately while it’s still warm, or allow it to cool long enough to carefully turn out onto a platter.  Serve as you wish, it will go quickly!