Spiced Brookies

Baked for the 2010 Serious Eats Cookie Swap.

Adapted from Clinton St. Baking Company Cookbook.

"I am always looking for the perfect meeting of a brownie and a cookie, and this is it. Also, adding the spices made it taste like Abuelita brand Mexican hot chocolate." Carly Gilfoil, SE intern

Spiced Brookies

About This Recipe

Yield:Makes about 18-20 brookies


  • 1 tablespoon canola oil
  • 1 teaspoon unsalted butter
  • 2 cups semisweet chocolate chunks (52-62% cacao)
  • 2 large eggs
  • ¾ cup light brown sugar
  • ½ teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ancho chile powder, or cayenne pepper


  1. 1

    Preheat oven to 350°F.

  2. 2

    Melt oil, butter, and 2 cups chocolate together in stainless-steel bowl of double boiler. Let mixture cool.

  3. 3

    In another bowl, whisk eggs, brown sugar, and vanilla together until combined.

  4. 4

    Fold melted chocolate mixture into egg mixture.

  5. 5

    In another bowl, whisk together flour, baking powder, and salt. Add flour mixture into chocolate mixture until combined.

  6. 6

    Freeze batter in shallow pan (for example, a pie plate) until batter sets and hardens slightly, around 6-8 minutes.

  7. 7

    Coat 2 cookie sheets with nonstick cookie spray or line tray with parchment paper. I used two ice cream scoop sizes, and had eight 2 tablespoon brookies on one tray and twelve 1 tablespoon brookies on the other.

  8. 8

    Bake until tops look dry and cracked, 11-12 minutes.

  9. 9

    Cool completely for soft and chewy brookies.


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