Recipe information
A tasty combination of a coconut chocolate nut brownie and a cookie. Crowned with rich French vanilla ice cream, candied pecans then drizzled with chocolate ganache.
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Brownie Layer
Cookie Layer
Toppings
Prepare the Brownie Layer
1. Mix the Brownie Ingredients
Preheat your oven to 350°F (175°C). In a large bowl, combine the granulated sugar, brown sugar, and melted unsalted butter. Mix until smooth. Add eggs and vanilla extract, beat until well blended. Sift in flour, cocoa powder, and fold in shredded coconut, chocolate chips, and chopped pecans.
2. Bake the Brownies
Pour the brownie mixture into a greased 9x13 inch baking pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan.
Prepare the Cookie Layer
1. Mix the Cookie Ingredients
In a separate bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy. Beat in the egg and vanilla extract. In another bowl, combine the flour, baking soda, and salt, then gradually add to the creamed mixture. Stir in chocolate chips.
2. Bake the Cookies
Take the cooled brownie layer from the pan and spread the cookie dough evenly over the top. Bake for an additional 20-25 minutes or until the cookie layer is golden brown. Allow to cool and set.
Assemble and Serve
1. Add Toppings
Once the Brookie is cooled, cut into squares. Top each square with a scoop of French vanilla ice cream, a sprinkle of candied pecans, and drizzle with chocolate ganache before serving.