I have made this brookie recipe eleven times across three different pan sizes before landing on the version in these photos. The first four batches had the same problem — a greasy, underdone cookie base sitting beneath a perfectly baked brownie layer. The cookie layer never had a chance. Brownie batter, once it covers raw…
The first batch I made of these, I used the same brownie batter I always use and just pressed cookie dough on top. The top baked up golden. The brownie underneath was dry and overcooked. The problem was that the brownie layer — exposed to full oven heat from below and insulated by the cookie…
The version I make every fall came out of a batch I almost threw away. I had the pumpkin-to-flour ratio wrong in my first three tests — too much pumpkin and the bars never fully set, too little and they baked up dry and crumbly with none of that dense, fudgy pull I was after….
The first batch I pulled out of the oven looked right. The coconut was golden, the edges had that deep amber pull from the pan, and I cut into them ten minutes later. The center collapsed. Liquid toffee pooled across my cutting board. I had gotten the surface right and the interior completely wrong. That…
The first time I made sourdough chocolate chip cookie bars, I was trying to use up a jar of discard that had been sitting in the back of my fridge for ten days. I was not expecting much. I have now made this specific recipe more than thirty times across four months of testing, and…