My friend Lisa (@dahllm) and I had been planning on getting together to go to a baking store to (1) check it out, and (2) pick up some supplies. It coincided nicely with our desire to make the “slutty” brownie recipe everyone is raving about lately. The basic idea is to have cookie dough on the bottom, Oreos in the middle, and brownies on top. All of the recipes we found called for boxed mixes, but we wanted to make it all from scratch, so we decided to make our own batters, and to make the Momofuku Milk Bar Cookie Crumb for the middle.
We met with success, but with some ideas for next time. The crumbs are a little hard to pick out in all of the flavors, especially with the super rich brownies. We also felt like we could have doubled the cookie part. Another idea is to do it with just cookie dough and crumbs in the middle. So many possibilities!
For the crumb recipe, it’s the Momofuku one, as I said earlier. We aren’t huge fans of the ingredient listings because something is usually a little off. Since the last time I made it it turned out salty when I used the grams, I switched and used the volume measurements instead. You can find it below.
Chocolate Crumb (from Momofuku Milk Bar cookbook)
- 2/3 cup flour
- 1 tsp cornstarch
- 1/2 cup sugar
- 2/3 cup cocoa powder (any kind, but the darker you use, the darker it will look)
- 1 tsp salt (you can use kosher as suggested, but I didn’t like it as much)
- 6 Tbsp butter, melted (we ended up adding the whole stick because it was a little dry this time)
Preheat the oven to 300 degrees. Prepare a sheet pan with either parchment on a Silpat liner.
Combine the dry ingredients in a mixer with the paddle attachment on low.
Then, add the butter and continue mixing on low until you get a “crumby” looking mixture.
Spread the crumbs onto the pan. You can spread them out or leave some clumps. Then, bake for 20 minutes. Cool until ready to use. (The recipe says you need to break up the clumps, but we didn’t have that issue.)
Now for the cookies . . .
I used my old standby: America’s Test Kitchen brown butter chocolate chip cookies. It is my favorite because it is easy, quick, and people love them! I use the weight measurements mostly because they work really well for this.
Chocolate Chip Cookies (From America’s Test Kitchen)
- 1.75 cups flour (8.75 ounces)
- 1/2 tsp baking soda
- 1.5 sticks butter (pull out when starting the recipe, room temp. isn’t necessary)
- 1/2 cup sugar (3.5 ounces)
- 3/4 cup brown sugar (5.25 ounces)
- 1 tsp salt
- 2 tsp vanilla extract
- 2 eggs (1 whole, and one yolk)
- 2 cups chocolate chips (If you have the wafer kind, like the ones Jacques Torres or Guittard sell, use them because they work super well!)
(For the brownies we made, we preheated the oven between 350 and 375 to please the brownies and cookies and used a 9×13 pan.) Normally for the cookies, preheat the oven to 375 degrees and prepare 2 cookie sheets.
Melt 10 tablespoons of butter in a nonstick saucepan over medium heat on your stove. Let it keep cooking until you get little brown specks as you swirl the pan. This will take a while–about the time it takes to set up everything else, so start it first and just keep an eye on it as you prep. Leave the other two tablespoons of butter out, and cut them into 2 small pieces.
Whisk the flour and baking soda in a bowl. In a different bowl, mix the sugars and salt. Have the eggs ready nearby, as well as the vanilla.
After you have your brown butter, pour it into a large bowl containing the rest of the butter. Whisk until the butter is all melted. Then, add in the vanilla and sugar/salt mixture.
Whisk for 30 seconds. Then, add in the eggs and whisk for another 30 seconds. Let sit for 3 minutes, and whisk for 30 seconds again. Repeat the sitting and whisking 2 more times. This helps the sugar dissolve fully. You will notice the color lightening as you do it.
Then, use a wooden spoon or spatula and fold the flour mixture into the bowl for about one minute. Add in the chocolate chips, again stirring carefully. Stop here for the brownies, otherwise continue.
Now, you’re ready to put them on the sheet, as big as you would like. They need to bake for about 10 minutes (check them since your oven might be different). Let them cool and then enjoy!
Assembling the Brownies:
All you have to do is prep a 9×13 pan with some foil and baking spray. Then, press the cookie dough in the bottom, sprinkle the crumbs evenly on top, and pour the brownie batter over that.
Bake until a toothpick comes out mostly clean and the brownies start to pull away from the sides (about 25-30 minutes).
Mmmmm, slutting it up!
And you definitely need to finish one of these decadent treats with some of this: