Cookies and Cream Brookie
Treat your sweet tooth to a delicious, allergy-free dessert that uses just a few simple ingredients.
About the Activity
Good luck keeping this single-serve treat to yourself. Made with gluten-free Oreos, cookie dough, and delightfully fudgy brownie, you might find that this simple recipe completely alters your nightly dessert experience. This layered recipe marries everything you love in both a brownie and a cookie. While the cookie dough layer stays perfectly doughy, the brownie is baked to fudgy perfection. You’ll want to make this delectable dessert over and over again!
Grades: 6-12
Topic: Food Science, Cooking
Preparation time: 15 minutes
Cook time: 45 seconds
Servings: 1
Created by Kristin Osika, 4-H Youth-in-Action Winner
Supplies and Ingredients
Assemble the following ingredients and supplies for this activity.
- Microwave-safe ramekin
- Small mixing bowl
- Measuring spoons
- Stirring spoon
- Microwave (900 watts)
- 1 tablespoon gluten-free flour
- 1 tablespoon unsweetened cocoa powder
- Pinch of salt
- 1-½ tablespoons brown sugar
- 1 tablespoon + 1 teaspoon nondairy milk
- 2 teaspoons oil
- 1 tablespoon crushed gluten-free Oreos
Cookie layer:
- 2 tablespoons gluten-free flour
- 1 tablespoon + 1 teaspoon brown sugar
- 2 teaspoons oil
- ½ tablespoon nondairy milk
- Pinch of salt
- 1 tablespoon crushed gluten-free Oreos
Oreo layer:
- 1 whole gluten-free Oreo
- Crushed Oreos (one or more, to taste)
Activity Steps
Learn how to make your own single-serve, gluten-free, Oreo-rich dessert with a little prep and a short bake time in the microwave.
- First, you’ll make the brownie batter. Start by measuring and combining the flour, cocoa powder, and salt in your ramekin.
- Next, add the brown sugar, milk, and oil to the ramekin. Stir the ingredients together to create a smooth batter.
- Fold in crushed Oreos.
- Place one whole gluten-free Oreo on top of the batter, centering it in the ramekin. Sprinkle more crushed Oreos around the edges.
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