Snickerdoodle Brookies

Products Used
Snickerdoodle Brookies Imperial


Brownie Layer

Cinnamon and Sugar Mixture

Snickerdoodle Layer

  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 325°F.
  2. Grease a 9x13-inch pan lightly. Line with foil and grease foil.
  3. For Brownie Layer, melt butter in a saucepan over medium-low heat. Once melted, stir in sugars. Heat until hot to touch, but not boiling. Remove from heat.
  4. Whisk in cocoa, salt, and baking powder. Add vanilla, then eggs, whisking one at a time until well incorporated. Stir in flour.
  5. Spread evenly in prepared pan and set aside.
  6. For Snickerdoodle Layer, stir sugar and cinnamon together. Pour onto a plate.
  7. Whisk flour, cream of tartar, baking soda, and salt together. Set aside. In a large bowl, beat melted butter, granulated and brown sugar together until well combined. Mix in vanilla extract. 
  8. Add egg and beat for about 3 minutes, until thickened and pale yellow. On low speed, add flour mixture in two additions, scraping sides and bottom of bowl as needed. Beat just until flour is incorporated.
  9. Use a spoon to scoop dough, then roll in cinnamon and sugar mixture. Dollop dough over brownies. Repeat. Some exposed brownie batter is ok. The cookie dough will spread and its also nice to see some peeks of brownie across top.
  10. Cover pan with foil and bake for 17 minutes. Uncover and bake for 17 minutes more. Brookies will puff, then deflate. Brownies that look slightly underdone fresh from oven will set up as they cool.
  11. Let cool completely. For easy serving, lift foil out of pan and use a bench scraper to cut into squares.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.

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