A treat you never knew you wanted,” says the recipe for the “Snickerdoodle Brookie,” in the March/April 2020 issue of Bake from Scratch. Indeed, it’s quite ridiculous, but not difficult. Cookie dough + fudgy brownie.

As you may have guessed, you’ll need to assemble two different batters: the brownie batter and the snickerdoodle dough. Ready your 9-inch round cake pan with baking spray and coat gently with flour.

Double-boiling the chocolate and butter, for the brownie batter, is a stress-free endeavor that smells dreamy. The snickerdoodle dough, in your stand mixer, is more crumbly than the stickier, wetter chocolate dough. You’ll have more brownie dough than cookie dough, so how will this bake into a mosaic once combined?

Smell the chocolatey loveliness while this bakes in the oven. I baked mine for 55 minutes.

Sure enough, you get the best of both worlds, sprinkled with cinnamon sugar. Taste the two different textures at once: soft fudgy brownie and crunchy, sugary snickerdoodle. Wow.

Come back to my site next week, when I’ll continue on my sweet voyage to make an “Oreo Cheesecake.” Talk about comfort food…