30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Copycat BJ's Brewhouse Pizookie
Copycat BJ's Brewhouse Pizookie
Copycat BJ's Brewhouse Pizookie
⏱55 min
👥1
🔥1100 cal
Hard
🍽️French
A decadent and sophisticated take on the Pizookie. This version uses Valrhona chocolate, browned butter, and a homemade salted caramel sauce for an unforgettable dessert experience.
A decadent and sophisticated take on the Pizookie. This version uses Valrhona chocolate, browned butter, and a homemade salted caramel sauce for an unforgettable dessert experience.
Make the Salted Caramel Sauce: Combine Granulated Sugar and Water in a saucepan over medium heat. Cook, without stirring, until amber in color. Carefully whisk in Heavy Cream and Butter. Remove from heat and stir in Fleur de Sel. Let cool.
Brown the Butter: Melt Unsalted Butter in a saucepan over medium heat. Cook, swirling occasionally, until golden brown and fragrant. Let cool slightly.
Cream together the browned Butter, Granulated Sugar, and Packed Dark Brown Sugar until light and fluffy.
Beat in the Large Egg Yolk and Vanilla Bean Paste.
In a separate bowl, whisk together the Cake Flour, Baking Powder, and Salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the chopped Valrhona Guanaja 70% Chocolate.
Pour the dough into a 9-inch cast iron skillet (or oven-safe skillet).
Bake for 15-18 minutes, or until golden brown around the edges but still slightly soft in the center.
Let cool for a few minutes before topping with Madagascar Vanilla Bean Ice Cream and drizzling with Salted Caramel Sauce.
Ingredients
1
1/2 cup113 gUnsalted Butter
3/4 cup150 gGranulated Sugar
1/4 cup50 gPacked Dark Brown Sugar
11Large Egg Yolk
1 tsp5 mLVanilla Bean Paste
1/4 tsp1.25 mLFleur de Sel
1 1/4 cups156 gCake Flour
1/2 tsp2.5 mLBaking Powder
1/4 tsp1.25 mLSalt
1 cup170 gValrhona Guanaja 70% Chocolate-chopped
1/2 cup100 gGranulated Sugar
3 tbsp45 mLWater
1/4 cup60 mLHeavy Cream
2 tbsp30 mLUnsalted Butter
1/2 tsp2.5 mLFleur de Sel
2 scoops100 gMadagascar Vanilla Bean Ice Cream
Equipment
9-inch cast iron skillet
Mixing bowls
Electric mixer
Whisk
Saucepan
Instructions
Make the Salted Caramel Sauce: Combine Granulated Sugar and Water in a saucepan over medium heat. Cook, without stirring, until amber in color. Carefully whisk in Heavy Cream and Butter. Remove from heat and stir in Fleur de Sel. Let cool.
Brown the Butter: Melt Unsalted Butter in a saucepan over medium heat. Cook, swirling occasionally, until golden brown and fragrant. Let cool slightly.
Cream together the browned Butter, Granulated Sugar, and Packed Dark Brown Sugar until light and fluffy.
Beat in the Large Egg Yolk and Vanilla Bean Paste.
In a separate bowl, whisk together the Cake Flour, Baking Powder, and Salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the chopped Valrhona Guanaja 70% Chocolate.
Pour the dough into a 9-inch cast iron skillet (or oven-safe skillet).
Bake for 15-18 minutes, or until golden brown around the edges but still slightly soft in the center.
Let cool for a few minutes before topping with Madagascar Vanilla Bean Ice Cream and drizzling with Salted Caramel Sauce.
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