For years I avoided every Babka recipe for fear of the time and effort. That is, until I made this one, which all of my guests polished off in one sitting!
The title says it all...... the new family favorite.
Soft Cookie Base
8 tablespoons unsalted butter, at room temperature, plus more for the pan
1 ½ cups all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking soda
¼ teaspoon table salt
¾ cup sugar
1 large egg
¼ cup milk
¼ cup light corn syrup, golden syrup, or honey
¼ cup milk, half-and-half, or heavy cream
1 tablespoon vanilla extract
12 tablespoons butter, at room temperature
1 cup plus 2 tablespoons sugar
¼ teaspoon table salt
1 large egg
1 ¼ cups all purpose flour
Preheat your oven to 350 degrees. Line the bottom of a 9-by-13-inch cake pan with at least 2-inch sides with parchment paper and either butter the paper and sides of the pan or coat them with a nonstick spray. Set aside.
Prepare the cookie base: whisk together the flour, cream of tartar, baking soda, and salt in a medium bowl. In the bowl of an electric mixer, beat the 8 tablespoons butter with sugar until light and fluffy. Add the egg and the milk, and beat until combined, scraping down bowl and then beating for 10 seconds more. Beat in dry ingredients until just combined.
Dollop cookie base over the bottom of the prepared pan and spread it into an even layer with a butter knife or offset spatula. Set pan aside.
Prepare the gooey layer: Whisk liquid sweetener, milk, and vanilla together in a small bowl and set aside. In the bowl of an electric mixer, cream the butter, sugar, and salt until light and fluffy. Beat in the egg, scrape down sides of bowl, and mix for 10 seconds more. Add 1/3 of flour and mix, then ½ of vanilla mixture and mix. Repeat again, twice, until all of the flour has been mixed until just combined. Dollop over the cookie base and spread carefully with an offset spatula or butter knife.
Make the topping: mix the sugar and cinnamon in a tiny dish and sprinkle it over the entire gooey layer. It will be thick but will come out of the oven almost like a crème brulee lid.
To bake and serve: Bake for 25 minutes until the cookies have bronzed on top. The gooey layer will rise and fall in the oven but will still be a bit liquidy under the cinnamon crust when the squares are done. Let cool completely on rack, then cut into 1-inch squares.
Here's a twist on the basic brownie. Bake them in mini muffin pans so they are round bite sized portions. Since everyone's favorite part of the brownie is the crunchy edge, baking them this way gives every brownie an edge. These can be made dairy-free using dairy-free margarine, cookies, and chocolate.
- 1 tbsp all-purpose flour
- 12 ounces semi-sweet chocolate, broken up
- 1 ½ cups sugar
- ¾ cup (12-tbsp) butter or margarine
- 1 cup all-purpose flour
- ¼ cup Hershey’s cocoa
- 2 tsp baking powder
- ¼ tsp fine sea salt
- 4 large eggs, at room temperature
- 2 tsp instant coffee granules or espresso powder
- 1 tbsp pure vanilla extract
- 15 Oreo cookies, or dairy free chocolate sandwich cookies, broken into chunks.
- 4-5 extra Oreo or dairy free chocolate sandwich cookies, broken in half, for garnish.
1. Arrange a rack in the middle of your oven and preheat to 350F. Spray a mini-cupcake tray with nonstick cooking spray. Place the tablespoon of flour into the pan. Shake it all around and tap it over a sink or garbage can to discard excess.
2. In a heatproof medium bowl set over a saucepan of simmering water, heat the chocolate, sugar, and butter or margarine. Whisk until melted and smooth. Remove bowl from heat and set aside to cool to room temperature, about 15-20 minutes.
3. In a small bowl, mix the flour, sifted cocoa, baking powder, and salt.
4. In a medium bowl, with a mixer at medium speed, beat the eggs, coffee, granules, and vanilla until foamy. If your stand mixer has a whisk attachment, it will work well here.
5. Blend the cooled chocolate mixture into the egg mixture.
6. Sprinkle all the flour/cocoa mix into the chocolate mixture. Add the Oreo mixture into the chocolate mixture, stirring gently to combine; try not to crush the cookies. Pour batter into prepared pan, or for something a little different, use a mini muffin pan. Place the extra broken cookies on top of the batter for garnish.
7. Bake 35 minutes; do not over bake. Allow to cool. Refrigerate, tightly wrapped, until cold. Store, tightly wrapped, in refrigerator. Serve chilled.
Adapted from Kosher By Design Entertains.