Brownie Stuffed Chocolate Chip Cookies {Levian Bakery Style}

The Levian Bakery is located in New York City. The bakery is famous for their ginormous cookies that are served fresh out of the oven.  I’ve never been there myself, but I’ve made copycat recipes for their cookies quite a few times and … they’re pretty amazing.

The Levian Bakery cookies weigh a whopping 6 oz.! That is a huge cookie, but I love that about them… it’s so extra.

I wanted to make a even more outrageous cookie and stuff an already 6 oz. cookie with a brownie, because………why not?!


Here’s My Notes:

1)The key to these cookies are to under-bake the brownies and the cookies. If that’s not your thing this probably isn’t the cookie for you.

2)I just used a boxed brownie mix, if you want to make a homemade brownie…go for it.

3)I’ve tried chilling the cookies before baking them and no chilling at all. Honestly, I think it’s worth it to chill the cookies before baking. They hold their shape way better and don’t spread, which means a more gooey center…which is exactly what you want for this recipe.

3)I suggest a darker chocolate for these cookies, I used a mixture of semi-sweet chocolate chips and chopped dark chocolate.

4)These cookies the next day are not as good as when they’re fresh. An easy fix is to pop it in the microwave for about 15 seconds…I promise it tastes like it’s fresh out of the oven.

5)My cookies tip the scale at 8 ounces and I enjoyed mine with a cup of coffee, but a glass of milk is always a good idea with a warm chocolate chip cookie. Btw I had no problem at all with eating a whole cookie.

6)If you don’t have bread flour, it’s no big deal. I have made these cookies with just all-purpose flour. However, the bread flour does make the cookie more tender and ultra soft. Also, I do weigh my flour and sugar out on a scale, but feel free to just measure it with measuring cups.

Brownie Stuffed Chocolate Chip Cookies {Levian Bakery Style}

Yields: 8 (8oz.) cookies


•1 boxed brownie mix, baked according to package directions (I baked mine for just 25 minutes     to get a gooey texture)

•3 cups (13.5 ounces) bread flour

•1 teaspoon baking powder

•1/4 teaspoon baking soda

•3/4 teaspoon salt

•1 cup butter, room temperature

•3/4 cup + 4 teaspoons (6 ounces) brown sugar

•1/2 cup sugar

•2 eggs

•1 teaspoon vanilla

•8 ounces chocolate, I used a mixture of semi-sweet chocolate chips & chopped dark chocolate


Bake the brownie mix according to package directions in an 8×8 pan. Allow them to cool completely, cut the brownies into 25 squares (5 by 5 rows).

Line two baking sheets with silicone baking mats or parchment paper.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.

Using a stand mixer, cream together the butter and sugars for about 1-2 minutes or until light and fluffy. Add in the eggs and vanilla; beat until fully incorporated. Then, add in the dry ingredients. With a rubber spatula mix in the chocolate.

Scoop the cookie dough with a 1.5 Tablespoons cookie scoop.  Place six scoops of dough on a cookie sheet. Flatten out the dough with your hand. Take a brownie square and place it in the center of the cookie dough. With the remaining cookie dough in the mixing bowl, use your fingers to cover the brownie squares on each cookie. This can be messy and imperfect, but you can do it! Put the baking sheets in the fridge for 1 hour or 30 minutes in the freezer.

Once the cookies have chilled, bake them at 350 degrees F. for 20 minutes. Allow the cookies to cool for about 5 minutes before removing them to a cooling rack . Enjoy !

This recipe was adapted from HERE

♥ Other copycat recipes to check out:

Decadent Brownies with Raspberry Sauce {A Bonefish Grill Copycat}


Caramel Pecan Cinnamon Roll Cups {A Cinnabon Copycat}


Check out my Ultimate Chocolate Chip Cookie recipe:



Caramel Pecan Cinnamon Roll Cup {A Cinnabon Copycat Recipe}

I only visited Cinnabon for the first time this past year with my friend Ana-Maria. We didn’t go for the classic original roll, but the Caramel Pecan Center of the Roll. It was super soft, bursting with cinnamon flavor, and topped with perfectly toasted pecans. I saw these cute paper cups at the grocery store and I knew it was time for us to recreate our first Cinnabon experience. 

I know homemade cinnamon rolls seem like a big undertaking, plus there are quite a few steps. But it’s quite simple and straightforward. The end result is totally worth it, you will not be disappointed. Someone even commented, “This must be what heaven tastes like.” I’ve already been asked to make more….everyone will love them.

Here’s My Notes:

1)If you don’t want to put the cinnamon rolls in the paper cups, you can just drizzle the caramel frosting and sprinkle the pecans over the rolls in the pan they were baked in.

2)The cream cheese icing….I wanted it to be thin. I put 1/4 cup of milk in the recipe, but just add enough of milk to your liking. Anywhere from 2 Tablespoons – 1/4 cup milk should be good. 

3)I made the dough by hand. The dough was super soft. I think it was from lightly mixing, I highly recommend just mixing it up by hand.

5)I think the paper cups are super cute and perfect for Valentines. I found mine at Walmart in the Valentine’s Day section. You could put a cinnamon roll cup in a little box and hand out to friends and co-workers…they will love you for it 💕. Or just keep them in the pan and have your own Valentine’s Day treat that morning for breakfast…a good way to start the day. 

Caramel Pecan Cinnamon Roll Cups

Yields: 12 cinnamon rolls or 8 cups



1 cup milk 

1 Tablespoon yeast 

1/4 cup sugar 

1 teaspoon salt 

3 Tablespoons butter, melted 

1 egg

3 cups all-purpose flour


1/2 cup (1 stick) butter, melted 

1 cup dark brown sugar 

Pinch of salt 

2 teaspoons cinnamon 

Cream Cheese Icing

4oz. (1/2 package) cream cheese, softened 

1 1/2 cups powdered sugar, sifted 

1/4 cup milk

1/2 teaspoon vanilla 

Caramel Frosting 
1/2 cup (1 stick) butter 

1 cup brown sugar 

1/4 heavy cream 

1 teaspoon vanilla 

2 1/2 cup powdered sugar, sifted 

Chopped pecans, toasted 


In a two cup measuring cup. Warm the milk up in the microwave for about one minute (I like my milk to be about 108-112 degrees F.) In a large mixing bowl whisk together the warm milk, yeast, sugar, and salt. Then whisk in the egg and melted butter. Add in the flour and with a wooden spoon stir to form a dough. Turn out the dough onto a lightly floured surface kneading for about a minute. Spray the bowl you mixed the dough in with non-stick cooking spray and place the dough back in. Cover with a clean tea towel and let the dough rise in a warm place for 45 minutes – a hour or until the dough as doubled in size. 

While the dough is rising prepare the filling: In a medium-sized bowl combine together the melted butter, dark brown sugar, salt, and cinnamon. 

Once the dough has doubled in size, place it on a lightly floured surface and roll the dough out to 1/2-inches thick. Spread all of the filling mixture over the top. Starting with the end closest to you, roll the dough up tightly. Cut 12 equals slices. Brush a 9×13 baking dish with butter and equally space the rolls in the buttered pan. Cover the dish with the same tea towel and place back in a warm place to rise again for 30 minutes or until the rolls have doubled in size. 

While the rolls rise, prepare the cream cheese icing: In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using a hand mixer, beat the cream until creamy. Slowly add in the sifted powdered sugar. Then after the cream cheese and powdered sugar are fully combined add in the milk and vanilla, beat for about a minute.

Next prepare the caramel frosting: In a medium-sized saucepan melt the butter and brown sugar together over medium heat, bring to a boil, and while stirring boil for 2 minutes. Remove from heat and add in the heavy cream and vanilla, stir well to combine. Let cool.

Now that the rolls have doubled in size, preheat to 325 degrees F. 

Bake rolls in preheated oven for 20 minutes or until barely lightly brown, do not over bake these rolls or your experience will be ruined. Remove the rolls from the oven and immediately pour the cream cheese icing over the top. Use an offset spatula to evenly spread the glaze over every roll, making sure each one is saturated covered with icing.

Add the powdered sugar to the cooled brown sugar mixture. Place the frosting in a 12-inch piping disposable piping bag, cut the tip of the bag.

Cut cinnamon rolls into quarters, place the pieces in a paper cup (we put about 1 1/2 rolls in each of our cups). Generously drizzle each cup with caramel frosting. Finally, and definitely not least, sprinkle with toasted chopped pecans. Enjoy ! 💘

Caramel Icing was adapted from HERE

Dough was adapted from HERE


Jen’s Jamacian Coconut Pie {A Bonefish Grill Copycat}{Dairy-Free Version}

Everyone knows that Bonefish Grill is my favorite restaurant. I always enjoy my meal every time I go. I haven’t tried anything there that I haven’t liked. But I never seem to get around to trying a new dessert. 

I was surprised to see that their Jamaican coconut pie recipe was so easy to find here on the internet… but I wanted to make it dairy-free. All I did was substitute all the milk for coconut milk and it turned out great! I toned down the rum in the sauce for personal taste but you can keep it like the original recipe. This pie was absolutely delicious, with a cup of coffee you have an amazing dessert. I can’t imagine the pie at Bonefish being any better. 

Here’s My Notes:

1)I topped all of my friends’ pie with fresh whipped cream. I kept mine completely dairy-free and added no whipped cream…It was delicious without it. 

2)Keep in mind that the sauce does have butter in it, which does contain milk. 

3)I cut the sauce recipe in half and still had some left over. My friends and I decided that the rum was still too strong for our liking. The next time I make it, I will add only 1/4 cup of rum.  The original rum recipe: 1 cup butter, 1 cup brown sugar, and 1 cup rum

4)In order to get 2 cups of coconut milk, you will have to get two cans of coconut milk.  Full-fat coconut milk separates in the can. So I combined it in my blender, and then measured it. 

5)Myer’s Rum just happens to be my favorite rum. I think it’s the best…..  highly recommend it. 

6)I put my pie in a 8-inch cast iron skillet, but a 9-inch pie plate will work fine. You may have to adjust the baking time to 40-45 minutes. 

Jen’s Jamacian Coconut Pie {A Bonefish Grill Copycat} {Dairy-Free Version}

Yields: 1 8-inch pie; about 8-10 servings 



2 cups of full-fat coconut milk 

1 cup sugar

1/2 cup all-purpose flour

6 eggs

1 Tablespoons vanilla 

2 cups coconut flakes

Rum Sauce:

1 stick butter

1/2 cup brown sugar 

1/3 cup Myer’s Rum

Fresh sweetened whipped cream & toasted coconut , for serving 

Preheat oven to 350 degrees F. Spray a 8- inch cast iron skillet with non-stick cooking spray.

Place the coconut milk, sugar, flour, eggs, and vanilla in a large mixing bowl. Mix using hand-mixer for 2 minutes. Add in coconut flakes.
Pour the batter into the prepared skillet and bake in preheated oven for about 55 minutes.

Once the pie is baked, prepare the rum sauce. Place the butter and brown sugar in a medium-sized saucepan. Cook until the sugar is dissolved over medium heat. Remove from heat; add in rum and place back on heat for 1 minute, NO Longer. 

To serve, slice the pie and top with rum sauce. If desired, top with whipped cream and toasted coconut. Enjoy ! 
Recipe was adapted from HERE.

More Bonefish Grill Copycat Recipes:

Decadent Brownies with Raspberry Sauce {A Bonefish Grill Copycat}

I got the idea for these brownies when I had a craving for Bonefish Grill’s Macadamia Nut Brownie. Bonefish’s brownie is flourless and has macadamia nuts sprinkled on top. My version is a little different and I think it’s pretty close. My brownie is thick, fudgy, and decadent. The simple raspberry sauce pairs beautifully with the chocolate brownie. This raspberry sauce will taste good on anything. You could make an amazing brownie sundae by layering a scoop of vanilla ice-cream, a dollop of whipped cream and a generous drizzle of raspberry sauce on top of a warm brownie.

Here are my Notes

1) Let’s be honest-macadamia nuts are expensive. That’s why I chose to sprinkle my brownies with pecans. But as always the nuts are optional.

2) On top of the brownies I poured a jar of warm hot fudge sauce. It’s a extra step but I really suggest that you don’t skip it.

3) My brownies baked for about 40 minutes they were still gooey in the middle, which is exactly what I wanted. If you would like a less gooey brownie bake for an addition 10 minutes. I look for done edges and slightly jiggly center.

4) It really doesn’t matter if you use fresh or frozen raspberries in the raspberry sauce. I can’t tell a difference. Use what is available.

Decadent Brownies with Raspberry Sauce

Brownie recipe was adapted from HERE

Raspberry sauce was adapted from HERE


3/4 cup butter (I used salted butter)

1 cup sugar

1/2 cup dark brown sugar

2 (16oz.) packages semi-sweet chocolate chips (yes two bags)

4 eggs

1 teaspoon vanilla

1 2/3 cup flour

1/2 teaspoon baking soda

1/2 teaspoon salt

2 Tablespoons instant coffee

1 cup chopped pecans

1 (11.75oz.) jar hot fudge sauce

1 cup frozen or fresh raspberries

1/2 cup sugar

1/4 cup water

1 cup seedless raspberry jam


Preheat oven to 300 degrees . Grease and line a 9×13-inch baking pan. In a medium pot, bring butter and sugars to a boil. Remove from heat and stir in one bag of chocolate chips. Stir until smooth. Set aside and cool for 10 minutes.

In a large mixing bowl, whisk together eggs and vanilla. Now adding a little at a time, add a small amount of chocolate-butter mixture to the eggs. Mixing until combined.

In another bowl sift together flour, baking soda, and salt. Stir into chocolate mixture. Add  instant coffee and remaining chocolate chips. Pour into prepared pan and bake in preheated oven for 40-50 minutes.

While brownies are baking prepare raspberry sauce. Place raspberries, sugar, and the water in a small saucepan. Bring to boil, lower heat and simmer for about 4 minutes. Pour cooked raspberries and the jam into the bowl of a food processor fitted with the steel blade and process until smooth. Strain sauce through a fine mesh strainer over a bowl. You can store your raspberry sauce in a mason jar and in the fridge.


Once brownies are finished baking let them cool for about 30 minutes. Place the jar of hot fudge in the microwave for about a minute and a half and spread  hot fudge evenly over the brownies. Sprinkle pecans over top. Serve warm brownies with a drizzle of raspberry sauce. Enjoy!