Simple ingredients and easy recipes? Count us in.
John Kanell, bestselling author and founder of the brand Preppy Kitchen, joined "Good Morning America" on Wednesday to share simple baking recipes from his new cookbook, "Preppy Kitchen Everyday Baking: Because It's Always Time for Dessert."
His new book, out now, features over 100 recipes for everyday baking, including one-bowl cakes, muffins and quick breads, cookies and bars and cakes that demand little time or technique to make.
Kanell shared recipes for a brookie (hybrid dessert combining a cookie and a brownie) and a fruit crisp on "GMA."
Try the recipes below.
Makes 20 brookies
Ingredients
For the brownie batter
1/2 cup (1 stick/113g) unsalted butter, melted and cooled slightly
1/2 cup (100g) granulated sugar
1/3 cup (73g) packed light brown sugar
1/3 cup (33g) Dutch-process cocoa powder
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon fine sea salt
2/3 cup (80g) all-purpose flour
1/4 teaspoon baking powder
1/2 cup (90g) semisweet chocolate chips
For the cookie dough
1/2 cup (1 stick/113g) unsalted butter, melted and cooled slightly
1/2 cup (132g) creamy peanut butter
1/2 cup (110g) packed light brown sugar
1/3 cup (66g) granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 1/4cups (150g) all-purpose flour
2/3 cup (74g) old-fashioned rolled oats
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 cup (45g) semisweet chocolate chips
Directions
Preheat the oven to 350°F. Lightly grease a 9 x13-inch baking dish with baking spray and line with a parchment paper sling (see page 28). Set aside.
In a medium bowl, combine the butter, granulated sugar, brown sugar, and cocoa powder. Whisk well to combine.
Add the eggs, vanilla, and salt and whisk vigorously for 30 to 60 seconds, until the mixture thickens and lightens in color. (You can also do this with a hand mixer.)
Add the flour to the sugar mixture, then sprinkle the baking powder over the top.
Fold together with a silicone spatula until a few dry streaks remain, then fold in the chocolate chips. Transfer the batter to the prepared baking dish and spread into an even layer. Set aside.
In a medium bowl, whisk together the butter, peanut butter, brown sugar, and granulated sugar until fully combined. Add the egg and vanilla and whisk vigorously for 30 to 60 seconds, until the mixture thickens and lightens in color. Add the flour and oats, then sprinkle the baking soda and salt over the top. Fold together with a silicone spatula until combined.
Scoop the cookie dough in small portions all over the top of the brownie batter, leaving space between them for the brownie batter to rise up during baking. Sprinkle the chocolate chips evenly over the top and gently press into the surface.
Cover the pan with foil and bake for 25 minutes. Uncover and continue baking for 20 to 25 minutes, until the top is puffed and appears dry, and a toothpick inserted into the brownie portion near the center comes out with a few moist crumbs. Let the brookies cool completely in the pan. Use the excess parchment paper to lift them out of the pan before slicing.
Serves 6
Ingredients
For the streusel topping
3/4 cup (90g) all-purpose flour
1/3 cup (73g) packed light brown sugar
1/3 cup (66g) granulated sugar
2/3 cup (75g) old-fashioned rolled oats or quick-cooking oats
1 1/2 teaspoons ground cinnamon
1/4 teaspoon fine sea salt
6 tablespoons (3/4 stick/87g) cold unsalted butter, cubed
For the pear filling
Baking spray or softened butter, for the baking dish
2 tablespoons unsalted butter, cubed
4 large Bartlett pears (800g), ripe but slightly firm
1/4 cup (60ml) spiced rum, plus more for serving (optional)
2 tablespoons fresh lemon juice (about 1 lemon)
1/4 cup (55g) packed light brown sugar
3 tablespoons granulated sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon fine sea salt
Ice cream, for serving
Directions
Make the streusel topping: In a medium bowl, stir together the flour, brown sugar, granulated sugar, rolled oats, cinnamon, and salt. Using a pastry blender or a fork, cut in the butter until crumbly. Then, work the mixture with your fingers until it clumps together when squeezed. Squeeze some of it together to create larger clumps, and refrigerate for at least 20 minutes while you make the filling.
Preheat the oven to 350°F. Lightly grease a 2-quart ceramic or glass baking dish with baking spray. Set aside.
Cook the butter in a small skillet over medium heat for 3 to 4 minutes, swirling occasionally, until golden brown and aromatic. (Use a skillet with a light interior so that you can see the color of the butter, or test it with a light-colored spoon.) Pour the butter into a large heatproof bowl, scraping in any golden browned bits from the bottom of the skillet. Set aside.
Halve the pears and remove the core, then slice into ½-inch-thick pieces. Add the pears, rum, and lemon juice to the bowl with the browned butter and toss to coat.
To the pears, add the brown sugar, granulated sugar, cornstarch, cinnamon, ginger, nutmeg, allspice, and salt and stir until well combined. Set aside for 10 minutes to allow the pears to release their juices.
Stir the pears again and arrange the fruit along with any juices in an even layer in the prepared baking dish. Sprinkle the chilled streusel in an even layer over the pears.
Bake for 40 to 45 minutes, until the filling is very bubbly and the topping is golden brown. Let the crisp cool for 20 to 30 minutes, allowing the juices to settle and thicken. Serve warm with ice cream and an extra drizzle of rum, if desired.
Recipes reprinted with permission from Preppy Kitchen Everyday Baking: Because It’s Always Time for Dessert. Copyright © 2026, John Kanell. Photography Copyright © 2026 by David Malosh. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.
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