Ingredients

How to make it

  • Center a rack in the oven and preheat the oven to 350F. Butter a 9x13 inch baking pan, line it with wax or parchment paper. Put the pan on a baking sheet.
  • To make the brownie batter: Put both chocolates and the butter in a bowl set over a saucepan of simmering water. Stirring occasionally, heat just until the ingredients are melted, shiny and smooth. If the mixture gets too hot, the butter will separate from the chocolates. Remove the bowl from the heat.
  • Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and eggs on medium-high speed for about 2 minutes, until pale, thick and creamy. Beat in the salt and vanilla extract. Reduce the speed to low and mix in the melted chocolate and butter; mixing only until incorporated. Scrape down the sides of the bowl with a rubber spatula then, still on low speed, add the flour, mixing only until it disappears into the batter. Using the spatula, fold in the walnuts, and scrape the batter into the prepared pan. Set aside.
  • To make the cookie dough: Whisk together the flour, baking soda and salt. Working with the stand mixer in the cleaned bowl, beat the butter and both sugars together on medium-high speed until smooth and creamy, about 3 minutes. One at a time, add the egg and the yolk, beating for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Still on low, mix in the chopped chocolate. Drop the cookie dough by spoonfuls over the brownie batter and, using a spatula and a light touch, spread it evenly over the batter.
  • Bake for 50 to 55 minutes, or until the cookie top is deep golden brown and firm and a thin knife inserted into the brownie layer comes out with only faint streaks of moist chocolate. Transfer the pan to a rack and cool to room temperature.
  • When the brownies are completely cool**, carefully run a knife between the sides of the pan and the brownies, then invert them onto another rack, remove the paper and turn right side up onto a cutting board. Cut into bars about 2 inches x 1 inches.
  • *Original recipe calls for 1 cup walnuts but that would be too walnut-y for me in a brownie so I put less and it was just perfect.
  • **If you don't wait until they're cool, you will end up with ugly gooey brownies. While ugly doesn't really matter unless you're serving them to other people that might care, I found that it just made for a bit of a mess between the cookie and brownie layers.

Reviews & Comments 10

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    " It was excellent "
    mintymommybee ate it and said...
    these look fantastic and I am longing for the days back when I could bake this way! I'll save this for when I'm a grandma!... until then, maybe I could cheat and top a high quality store bought brownie mix with cookie dough?
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    " It was excellent "
    lunasea ate it and said...
    These look great and I love Dorie Greenspan. Thanks so much and great post!
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  • canzi 6 years ago
    Wowzas!
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  • jo_jo_ba 6 years ago
    Yummmm... now i want cookies!
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    " It was excellent "
    peetabear ate it and said...
    my husband is going to love these.. thank you
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  • jeffsgirl 6 years ago
    I just bought this cook book for this exact reason..GREAT RECIPES!So nice of you to post it!
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  • angelgirl94 6 years ago
    These look delicious. Bookmarked it. Thanks for posting. :)
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  • girlieerin 6 years ago
    I've been looking for something exactly like this! Thanks you
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    " It was excellent "
    liezel ate it and said...
    Great recipe!!! Thanks
    Was this review helpful? Yes Flag
    " It was excellent "
    mumtazcatering ate it and said...
    thanks Lillyann reminds me of when i was working as a medical microbiologist,there was an American lady called Sandra she baked Brownies similar to yours and i lost the recipe ,"NOW I FOUND IT":) Thanks my friend
    Mumtaz
    Was this review helpful? Yes Flag

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