Chocolate Chip Cookie Topped BrowniesFrom lillyann 8 years ago
- Brownie layer: shopping list
- 6 oz bittersweet chocolate, coarsely chopped shopping list
- 3 oz unsweetened chocolate, coarsely chopped shopping list
- 2 sticks (8 oz) unsalted butter, cut into chunks shopping list
- 1 2/3 cups sugar shopping list
- 4 large eggs shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon pure vanilla extract shopping list
- 1 cup all purpose flour shopping list
- 1/3 cup walnuts, coarsely chopped* shopping list
- cookie layer: shopping list
- 1 1/4 cups all-purpose flour shopping list
- 1/2 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature shopping list
- 3/4 cup (packed) light brown sugar shopping list
- 2/3 cup sugar shopping list
- 1 large egg shopping list
- 1 large egg yolk shopping list
- 1 teaspoon pure vanilla extract shopping list
- 6 oz bittersweet chocolate, chopped into chips, or 1 cup store-bought chips shopping list
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.
People Who Like This Dish 18
The Cooklillyann Chicago, IL
The Rating7 people
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
Mumtazmumtazcatering in Gauteng loved it
Great recipe!!! Thanksliezel in Bloemfontein loved it
my husband is going to love these.. thank youpeetabear in mid-hudson valley loved it