Brownie + cookie
Tomorrow is tech for Emerald City, and as tradition, I baked something. Since I had no energy this morning before my interview (I also couldn’t really walk without pain, but we’re not going to talk about that) I waited until I got back to make something. Because of that, I wanted to make something fast and easy, so of course I thought brownies. But, when I was thinking about it, I also wanted to make cookies. But, I had no time. I then remembered I had a recipe for chocolate chip cookie topped brownies. My needs have been fulfilled. Now, if I do this recipe again, I’d probably put the cookie layer on the bottom because the dough doesn’t spread to well. Lesson learned. However, the brownies look AMAZING and I can’t wait for the actors to try them tomorrow, that’s my favorite part!
Chocolate Chip Cookie Topped Brownies
6 oz bittersweet chocolate, coarsely chopped Cookie layer:
3 oz unsweetened chocolate, coarsely chopped 1 1/4 cups all-purpose flour
2 sticks (8 oz) unsalted butter, cut into chunks 1/2 teaspoon baking soda
1 2/3 cups sugar 1/2 teaspoon salt
4 large eggs (12 tablespoons) unsalted butter,
1/2 teaspoon salt 3/4 cup (packed) light brown sugar
1/2 teaspoon pure vanilla extract 2/3 cup sugar
1 cup all purpose flour 1 large egg
1/3 cup walnuts, coarsely chopped* 1 teaspoon pure vanilla extract
1 cup store-bought chips
- Center a rack in the oven and preheat the oven to 350F. Butter a 9×13 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. Remove the bowl from the heat. 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. 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.