For a few weeks now I've been unofficially part of the Tuesdays with Dorie baking group. It's a group of avid bakers who are baking their way through "Baking From My Home To Yours" by Dorie Greenspan. The photos are gorgeous and the recipes look amazing. This week's pick was Chipster-Topped Brownies. First of all, what's better than chocolate chip cookies or brownies? How about chocolate chip cookie topped brownies! The recipe itself looked like it was going to take some time, but it was very easy to put together. The results - amazing! Nate and I shared one and I sent the rest to work and got rave reviews! I forgot to take a photo - but trust me, they look good and taste even better!
For the brownie layer:
6 oz bittersweet chocolate, coarsely chopped
3 oz unsweetened chocolate, coarsely chopped
2 sticks butter, cut into chunks
1 2/3 cup sugar
1/2 tsp salt
1/2 tsp vanilla
1 c all purpose flour
1 cup walnuts (I omitted this)
For the cookie layer:
1 1/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 sticks butter (at room temp)
3/4 cup brown sugar
2/3 cup sugar
1 egg yolk
1 tsp vanilla
6 oz bittersweet chocolate, chopped into chips (or use chocolate chips)
Preheat oven to 350 degrees. Butter a 9x13 pan. Place it on a baking sheet.
To make the brownies:
Put both chocolates and butter in a bowl set over a saucepan of simmering water. Stirring occasionally, heat until the ingredients are melted, shiny and smooth. If the mixture gets too hot, the butter will separate from the chocolate. Remove the bowl from the heat.
Beat the sugar and eggs on medium-high speed for about two minutes. Beat in the salt and vanilla. Reduce speed to low and mix in the melted chocolate and butter mixture. Add in the flour and walnuts. Scrape the batter into the prepared pan. Set aside.
To make cookie dough:
Whisk together the flour, baking soda and salt. In a separate bowl, beat the butter and sugars goether for about three minutes. One at a time, add the egg and egg yolk, beating for one minute between additions. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients. Mix in the chopped chocolate. Drop the cookie dough by spoonfuls over the brownie batter and, using a spatula, spread it evenly over the brownie batter.
Bake for 50-55 minutes or until the cookie dough is deep golden brown and firm. And a thin knife inserted into the brownie layer comes out with only faint streaks of moist chocolate. Cool to room temperature. When completely cool cut into 24 (or more) bars.