Chipster-Topped Brownies

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Chipster-Topped BrowniesEver been in the mood to bake but couldn’t decide between brownies or cookies? Well, thanks to Dorie, now you don’t have to.

I had been eying this recipe for quite a while, but never had all the ingredients or the time to fuss. Fortunately, I did today and oh my god are these good!

Then again, what’s not to like about a brownie with a chocolate chip cookie on top?

Ingredients
For the brownie layer:
6 ounces bittersweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
2 sticks (8 ounces) unsalted butter, cut into chunks
1 2/3 cups sugar
4 large eggs
½ teaspoon salt
½ teaspoon pure vanilla extract
1 cup all-purpose flour
1 cup walnuts, coarsely chopped

For the cookie layer:
1 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 ½ sticks (12 tablespoons) unsalted butter, at room temperature
¾ cup (packed) light brown sugar
2/3 cup sugar
1 large egg
1 egg yolk
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped into chips, or 1 cup store-bought chocolate chips

Getting ready:
Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-x-13-inch baking pan, line it with wax or parchment paper and butter the 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 a stand mixer in the cleaned bowl or with the hand mixer in another large 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 an, 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 by 1 inch. (You can cut larger bars if you’re serving to cookie lovers with Texas-size appetites.)

My notes:

  • I used semi-sweet chips instead of bittersweet.
  • I omitted the nuts.
  • I baked mine for a total of around 35 minutes. I figured 50-55 seemed really long, so I initially checked them at 25 minutes then continued to add five minutes and check them again until they were done.

Recipe from Baking: From My Home To Yours by Dorie Greenspan.

Comments

15 Responses to “Chipster-Topped Brownies”

    rachel on 1 September 9th, 2007 6:54 am

    These look great!

    Kristina on 2 September 9th, 2007 7:34 pm

    Holy crap. That’s…probably the greatest thing ever.

    Bren on 3 September 10th, 2007 8:13 am

    I love noshing with you, thanks for the great recipes.

    🙂 Bren

    http://benzy55.typepad.com/my_weblog/

    paula on 4 September 10th, 2007 8:22 am

    This recipe was on my short list. Good to know it’s a winner.

    Deborah Dowd on 5 September 13th, 2007 3:47 am

    What an inspiration! Seriously, I am nominating Dorie for a Nobel prize! You can have your brownies and cookies at the same time (time for more aerobic exercise I guess)

    Brenda on 6 September 14th, 2007 12:55 pm

    Those brownies look delicious, yum yum. Best of 2 worlds.
    Have you ever made orange brownies? They have orange extract and orange zest in the batter and zest in the glaze, they have a glaze on top that is much like a glazed donut, they are very delicious.
    I am going to make them soon on my blog and will give the recipe when I do and let you know if you want to make them.

    🙂 Bren
    http://benzy55.typepad.com/my_weblog/

    rebecca on 7 September 14th, 2007 1:01 pm

    these look amazing! gotta love the dorie recipes.

    Tartelette on 8 September 19th, 2007 9:58 pm

    B. has been begging me to make this recipe and seeing those pictures, I guess I have no choice now!!

    Melonie on 9 September 19th, 2007 10:03 pm

    Wow! Really a dream come true. Thanks for the great recipe. It gets me thinking of other good combos … 🙂

    tinye on 10 September 24th, 2007 5:58 am

    Holy wow! I made this for break the fast and they are DElish! After I made the brownie batter I was worried about how easy (or not) it would be to spread the cookie dough over without mixing the two together so I spread the brownie batter in the pan and tossed the thing in the freezer for about 10 minutes. Shockingly, it worked. But then I definitely needed the full 55 minutes for cooking. I’m not sure if it was because of the freezer trick but I pulled them out at about 50 minutes and some parts were less than cooked. Didn’t make them any less wonderful though.

    I’ll make them again but I might cut the brownie batter down a bit and make it more of a half brownie-half cookie rather than a brownie with a cookie top. Also, I used the bittersweet chips and it worked perfectly.

    Now I’m off to order Dorie’s cookbook. Thanks!

    Steven on 11 September 25th, 2007 2:14 pm

    Just stumbled across your blog and my mouth is simply watering (and I have pies to bake – so what am I doing sitting here???LOL!)…your recipes look heavenly and I think your photograps show your work quite well. Happy baking – and be sure to check out our blog at http://joeybiscotti.blogspot.com. We all need to support each other in our endeavors to bring sweet things to the masses!
    Ciao!

    Cooking enthusiast on 12 September 26th, 2007 7:10 am

    I made these and they are a peice of heaven, thank you so much for posting this recuoe!

    ovenhaven on 13 October 27th, 2007 9:40 am

    Cookies and brownies??? Gosh, this sounds like pure heaven to me. Thanks for sharing the recipe 🙂

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