Rediscovering the Joy of Cooking

April 22, 2008

Chipster-Topped Brownies

Filed under: dessert — Emily @ 5:58 am

Last weekend Aaron and I went on a “Engaged and Young Marrieds” retreat with our church. It was at an awesome beach house in Oxnard (literally, right on the beach). We were in charge of dessert for the weekend. While the house was awesome, the oven (and everything else in the house) were straight out of the 80s. We were just doing boxed brownies (but we did get the good Ghiradelli kind), but the oven completely failed us. After an hour and a half in the oven, we finally managed to get something out of the pan and we ended up eating runny brownies (but they were still pretty good).

When our new friends who organized the retreat invited us over for dinner the following weekend, I really felt like I had to make up for those brownies! Luckily, I had just purchased Baking: From My Home to Yours by Dorie Greenspan, so I had an abundance of recipes to search through. I saw this recipe and though “what could be better—chocolate chip cookies and brownies together—two of my favorites.” This recipe definitely did not disappoint—a chocolate lovers’ dream. While it was a little tedious to make everything from scratch, it was definitely worth it and is actually a little easier then you may think.

Chipster-Topped Brownies

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 cup sugar

4 large eggs

1/2 teaspoon salt

1/2 teaspoon pure vanilla extract

1 cup all-purpose flour

1 cup walnuts, coarsely chopped

For the cookie layer:

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature

3/4 cup (packed) light brown sugar

2/3 cup sugar

1 large egg

1 large egg yolk

1 teaspoon pure vanilla extract

6 ounces bittersweet chocolate, chopped into chips, or 1 cup store-bought chocolate chips

Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9×13 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 the 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 and, using a spatula and a light touch, spread it evenly over the batter.

Bake for 50-55 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 inch.

Makes: 24 brownies

**The cookie top can be varied easily by swapping peanut butter, butterscotch or white chocolate chips for the chopped chocolate.

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2 Comments »

  1. Brownies and chocolate chip cookies?! Those look delicious!

    Comment by Melissa — April 23, 2008 @ 11:04 am

  2. Yummm!! These look great!!

    Comment by Brownie Hound — March 23, 2009 @ 4:28 am


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