Sunday, September 14, 2008

OH MY!! These are delicious. I think they may be the best brownie I've ever had...really. Try them...the work and ingredients are worth it. You end up with an enormous amount of gooey, chocolaty, divinity!

Chipster Brownies
(Basically a brownie with cookie dough on top)

For the brownie layer:
6 ounces bittersweet chocolate, coarsely chopped(or 1 cup chips)
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.


bensey said...

oh isn't that nice. big old delicious brownies AFTER we move away. :) no no, it's cool. i'll just pull out my nasty box of western family brownies, close my eyes and pretend they are the delectible (sp?) treat i am seeing in the picture. i hope you dropped a bay leaf in there for old time's sake.

Megan said...

Those look incredable. You took two of my favorites and combined them. Yum!

Sha said...

I'm always impressed with your recipes! The mere fact that you made them by SCRATCH and with CHOCOLATE BARS instead of plain ol' cocoa powder is beyond me. You're still in first place for Woman of the Year.

Anonymous said...

Ok, I am drooling all over my keyboard! These look amazing! But I'm kind of a lazy cook - are there any shortcuts? Like, can I use a box recipe for the brownies and then do the cookie layer? Or do you think that would ruin the magic?