Wednesday, June 2, 2010

Chipster Topped Brownies

I hate to say this, but I was disappointed with these. I know, how could you go wrong with brownies and chocolate chip cookies combined?! However, I didn't stick to this original recipe posted below. I used my brownie recipe from "Peppermint Cookies n Cream Brownies" (omitting the oreos) from because it's hard to find a good brownie recipe and that one is my favorite. Then I used the cookie recipe posted below. The baking times were different - the brownies called for 35 minutes and the entire recipe below noted 50-55 minutes. I kept checking on the brownies, but for some odd reason the brownies were undercooked after 40 minutes and the cookie part was overcooked! Also, the chocolate chips settled to the bottom of the cookie base. Maybe I'll try again with the exact recipe below? Or, try the other "recipe" I saw on another blog with boxed brownies and a package of cookie dough?! Sounds so easy, but almost like cheating!

Adapted from:


6 oz bittersweet chocolate, coarsely chopped
3 oz unsweetened chocolate, coarsely chopped
2 sticks unsalted butter, cut into chunks
1 2/3 cup sugar
4 large eggs
1/2 tsp salt
1/2 tsp vanilla extract
1 cup all-purpose flour
1 cup walnuts

1 1/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 sticks of butter, room temperature
3/4 cup packed brown sugar
2/3 cup sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
6 oz bittersweet chocolate, either chips or chunks

Center a rack in the oven and preheat the oven to 350F. Butter a 9×13 inch pan, line it with wax or parchment paper and butter the paper (I used aluminum foil). 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 chocolate. Remove the bowl from the heat. Working with a stand mixer, preferable fitted with a paddle attachment, or working 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 speed to low and mix in the melted chocolate and butter, mixing only until incorporated. Scraped down the sides of the bowl with a rubber spatula, then, still on low speed, add the flour, mixing only until it disappear into the batter. Using a 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 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 chocolate. Drop the cookie dough by spoonfuls over the brownie batter and, using a spatula and a light touch, spread evenly over the batter. Bake for 50-55 minutes, or until the cookie top is deep golden brown and firm and 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.

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