Ok – so Dorie called them Chipster Topped Brownies – but I like my name better. Actually, I could just call them deep dark fudgy brownies topped with chocolate chip cookies. So good. I’ve gotten nothing but good reviews from them – so here you go.
6 oz dark chocolate
3 oz unsweetened chocolate
2 sticks unsalted butter, cubed
1 2/3 cup sugar
4 large eggs
1/2 tsp salt
1/2 tsp vanilla
1 cup flour
1 cup chopped walnuts
Melt chocolate and butter over medium heat till just melted. Cream sugar and butter in mixer – add in vanilla and salt. Put mixer on low and add in cooled chocolate mixture. Fold in flour then walnuts.
Grease and line and grease wax paper in a 9×13 pan. Pour into prepared pan. Set aside.
1 1/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 sticks butter, unsalted butter softened
3/4 cup packed brown sugar
2/3 cup sugar
1 egg yolk
1 tsp vanilla
6 oz dark chocolate chips
Stir together dry. Cream together butter, sugars, and eggs, then vanilla. Add dry, fold in chips. Spread cookies over brownies.
Bake at 350 for about an hour until done. Let cool. Lift out with wax paper. Cut into bars.
Deep dark brownies. I love the density and fudginess of them. The chocolate chip cookies are crispy on the top then you bite into a piece of fudge. Dorie Greenspan (in Baking From My Home To Yours) really comes through. This is my first, but definitely not last, recipe from this book.