While I was browsing around my food sites and finding new food blogs, I came across Bakerella. She had a post on there with these, which had a chocolate ganache topping. (I may have to try next time). If you are not a “from scratch” person, you should try these! In all honesty, I like how hers are about half chocolate chip cookies and half brownies.
At any rate, it got me wanting to try making them from scratch. I was going to try and come up with my own recipe completely. Truth be told, I’m not yet confident enough in my baking to do that. So I went on a search and discovered one of my favorite blogs, Brown Eyed Baker, did these 2 years ago. I used her recipe because I trust her food is always amazing! I just tweaked a few things in the recipe and just made them. I have to admit, they are quite amazing. I mean, you can’t really beat two of the best treats out there all wrapped up into one. I do think next time I will be a little more experimental with my recipe however. I want some more cookies in there! But seriously, pop a little vanilla ice cream on these and YUM!
Also, one more thing I forgot to mention in my post from last night…I added a new feature to my posts. You can now click on the link “Printable Recipe” and a PDF will pop up for you to easily print the recipes! I know you are so excited and you just can’t hide it! Now…onto the brownies.
Start off with your chocolate and butter in a heat proof bowl over simmering water. Keep a close eye and stir occasionally. (You can do the microwave too, but just in 30 second increments and don’t over do it, it will get clumpy)
When it is all melted and combined, it will be nice and shiny-
Set that aside and beat your eggs and sugar together until they are nice and light and fluffy, about 2 minutes. Then mix the chocolate mixture and vanilla in slowly. The recipe says to use a mixer, but my hand mixer was too fast, so I just switched to a whisk.
Once those are combined, add in the dry mixture until just combined. Don’t over mix this part.
Spread in your baking pan and set aside!
Start in on the cookies! Mix the butter and sugars until smooth and creamy.
Then add the eggs one at a time, the vanilla…and then the dry ingredients. You can then put in the chocolate chips and walnuts.
Drop the cookie dough in heaping spoonfuls on top of the brownie mix.
Spread it around gently not to mix it in too much.
Caleigh was bored with this recipe…she knows she can’t have chocolate…
Bake in the oven for 50-55 minutes!
Allow to cool…and enjoy!
Chocolate Chip Cookie Brownies
Yield: 24 brownies
5 ounces bittersweet chocolate
4 ounces unsweetened chocolate
2 sticks (8 ounces) unsalted butter, cut into chunks
1 2/3 cups sugar
4 large eggs
½ teaspoon salt
1 teaspoon pure vanilla extract
|1 cup all-purpose flour
½ cup walnuts (Optional)
1¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1½ sticks (12 tablespoons) unsalted butter, at room temperature
¾ cup (packed) light brown sugar
2/3 cup sugar
1 large egg
1 large egg yolk
1 ½ teaspoon pure vanilla extract
1 cup chocolate chips
½ cup walnuts (optional)
Center a rack in the oven and preheat the oven to 350 degrees F.
Spray a 9×13-inch baking pan generously with cooking spray.
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. Remove the bowl from the heat If you are more of a microwave person…you can microwave the chocolates and butter together in 30-second increments, stirring well after each one. 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.
Whisk together the flour, baking soda, and salt. Working with the stand mixer in a 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 and walnuts.
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 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 a few streaks of chocolate. Transfer the pan to a rack and cool to room temperature and serve!