Ever wondered what it would be like to combine a brownie and a chocolate chip cookie together?
Imagine no more. This concoction is the realisation of your deepest dessert fantasies.
A marriage between rich, gooey brownie and crisp, buttery choc chip cookie? I definitely do.
I tore this recipe from the pages of an American women’s magazine many years ago and am so thankful to have this recipe in my possession. Well, at least my tastebuds thank me…
I don’t make these often, because as you’ll see, they’re fairly decadent (ie, loaded with butter, sugar and all manner of other good things). But sometimes, as Mae West famously said, too much of a good thing can be wonderful.
It’s handy to know though that you can freeze any leftovers (on the off chance you have any) tightly wrapped up and stashed in the freezer for up to a month.
It’s probaby not so handy to know these brownies are delicious even when partially frozen (or completely frozen straight from the freezer to the mouth…best not to ask how I know that.)
This is definitely a recipe which lives up to its fancy title. Next time you have an occasion calling for something decadent, make these.
CHOCOLATE CHIP BROWNIE DOUBLE DECKERS
Chocolate chip layer
- 3/4 cup butter, chopped up (unsalted is best)
- 1 firmly packed cup brown sugar
- 1 large egg
- 1 teaspoon vanilla essence
- 1 1/2 cups plain flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup dark chocolate chips
- 3/4 cup butter
- 3/4 cup cocoa
- 1 1/2 cups sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/2 teaspoon vanilla essence
- 3/4 cup plain flour
Heat the oven to 170C. Line a 30cm x 20cm (or roughly this size) baking pan with baking paper, letting it extend above the pan at both ends.
For the chocolate chip layer, melt the butter either in the microwave or in a pan, then tip into a bowl and whisk in the brown sugar until smooth. Let this cool.
Now, the brownie layer. Melt the butter, tip into another bowl and whisk in the cocoa until smooth. Mix in the sugar and salt, then add the vanilla and the eggs in one at a time. Stir in the flour with a rubber spatula until just blended but smooth.
Spread evenly into your prepared pan.
Back to the chocolate chip layer. Whisk the egg and the vanilla into the cooled butter/brown sugar mixture, then stir in the flour, baking powder and salt with a rubber spatula until blended. Stir in the chocolate chips until blended through evenly. Drop spoonfuls of cookie dough mixture over the brownie batter in the tin and spread to cover.
Bake for 35 to 40 minutes until the top is set and a cake tester comes out with most crumbs (don’t over bake as you will lose the fudginess – better to be undercooked then overcooked in this case).
Cool in the pan on a wire rack.
To serve, lift the brownies out of the tin by the ends of the cooking foil/paper onto a cutting board. Makes 24 bar-sized brownies, or up to 40 small squares.