I learned something about myself this week. When I am at stressed or frazzled, all I can think about is chocolate. My daughter has been cutting 3 teeth for the last few days and it has taken all my time and energy to keep her from crying.
A few days ago she would not take a nap, so I loaded her in the car and just drove around with no destination in mind. I just happened to end up at dairy queen. I circled it a few times and finally gave in and entered the drive- through. Oh, how I wanted a blizzard! Something with candy or brownies or both. At the last minute I pulled through and just ordered a piddley little lite smoothie. I felt good about it having a third of the calories of a blizzard and a lot less sugar and it was actually pretty yummy, but I still couldn’t keep chocolate off my mind.
Lets just say that if I had had some chocolate chips at the time, I would have made these brownies and eaten a third of the pan. (Get a grip, Amy!)
These brownies are far from being healthy. Its basically like having a brownie in one hand and a cookie in the other and taking a bite of each at the same time. But I have figured out how to conveniently hold the brownie and cookie in one hand! Although you still might be tempted to hold one of these bars in each hand and double fist it, brownie cookie bar style.
The first layer is a fudgy brownie with dark chocolate cocoa powder. The first two times I made this, I browned the butter for the brownies and the cookies, but I realized that the cocoa is so strong that you can’t really taste the browned butter in the brownies and its not worth the extra time and effort. The brownies are topped with a WHOLE BATCH of chocolate chip cookie dough with browned butter and dark chocolate chips. These bad boys are so rich and wonderful, they will cure any teething baby blues.
- 3/4 C. butter (1 1/2 sticks), melted
- 1/2 C. dark cocoa powder (I use Hershey’s Special Dark and I usually can find it at Walmart)
- 2 C. sugar
- 1 tsp. vanilla
- 3 eggs
- 1/2 tsp. salt
- 1 1/2 C. flour
- 2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 C. (1 1/2 sticks) butter
- 1 cup packed brown sugar (light or dark are both fine)
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1-1 1/2 cups dark chocolate chips (I use Nestle Toll House Dark Chocolate Chips)
1. Start by browning the butter for the cookie layer. Slice 3/4 C. butter in small, even slabs and place them in a small sauce pan over low heat. Let them melt and continue to cook until the butter starts to smell amazing and nutty and starts to brown. You will know it is done when it is amber in color and light brown flecks start to form in the bottom of the pan. Whisk frequently throughout this process and don’t let it burn. It actually takes quite awhile to brown, so be patient.
2. Once the butter is on the stove, preheat the oven to 350 F. Start making the brownie layer by mixing together the remaining 3/4 C. butter (melted), sugar, and dark cocoa powder. Add in the vanilla and eggs and mix until combined. Mix in the flour and salt and mix until the lumps are gone.
3. Pour the brownie batter into a 9x13 pan and bake for 30 minutes, or until the middle is no longer gooey. You may need to let it cook a little past 30 minutes. Don’t over cook, just make sure the middle is set.
4. Continue to keep an eye on the browned butter. Once it is finished, pour it into the bowl of an electric mixer and let it cool down a little. I usually pour it in the freezer while I mix together my dry ingredients.
5. Mix together the flour, baking soda, and salt for the cookie layer in a bowl and set aside. Once the browned butter is cooled to lukewarm, add the brown sugar and white sugar to it and mix until combined. Add in the egg and the extra yolk and the vanilla and mix again. Slowly add in the flour mixture and beat until combined. Fold in the dark chocolate chip.
6. Once the brownies are done, take them out of the oven and drop on globs of cookie dough until the brownies are covered. Bake for another 12-14 minutes, or until the cookie layer is set. Just like when you bake an actual chocolate chip cookie, it is done when the edges are slightly browned, even though the middle is still a touch gooey. Let it cool for about 10 minutes before slicing so cookie can continue to cook in the pan.