I've actually made a similar recipe to these, but they were judged on the dry side, and never repeated. But these? Nobody could ever call these dry. These and rich, decadent, soft and chewy. One bite is enough for a chocolate coma, but still, you persist.
The amount of chocolate in both of the batters is truly incredible. Never again do you have to choose between brownie and blondie.
Tip of the Day: You can play around with the chocolate you use in this recipe - I stuck to semisweet, but you can use unsweetened, bittersweet, even milk chocolate chips in the top layer if you desire.
Recipe: (adapted from Dorie Greenspan's Baking: from My Home to Yours)
For the brownie layer:
9 ounces semisweet chocolate, coarsely chopped
2 sticks (8 ounces) butter or margarine
1 2/3 cups sugar
½ tsp salt
½ tsp vanilla
1 cup flour
For the cookie layer:
1 ¼ cups flour
½ tsp baking soda
½ tsp salt
1 ½ sticks (12 tablespoons) butter or magarine, softened
¾ cup packed light brown sugar
2/3 cup sugar
1 egg yolk
1 tsp vanilla
1 cup semisweet or bittersweet chocolate chips or chunks
Brownie layer: Melt the chocolate and butter together, stirring until melted and combined.
Beat the sugar and eggs together until pale and creamy. Add in the salt and vanilla.
On low speed, pour in the chocolate mixture, mixing until combined.
Add the flour, mix until no white streaks remain. Pour batter in to a greased and lined 9x13" pan and set aside.
Cookie dough: Beat the butter and sugars together until smooth and creamy.
Add in the egg, and then the egg yolk, beating between additions. Beat in the vanilla.
Pour in the flour, baking soda and salt and mix until just combined.
Stir in the chocolate chips. Drop the dough by spoonfuls over the brownie batter, and gently spread evenly.
Bake on 350 F for 50 to 55 minutes. Cool in the pan.