Friday, April 9, 2010

Chipster Topped Brownies

A couple months ago I purchased by very first Dorie Greenspan cookbook. "Baking: From My Home to Yours" is an enormous tome, too heavy to cart around but too exciting to leave behind. Since I received it I've been busy trying out several things, but I haven't shared any with you yet. Allow these Chipster Topped Brownies to be the first of many.

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
4 eggs
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
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.


  1. Was sooo excited to make them today! Your directions were amazing ! My only issue is that right now you only see dark you don't see the light choclate chip cookie layer. Any suggestions?
    also what does it mean to line the pan?


  2. You won't see the two layers until you cut in to the brownies.
    Line the pan means to cover the bottom and sides with foil, then to grease the foil. It makes for easier lifting out.

    Good luck!

  3. I've tried baking these twice and both times it failed. The cookie batter always seems to be too heavy to sit on top of the brownie batter- it just sinks in. Any thoughts?

    1. Hey Zehava - sorry to hear that. It's hard for me to say why (and I haven't made these for a while) - maybe try chilling the brownie layer first?
      Good luck!