Whenever I get a new cookbook, I flip through looking for both new and exciting desserts, and classic “crowd pleasers.” These double decker brownie and blondie combination fall squarely in to the latter category, with a fun twist on a classic bar cookie.
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Your family members will never argue over whether to make blondies or brownies again after taking one bite of these rich, decadent and thick bar cookies. Even though the brownie layer goes on the bottom (it’s heavier) I make the cookie dough first, for one simple reason: I don’t want to wash the bowl twice. This way you can make the cookie layer, then the brownie, and only clean up at the end.
You can also mix in chopped nuts, m&ms or peanut butter chips for added excitement.
Recipe:
Ingredients:
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
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
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. Remove from the bowl, and set aside.
Drop the dough by spoonfuls over the brownie batter, and gently spread evenly.
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 9×13″ pan. Drop the cookie dough batter by spoonfuls over the brownie batter, and gently spread out evenly. Bake on 350 F for 50 to 55 minutes. Cool in the pan.
