It’s Monday. And, you’re either going to love me or hate me for this, but I really thought that Monday could use a little pick me up. I’m sorry to do this to you. And yet, not really. There is simply too much deliciousness going on in these brownies to not share them with you. Especially on a Monday.
Last weekend my hubby requested cookies, but before I could make some I saw these brownies on Rachel’s blog. I decided to make them instead, knowing that they would be better then any cookie he had been hoping for. I was so right.
Fudgy brownies topped with crisp and chewy chunks of cookie dough with melty chocolate chips throughout – Rachel you are brilliant! These are definitely our new favourite brownie.
We froze them pretty much right away just so they wouldn’t be so easily accessible. The only problem is, now they’re sitting in our freezer just waiting to be nabbed anytime a craving hits. Which happens often. It’s a good exercise for my willpower. That’s the power of a good brownie for you – it builds strength of mind.
Make them tonight. Perk up your Monday. I can guarantee you will not be disappointed.
Layered Chocolate Chip Cookie Brownies
Cookie Dough
- 5 tablespoons unsalted butter, softened
- 3 tablespoons brown sugar
- 3 tablespoons granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
- 3/4 cup semi-sweet chocolate chips
Brownie
- 1/4 cup unsalted butter
- 3 oz bittersweet chocolate
- 3/4 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoon unsweetened cocoa powder
- 5 tablespoons all-purpose flour
For the cookie dough: Cream together butter and sugars, in a large bowl. Mix in egg and vanilla. Add baking soda, baking powder, salt and flour; mix well. Stir in chocolate chips until evenly distributed. Set aside.
For the brownie: Place butter and chocolate in small saucepan set over medium-low heat, stir constantly until chocolate is melted and mixture is smooth; remove from heat. Whisk in sugar, egg and vanilla. Whisk in cocoa and salt. Stir in flour until evenly combined.
To assemble: Scrape brownie batter into an 8×8 inch baking pan that has been lightly greased and lined with parchment paper; smooth top. Top with chunks of cookie dough, as evenly as possible. Bake at 350ºF for 25 minutes, or until cookie layer is set and lightly browned.
Let cool completely before removing from pan to slice.
Makes: 9-12 servings
Adapted from Baked by Rachel.
