Last week I received this message from Steph from Hope Sewing is Genetic:
Of course I wanted bonus points. I mean who doesn’t. And I’d just seen this recipe over at Eats Well With Others.
So here is the one I made:
- 1/2 cup all-purpose flour
- 1 tablespoon cocoa powder
- 1/2 teaspoon salt
- 3 & 1/2 ounces semisweet chocolate
- 1/3 cup unsalted butter, cut into cubes
- 2/3 cup dark brown sugar, packed
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla
- 1/2 cup unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 2 tablespoons 1% milk
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 mini chocolate chips
- 3 & 1/2 ounces dark chocolate chips
- 2 tablespoon unsalted butter
- Preheat oven to 350 degrees
- Line the bottom and sides of and 8X8- inch pan with wax paper or parchment paper, leaving a slight overhang on two sides.
- For the brownies:
- Sift together the flour, cocoa powder, and salt.
- Set aside.
- In a double boiler (or note my set up) over simmering water, melt the chocolate and butter together.
- Stir until smooth and remove from heat.
- Whisk in the brown sugar until it is dissolved and the mixture has cooled slightly.
- Whisk in the eggs and vanilla.
- Using a large rubber spatula, fold the flour mixture into the chocolate mixture until just incorporated.
- Pour into the pan
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean.Transfer to a wire rack to cool completely.
- For the Cookie Dough:
- Cream the butter
- Beat together the butter and sugars with an electric mixer until light and fluffy
- Add in the milk and vanilla, mixing until incorporated
- Add the flour and salt and stir until incorporated.
- Stir in the chocolate chips.
- Gently spread the dough onto the cooled brownies, smoothing the top into an even layer.
- Refrigerate while the chocolate layer is prepared.
- For the Chocolate Layer:
- Melt the chocolate and butter together in the double boiler (or other apparatus) over low heat until smooth.
- Pour over the cookie dough and carefully spread into a thin, even layer.
- Refrigerate until set, about 30 minutes.