Wednesday, October 1, 2008

Chipster Topped Brownies

I am just going to go ahead and start this off as...this is probably the best brownie I have ever had!!! Oh my goodness, it is fantastic!! Of course, it comes from the baking queen and it does not disappoint. When you look at the recipe, you think...that is a ton of ingredients, but really, it doesn't take long to put together. First, you mix the brownie ingredients and pour into your pan, then you mix a chocolate chip cookie dough together and spread on top of the brownie and bake. Bake for about 50-55 minutes and these brownies come out thick, and super moist!! Definitely will be made over and over again in this household!!

I should go on the record to say that I only used semisweet chocolate in this.

Chipster-Topped Brownies
from: Dorie Greenspan

For the brownie layer:
6 oz bittersweet chocolate, coarsely chopped
3 oz unsweetened chocolate, coarsely chopped
2 sticks (8 oz) unsalted butter, cut into chunks
1 2/3 cups sugar
4 large eggs
1/2 tsp salt
1/2 tsp vanilla
1 cup all purpose flour
1 cup walnuts, coarsely chopped (I didn't use nuts)

For the cookie layer:
1 1/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 sticks (12 Tbsp) unsalted butter, at room temperature
3/4 cup brown sugar, packed
2/3 cup sugar
1 large egg yolk
1 large egg
1 tsp vanilla
6 oz bittersweet chocolate, chopped or 1 cup of chocolate chips

Center a rack in the oven and preheat the oven to 350 degrees. Butter 9x13 inch baking pan, line it with parchment paper and butter the paper. Put the pan on a baking sheet.

To make the brownie batter: Put both chocolates and the butter in a bowl set over a saucepan of simmering water. Stirring occasionally, heat just until the ingredients are melted, shiny and smooth. If the mixture gets too hot, the butter will separate from the chocolates. Remove the bowl from the heat.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and eggs on medium-high seed for about 2 minutes, until pale, thick and creamy. Beat in the salt and vanilla extract. Reduce the speed to low and mix int eh melted chocolate and butter, mixing only until incorporated. Scrape down the sides of the bowl with a rubber spatula, then, still on low speed, add the flour, mixing only until it disappears into the better. Using the spatula, old in the walnuts, and scrape the better into the prepared pan. Set aside.

To make the cookie dough: Whisk together the flour, baking sold and salt. Working with the stand mixer in the cleaned bowl or with the hand mixer in another large bowl, beat the butter and both sugars together on medium-high speed until smooth and creamy, about 3 minutes. One at a time, add the egg and the yolk, beating for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Still on low, mix in the chopped chocolate. Drop the cookie dough by spoonfuls over the brownie batter and, using a spatula and a light touch, spread it evenly over the batter.

Bake for 50-55 minutes, or until the cookie top is deep golden brown and firm and a thin knife inserted into the brownie layer comes out with only faint streaks of moist chocolate. Transfer the pan to a rack and cool to room temperature.

When the brownies are completely cool, carefully run a knife between the sides of the pan and the brownies, then invert them onto another rack, remove the paper and turn right side up onto a cutting board. Cut into bars.

8 comments:

Dani said...

u must have the same taste buds as me, bc every one of your recipes looks like something i would die for :)

Anonymous said...

so tell me, do you always bake like this??? if you can't make it to next years reunion, do you think you could like make a huge thing of baked good and send it by Aunt Van or your mom or someone.......please?????? your cousin
lchand68@yahoo.com

Megan said...

These sound really good. Ya know, I got the dori cookbook last year and have'nt made a thing from it. I better work on that. And I've had a brownie thing lately.

Deborah said...

Brownies and cookies together? Does it get any better than this?

Shanbanan said...

OMGosh! I linked to your blog from Megan's Cooking (one of my favs) and was scrolling through old posts fishing for new recipes and saw the one where you posted about the new farmer's market in Knoxville. I live in K-town too! I didn't know there was a baking blogger in town! How cool is this.

I live in Ftn City, born and raised, and would love to get together for lunch sometime if you don't think it's too weird. I work at UT hospital M-F, but I'm free on weekends.

Shanbanan19@msn.com

Sure would love to hear from you

Megan said...

Yum-o! I made these last year - and purposely have not made them since!

They are out of this world delicious, and did you know they freeze well too?!

Jeanine said...

Oh wow, those brownies look AWESOME!!! And a moist brownie topped with a chocolate chip cookie?? What could be any better than that??

Shopping Blog said...

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Wednesday, October 1, 2008

Chipster Topped Brownies

I am just going to go ahead and start this off as...this is probably the best brownie I have ever had!!! Oh my goodness, it is fantastic!! Of course, it comes from the baking queen and it does not disappoint. When you look at the recipe, you think...that is a ton of ingredients, but really, it doesn't take long to put together. First, you mix the brownie ingredients and pour into your pan, then you mix a chocolate chip cookie dough together and spread on top of the brownie and bake. Bake for about 50-55 minutes and these brownies come out thick, and super moist!! Definitely will be made over and over again in this household!!

I should go on the record to say that I only used semisweet chocolate in this.

Chipster-Topped Brownies
from: Dorie Greenspan

For the brownie layer:
6 oz bittersweet chocolate, coarsely chopped
3 oz unsweetened chocolate, coarsely chopped
2 sticks (8 oz) unsalted butter, cut into chunks
1 2/3 cups sugar
4 large eggs
1/2 tsp salt
1/2 tsp vanilla
1 cup all purpose flour
1 cup walnuts, coarsely chopped (I didn't use nuts)

For the cookie layer:
1 1/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 sticks (12 Tbsp) unsalted butter, at room temperature
3/4 cup brown sugar, packed
2/3 cup sugar
1 large egg yolk
1 large egg
1 tsp vanilla
6 oz bittersweet chocolate, chopped or 1 cup of chocolate chips

Center a rack in the oven and preheat the oven to 350 degrees. Butter 9x13 inch baking pan, line it with parchment paper and butter the paper. Put the pan on a baking sheet.

To make the brownie batter: Put both chocolates and the butter in a bowl set over a saucepan of simmering water. Stirring occasionally, heat just until the ingredients are melted, shiny and smooth. If the mixture gets too hot, the butter will separate from the chocolates. Remove the bowl from the heat.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and eggs on medium-high seed for about 2 minutes, until pale, thick and creamy. Beat in the salt and vanilla extract. Reduce the speed to low and mix int eh melted chocolate and butter, mixing only until incorporated. Scrape down the sides of the bowl with a rubber spatula, then, still on low speed, add the flour, mixing only until it disappears into the better. Using the spatula, old in the walnuts, and scrape the better into the prepared pan. Set aside.

To make the cookie dough: Whisk together the flour, baking sold and salt. Working with the stand mixer in the cleaned bowl or with the hand mixer in another large bowl, beat the butter and both sugars together on medium-high speed until smooth and creamy, about 3 minutes. One at a time, add the egg and the yolk, beating for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Still on low, mix in the chopped chocolate. Drop the cookie dough by spoonfuls over the brownie batter and, using a spatula and a light touch, spread it evenly over the batter.

Bake for 50-55 minutes, or until the cookie top is deep golden brown and firm and a thin knife inserted into the brownie layer comes out with only faint streaks of moist chocolate. Transfer the pan to a rack and cool to room temperature.

When the brownies are completely cool, carefully run a knife between the sides of the pan and the brownies, then invert them onto another rack, remove the paper and turn right side up onto a cutting board. Cut into bars.

8 comments:

Dani said...

u must have the same taste buds as me, bc every one of your recipes looks like something i would die for :)

Anonymous said...

so tell me, do you always bake like this??? if you can't make it to next years reunion, do you think you could like make a huge thing of baked good and send it by Aunt Van or your mom or someone.......please?????? your cousin
lchand68@yahoo.com

Megan said...

These sound really good. Ya know, I got the dori cookbook last year and have'nt made a thing from it. I better work on that. And I've had a brownie thing lately.

Deborah said...

Brownies and cookies together? Does it get any better than this?

Shanbanan said...

OMGosh! I linked to your blog from Megan's Cooking (one of my favs) and was scrolling through old posts fishing for new recipes and saw the one where you posted about the new farmer's market in Knoxville. I live in K-town too! I didn't know there was a baking blogger in town! How cool is this.

I live in Ftn City, born and raised, and would love to get together for lunch sometime if you don't think it's too weird. I work at UT hospital M-F, but I'm free on weekends.

Shanbanan19@msn.com

Sure would love to hear from you

Megan said...

Yum-o! I made these last year - and purposely have not made them since!

They are out of this world delicious, and did you know they freeze well too?!

Jeanine said...

Oh wow, those brownies look AWESOME!!! And a moist brownie topped with a chocolate chip cookie?? What could be any better than that??

Shopping Blog said...

There is not going to links of london uk happen such a difficulty that you can't find cheap links of london bracelet an identical topaz jewelry according to your costume. cheap links of london charms It is monitored that besides the reality that it's a links of london watch uk great present to gift, it's also preferred by many people just for the links of london ring uk sake of an inclusion to their own jewelry collection. However, links of london necklaces uk if you'd really like to satisfy your partner and guarantee that she adores your present on this special date.