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.