Chocolate Chunk Cookie-Topped Brownies

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Source: Emily from Sugar Plum




Chocolate Chunk Cookie-Topped Brownies

Brownie
Ingredients:
3/4 cup all-purpose flour
1/4 cup dark cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
3/4 cup granulated sugar
2 large eggs

Chocolate Chunk Cookie
1/4 cup unsalted butter
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt (scant)
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup coarsely chopped dark chocolate

Directions:
Preheat oven to 375 degrees. Line an 8x8-inch baking dish with foil, and grease foil.

To make the brownies, in a medium sized bowl, sift together flour, cocoa powder, baking powder and salt. In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy, about 1-2 minutes. Beat in eggs until well combined, about 2 minutes. Reduce mixer speed to low and gradually beat in flour mixture until just combined; spread batter into baking dish.

To make the chocolate chunk cookie, melt butter in a small saucepan over medium heat; cook for 3-4 minutes, whisking frequently, until butter turns golden brown. Set aside.
In a medium sized mixing bowl, sift together flour, baking powder and salt. In a large mixing bowl, using a mixer on medium speed, beat together brown sugar, sugar and melted butter, until grainy and combined - about 1-2 minutes. Beat in egg and vanilla extract until combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined; stir in chocolate until combined. Drop teaspoons of cookie dough onto brownie batter.

Bake for 30-35 minutes, or until golden brown. Cool completely before lifting foil out of dish and slicing into bars.

Makes 9 brownies