CHOCOLATE CHIP COOKIE BROWNIES
PG tested
The staff at Martha Stewart Living fondly refer to these brownie-cookies as “brookies.” Brownie batter is dotted with cookie dough in streusel style and baked.
For the cookie dough
1 stick (½ cup) unsalted butter, at room temperature, plus more for pan
1¾ cups unbleached allpurpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon coarse salt ½ cup packed light brown sugar
½ cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
6 ounces bittersweet chocolate, chopped
For the brownie batter
1 stick (½ cup) unsalted butter, cut into large pieces
6 ounces bittersweet chocolate, coarsely chopped 1½ cups granulated sugar 3 large eggs, room temperature
¼ cup unsweetened Dutch-process cocoa powder ½ teaspoon coarse salt ½ cup plus 2 tablespoons unbleached all-purpose flour
Make the cookie dough: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan and line with parchment, leaving a 2-inch overhang on long sides.
In a medium bowl, whisk together flour, baking soda, baking powder and salt.
In a large bowl, with an electric mixer on mediumhigh, beat butter and both types of sugar until pale and fluffy, about 5 minutes.
With mixer on medium-low, beat in egg and vanilla. With mixer on low, gradually add flour mixture and beat until just incorporated. Stir in chocolate.
Make the brownie batter: In a medium heatproof bowl set over (not in) a pot of simmering water, melt butter and chocolate, stirring until smooth.
Remove from heat. Whisk in granulated sugar. Whisk in eggs, one at a time, until combined.
Whisk in cocoa powder and salt. Fold in flour until combined.
Pour brownie batter into prepared pan, smoothing top with an offset spatula.
Crumble cookie dough evenly over batter. Cover with parchment-lined foil. Bake until just set, about 18 to 20 minutes.
Remove foil and continue baking until golden brown and a cake tester inserted into center (avoiding chocolate chunks) comes out with moist crumbs, 24 to 28 minutes more.
Transfer pan to a wire rack and let cool completely.
Lift brownies from pan using parchment. Cut into 16 squares.