The most chaotic good recipe I have done so far. Brownie cookies, where can you go wrong? And best of all, they are delicious, and with vanilla ice cream and slightly warmed up. Heaven!
1 stick (1/2 cup) unsalted butter (or use salted. I like too sometimes)
4 oz bittersweet chocolate, chopped roughly (Treat yourself, use the good stuff)
½ cup of white sugar
½ cup of packed brown sugar (light)
1 teaspoon vanilla extract
Dash of salt
2 large eggs
½ cup of all-purpose flour, leveled out.
1 stick (1/2 cup) unsalted butter, at room temp
1/3 cup packed brown sugar (light)
½ teaspoon vanilla extract
1 large egg
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
1 ¼ cup of all-purpose flour, leveled off
½ cup semi-sweet chocolate chips
Line a 13 x 9 x 2-inch pan with parchment paper and or line with non-stick cooking spray.
Microwave butter until it’s bubbling.
Add the chocolate and mix until the chocolate is completely melted. (The heat from the butter should melt the chocolate)
Miz in the white sugar, brown sugar, vanilla, and salt. The mixture might look a little weird, that’s fine.
Mix in eggs. Than the flour.
Pour into prepared pan and spread evenly. Set aside.
Cookie Dough Batter:
Mix butter and both sugars for three minutes. Or until light and puffy. Scrape the side until everything is mixed.
Add vanilla and egg. Beat for 1 minute. Scrape the sides.
Add salt, baking soda and baking powder, mix until combined.
Slowly mix in the flour.
Mix in the chocolate chips.
Dollop small spoonsful of cookie dough evenly over the brownie batter. You do not have to press the cookie dough batter down or anything.
Cover the pan with aluminum foil for 20 minutes.
Remove the foil and continue baking until the brownie edges are shiny and the cookie portion is golden brown, about 20 minutes more.
Once it is done, let cool.
Eat with some ice cream with it and you are done!