Have you ever had a craving for two desserts at once and felt conflicted? What do you bake? Chocolate chip cookies or brownies? Well I have good news. Now you don’t have to choose! I just whipped up a batch of bars that have both and they are deeeeeeelicious! I haven’t had a good batch of top quality brownies in a while, and this recipe definitely satisfied the craving. Every bite has a chewy cookie with a taste of dark chocolate fudgey goodness.
Make sure you use dark chocolate that is at least 70% because it makes a big difference in taste! Don’t be cheap either, get the good stuff! You won’t regret it. I was a bit worried how my bars would taste because they really didn”t look as good as they do from the pictures posted by Butter Baking, the original poster. It doesn’t matter. Ugly or not, these are brownies you’ll want to try!
I felt guilty making these bars for absolutely no reason at all (which let’s be honest, is the truth) so instead I’ll dedicate them to my book club tonight where we will be discussing “50 Shades of Grey”. I’m embarrassed to admit that this choice was mine: I wanted to see what all the hype was about and now that I have read it all I can say is “wow”. It’s disgusting, passionate, beautiful and addictive all at the same time. The writing is terrible but I just ordered books 2 and 3 of the trilogy. What can I say, I fell victim to the cliffhanger at the end of book one! These bars remind me of the main character Christian Grey. He’s rich, dark and mysterious, and as dangerous as he is you can’t help going back back for more.
Chocolate Chip Cookie Meets Brownie Bars (from Butter Baking)
What You Need:
- 165g unsalted butter (1 1/2 sticks), melted and cooled until warm
- 1 cup packed brown sugar (7 ounces)
- 1/2 cup white sugar (3 1/2 ounces)
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 2 cups + 2 tbsp plain flour (10 1/2 ounces)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips or chunks (milk or dark)
What You Need to Do:
- Preheat the oven to 350 and line a 9 x 13 inch pan with baking paper.
- Using a wooden spoon, beat the butter and sugars together until smooth.
- Add the egg, the egg yolk and the vanilla and mix until combined.
- Add the flour, baking soda and salt and mix until just incorporated. Stir in the chocolate chips*
- Drop 13 – 14 tablespoons of the cookie dough around the lined pan and set aside.
- You will have some leftover cookie dough, but just roll tablespoons of dough into balls and bake it on a lined tray for 10 minutes at 350
* the one added instruction I suggest is refrigerating the cookie dough for about 30 minutes before adding it to the pan. This helped to slow down the cooking process so they wouldn’t dry out while the brownies finished baking!
What You Need:
- 175g unsalted butter, cubed (6.25 oz)
- 200g dark chocolate, at least 70% (1 cup, 7 oz)
- 150g eggs (approx 3 extra large eggs, 5.5 oz)
- 3/4 cup caster sugar (160g, 5.8 oz)
- 1 tsp salt
- 1 tsp vanilla
- 1/3 cup plain flour (50g, 1.8 oz)
What You Need to Do:
- Melt the butter and chocolate together in a bowl set over a pot of simmering water until smooth and combined. Allow to cool slightly.
- Add the vanilla, salt and caster sugar and stir to combine. Mix in the eggs, one at a time. Do not whisk. You don’t want to aerate the batter.
- Add the flour and stir until just incorporated.
- Pour the batter over the dollops of cookie dough and even out the top, pushing it into the corners.
- Bake for about 20-25 minutes, until a skewer comes out with some wet crumbs. For a truly fudgy brownie cookie bar, stick closer to 20 minutes.