Tuesdays with Dorie—Chipster-Topped Brownies

This recipe is brilliant. It combines the best of both worlds by putting chocolate chip cookie dough on top of brownie batter and baking them together. The cookie forms a crust that hides the soft, moist brownie underneath.

Recipe

Makes 24 brownies (I made 48 minis and one 8x8 pan.)

Brownie Layer:
6 oz bittersweet chocolate, coarsely chopped
3 oz unsweetened chocolate, coarsely chopped
2 sticks unsalted butter, cut into chunks
1 2/3 cups sugar
4 eggs
½ teaspoon salt
½ teaspoon pure vanilla extract
1 cup all-purpose flour
1/3 cup walnuts, coarsely chopped

Cookie Layer:
1¼ cups all purpose flour
½ teaspoon baking soda
½ teaspoon salt
1½ sticks unsalted butter, at room temperature
¾ cup (packed) light brown sugar
2/3 cup sugar
1 egg
1 egg yolk
1 teaspoon pure vanilla extract
1 cup bittersweet chocolate chips
You can find the recipe for Chipster-Topped Brownies in the book Baking: From My Home to Yours by Dorie Greenspan or here. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! Thanks to Beth of Supplicious who chose the recipe for this week.

Tasting Notes
Chocolate-y, crunchy, chewy, tender, cake-y all in one bite.

Recipe for Next Week (June 2)
Tracey of Tracey’s Culinary Adventures chose Cinnamon Squares on pages 210 and 211.

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