Cookie-Topped Brownies

Better than Charlie Sheen's latest drug? (Winning, of course...)

Besides the holy combination of chocolate and peanut butter, brownies and chocolate chip cookies are the fastest way to my  husband's heart (our children excluded!). So why not make like a peanut butter and chocolate super duo and meld the two?

With Boo's ever-present help, this was a hit. P stopped in during the middle of his mad-house Saturday rush and even gave it the "thumbs up" approval while frantically dunking mouthfuls into milk. And then his mouth. The ultimate compliment any baker strives for in my opinion...

This one was adapted from the Brown Eyed Baker's web site and a FANTASTIC win so far.

Cookie-Topped Brownies

 Brownie Layer:
6 ounces bittersweet chocolate
3 ounces unsweetened chocolate, coarsely chopped
2 sticks (8 ounces) unsalted butter, cut into chunks
1 2/3 cups sugar
4 large eggs
½ teaspoon salt
½ teaspoon pure vanilla extract
1 cup all-purpose flour
1 cup walnuts, coarsely chopped

 Cookie Layer:
1¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1½ sticks (12 tablespoons) unsalted butter, at room temperature
¾ cup (packed) light brown sugar
2/3 cup sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped into chips, or 1 cup store-bought chocolate chips

1. Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9×13 inch baking pan.

2. To make the brownie batter, put both chocolates and the butter in a bowl set over a saucepan of simmering water. Stirring occasionally, heat just until th ingredients are melted, shiny and smooth. Remove the bowl from the heat. Alternatively, you can microwave the chocolates and butter together in 30-second increments, stirring well after each one.

3. Beat the sugar and eggs on medium-high speed for about 2 minutes. Beat in the salt and vanilla extract. Reduce the speed to low and mix in the melted chocolate and butter, mixing only until incorporated. Scrape down the sides of the bowl with a rubber spatula, then, still on low speed, add the flour, mixing only until it disappears into the batter. Using the spatula, fold in the walnuts, and scrape the batter into the prepared pan. Set aside.

4. To make the cookie dough, whisk together the flour, baking soda, and salt.

5. Beat the butter and both sugars together on medium-high speed until smooth and creamy, about 3 minutes. One at a time, add the egg and the yolk, beating for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Still on low, mix in the chopped chocolate. Drop the cookie dough by spoonfuls over the brownie batter and, using a spatula and a light touch, spread it evenly over the batter.

6. Bake for 44 to 50  minutes, or until the cookie top is deep golden brown and firm and a thin knife inserted into the brownie layer comes out with only faint streaks of moist chocolate. Transfer the pan to a rack and cool to room temperature.

7. When the brownies are completely cool, carefully run a knife between the sides of the pan and the brownies, then invert them onto another rack, remove the paper and turn right side up onto a cutting board. Cut into bars about 2 inches by 1 inch.