Karen's Double-Deckers
Another delicious recipe from my old supervisor. These scrumptious treats have a layer of brownie topped with a layer of chocolate chip cookie. I took these to a Super Bowl party yesterday and they went over well. Be sure to cool these completely before cutting, or you will end up with a sticky gooey mess. I made them at the last minute and made a mess trying to cut them too early. Once they were completely cooled, though, they came out in clean squares.
For the Chocolate Chip layer:
12 T (1.5 sticks) butter
1 C. brown sugar
1 1/2 C all-purpose flour
1/2 t. baking soda
1/4 t. salt
1 large egg
1 t. vanilla extract
1 C. semisweet chocolate chips
For the Brownie layer:
12 T. butter (1.5 sticks)
3/4 C. Dutch-process cocoa powder
1 1/2 C. granulated sugar
1/4 t. salt
2 large eggs
1 1/2 t. vanilla extract
3/4 C. all-purpose flour
Preheat oven to 325. Lightly grease a 13x9 baking dish; set aside.
For Chocolate Chip layer: in medium saucepan on medium heat, melt butter, stirring occasionally. Remove from heat; stir in the brown sugar and whisk until smooth. Set aside to cool. Meanwhile, mix the brownie layer. When butter mixture is cool, whisk in the egg and vanilla. Mix the flour, baking soda and salt; stir into butter mixture. Stir in chocolate chips.
For Brownie layer: in a saucepan, melt butter on medium heat. Remove from heat. Whisk in the cocoa until smooth, then the sugar and salt. Add the eggs one at a time, whisking after each just to blend. Stir in vanilla. With a rubber spatula, fold int he flour just until blended.
Scrape the brownie layer into the prepared baking dish and spread evenly with a rubber spatula. Drop large scoops of the chocolate chip dough over the brownie batter and spread evenly. Bake about 40 minutes. Cool in pan on a wire rack. With sharp knife cut into 2-inch squares. Makes 2 dozen 2-inch squares. [6 WW pts each].
For the Chocolate Chip layer:
12 T (1.5 sticks) butter
1 C. brown sugar
1 1/2 C all-purpose flour
1/2 t. baking soda
1/4 t. salt
1 large egg
1 t. vanilla extract
1 C. semisweet chocolate chips
For the Brownie layer:
12 T. butter (1.5 sticks)
3/4 C. Dutch-process cocoa powder
1 1/2 C. granulated sugar
1/4 t. salt
2 large eggs
1 1/2 t. vanilla extract
3/4 C. all-purpose flour
Preheat oven to 325. Lightly grease a 13x9 baking dish; set aside.
For Chocolate Chip layer: in medium saucepan on medium heat, melt butter, stirring occasionally. Remove from heat; stir in the brown sugar and whisk until smooth. Set aside to cool. Meanwhile, mix the brownie layer. When butter mixture is cool, whisk in the egg and vanilla. Mix the flour, baking soda and salt; stir into butter mixture. Stir in chocolate chips.
For Brownie layer: in a saucepan, melt butter on medium heat. Remove from heat. Whisk in the cocoa until smooth, then the sugar and salt. Add the eggs one at a time, whisking after each just to blend. Stir in vanilla. With a rubber spatula, fold int he flour just until blended.
Scrape the brownie layer into the prepared baking dish and spread evenly with a rubber spatula. Drop large scoops of the chocolate chip dough over the brownie batter and spread evenly. Bake about 40 minutes. Cool in pan on a wire rack. With sharp knife cut into 2-inch squares. Makes 2 dozen 2-inch squares. [6 WW pts each].
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