Cook notes: In the brownie recipe, there is no place where it says to add in the flour mixture to the mixer, so I added it in below. Very strange. But I think I nailed it.
I did not add nuts to the brownie batter, and after tasting it; it really did need that "texture".
And of course feel free to use your own brownie recipe too.
Just make sure you have enough batter for a 9x13 pan--this is what the cookie dough batter needs.
Also, there was a bit of extra brownie batter left over; I used a mini loaf pan and baked off the rest (about 20-30 minutes baking time for a mini loaf pan)
For the brookies:
mix up the chocolate chip cookie recipe (below), cover, and chill in fridge for a day or a couple days.
When ready to make brookies bars, make the brownie batter (below).
Preheat oven to 350 degrees, spray a 9x13 baking pan with non stick spray.
Layer down the cookie dough batter, making sure to get in all the corners.
Then place the brownie batter on top, smooth it out.
Bake for about 45-55 minutes.
The brownies are fudgy-like so it will be a little loose still after about 45 minutes of baking.
How to know they are done when the jiggle in the middle of the batter should be gone.
Please check at the 45-minute mark.
These need to cool completely before slicing. To help them set up, I placed in the fridge for about an hour.
Chocolate Chip Cookies
from Jacques Torres
2 cups minus 2 TB (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 ts baking soda
1 1/2 ts baking powder
1 1/2 ts coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 TB (8 ounces) granulated sugar
2 large eggs
2 ts natural vanilla extract
1 1/4 pounds bittersweet chocolate disks at least 60 percent cacao content
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
Drop chocolate pieces in and incorporate them without breaking them.
Press plastic wrap against dough and refrigerate for 24 to 36 hours.
Jacques Torres’s brownies
12 ounces 72-percent chocolate, chopped
¼ cup Dutch processed cocoa powder
1¾ cups all-purpose flour
1 tablespoon baking powder
1½ teaspoons salt
1½ cups (three sticks) unsalted butter, room temperature
3 cups sugar
6 large eggs, room temperature
10½ ounces 60-percent chocolate, chopped
2⅔ cups walnuts, toasted and chopped
Place the 72-percent chocolate in the top half of a double boiler and stir occasionally until completely melted.
Remove from the heat and beat in the cocoa powder until well blended. Set aside.
In a separate bowl, sift together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle, beat the butter on low until softened.
Raise the speed to medium and beat for about three minutes, until creamy.
Add the sugar and continue beating for about four minutes, or until light and fluffy.
Add the eggs one at a time, beating well after each addition until incorporated.
Add the chocolate mixture and beat just until incorporated.
Then add in the flour mixture and mix till just combined.
Remove the bowl from the mixer and, using a rubber spatula, fold in the 60-percent chocolate and the nuts.
Scrape the batter into the prepared pan, lightly smoothing the top with the spatula.