After combining chicken teriyaki and pizza into one fantastic dish, I couldn’t help but try another combination of two favorites. I decided to do two of the most popular desserts, and the results were amazing.
Yield: Serves 4
Brownie layer
3 eggs
3/4 cup cocoa powder
1/2 cup AP flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
extra cocoa powder and nonstick spray or butter to grease and dust baking pan
Cookie layer
1/2 cup butter, at room temperature
1 1/4 cups AP flour
1/4 cup white sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
1 egg
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate chips
2 teaspoons cream or milk
1. Preheat oven to 350 degrees. Butter or spray 8 x 8 baking dish. Dust with cocoa powder and set aside. In stand mixer, add butter for brownies and brown and white sugar. Mix until light in color. Add eggs, scrape down sides and mix until light and fluffy. Add vanilla and mix well. Sift together cocoa powder, baking powder, salt and flour. Add to stand mixer and beat until combined. Pour into baking dish.
2. Rinse mixing bowl and beater and start with cookie layer. Add butter, white and brown sugars to stand mixer. Beat until light and fluffy. Add egg and mix until light and fluffy. Add vanilla and cream and mix well. Be sure to scrap down sides. Sift together flour, baking powder and salt. Add to stand mixer. Beat until well combined. Add chocolate chips and turn mixer on low until just combined. Spoon cookie batter over brownie batter.
3. Bake in a 350 degree oven for 50 – 60 minutes, or until brownies pass the toothpick test.
