TWD: Chipster-Topped Brownies

I have wanted to try a recipe like this for a while. I mean, a layer of chocolate chip cookies over brownies... what could be bad? Certainly not these.

This started out as a slightly fussy recipe, but I lowered it considerably. First, I cut the recipe in half. I used an 8" Pyrex pan, which ended up being a good choice. The brownie layer calls for melting chocolate in a saucepan with butter. I stuck mine in the microwave. Worked like a charm. In a very unlike me move, I added the walnuts. I tend not to like nuts in brownies, especially walnuts, but I wanted to stay fairly true to the recipe. I used regular cooking spray to grease the pan.

Then I started in on the chocolate chip cookie layer. Now this is going to mess with some of you. I used the very same bowl for the cookie layer that I used for the brownie layer. I didn't even wash it. I happen to have mad scraping skilz. And, I'm lazy. I also figured it was all ending up in the same place, so, no washing. I didn't want to mess with half and egg and half an egg yolk that the original recipe called for, so I just used one egg. I cut the amount of chocolate chips in the cookie layer. Adding walnuts, cutting the chips, what's wrong with me this week? I thought that the brownie layer was chocolate enough, and I wanted to try to lessen the chocolate impact so the flavor of the cookie would come through. I used a teaspoon and a finger to put small dollops of dough all over the brownie batter. My favorite small offset spatula made quick work of smoothing the dough,

It went into the oven (not on a baking sheet, though Dorie calls for one) and baked for about 25 minutes. Even with just a spritz of cooking spray, the bars came right out of the pan. I cut the whole thing in half to see if I could differentiate between the layers. I could!

Here's the golden brown top.

And here is a view of the layers. The chocolate chips all sunk to the bottom of the cookie. I wonder if a sprinkling of flour would keep them more in the cookie batter.

Here are a few sliced and stacked.

I liked this recipe, but I'm not sure that I'm rushing out to make it again. The brownie flavor pretty much cancelled out the flavor of the cookie. Perhaps a peanut butter cookie dough might be more of a contrast. Surprisingly for me, I liked the walnuts.

Thanks to Beth of Supplicious for choosing this recipe. Go check out her blog if you'd like to see the recipe. Get this -- all of June is chocolate free! I know a couple of people who are pretty excited about this. I'm kinda looking forward to it myself.