Extremely decadent brownies topped with a layer of baked chocolate chip cookie dough. These brownies are not for the faint of heart. Our recipe this week for the Tuesday's With Dorie baking group was chosen by Beth of Supplicious. Thank you for some chocolate here, Beth! ; )
I pretty much followed Dorie's recipe that you can get on Beth's blog. I omitted the walnuts from the brownies, but only so more people could/would eat them. (I LOVE WALNU"TS in brownies!) Instead of bittersweet chocolate in the brownies, I used Hershey's Special Dark (which is bittersweet enough for me). I feel like the 9x13 pan that I use is kind of a dark metal, so I always turn the heat down on the oven about 25 degrees. I baked the cookie topped brownies for 45 minutes. They were perfectly golden and passed the inserted knife test. I cooled them completely, but while cutting them, I realized they were quite gooey in the center. Not TOO gooey, but I wish they'd bake another five minutes or so. I only tasted one bite of them while I was cutting them and we had company for dinner and after eating a huge, yummy dinner, I was/am too full to even have any of them. I'm sure I'll take another bite of what is left of them tomorrow for another taste test! But I did decide that I think I would like a good old brownie (with walnuts) in one hand and a delicious chocolate chip cookie in the other, rather than these big, thick, gooey brownies. Weird? I don't know, but maybe it is because I could easily eat a big ol' cookie and a nice size brownie, but these Chipsters are so over-the-top that I could only eat a very small piece and that's it. Get it? Good. Either way, these ARE good and let's just not talk about ALL the butter, sugar, eggs and chocolate in both the brownie and cookie layer!
And now, for your viewing pleasure----
Check out all the other gooey brownies madness at TWD Central by clicking on the list of bloggers. I'm slipping in to a food induced coma and heading off to dreamland for now! I mean seriously just look at that photo! ; )