Brownies + Cookies = The Dessert Combination of the Century
*Found online at http://www.marthastewart.com/314447/brookie
Ingredients
- 1/2 cup (1 stick) unsalted butter, cut into 1-inch cubes, (and more for pie tins)
- 3/4 cup all-purpose flour
- 1 tablespoon dark cocoa powder
- 1/2 teaspoon salt
- 5 ounces dark chocolate (60 to 72 percent cacao), coarsely chopped
- 3/4 cup granulated sugar
- 1/4 cup light-brown sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- Chocolate Chip Cookie Dough
- Ice cream, for serving (optional)
Directions
- Butter bottom and sides of six 4-inch-round pie tins; set aside.
- In a medium bowl, whisk together flour, salt, and cocoa powder; set aside.
- Melt chocolate and butter in a heatproof bowl set over (but not
touching) simmering water. Turn off heat but keep bowl over water; whisk
both types of sugar into chocolate mixture. Remove bowl from water and let cool
to room temperature. - Add eggs to chocolate mixture and whisk until just combined. Add
vanilla and stir just to combine; do not overmix. Sprinkle flour
mixture over chocolate mixture. Using a spatula, gently fold flour
mixture into chocolate mixture until just a trace amount of the flour
mixture is visible. - Fill each prepared pie tin halfway with batter. Place pie tins
on a large baking sheet and transfer to refrigerator; let chill for at
least 1 hour. - Preheat oven to 375 degrees.
- Using a 1/4-cup ice cream scoop with a mechanical release, scoop
chilled cookie dough into six balls. Using your hands, shape dough to
form perfect balls and gently form into a round disk that is slightly
domed at the top; disks should be slightly smaller than the top of the
pie tins. - Remove pie tins from refrigerator and gently press 1 disk of
cookie dough into each tin of batter. Transfer baking sheet to oven and
bake until cookie is golden brown, 20 to 25 minutes, rotating baking
sheet halfway through cooking time. Serve warm with ice cream or at room
temperature.