how2heroes » Double Whammy Bars

Dessert & Baked Goods » Double Whammy Bars

Why anyone would expect you to choose between a decadent brownie and the perfect chocolate chip cookie is beyond the scope of reason — but fear not — Judy Rosenberg of Rosie's Bakery has solved this dilemma with her ingenious Double Whammy Bars. This brownie-cookie hybrid brings chocolate chip cookies and brownies together in a two layer bar so you'll never have to choose again!

Print Recipe

Ingredients

For Cookie Base

¾ cup + 2 tbsp all-purpose flour
½ tsp baking soda
½ tsp salt
1 stick unsalted butter
½ cup light brown sugar
¼ cup granulated sugar
1 tsp vanilla
1 large egg
¾ cup semi-sweet chocolate chips

For Brownie Layer

3 oz unsweetened chocolate
1 stick unsalted butter
¾ cup + 2 tbsp granulated sugar
2 large eggs
2 tbsp all-purpose flour

How-to

Prepare the Base

Preheat the oven to 325° and lightly grease an 8-inch square pan with butter or vegetable oil and line with parchment paper
In a small bowl, sift flour, baking soda and salt and set aside
Using an electric mixer on medium speed, cream butter, both sugars and vanilla, stopping the mixer twice to scrape the bowl with a rubber spatula
Add the egg and beat on medium speed until blended, about 10 seconds. Scrape the bowl
Add the dry ingredients and mix on low speed for 15 seconds. Scrape the bowl
Add the chocolate chips and blend until they are mixed in, 5-8 seconds
Spread the dough evenly over the bottom of the prepared pan with an offset spatula and set aside

Make Brownie Topping

Melt the chocolate and butter in the top of a double boiler placed over simmering water. Turn off the heat when almost melted and cover until fully melted, 5 minutes
Place the sugar in a medium-size mixing bowl and pour in the chocolate mixture. Using an electric mixer on medium speed, mix until blended, about 25 seconds. Scrape the bowl
With the mixer on medium-low speed, add the eggs and blend
Scrape the bowl after the eggs are added and blend until velvety, approximately 15 more seconds
Add the flour on low speed and mix for several seconds until blended
Pour the brownie batter evenly over the cookie base, place on the center rack of the oven and bake until the center has risen and a tester inserted in the center comes out with very moist crumbs, 35 minutes
Remove the pan from the oven and place it on a rack to cool for 25 minutes before cutting

Note: Bars can be left in the pan at room temperature covered with plastic wrap for up to 2 days, or layered in an airtight container with plastic wrap, parchment or waxed paper between the layers. Store bars in the refrigerator for 2-4 days or in the freezer for up to 2 weeks. Bring the bars to room temperature before eating unless you like your brownies cold.