Double Whammy Bars
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.