Subj : Tailgating Grub - 17
To   : All
From : Dave Drum
Date : Mon Sep 30 2024 04:12 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Brookies
Categories: Cookies, Snacks, Chocolate
     Yield: 24 servings

MMMMM--------------------------BROWNIE-------------------------------
     8 tb (113 g) unsalted butter;
          - more for greasing the pan
     1 c  (201 g) granulated sugar
     2 lg Eggs
 1 1/2 ts Vanilla extract
   1/2 c  (64 g) A-P flour
   3/4 c  (71 g) cocoa powder;
          - Dutch-process or natural
   1/4 ts Baking powder
   1/4 ts Kosher salt

MMMMM---------------------------COOKIE--------------------------------
     6 tb (85 g) unsalted butter
     1 c  (220 g) packed brown sugar
     2 lg Eggs
     2 ts Vanilla extract
 1 1/4 c  (160 g) A-P flour
     2 ts Baking powder
   3/4 ts Kosher salt
 1 1/4 c  (215 g) chocolate chips or
          - chopped bar chocolate

 Set oven @ 350ºF/175ºC degrees.

 Grease and line a 13" X 9" baking pan with parchment
 paper, leaving a 2" overhang on two sides.

 PREPARE THE BROWNIE LAYER: In a medium saucepan combine
 the butter and sugar, and heat over medium until the
 butter is melted. Remove from the heat and whisk
 vigorously until well combined.

 Once the mixture has cooled a bit, whisk in the eggs one
 at a time. Whisk in the vanilla.

 Add the flour, cocoa powder, baking powder and salt, and
 stir to combine. Transfer to a medium bowl.

 PREPARE THE COOKIE BATTER: Wash and dry the saucepan.
 Combine the butter and sugar, and heat over medium until
 the butter is melted. Remove from the heat and whisk
 vigorously until well combined.

 Once the mixture has cooled a bit, whisk in the eggs one
 at a time. Whisk in the vanilla. Add the flour, baking
 powder and salt, and stir. Stir in ¾ cup of the
 chocolate.

 Using two cookie scoops, drop each of the batters into
 the prepared pan. The pattern can be random, and one
 dough can be on top of the other; just make sure that
 once all the batter is added to the pan, you have an
 even thickness spread out across the pan. Sprinkle the
 remaining 1/2 cup chocolate on top.

 Bake until the top looks dry and set, and a toothpick
 inserted into the center comes out with moist crumbs
 attached, 20 to 22 minutes.

 Transfer to a rack to cool completely, about 45 minutes.
 Lift the bar out using the paper and transfer to a
 cutting board. Cut into bars to serve.

 By: Samantha Seneviratne

 Yield: 24 bars

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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