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

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

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

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

 Set oven @ 350°F/175°C degrees.

 Grease and line a 13x9" 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 3/4 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.

 Recipe by Samantha Seneviratne

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

 Uncle Dirty Dave's Archives

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