Professor Butter Beard’s “Brownookies”
32 Brownookie Bars
Brownie Layer:
10 ounces dark chocolate morsels
8 ounces unsalted butter (16 Tbsp)
1 2/3 cups granulated sugar
4 large eggs
1 tsp vanilla paste
1 cup all-purpose flour
½ tsp fine sea salt
1 tsp espresso powder
½ tsp chili powder
10 ounces white chocolate morsels
Cookie Layer:
1 ¾ cup all-purpose flour
¾ tsp baking soda
¾ tsp fine sea salt
1 cup light brown sugar
1 cup granulated sugar
9 ounces unsalted butter (18 Tbsp), room temperature
2 large eggs and 1 additional yolk
1 tsp vanilla paste
10 ounces dark chocolate morsels
Kosher salt to taste (sprinkled on top of the baked Brownookie)
1) Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
2) For the brownie layer: Put the dark chocolate and the butter in a bowl set over a pan of lightly simmering water. Whisk until smooth and set aside to cool slightly. In a medium bowl, whisk together the flour, salt, espresso and chili powders. Set aside. In the bowl of a standing mixer, beat the sugar and eggs until pale, thick and creamy. Reduce the speed to low and add the chocolate. Add the dry ingredients, mixing only until it disappears in the batter. Remove the bowl from the mixer and fold in the white chocolate morsels. Spread the brownie batter evenly on the prepared baking sheet.
3) For the cookie layer: In a medium bowl, whisk together the flour, baking soda and salt. Set aside. In the bowl of a standing mixer, cream together the two sugars and the butter. Add the eggs and yolk, one at a time. Add the vanilla paste and then the dry ingredients. Remove the bowl from the mixer and fold in the dark chocolate morsels. Drop the cookie dough by the spoonful onto the brownie and then use a spatula to evenly spread the dough over the brownie.
4) Bake the Brownookie for 30 minutes. Rotate the pan and bake for 10 more minutes, until the center has puffed and is beginning to deflate. Transfer the pan to a cooling rack, sprinkle the top with Kosher salt, and cool completely before slicing.
