Extreme Brownie Blondie

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This one is for serious chocolate lovers! I combined a rich, fudgy brownie with my Extreme Chocolate Chip cookie dough to create one wonderfully decadent dessert.

My Extreme Chocolate Chip Cookies aren't made with ordinary chocolate chips. I use 72% dark chocolate pallets, which melt into generous pools and ribbons of bittersweet chocolate throughout the buttery brown-sugar cookie dough. Dollops of the dough are tucked into the brownie batter, so every square has a slightly different combination of chewy cookie, fudgy brownie and melted dark chocolate.

 The top gets that beautiful crackly brownie finish while the inside stays wonderfully gooey and rich. Serve them at room temperature or warm one just enough to soften those big pockets of 72% chocolate.

Brownie meets my Extreme Choco;late Chip Cookie- and "extreme" really is the right word. 

Extreme Brownie Blondie

 

Step One-

 

 2 ¼ cups flour
¾ tsp. baking soda
¾ tsp. kosher salt
16 tbsp. high quality unsalted butter, softened *(I use Kerrygold a Irish butter)
¾ cup packed dark brown sugar
¾ cup sugar
1 tsp. vanilla extract
4 egg yolks
9 oz. bittersweet chocolate, roughly chopped (I used E. Guittard 72% chocolate wafers that I buy in bulk at World Wide Chocolate and I do not chop them)

Heat oven to 350 F

 

Whisk together the flour, baking soda, and salt in a bowl; set aside. Combine the butter, both sugars, and vanilla in a large bowl; beat on medium high speed with a mixer. until smooth and fluffy, about 3 minutes. Add yolks two at a time. beating after each addition; add dry ingredients; beat on low speed until just combined. Add the chocolate.

* some butters contain a lot of water and will affect the baking and flavor of your cookie

 

Step Two

 

1 cup (all-purpose) flour

¾ cup unsweetened cocoa

¾ cup brown sugar

1⅓ cups sugar

1 1/2 cup plus 2 tablespoons unsalted butter, melted and cooled

1 teaspoon vanilla extract

3 eggs

4 ounces (about 1/2 cup) dark chocolate, chopped

 

 Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a large bowl and mix until smooth.

 

Add the chocolate and stir to combine

 

 

Step Three

 

Assembly

 

With a large spoon put dollops of the cookie dough in a 8X8 pan. There will be lots of dough left. (put into cookie balls and freeze or bake cookies) 

Pour or spoon the brownie batter around the cookie dough in the  8X8 pan.

Bake for 25-30 minutes. 

 

 

 

Note: The brownie is ready when the top feels set to the touch. Brownies will keep in an airtight container for up to 1 week. Or individually wrap and freeze for 2 months.

 

With Fall upon us, this is exactly the kind of dessert I love pulling from the oven~warm, gooey, unapologetically chocolately and made for sharing. Pour the coffee or tea, gather around the kitchen, and enjoy a little taste of Autumn. Happy Fall!