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

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