after the first day of school 2008
Thursday, September 4th, 2008
officially these are “chipster-topped brownies,” once again from Dorie Greenspan’s Baking From My Home to Yours.
i call them “jack-en-poy“* brownies.
you know the scene.
kid1: brownies.
kid2: no. cookies.
kid1: brownies!
kid2: cookies!
BROWNIES!
COOKIES!
there used to be a third kid to break the impasse so we sort of had a democracy.
this kid’s away, at college.
i thought of making them do a *rock-paper-scissors contest.
then i saw this recipe: a perfect treat to greet my little students back home after their first day, a long long day, according to #2son.
(the college kid came running home as soon as he heard…or smelled???)
anyone want the recipe?
from Dorie Greenspan.
for the brownie layer:
6 ozs. bittersweet chocolate, coarsely chopped
3 ozs. unsweetened chocolate, coarsely chopped
2 sticks unsalted butter, room temperature
1 2/3 cups sugar
4 large eggs
1/2 tsp. salt
1/2 tsp. pure vanilla extract
1 cup walnuts (i used pecans), coarsely chopped
for the cookie layer:
1 & 1/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 & 1/2 sticks unsalted butter, room temperature
3/4 cup packed light brown sugar
2/3 cup sugar
1 large egg
1 large egg yolk
1 tsp. pure vanilla extract
6 ozs. bittersweet chocolate, coarsely chopped, OR 1 cup chocolate chips
preheat oven to 350 with the rack on the center.
butter a 9 by 13 inch baking pan, line it with wax paper or parchment paper and butter the paper. put the pan on a baking sheet.
brownie batter:
put both chocolates and butter in a bowl set over a saucepan of simmering water. stirring occasionally, heat just until the ingredients are melted, shiny and smooth. if the mixture gets too hot the butter will separate from the chocolates. remove the bowl from the heat.
working with a stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl, beat the sugar and eggs on medium high speed for about 2 minutes, until pale, thick and creamy. beat in the salt and vanilla extract. reduce the speed to low and mix in the melted chocolate and butter, mixing only until incorporated. scrape down the sides of the bowl with a rubber spatula, then, still on low speed, add the flour, mixing only until it disappears into the batter. using the spatula, fold in the walnuts, and scrape the batter into the prepared pan. set aside.
the cookie dough:
whisk together the flour, baking soda and salt.
working with the stand mixer in the cleaned bowl or with the hand mixer in another large bowl, beat the butter and both the sugars together on medium-high speed until smooth and creamy, about3 minutes. one at a time add the egg and the egg yolk, beating for 1 minute after each addition. beat in the vanilla. reduce the speed to low and add the dry ingredients, mixing only until they disappear into the dough. still on low, mix in the chopped chocolate. drop the cookie dough by spoonfuls over the brownie batter and, using a spatula and with a light touch spread it evenly over the batter.
bake for 50 to 55 minutes or until the cookie top is deep golden brown and firm and a thin knife inserted into the brownie layer comes out with only faint streaks of moist chocolate. transfer the pan to a rack and cool to room temperature.
when the brownies are completely cool, carefully run a knife between the sides of the pan and the brownies, then invert them onto another rack, remove the paper and turn right side uponto a cutting board. cut into bars about 2 inches by 1 inch.
notes from your cook:
i forgot the parchment paper called for in this recipe, but i did use a glass pyrex baking dish, which was generously greased with butter.
i also HAD to slice these while warm (you know why!) directly from the dish…no problem with sticking at all!
half of the pan was spirited away by #1son to share with his new roommate 
!
.
