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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