Love brownies? Love chocolate chip cookies? Can't decide which to make? These tasty and unusual bar cookies may be the answer.
This week's Tuesdays with Dorie recipe was selected by Beth at Supplicious. After numerous chocolate recipes in the last couple of months, this one is our only chocolate recipe in May (and with none in June, it might be a while before the TWD'ers reach chocolate overload again).
It was fun to put together this recipe, but since you are essentially making two recipes at one time, you have to be on top of your game and have all the ingredients prepped and ready. But, since I am intermittently insane, that wasn't enough of a challenge, so I chose to make these and another brownie recipe (check back later in the week for that one) at the same time.
Remember I just said that you need to have all of your ingredients prepped and ready? That's one of those "do as I say, not as I do" statements. I was mostly ready, but finished the prep while the eggs were beating with the sugar for the brownie base. I probably beat the eggs and sugar for, oh, five minutes, while I finished measuring, weighing and generally making sure I had everything laid out. At this point, I could have scrapped this recipe and made a genoise with these eggs (or used them as a new piece of furniture). But I continued, and added the chocolate (which was melted with butter) slowly, then added the flour and finally the nuts. I spread the brownie mixture in the pan (which I lined with parchment paper as Dorie recommended. The brownie mixture was so thick and sturdy, I was afraid I had made industrial strength brownies that would suffer texture wise.
The cookie layer came together very easily (though I found it extremely sweet when I tasted the batter.) Following Clivia's suggestion, I didn't obsess with spreading the cookie layer over the brownie layer. She mentioned in the P&Q that she had dropped tablespoonfuls of the cookie dough on top of the brownie layer, and they had melted into a cohesive layer.
I tested them at the 50 minute mark, and they tested done. I was very wary of taking them out since numerous TWD bakers reported uncooked middles in the P&Q. But I also didn't want to burn the top, which was nice and golden brown, as Dorie said it should be. The doneness test was a tease as these were definitely not fully cooked.
(Proof! Really, they tested done!)
Then, after an hour sitting out...
OK, maybe not! Where did that ooze come from?!?
The verdict? Truthfully, they weren't my favorite thing. There wasn't enough crispy cookie layer for my taste, and what was there was too sweet. The doneness issues were a bit annoying, but I think that could be mastered by baking them longer and refrigerating the pan and slicing them while cold. But I'm glad I tried them because the technique was interesting and fun. Many thanks to Beth for picking something that was fun and unusual (and chocolate!)
Speaking of chocolate, have you entered my first-ever giveaway yet? You have until 9:00 PM Pacific time tonight (May 26th) to do so if you haven't. I'm giving away a box of chocolates I brought back from Paris. All you have to do is leave a comment on this post telling me where you'd love to vacation, if cost wasn't a consideration.