Monday, July 6, 2009

Chipster Brownies

As a librarian, I'm always trying to put things into categories. Most things fit quite nicely under one heading or another - just check out my labels section on the left side of the screen.

But then there are recipes like this one that refuse to be categorized. One layer is a brownie, and one is a cookie, and both are delicious together. So is it a cookie? A brownie? A Crownie?

One thing is for sure - these are good.

I saw this a while back on Abby Sweets and was intrigued because cookies and brownies are comfort foods, and merging the two could only result in something amazing. I substituted macadamia nuts and white chocolate chips for the chocolate chips, and used a low-fat brownie recipe that I loved for the base.

The only downfall? Essentially cookies and brownies are two entirely different baked goods, so there is quite a hefty list of ingredients, and this recipe does take some time to make.

But the results are well worth it - just make sure you don't overbake these squares, because if there is one thing that will ruin a batch of cookies or a pan of brownies, it's overbaking.

If you like to be unique, or if you enjoy cookies and brownies a whole heck of a lot, then this recipe is for you.

Just don't bring these to a function with librarians.

The ingredients:

The brownie layer:



Chipster Brownies

Brownie Layer:
1/4 cup butter, melted
1 1/4 cups sugar
1 large egg
2 large egg whites
1 tsp. vanilla
1 tsp. instant coffee granules dissolved in 2 tsps. water
1 cup all-purpose flour
1/2 cup cocoa
1/4 tsp. baking powder
1/4 tsp. salt

1. Preheat oven to 350F. Spray an 8"x 8" pan with nonstick spray.
2. In a large bowl, mix together butter and sugar until well combined.
3. Add egg, egg whites, vanilla and coffee and stir until thoroughly blended and smooth.
4. In a medium bowl, combine flour, cocoa, baking powder and salt.
5. Add mixture to the eggs and stir by hand until just combined.
6. Spread brownie batter evenly into pan.

Cookie Layer:
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, at room temperature
3/4 cup (packed) brown sugar
2/3 cup sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla
1 cup white chocolate chips
1/2 cup macadamia nuts, chopped

1. In the bowl of an electric mixer, beat the butter and both sugars together on medium-high speed until smooth and creamy, about 3 minutes.
2. Add the egg and the yolk, one at a time, beating for 1 minute after each addition.
3. Beat in the vanilla.
4. In a separate bowl, whisk the flour, baking soda and salt together.
5. On low speed, add the flour mixture, mixing only until they disappear into the dough.
6. Stirring by hand, add the chocolate chips and nuts.
7. Drop the cookie dough by spoonfuls over the brownie batter, and using a spatula, lightly spread it over the batter so that it's even.
8. Bake for 40 - 55 minutes, or until the cookie top is a golden brown, somewhat firm to the touch and a thin knife inserted into the brownie layer comes out with only faint streaks of moist chocolate.
9. Transfer the pan to a rack and cool to room temperature.
10. When the squares are completely cool, carefully run a knife between the sides of the pan and the brownies, then invert them onto the cooling rack, and then turn right side up onto a cutting board.
11. Cut into bars, or use a round cookie cutter to make "cookies".


April said...

You are correct, they do take a little time to put together and are so worth it! Good for you for making the low fat version of the brownie!! These little babies look great!

Lord of the Wings said...

Crownie - I like it.

And it looks good. Bringing the best of two worlds together. Mmmm mmm.