Are you busy prepping for your Thanksgiving feast tomorrow? I’ve finished a triple batch of corn casserole, and a triple batch of sweet potato casserole (it’s at the same link) is currently baking in the oven. I made these for the very first Thanksgiving in my married life, and all my hubby’s family love them so much that I almost think they wouldn’t let me in the door without them. I’ve been making double batches for the past few years, and they run out pretty quickly. We’ll see if the triple batch holds up any better. 🙂
Anyway, I just wanted to take a few minutes in this busy week to share with you an amazing brownie recipe that I made for my BIL’s birthday a few weeks ago. (BTW, I’m not skipping church to cook and post this. We have our Thanksgiving midweek service on Tuesday, so that people can still have church before they start their holiday traveling.) They’re incredibly delicious (especially warm and topped with vanilla ice cream) and rich, so a 9×13 pan can go quite a ways. They’re a bit more involved than your usual brownie recipe, but nothing is difficult, and they’re definitely worth the effort. I was a little worried at first because it seemed like the cookie layer didn’t cook all the way through in the middle, but that actually made them even more delicious. (At least, if you’re the type of person who likes a slightly underbaked chocolate chip cookie. If you don’t, you might want to try baking the brownies in two 8×8 pans, instead of a 9×13.)
Chipster-Topped Brownies (from Baking: From My Home to Yours by Dorie Greenspan)
For the brownies:
6 oz. coarsely chopped bittersweet chocolate
3 oz. coarsely chopped unsweetened chocolate
1 c. cubed butter
1 2/3 c. sugar
1/2 tsp. salt
1/2 tsp. vanilla
1 c. all-purpose flour
1 c. chopped walnuts
For the chocolate chip cookie layer:
1 1/4 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. softened butter
3/4 c. brown sugar
2/3 c. sugar
1 egg yolk
1 tsp. vanilla
1 c. bittersweet chocolate chips
- Preheat the oven to 350 degrees and place a rack in the center of the oven. Grease a 9×13 pan, line it with buttered parchment, and place the pan on a baking sheet.
- Put the chopped chocolates and the butter in a large bowl set over a saucepan of simmering water. Heat til melted, shiny, and smooth, stirring occasionally. Do not heat so much that the butter separates. Once melted, remove from the heat.
- In a large bowl, beat 1 2/3 c. sugar and 4 eggs on medium-high for 2 minutes or til pale, thick, and creamy. Beat in the 1/2 tsp. salt and 1/2 tsp. vanilla. Reduce the speed to low and mix in the melted chocolate, mixing only til it’s incorporated. Scrape down the sides of the bowl, then mix in 1 c. of flour on low, mixing only until it disappears into the batter. Using a spatula, fold in the walnuts and scrape the batter into the pan.
- In a small bowl, whisk together 1 1/4 c. flour, the baking soda, and 1/2 tsp. salt. In a large bowl, beat together the softened butter, brown sugar, and 2/3 c. sugar on medium-high til smooth and creamy, about 3 minutes. Add the egg and yolk one at a time, beating 1 minute after each addition. Beat in 1 tsp. vanilla. Reduce the speed to low and add in the dry ingredients, mixing only til they disappear into the dough. Still on low, mix in the chocolate chips. Drop the dough by spoonfuls over the brownie batter and gently spread it to evenly cover the brownies.
- Bake for 50-55 minutes or til the cookie top is golden brown and firm, and a thin knife inserted into the brownie layer comes out with only faint streaks of moist chocolate. (I checked mine after 20-30 minutes and covered them so that they wouldn’t brown too much.) Cool completely on a wire rack. before slicing. (I cut mine into 2 dozen squares.)
Well, I hope your preparations are going well. Have a Happy Thanksgiving, and don’t forget to thank the Lord for all the blessings He’s given us!