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Categories:
Dutch baking soda butter boiling water sugar eggs vanilla salt flour COOKIE DOUGH LAYER butter brown sugar sugar vanilla milk flour chocolate chips chocolate chips Vegetable Or Coconut Oil
Viewed: 64 - Published at: 9 years agoIngredients
- FOR THE BROWNIES:
- 3/4 cups Dutch-processed Unsweetened Cocoa Powder
- 1/2 teaspoons Baking Soda
- 2/3 cups Butter, Melted
- 1/2 cups Boiling Water
- 2 cups Sugar
- 2 whole Large Eggs
- 1 teaspoon Pure Vanilla Extract
- 1/2 teaspoons Salt
- 1-1/3 cup Flour
- FOR THE COOKIE DOUGH LAYER:
- 3/4 cups Butter, Melted
- 1 cup Firmly Packed Brown Sugar
- 1/2 cups Sugar
- 1/4 teaspoons Salt
- 1 teaspoon Pure Vanilla Extract
- 3 Tablespoons Milk (any Kind)
- 1-1/2 cup Flour
- 1-1/2 cup Chocolate Chips, Any Type
- FOR THE GLAZE:
- 1-1/2 cup Chocolate Chips
- 1 Tablespoon Vegetable Or Coconut Oil
Method
- Preheat the oven to 350°F. Grease a 9x13" pan and set aside.
- In a large bowl, whisk together the cocoa powder and baking soda. Whisk in about half (1/3 cup approximately) of the melted butter until smooth. Whisk in the boiling water until smooth.
- Whisk in the sugar and then the eggs and vanilla until well combined and smooth. Whisk in the remaining butter and salt.
- Switch to a fork or spoon and stir in the flour until combined. Pour the batter into the greased baking dish and place in the oven to bake for 35-40 minutes, until just set and the edges are starting to pull away from the pan. Remove pan from the oven and set it on a rack. Let brownies cool completely in the pan.
- While the brownies are cooling, make the cookie dough layer. In a large mixing bowl, beat together the melted butter and sugars until smooth and fluffy, about 3-4 minutes. Mix in the salt, vanilla and milk until combined.
- Mix in the flour and chocolate chips until just combined. Spread the cookie dough evenly over the now cool brownies in the pan. Place the pan into the fridge to chill while you make the glaze.
- In a smallish, microwave-safe bowl, melt the chocolate chips with the oil, stirring well every 30 seconds and continuing to heat in 30 second increments until just smooth. Spread evenly over the cookie dough layer and return to the fridge to continue chilling.
- Make these brownies at least a few hours (or up to a few days!) before you want to serve them, for best results. And cut them small ... they are (obviously!) very rich!
