Brookie Squares

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Brownie on the bottom, chocolate chip cookie dough on top. Say no more.

Ingredients:

For the cookie dough:

1 cup (2 sticks) unsalted pareve margarine
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 ½ tsp. pure vanilla extract
2 cups unbleached all-purpose flour
1 tsp. baking soda
2 tsp. baking powder
¼ tsp. kosher salt
3 cups semisweet chocolate chips, divided

For the brownie batter:

12 oz. bittersweet chocolate, chopped
1 cup (2 sticks) unsalted pareve margarine
1 cup granulated sugar
6 large eggs, room temperature
1 ½ tsp. pure vanilla extract
2 cups unbleached all-purpose flour
¼ tsp. kosher salt

Directions:

To make the cookie dough, in the bowl of an electric mixer fitted with the paddle attachment, combine the margarine and sugars until light and fluffy.

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Add the eggs, one at a time, followed by the vanilla. Scrape down the bowl as necessary.

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Add the flour, baking soda, baking powder, and salt. Mix until just combined.

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Add 2 cups of the chocolate chips and fold in. Set aside.

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Preheat the oven to 350F and line a 9-x13-inch baking pan with parchment paper lined with parchment paper sprayed with nonstick spray.

In a double boiler, combine the chocolate and margarine and stir until completely smooth and melted.

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Remove from the heat and allow to cool for 10 minutes. Add the sugar followed by the eggs, and vanilla. Stir until smooth.

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Add the flour and salt and mix until just combined.

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Transfer the batter to the baking pan.

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Dollop the cookie dough over the brownie batter and cover the brownie batter using an offset spatula.

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Bake for 45-50 minutes.

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Remove from the oven and sprinkle the remaining 1 cup of chocolate chips over the top, gently pressing into batter, and return the pan to the oven for 5 more minutes. Remove and allow to cool before slicing.

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