Brookie Squares

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.

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

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

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

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.

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

Add the flour and salt and mix until just combined.

Transfer the batter to the baking pan.

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

Bake for 45-50 minutes.

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.