Double Whammies

By michaelmeiner

Ingredients

• COOKIE BASE
• 3/4 cup plus 2T. flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick margarine
• 1/2 cup lightlly packed brown sugar
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 large egg -- at room temperature
• 3/4 cup chocolate chips
• BROWNIE
• 3 ounces unsweetened chocolate
• 1 stick margarine
• 3/4 cup plus 2T. sugar
• 2 large eggs -- at room temperature
• 2 Tablespoons flour

Details

Servings 1

Preparation

Step 1

Preheat oven to 325. Lightly grease an 8 inch square pan.

Make the base: Sift the flour, baking soda and salt together in a small bowl and set aside.

Cream the margarine, both sugars and the vanilla in a medium sized bowl with an electric mixer on medium until light and fluffy, about 1 minute. Scrape the bowl.

Add the egg to the batter and beat until blended, about 10 seconds. Scrape the bowl.

Add the flour mixture and mix on low for 15 seconds. Add chocolate chips and mix until combined.

Spread the dough in the pan and set aside.

Make the brownie layer: Melt the chocolate and margarine. Place the sugar in a medium mixing bowl. When the chocolate mixture is melted, pour it into the bowl and using an electric mixer on medium, mix until blended, about 25 seconds. Add eggs one at a time, blending after each addition. Scrape the bowl and beat until velvety.

Add flour on low speed and mix until combined.

Pour brownie batter evenly over cookie base. Bake until center has risen and toothpick comes out with moist crumbs, about minutes.