Ingredients
- For the brownies:
- 3 tablespoons unsalted butter
- 1 ounce bittersweet chocolate, chopped
- 3 tablespoons Nutella
- 3 tablespoons butter
- 1 cup sugar
- 1 egg
- 1 egg yolk
- 1/2 teaspoon vanilla
- 1/2 cup all-purpose flour
- 1/8 teaspoon cardamom
- 1 tablespoon Dutch-processed cocoa powder
- 1/2 teaspoon salt
- For the cookies:
- 4 tablespoons unsalted butter, at room temperature
- 1/4 cup packed light brown sugar
- 2 tablespoons sugar
- 1 egg, cold
- 1/2 teaspoon vanilla
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chocolate chips
Preparation
Step 1
Heat the oven to 350F. Spray an 8×8-inch square baking pan with non-stick spray, line the pan with parchment paper, then spray the paper with non-stick spray.
In a small bowl combine the butter, chopped chocolate, and Nutella. Melt in the microwave, or in a double boiler, until smooth. Set aside to cool.
In a medium bowl combine the second amount of butter, sugar, egg, egg yolk, and vanilla until smooth.
Add the melted chocolate mixture and whisk to combine. Sift in the flour,cardamom, cocoa powder, and salt. Whisk until no large lumps of flour remain then spread it evenly in the prepared pan. Set aside.
In a separate bowl cream together the butter, brown sugar and sugar until creamy and smooth. Add the egg and vanilla and mix until blended. Sift in the flour, baking soda, and salt and mix until most of the flour is incorporated. Add the chips and mix until evenly distributed.
Scoop the cookie dough into the brownie batter then bake for 25 to 30 minutes, or until the edges are just set and the center does not wobble when the pan is shaken. Cool in the pan for one hour, then remove from the pan and cool to room temperature before slicing.