Chocolate Chip Streusel Brownies

My indecisiveness can be crippling- that’s why I really love recipes like this one. It’s perfect for those of us who can’t decide if we should make cookies or brownies. 😉 I am slightly more partial to brownies… and this brownie base was made even more delicious by incorporating dark chocolate.

This recipe is from Martha Stewart Living. Rich and amazing.

Yield: Serves 16+

For the Cookie Dough:

• 1 stick unsalted butter, room temperature, plus more for pan
• 1 3/4 cups unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 1/2 cup packed light-brown sugar
• 1/2 cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 6 ounces bittersweet chocolate, chopped (I used 72% cacao dark chocolate)

For the Brownie Batter:

• 1 stick unsalted butter, cut into large pieces
• 6 ounces bittersweet chocolate, chopped (I used 72% cacao dark chocolate)
• 1 1/2 cups granulated sugar
• 3 large eggs, room temperature
• 1/4 cup unsweetened Dutch-process cocoa powder
• 1/2 teaspoon coarse salt
• 1/2 cup plus 2 tablespoons unbleached all-purpose flour

1. For the Cookie Dough: Preheat oven to 350 degrees.
2. Brush a 9-by-13-inch baking pan with butter; line with parchment, leaving a slight overhang on long sides.
3. Whisk together flour, baking soda, baking powder, and salt.
4. In a large bowl, beat butter with both sugars on medium-high speed until light and fluffy, 6 minutes.
5. Reduce speed to medium-low and beat in egg. Beat in vanilla.
6. Reduce speed to low and add flour mixture; beat until just incorporated. Stir in chocolate.
7. For the Brownie Batter: Melt butter and chocolate in a medium heat-proof bowl set over (not in) a pot of simmering water, stirring until smooth.
8. Remove from heat; whisk in granulated sugar.
9. Whisk in eggs, one at a time, until combined.
10. Whisk in cocoa and salt.
11. Fold in flour until combined.
12. Pour brownie batter into prepared pan, smoothing top with an offset spatula.
13. Crumble cookie dough evenly over batter.
14. Cover with parchment-lined foil; bake until just set, 20 minutes.
15. Remove foil and continue baking until golden brown and a toothpick inserted into center (avoiding chocolate chunks) comes out with moist crumbs, 27 to 30 minutes more.
16. Let cool completely in pan on a wire rack. Lift brownies from pan using parchment; cut into 16 squares. Brownies can be stored in an airtight container at room temperature up to 3 days.

One Year Ago:

• Mark Bittman’s Chocolate Chip Cookies

Two Years Ago:

• Whole Wheat Gooseberry & Almond Squares

Three Years Ago:

• Flourless Chocolate Cookies
• Candy Corn Sugar Cookies

Four Years Ago:

• Skillet Chocolate Chip Cookie
• Browned Butter Chocolate Chip Cookies
• Gluten-Free Hazelnut & Dark Chocolate Brownies
• Chocolate Chip & Walnut Blondies

Five Years Ago:

• Potato Chip Cookie Ice Cream Sandwiches

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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