By Carol Ramos, The Pastry Chef's Baking
Chocolate Chip Cookie Crust
Source: The Essential Chocolate Chip Cookbook by Elinor Klivans
1 cup plus
2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled slightly
1/2 cup light brown sugar
6 tablespoons sugar
1 large egg
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1. Preheat the oven to 350 degrees F. Line a 9-inch square baking pan and spray lightly with nonstick cooking spray.
2. Sift the flour, baking soda and salt into a medium bowl and set aside.
3. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until smoothly blended, about one minute. Add the egg and vanilla and mix until blended, about one minute. On low speed, add the flour mixture, mixing just until incorporated. Stir in the chocolate chips.
4. Layer evenly in the prepared baking pan and bake for 12-15 minutes.
5. Line top with Oreos, making an even layer.
6. While crust is baking, make brownies as directed below. Pour brownie mixture and return pan to oven.
Brownies
Source: Chocolate Ecstasy by Christine France
5 ounces unsweetened chocolate
1/2 cup butter
1-1/4 cups light brown sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
4 tablespoons unsweetened cocoa
1. Melt the chocolate and butter together and cool slightly.
2. Beat eggs, sugar and vanilla extract together. Stir in melted chocolate-butter mixture. Beat until evenly mixed. Sift flour and cocoa powder into the bowl and fold in thoroughly. Do not overmix.
3. Pour brownie batter over Oreo layer, covering them completely. Bake 30-35 minutes or until a toothpick inserted near the center of the brownie comes out with moist crumbs.
