CHOCOLATE-CHIP STREUSEL BROWNIES

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Chocolate-Chip Streusel Brownies image

When you can't decide between a cookie or a brownie, make a combo! Here, cookie dough is dotted over brownie batter and baked until the edges are cakey and the interior is fudgy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Time 2h15m

Number Of Ingredients 17

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
1 stick unsalted butter, cut into large pieces
6 ounces bittersweet chocolate, chopped
1 1/2 cups granulated sugar
3 large eggs, room temperature
1/4 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon kosher salt
1/2 cup plus 2 tablespoons unbleached all-purpose flour

Steps:

  • Cookie Dough:Preheat oven to 350 degrees. Brush a 9-by-13-inch baking pan with butter; line with parchment, leaving a slight overhang on long sides. Whisk together flour, baking soda, baking powder, and salt.
  • In a large bowl, beat butter with both sugars on medium-high speed until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in egg. Beat in vanilla. Reduce speed to low and add flour mixture; beat until just incorporated. Stir in chocolate.
  • Brownie Batter:Melt butter and chocolate in a medium heat-proof bowl set over (not in) a pot of simmering water, stirring until smooth. Remove from heat; whisk in granulated sugar. Whisk in eggs, one at a time, until combined. Whisk in cocoa and salt. Fold in flour until combined.
  • Pour brownie batter into prepared pan, smoothing top with an offset spatula. Crumble cookie dough evenly over batter. Cover with parchment-lined foil; bake until just set, 20 minutes. 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. 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.

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