MSGID: 1:396/45.0 66fb2250   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Brookies   
    Categories: Cookies, Snacks, Chocolate   
         Yield: 24 servings   
       
   MMMMM--------------------------BROWNIE-------------------------------   
         8 tb (113 g) unsalted butter;   
              - more for greasing the pan   
         1 c  (201 g) granulated sugar   
         2 lg Eggs   
     1 1/2 ts Vanilla extract   
       1/2 c  (64 g) A-P flour   
       3/4 c  (71 g) cocoa powder;   
              - Dutch-process or natural   
       1/4 ts Baking powder   
       1/4 ts Kosher salt   
      
   MMMMM---------------------------COOKIE--------------------------------   
         6 tb (85 g) unsalted butter   
         1 c  (220 g) packed brown sugar   
         2 lg Eggs   
         2 ts Vanilla extract   
     1 1/4 c  (160 g) A-P flour   
         2 ts Baking powder   
       3/4 ts Kosher salt   
     1 1/4 c  (215 g) chocolate chips or   
              - chopped bar chocolate   
       
     Set oven @ 350ºF/175ºC degrees.   
        
     Grease and line a 13" X 9" baking pan with parchment   
     paper, leaving a 2" overhang on two sides.   
        
     PREPARE THE BROWNIE LAYER: In a medium saucepan combine   
     the butter and sugar, and heat over medium until the   
     butter is melted. Remove from the heat and whisk   
     vigorously until well combined.   
        
     Once the mixture has cooled a bit, whisk in the eggs one   
     at a time. Whisk in the vanilla.   
        
     Add the flour, cocoa powder, baking powder and salt, and   
     stir to combine. Transfer to a medium bowl.   
        
     PREPARE THE COOKIE BATTER: Wash and dry the saucepan.   
     Combine the butter and sugar, and heat over medium until   
     the butter is melted. Remove from the heat and whisk   
     vigorously until well combined.   
        
     Once the mixture has cooled a bit, whisk in the eggs one   
     at a time. Whisk in the vanilla. Add the flour, baking   
     powder and salt, and stir. Stir in ¾ cup of the   
     chocolate.   
        
     Using two cookie scoops, drop each of the batters into   
     the prepared pan. The pattern can be random, and one   
     dough can be on top of the other; just make sure that   
     once all the batter is added to the pan, you have an   
     even thickness spread out across the pan. Sprinkle the   
     remaining 1/2 cup chocolate on top.   
        
     Bake until the top looks dry and set, and a toothpick   
     inserted into the center comes out with moist crumbs   
     attached, 20 to 22 minutes.   
        
     Transfer to a rack to cool completely, about 45 minutes.   
     Lift the bar out using the paper and transfer to a   
     cutting board. Cut into bars to serve.   
        
     By: Samantha Seneviratne   
        
     Yield: 24 bars   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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