Oh Dorie. I did not want to make this recipe. I didn't want to be anywhere near it. I can't resist brownies. Seriously, it's a total achilles heel weakness. Usually, I just go straight for the boxed mix, when I make them (which isn't often at all or I'd turn into a brownie). But this was homemade brownies, complete with butter and melted chocolate...all topped with a layer of chocolate chip cookie. Could it get anymore killer than that?
Yeah, I really didn't want to make them. But I did. I knew that they would be perfect for a Memorial Day barbeque and I could bring a few of them to my Girls Night on Sunday. Other TWD'ers noted that the cookie batter was really difficult to spread onto the brownie batter, so I tried to use a very light touch. I didn't have enough batter to reach all the edges of the pan, so I was left with a 1-inch margin of brownie all around. Not that this was a bad thing. The other bakers also said that even at 55 minutes, the middle brownies were underbaked while the cookie layer was getting overbaked. Again, underbaked brownies are not a bad thing.
Overall? This recipe rocks. The brownies are rich and delicious, topped with a thin and crispy layer of chocolate chip cookie, and it all melts in your mouth. I'm keeping the leftovers tightly covered, hoping that out of sight = out of mind. And that Alex eats them all very soon. I would totally make these again, but only for a big party with lots of people. If you want to try these, check out the recipe here, on Suppilicious, by Beth (a great name, BTW!).