So, I haven’t posted in more than a week, because we were vacationing with family in Arizona, home of the Grand Canyon and an IKEA. One of them was so vast and beautiful, I had to step back and catch my breath. The other was the Grand Canyon.


But can you buy a lovely blue bowl at the canyon for less than $3? I think not.

The great thing is that you don’t have to choose between those particular wonders. You can enjoy them both. The same holds true for these Chipster-Topped Brownies, which have a brownie layer topped with a chocolate-chip cookie layer.

What could be better, except maybe an IKEA inside the Grand Canyon?

Chipster-Topped Brownies

Adapted from Dorie Greenspan’s “Baking: From My Home to Yours.”

    Brownie Layer:

  • 6 ounces bittersweet chocolate, coarsely chopped
  • 3 ounces unsweetened chocolate, coarsely chopped
  • 2 sticks (8 ounces) unsalted butter, cut into chunks
  • 1 2/3 cups sugar
  • 4 large eggs
  • ½ teaspoon salt
  • ½ teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1 cup walnuts, coarsely chopped
    Cookie Layer:

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ sticks (12 tablespoons) unsalted butter, at room temperature
  • ¾ cup (packed) light brown sugar
  • 2/3 cup sugar
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon pure vanilla extract
  • 6 ounces bittersweet chocolate, chopped into chips, or 1 cup store-bought chocolate chips
  1. Preheat the oven to 350 degrees F. Butter a 9-x-13-inch baking pan, line it with wax or parchment paper and butter the paper. Put the pan on a baking sheet.
  2. For the Brownie Batter: Put both chocolates and the butter in a bowl set over a saucepan of simmering water. Heat just until the ingredients are melted, stirring occasionally. Remove the bowl from the heat.
  3. Working with a stand mixer fitted with a paddle attachment, beat the sugar and eggs on medium-high speed for about 2 minutes, until pale. Beat in the salt and vanilla extract. Reduce the speed to low, and mix in the melted chocolate and butter, mixing only until incorporated. Scrape down the sides of the bowl with a rubber spatula, then, still on low speed, add the flour, mixing only until it disappears into the batter. Using the spatula, fold in the walnuts, and scrape the batter into the prepared pan. Set aside.
  4. Clean the mixer bowl to use again for the cookie dough.
  5. For the Cookie Dough: In a medium bowl, whisk together the flour, baking soda, and salt.
  6. Working with a stand mixer, beat the butter and both sugars together on medium-high speed until smooth and creamy, about 3 minutes. One at a time, add the egg and the yolk, beating for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Mix in the chopped chocolate.
  7. Drop the cookie dough by spoonfuls over the brownie batter and, using a spatula and a light touch, spread it evenly over the batter.
  8. Bake for 50 to 55 minutes, or until the cookie top is deep golden brown and firm and a thin knife inserted into the brownie layer comes out with only faint streaks of moist chocolate. Transfer the pan to a rack and cool to room temperature.
  9. When the brownies are completely cool, carefully run a knife between the sides of the pan and the brownies, then invert them onto another rack, remove the paper and turn right side up onto a cutting board. Cut into bars about 2 inches by 1 inch.