Chipster Topped Brownies; TWD

These brownie/cookies are Greek Sirens, calling me, seducing me with their sweet voices until I, in a tracelike state, eat one against my will and one is too much. I remember this feeling from my childhood, eating a whole solid chocolate Easter bunny. I smother the Sirens in plastic wrap, but later I hear their voices calling me again. I want them so badly, because they are soo good, but I think this may be a case of too much of a good thing, which is a bad thing for someone like me, someone with no self control.

This week's recipe, Chipster Topped Brownies, was chosen by Beth of Supplicious. It is a brownie, with a layer of chocolate chip cookie on top. It has a lot of butter and chocolate.



That is just for the brownie layer! These were also a little tricky to make. I was worried about spreading the cookie dough on the brownie batter, but it went fairly well.



I did some dollops with a cookie scoop and spread it with a rubber spatula.



I baked them 10 minutes longer than suggested and let them cool, but in the middle, some of them weren't done. The brownie batter was still too gooey and the cookie had crisped and broken on top, but I could see raw cookie dough beneath. I needed to take some to a recital, so I took the outer ones that were done.



When I came home, I re-baked the rest of them, and have been eating them and reaping the consequences every since. This recipe made a lot! It can be found on pages 94 and 95 of Baking, From My Home To Yours, by Dorie Greenspan and this week on Supplicious.