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Friday, February 8

Booty call brownie

Fudgy brownie
Butter, unsalted
230 grams
Sugar, granulated
345 grams
Cocoa powder, unsweetened Dutch-processed
98 grams
Salt, kosher
1 teaspoon
Vanilla extract
1 teaspoon
Eggs, room temperature
3 large
Flour, all-purpose
105 grams
Cookie dough spread
Flour, all-purpose
140 grams
Butter, unsalted, room temperature
170 grams
Canna butter
12 grams
Sugar, granulated
100 grams
Sugar, light brown
200 grams
Salt, kosher
½ teaspoon
Cream, heavy
2 tablespoons
Vanilla extract
1 teaspoon
Chocolate chips
¾ cups
Finishing touches
Chocolate sandwich cookies, roughly chopped
3 ½ cups
  1. Preheat the oven to 325F; line a 9-inch by 13-inch baking pan with parchment paper. 
  2. In a medium heatproof bowl over a double boiler, melt together the butter, sugar, cocoa powder, and salt. 
  3. Cook for about 10 minutes, using a rubber spatula to stir the mixture occasionally until the butter melts and the batter starts to come together; remove from heat, and let cool for 5 minutes. 
  4. Stir in the vanilla. 
  5. Transfer the batter to the bowl of a stand mixer fitted with the paddle attachment. 
  6. One egg at a time, beat in the eggs on low speed, waiting until one is incorporated before adding the next, 1 to 2 minutes; scrape down the bowl with a spatula about halfway through. 
  7. When the batter looks shiny and smooth, add the flour. 
  8. Mix for about 1 minute on low speed until it is incorporated and looks like the luscious velvety, brownie batter of your dreams. 
  9. Pour the brownie batter into the prepared baking pan, scraping out the bowl with the spatula. 
  10. Bake for about 25 minutes until set; let cool until you can touch the pan. 
Cookie dough spread
  1. Lower the oven to 250F; line a rimmed baking sheet with parchment paper. 
  2. Spread the flour on the baking sheet. 
  3. Bake for 15 minutes, stirring halfway through the baking time; let the toasted flour cool before using. 
  4. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, canna butter, sugars, and salt. 
  5. Cream the mixture until light and fluffy, pausing halfway through mixing to scrape down the sides of the bowl with a spatula. 
  6. Adjust the speed to low, add the toasted flour, and mix for about 1 minute until it is evenly combined. 
  7. Stir in the chocolate chips; set aside at room temperature until the brownies have cooled. 
  1. Using an offset spatula, spread the cookie dough topping over the cooled brownies. 
  2. Place a piece of plastic wrap over the cookie dough. 
  3. Use your hands to press the dough into an even layer; remove the plastic wrap. 
  4. Scatter the cookie pieces on top. 
  5. Gently press them into the cookie dough spread. 
  6. Chill the brownies thoroughly for about 30 minutes before cutting. 
  7. Run a knife around the sides of the brownie pan, and use the parchment paper to lift the brownies out of the pan. 
  8. Cut the brownies into 18 3-by-2-inch pieces; wipe your knife between cuts to keep the cuts sharp and clean. 
Recipe from Edibles by Stephanie Hua with Coreen Carroll