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