Prep time  1 hour 
 Cook time  40 minutes 
 Total time   1 hour 40 minutes 


Brownie Layer:
1 cup dark brown sugar
1 cup granulated sugar
1/2 cup organic dutch-processed cocoa
1 cup butter
4 eggs
2 tsp vanilla
1 1/2 cup flour

Cookie layer:
10 tbsp butter
2/3 cup light brown sugar
1/3 cup granulated sugar
2 eggs
2 tsp vanilla
1 1/2 cup flour
1 tsp baking soda
1 cup mini chocolate chips, plus 1/3 cup for garnish


Preheat oven to 350 degrees F. Spray a 9 x 13 baking dish with nonstick cooking spray, or rub with a little butter.

Brownie layer: Using a stand mixer fitted with the paddle/spade attachment, combine butter and both sugars. Once softened, add vanilla and eggs, one at a time, until well mixed. Sift cocoa and flour before adding to wet mixture. With a spatula or spoon, press brownie batter into bottom of pan.

Cookie layer: Using a stand mixer fitted with a clean paddle/spade attachment, prepare the cookie layer in a similar fashion, combining butter and sugars first, then adding eggs and vanilla. Sift flour and baking soda, then add to wet ingredients. Incorporate chocolate chips last. Dough will be very sticky. Using a spatula or spoon, lay cookie dough on top of the raw brownie layer, starting from the inside of the pan and pressing dough outward towards the edges. Smooth carefully and patch any open spots.

Bake on the center rack for 40 minutes, checking halfway through. A foil tent may be necessary to avoid over-browning. The cookie layer should be puffed up, even in height, and no longer glossy. A toothpick inserted into the middle of the pan should be clean.

Let cool completely before cutting into small squares or bars

Wine Pairing

Beringer Main & Vine™ White Zinfandel