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One for the die hard chocoholic fans of FA from the kitchens of  chrismukkah

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...Yes folks, thats right... a brownie on the bottom, and chocolate cookie on the top...

And Maker, yes, this is incredibly fattening, so...er...yeah :P

Chocolate chip brownie double-deckers
from the delicious The Weekend Baker

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* optional

Chocolate chip layer:

¾ cup (170g) unsalted butter
1 ¼ cups (218g) firmly packed light brown sugar
(I actually cut the sugar down to 1 cup, and that was more than enough for me)
1 1/3 cups (187g) all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 large egg
1 teaspoon vanilla extract
1 cup (180g) semi-sweet chocolate chips

Brownie layer:

¾ cup (170g) unsalted butter, chopped
¾ cup (68g) unsweetened Dutch-process cocoa powder, sifted if lumpy
1 ½ cups + 3 tablespoons (336g) granulated sugar
(I actually cut the sugar down to 1 cup, and that was more than enough for me)
¼ teaspoon salt
2 large eggs
1 ½ teaspoon vanilla extract
¾ cup (105g) all-purpose flour
1/2 cup walnuts, slightly smashed up* (if you are nut allergic, dont put these in)

Position the oven rack in the middle of the oven. Preheat the oven to 160°C/325°F.

Line a 32x22cm (9x13in) baking pan with foil, leaving an overhang in two opposite sides. Butter the foil. - As you can clearly see, I used a glass baking dish- and just greased the pan itself, thats it .

Chocolate chip layer: in a medium saucepan over medium heat melt the butter. Slide the pan from the heat and add the brown sugar. Whisk until no lumps remain. Set the butter mix aside to cool while making the brownie layer.

Brownie layer: in a medium saucepan over medium heat, melt the butter. Slide the pan from the heat and add the cocoa powder. Whisk until the mixture is smooth. Add the sugar and salt and whisk until blended. Add the eggs, one at a time, whisking after each addition just until blended. Whisk in the vanilla with the second egg. Sprinkle the flour over the chocolate mixture and stir with a rubber spatula just until the ingredients are blended. Scrape the batter into the prepared baking dish and spread it evenly with an offset or rubber spatula. Set it aside while you finish the chocolate chip layer.

To finish the chocolate chip layer: in a small bowl, combine the flour, baking soda and salt. Whisk until it's well-blended. Once the butter mixture has cooled, add the egg and vanilla to it and whisk until blended. Pour in the flour mixture and stir with a rubber spatula until the ingredients are blended. Stir in the chocolate chips.

Drop the dough over the brownie batter in large scoops and spread it evenly with an offset or rubber spatula. Bake until a wooden pick or cake tester inserted in the center comes out with small, gooey clumps of brownie sticking to it, about 40 minutes. Don't over-bake or the brownies won't be fudgy. Transfer the baking pan to a rack to cool completely.

Cut the brownies into small squares measuring about 5cm (2in) each.

Makes 24 – I made the exact recipe above using a 20x30cm (8x12in) baking pan; I found the bars really rich, therefore I cut each square in half to make smaller bars !

So the idea is: Make the brownie mix FIRST -

Then the Chocolate chip cookie layer OVER it.

Im not sure if chilling it would have helped (that, and Pyrex glassware cooking pans are notorious for cracking/exploding when they go thru a rapid temperature change) but both layers did hold up when cooking.

Your BEST bet is to let this chill in the fridge (once its cooked and done cooling as is, and again, you dont want the extreme temp change)

Then pig out with lots of ice cream or etc, enjoy ! :P

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Allergy warning – recipe contains tree nuts, dairy & egg products