Recipe courtesy of Gourmet Magazine
Print
Total:
3 hr 25 min
Prep:
30 min
Inactive:
2 hr
Cook:
55 min
Yield:
6 dozen cookies
Level:
Intermediate

Ingredients

Crust:
  • Ingredients for Basic Butter Cookies, recipe follows
Brownie filling:
  • 1 1/2 sticks (3/4 cup) unsalted butter
  • 10 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
  • 1 1/2 cups packed light brown sugar
  • 3 large eggs, lightly beaten
  • 1 1/4 teaspoons vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons Dutch-process unsweetened cocoa powder
  • 3/4 teaspoon salt
  • 1 1/2 cups walnuts (6 ounces; optional), toasted, cooled, and coarsely chopped
Basic Butter Cookies:
  • 2 cups all-purpose flour 
  • 1/2 teaspoon baking powder 
  • 1/2 teaspoon salt 
  • 1 1/2 sticks (3/4 cup) unsalted butter, softened 
  • 1 cup sugar 
  • 1 large egg 
  • 1/2 teaspoon vanilla extract 

Directions

Brownie filling:

Brownie filling:

To make the crust: Grease a 13 by 9-inch metal baking pan, then line with foil, leaving a 2-inch overhang on both ends, and grease foil. 

Follow recipe for basic butter cookies to make dough (do not chill), then press dough evenly onto bottom of baking pan, using plastic wrap on top to prevent dough from sticking to your fingers, and chill until firm, about 20 minutes. 

While crust chills, put oven rack in middle position and preheat oven to 375 degrees F. 

Bake until golden brown, about 30 minutes. Cool crust in pan on a rack 20 minutes. (Leave oven on.) 

To make brownie filling while crust cools: Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat, then whisk in eggs and vanilla until combined well. Whisk in flour, cocoa, and salt, then stir in walnuts (if using). 

Spread brownie batter over cooled crust and bake until set, about 20 minutes. Cool completely in pan on rack, about 1 1/2 hours. 

Run a heavy knife under hot water and wipe dry, then cut confection into 1-inch squares. Brownie squares keep, layered between sheets of waxed paper or parchment, in an airtight container at room temperature 1 week.

Basic Butter Cookies:

Whisk together flour, baking powder, and salt in a small bowl. 

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.

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