Ingredients

• 4 oz Unsweetened Chocolate coarsely chopped
• 2/3 cup Unsalted Butter
• 2 cups Sugar
• 4 Eggs large, lightly-beaten
• 1 tsp Vanilla Extract
• 3/4 cup Unbleached White All-Purpose Flour
• 1/2 cup Whole Wheat Pastry Flour or Organic Whole Wheat Pastry Flour
• 1 tsp Baking Powder
• 1 tsp Salt

• 3/4 cup Unsalted Butter melted
• 1/2 cup Sugar
• 3/4 cup Brown Sugar packed
• 2 Eggs large, lightly-beaten
• 1 tsp Vanilla Extract
• 1-1/4 cups Unbleached White All-Purpose Flour
• 1/2 cup Whole Wheat Pastry Flour or Organic Whole Wheat Pastry Flour
• 3/4 tsp Baking Soda
• 1/2 tsp Salt
• 1-1/2 cups Mini Chocolate Chips (semi-sweet)

Instructions

1. Heat oven to 350°F. Lightly grease a 13x9” baking pan. Line with foil, then lightly (and gently so as not to tear it) grease the foil.
2. For the Brownie Base: Melt the chocolate and butter in a medium saucepan over low heat, stirring to blend. Remove pan from heat and whisk in sugar, eggs, and vanilla.
3. Stir in flour, baking powder, and salt. Spread into prepared pan.
4. For the Chocolate Chip Cookie Dough Topping: In a large bowl with an electric mixer, beat on high speed the butter and sugars until light and fluffy. Add eggs and vanilla and beat until creamy.
5. On low speed, blend in flour, baking soda, and salt. Stir in chocolate chips. Top Brownie Base with spoonfuls of Cookie Dough Topping, spreading gently to form an even layer (more or less).
6. Bake for 60 to 70 minutes or until a cake tester or toothpick inserted in the center comes out with a few moist crumbs attached. Cool pan completely on a wire rack. When completely cool, invert onto a wooden cutting board and gently remove foil. Cut into bars.