Brookies - Brownie with a Cookie on top!

This is for all of you with a major sweet tooth, the Brookie.  A rich, chocolately brownie baked with a pecan, chocolate chip cookie on top of it.  This recipe requires a teeny bit of patience as you have to wait for the batter to chill (one in the refrigerator, one in the freezer).  I bake these in my USA Pans Mini-Cake Pan, I seem to be obsessed with finding all kinds of ways to use this amazing pan.  For the chocolate in the recipe, you can do one of two things - you could use 1 1/2 bags Hershey's Special Dark chips OR you could use a 1# box of Guittard Bittersweet wafers and divide that into thirds - it will work out perfectly fine either way.

Brownie Batter
1/2 cup (1 stick) unsalted butter
6 oz. bittersweet chocolate
3/4 cup flour
2 tbsp. cocoa powder
3/4 cup sugar
1/4 cup brown sugar
1/2 tsp. salt
3 eggs
6 oz. bittersweet chocolate chips
1 tbsp. vanilla-bean paste

In a heatproof bowl, melt butter and first 6 oz. of bittersweet chocolate over a simmering pan of water until smooth.  Remove bowl from pan and set on a towel, allow to cool for five minutes.  Using a whisk, add in eggs one at a time.  In a separate bowl, combine flour, cocoa powder, sugar, brown sugar and salt.  Add to chocolate-egg mixture, whisking to combine.  Add second 6 oz. of chocolate chips and vanilla-bean paste, stirring to combine.

Prepare a USA Pans Mini-Cake Pan (6-wells) by spraying it with Bak-klene.  Divide brownie batter between six wells and place into the refrigerator for one hour.

Cookie batter:
1/2 cup (1/2 stick) butter-flavored shortening
1/2 cup brown sugar
1/4 cup sugar
1 egg
1/2 tsp. salt
1 tsp. baking soda
1 cup + 2 tbsp. all-purpose flour
1 tbsp. vanilla-bean paste
6 oz. bittersweet chocolate chips
1 cup chopped pecans

Cream butter-flavored shortening, brown sugar and sugar in a mixer until well combined - add egg and mix well.  Add salt, baking soda and flour to mixer on medium - stirring to combine well.  Add chocolate chips and pecans, turning mixer on one last time to combine ingredients.

Remove dough from mixer and form into ball - cut in half, and divide each half into thirds (roughly 4-5 ounces each).  Form each of the six into a 3 1/2" patty, making sure to use your fingers to create straight sides on each patty as though you were making a hamburger - the patty should NOT dome on top, but be almost flat on top with flat sides.  Put patties on pan and place into freezer for 30 minutes to set.

Preheat oven to 375 degrees.  After cookie dough has set for a half hour, remove from freezer.  Remove brownie batter pan from refrigerator and place one cookie patty on top of each brownie.  Place pan into preheated oven and bake for 30 minutes, rotating pan around half way through baking time.  Remove from oven and allow to cool completely.  Invert pan onto baking sheet, then turn over so cookie is on top - serve alone, or with ice OR whipped cream - these are large enough to share....

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