6 ounces bittersweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
1 2/3 cups sugar
1/2 teaspoon salt ( I used 1 whole tsp. )
1 cup all-purpose flour
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar
Center a rack in the oven and preheat the oven to 350 degrees F.
Butter a 9x13 inch baking pan, line it with wax paper or parchment paper and butter the paper.
Put the pan on a baking sheet.
To Make the Brownie Batter:
Put both chocolates and the butter in a bowl set over a saucepan of simmering water.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and eggs on medium-high speed for about 2 minutes, until pale, thick and creamy.
Scrape down the sides of the bowl with a rubber spatula, then, still on low speed, add flour, mixing only until it disappears into the batter.
Using the spatula, fold in the walnuts, and scrape the batter into the prepared pan.
To Make the Cookie Dough:
One at a time, add the egg and the yolk, beating for 1 minutes after each addition.
Beat in the vanilla.
Drop the cookie dough by spoonfuls over the brownie batter and, using a spatula and a light touch, spread it evenly over the batter.
Transfer the pan to a rack and cool to room temperature.